Tag Archives: bread

High Fibre Health Bread

Here is my go to bread, for daily use. Very high in fibre and super healthy. It’s a small compact loaf, but one slice is an equivalent to a normal sized slice of bread, only ten times healthier. Pure grains and goodness and very filling.

Makes 1 small loaf

Needed : 8 Inch x 4 Inch Loaf Pan

INGREDIENTS:

1 C. + 2 tbsp. milk of choice, warm about at 100 ° F
2 tsp. Yeast
1 tbsp. Organic Coconut Sugar
2 C. Dark Rye Flour
1 C. Plain Spelt Flour
1/4 C. Oat Fiber
1/4 C. Ground Flaxseed
1 tsp. Pink Himalayan Salt
2 tbsp. Extra Virgin Olive Oil
1/2 C. Cooked Rye or Organic Spelt Berries

INSTRUCTIONS:

In a bowl, mix the warm milk with the sugar, add the yeast and stir to dissolve. Let sit for 5 to 10 minutes until frothy. Add the olive oil.

In the bowl of your mixer fitted with the hook attachment, place the flours, the fibre and flax. Stir to mix a little.

When the yeast mixture is ready pour is slowly into the bowl with the flour. With the machine running on low. Once the yeast liquid is mixed in add the salt.

Knead for ten minutes on medium. The last minute add the whole cooked grains and mix in gently with the machine on low.

Turn out the dough, Knead a little and form in to a ball. Place in an oiled bowl and cover with oiled cling film. Let rise for at least two hours. Although is doesn’t rise much leave for this amount of time.

After this time, place the dough into the oiled baking tin, sprinkle over some oat fibre if you like. Cover loosely with oiled cling film and leave to rise again for 30 minutes.

Meanwhile pre heat the oven to 375 ° F / 190 C

Place the tin in the middle of the oven on a rack, bake for about 40 minutes. Tap to see if it sounds hollow after this time. Remove from oven and leave to cool completely before slicing.

Fig and Walnut Whole grain Spelt Braid

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I had been walking around with this recipe in my head for a few months now, but with the temperatures we’ve had this summer there was no way I was turning on the oven.

So, finally the weather has become more apt for baking and to be honest I have really missed baking.

This bread is great for accompanying cheeses like blue cheese or goat cheese because of the slight sweetness of the figs. It also goes very well with Pate or Serrano ham.

Toasted the next day is delicious too…and it freezes well.

Makes 1 small loaf

Ingredients:

1 C. warm milk regular or unsweetened soy , about 100° F

2 tsp. yeast

2 tbsp. honey

2 tbsp. melted butter

1 1/2 C. whole grain spelt flour

1 1/2 C. plain spelt flour

1 tbsp. cocoa

1 1/2 tsp.salt

1/2 C. walnuts, chopped

2 1/2 oz. dried figs, chopped roughly

Method:

Soak the figs in warm water for about 30 minutes.

Dissolve the yeast in the warm milk together with the honey. Let the yeast sit for 5-10 minutes or until frothy. Add the melted butter.

Put the flours with the cocoa in your mixing bowl, turn on the mixer fitted with the hook attachment and slowly add the milk/yeast/butter mixture. Mix it in and now add the salt.

Knead for 10 minutes, add the nuts and figs at the last minute, just enough to mix them in.

Turn out the dough to a floured surface and knead a few times, pushing the dough away from you with the palms of your hands and pulling it back with your fingers.

Shape into a ball and place in an oil sprayed bowl. Cover with cling film and let rise until double in bulk, about two hours.

Take the dough out of the bowl and place back on your floured work surface, give it just a little knead and shape into three sausages. Form a braid. Place into a greased loaf pan. Cover again with cling film (which has been sprayed with oil) and cover loosely. Let rise again for 30 minutes.

Pre heat the oven to 190 C / 375° F

Remove the cling film and place on a rack in the middle of the oven. Bake for about 35 to 40 minutes. Check by tapping on the bread, if it sounds hollow it’s done.

Every oven is different so you really need to check the bread at around 30 minutes to see how it is going.

Hamburger Buns

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Makes 8 large buns.

Having worked as a cook and being a recipe developer and food obsessed in general people often ask me, “What’s your favourite food”? They expect some fancy answer like Canard a l’Orange or Boeuf Bourguignon. I can actually see their facial expressions go from inquisitive to complete disappointment when I tell them that it is just Hamburgers. I love them.

Not just any ol’ hamburger. But my own, with home-made hamburger buns, home made sauce, home made pickles, the whole shebang. I would never, ever buy pre-shaped hamburger patties, because I just don’t trust the seasoning, most of the time they have unhealthy ingredients and they’re so much fun to make at home. And you have the freedom to do whatever you want. Also pre shaped burgers tend to be too compact for my liking, and end up being rubbery, Yuck. But it all begins with a good bun so here we go.

Of course you can eat the buns with something else, for breakfast with egg and bacon, or for lunch with a tuna salad for example. They freeze very well.

Ingredients:

1 C. luke warm water about ° F

1/4 C.luke warm milk, soy or regular. (I use Soy)

1 tbsp. instant yeast

2 tbsp Honey

1 egg, at room temperature

2 1/2 tbsp. butter

3 C. Spelt flour

1 1/2 C. Whole grain Spelt flour

1 1/2 tsp. Himalayan salt

1 egg beaten for glaze

1 or 2 tbsp. sesame seeds for sprinkling on top

Method:

Mix the first 4 ingredients in the bowl of your food processor, set with the hook attachment. Let the yeast proof for 5 minutes until frothy.

Add the egg and butter, and mix a few turns. Set the processor on low and slowly add the flours and the salt. Knead for 10 minutes.

Turn out the dough on a floured surface, and give it a few turns and shape into a ball.

Put into a bowl sprayed with oil and cover with oil sprayed cling film. Let rise in a warm place for 2 hours. Until double in size.

Take the dough out of the bowl and put it back on your work surface sprinkled with a little flour. Knead a few times and shape into 8 buns. Put them on a baking tray covered with baking paper. Brush the buns with the beaten egg and sprinkle with sesame seeds. Cover the buns with cling film that has been sprayed with oil. Let rise for 30 min. No longer because they will keep on rising.

Preheat the oven to 400 °F.

Bake the buns for 15 minutes, turning them once half way. Let cool on a rack.

Rye-Spelt bread

3 Replies

Being a bread lover, I’m always looking for new ways with bread that don’t include wheat. Not that I am gluten intolerant but I know that the wheat we consume today is a far cry from the original grain from 50 years ago. It has been terribly manipulated and now we are stuck with a grain that does more harm than good. It inflames our bodies, causes our guts to leak, and it triggers autoimmune diseases just to mention a few.

Nothing beats a home made bread and this way I know exactly what ingredients are used. It takes fairly little time once you get the hang of it, and I don’t add as much salt. If you do like the salty flavour you could add some nutritional yeast to the recipe together with the salt I use, which is usually half the amount you are used to. Do give it a try, it is so much healthier than store-bought bread.

INGREDIENTS:

2 C. Whole grain Rye flour
2 1/2 C. plain Spelt flour
2 tsp. instant yeast
1/2 tsp. salt
1 1/4 C. luke warm water
1/2 C. leftover black coffee, at room temperature. Either regular or decaf.*
1 tbsp. cocoa powder*
1 tbsp. coconut sugar
1 egg beaten for glazing (omit for vegans)
1 tbsp. oat flakes for decorating
optional: 1 tbsp. nutritional yeast, add with flour.
Add ins: 1 tbsp. whole flax seed, poppy seeds, sunflower seeds

INSTRUCTIONS:

In a mixer fitted with the hook attachment, mix the two flours, the yeast, the cocoa, the sugar, the water and the coffee. Add seeds if you want. Mix on low for about five minutes, then add the salt. Now knead on medium speed for about ten minutes. Remove the dough, form a ball and put it to rest in an other bowl sprayed with some oil and cover with a damp cloth or some cling film. Leave to rise for two hours.

Now take the dough out of the bowl and spray the kneading surface with cooking spray. Knead briefly until it has a smooth even consistency (this will only take several turns of the dough to accomplish). Place in greased loaf pan, brush with beaten egg and sprinkle over the oats. Let rise in warm place until doubled. Bake at 375ºF for 25-30 minutes. To check if it’s ready tap on the bread, it should sound hollow.

*The coffee and cocoa may sound odd in a bread recipe, you don’t really taste either one much, it just gives it a nice color and the cocoa does give it a velvety texture. You’ll see.

INGREDIENTS:

INSTRUCTIONS:

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