Tag Archives: Spelt

Spelt Baguette

Making bread at home can be daunting, but what if I were to tell you that I truly believe anyone can do it 

Especially this recipe, it’s a” throw it together and forget about it” kind of recipe.

Almost that is, you do have to mix and knead a little bit.

Let me elaborate, you place all the ingredients in a bowl, knead for a few minutes, by hand or mixer. Then you cover the bowl tightly and put it in the refrigerator for 10 to 12 hours.

The next morning, you knead again for a minute or two, shape into four or six baguettes and cover for half an hour, then bake. It’s that simple.

The aroma of freshly baked Spelt baguette in the morning is like nothing else, you might think you’re in Paris! Just add a café au lait, and you’re good to go.

INGREDIENTS:
500 gr Spelt flour
350 ml water, hand warm
2 gr yeast
6 gr salt

INSTRUCTIONS:
Place all the ingredients in a large bowl and mix by hand or use a mixer with hook attachment.  Knead dough for 5 minutes and cover bowl tightly.

Place in refrigerator for 10 to 12 hours or overnight. Can also be made early in the morning for an evening bake.

After the resting period in the refrigerator, take the dough out of the bowl and place on a floured surface. Knead for two minutes and shape into four or six Spelt baguettes. Rolling the dough tightly, so you squeeze out all the air.

Place the baguettes on a parchment lined baking sheet and score the Spelt baguettes with a sharp knife. Cover with a tea towel and let rise for 30 minutes.

Pre-heat your oven at this point to 240 C / 460 F, place a small ovenproof container filled with hot water in the back of the oven. Place the Spelt baguettes in the middle of the oven and bake. For 4 baguettes it is 17 minutes approximately, for 6 smaller baguettes 15 minutes approximately.  You may have to turn the tray halfway baking depending on how good your oven is.

Remove from oven and let cool on a rack.
When tapped, the bread should sound hollow.

My favourite way to eat fresh baguette is with French country butter, preferably salted and strawberry jam. Enjoy!

Spelt Soda Bread, dairy free

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I’m going to hop right in to this….this Soda Bread is my favorite quick bread yet. It’s so fast that I won’t be buying bread for a long time. I can decide to make bread and 45 minutes later be eating it for lunch, we just love it.

The best thing about this Dairy free Soda Bread recipe is…..yes, you guessed it….it’s that it’s dairy free. So you don’t need to have buttermilk in the fridge.

Personally, I don’t enjoy the density that results of the use of dairy in a soda bread, it’s just too heavy for my taste, that’s why I came up with this version.

As you can see in the recipe below, it honestly couldn’t be simpler. Flour, baking soda, baking powder, salt a touch of honey and some plain vinegar to get the baking soda going, that’s it. Don’t let the vinegar scare you off, because it is just a little bit to replace the acidity from the buttermilk in conventional recipes. And you do not taste it at all.
I’ve been baking this Spelt Soda Bread every day for the last few months and my family absolutely loves it.

I use organic Spelt flour, so super healthy and absolutely no additives!

Give it a try, you’ll see what I mean. And I would love to hear your comments.
This loaf will keep for 2 days at room temperature but is best eaten the same day. It does freeze well. Freeze in a zip lock bag and take out slices as you need them.

This is a small loaf and will serve 3 to 4 people
Prep time is 10-15 minutes
Cooking time is 30 minutes

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INGREDIENTS:

1 1/2 cups / 170 gr. whole grain Spelt flour
2 cups / 240 gr. white Spelt flour
1 tsp. / 5 gr. baking soda
1/2 tsp./ 2.5 gr. baking powder
1/2 tsp./2.5 gr. salt (for kosher salt you might need a little more)
2 tsp./ 10 ml. of honey
2 tsp./ 10 ml.  apple cider vinegar, or white vinegar
1 1/8 cups. / 270ml. cup hand warm water

INSTRUCTIONS:

Pre heat oven to 400 F / 200 C, with baking tray in the middle position of the oven.
Mix all the dry ingredients in a bowl. Gently mix together until well combined (I always use a whisk)
In a jug mix honey with water and vinegar and stir to combine.
Don’t mix bread until your oven is hot. This because baking soda only works for about 30 minutes, we need all the leavening action we can get so wait until oven is hot!
Then add water/honey/vinegar mixture to flour mixture and stir to combine. Quickly shape into a ball, adding a little extra flour if you need it. Place on parchment paper and make a cut or two in the ball of dough. Quickly place in the oven and bake for 30 minutes.
The loaf should sound hollow when tapped on, also pierce with a wooden skewer all the way through to make sure loaf is thoroughly cooked.
A great little tip is to place a small (oven safe) bowl with hot water in the back of the oven, moisture will help rise the dough and I actually do this with all my breads. I hope you love this loaf as much as we do.

Enjoy!

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A Spelt Soda Bread to remember!

Salmon, Asparagus and baby Spinach White Pizza

If you want to take Pizza Night to the next level, than stay with me. With this Smoked Salmon and Asparagus Pizza you going to treat yourself to a gourmet dinner.
On this Pizza I’m skipping the tomato sauce and replacing it with Crème fraîche, giving it a much softer tasting base to enhance the flavor of the fresh green Asparagus and the Smoked Salmon. They’re so wonderful on their own that just some fresh Oregano a soft gooey Buffalo Mozzarella suffice for this outrageously delicious Pizza. The Pizza base is made with half whole grain spelt flour giving it more bite and nuttiness.

Makes: 2 large Pizzas, or 4 small ones

INGREDIENTS DOUGH:

• 1 C. white Spelt flour
• 3/4 C. whole Spelt flour
• 1 tsp. Active dry yeast
• 1/2 tsp. sugar
• 2 tsp. Olive oil
• 1/2 tsp. Salt
• 3/4 C. lukewarm water

Or you can use one of the Freezer Pizza Bases

INGREDIENTS TOPPING:

• 1/2 C. Crème Fraîche
• 1 small ball Mozzarella
• A large handful thin green Asparagus (fresh or frozen, see note)
• 2 cloves of garlic, peeled and grated
• 2 tbsp. Fresh Oregano leafs
• 1 C. baby spinach
• 4 oz. (Organic) smoked Salmon
• 1 tsp. dry chili flakes

If you prefer a meatier Pizza, why not try  Shawarma Roasted Red Pepper Pizza or Whole Spelt Pizza with Chorizo, caramelized Onions and Basil

And for low carb lovers the Broccoli Pizza

METHOD:

In the bowl of a stand mixer fitted with the hook attachment combine all the ingredients for the dough. Knead for a few minutes until it comes together but is still sticky. Add a little more flour if it seems too wet. Using your hands, on a floured surface, form the dough into a ball. Oil a bowl lightly and place the dough inside, turning to coat. Cover with a towel or cling film and place in a warm place to rise for about an hour or until doubled in bulk.
Meanwhile fry the asparagus (fresh or frozen) in a hot pan with a tiny bit of olive oil, season with salt and pepper just to color them a bit, depending on the size cook until just tender making sure to not over-cook. Set aside.


Preheat the oven to 230° C / 450° F position the baking tray upside down in the middle of the oven, this will make sliding the pizza in so much easier. Or if you have a pizza stone place it on a rack in the middle of the oven.
Once the pizza dough is ready, lightly flour a counter. Divide the dough in two. Use your hands or a rolling pin to roll the dough out until you have a thin flattened disk. Place the pizza on a piece of parchment paper and then use your hands to gently pull the dough into a free style round-ish shape.


Spread a generous amount of Crème Fraîche over the bottom, the one clove of garlic grated over each pizza (or finely chopped), spread out over the Crème Fraîche. Sprinkle with fresh Oregano and baby spinach.
Then top with Mozzarella, Asparagus and chili flakes.
Transfer the pizza by lifting the parchment paper onto a large cutting board or use a pizza peel if you have one and slide it on to the hot baking tray/pizza stone with the parchment paper still underneath.
Bake the pizza for 10-15 minutes or until the cheese is all melted and the crust golden and crispy.
Remove onto a large wooden board and divide the smoked Salmon over the pizzas. Sprinkle with some more Oregano and eat straight away.
Best served with White Wine or ice cold Beer.

Enjoy!

If you make this Salmon, Asparagus and baby Spinach White Pizza be sure to leave a comment! I’d love to hear from you and if you love it, pin it. And of course, if you do make this recipe, don’t forget to tag me on Instagram! @thecookingspoonblog or hashtag it #thecookingspoonblog

Spelt Cinnamon Rolls

These are the Cinnamon Rolls you want to make for Valentine’s Day Breakfast. They are so delicious and everything a Cinnamon Rolls should be…soft, big and puffy, and off course slathered generously with cream cheese frosting. I’ve made these with Spelt flour, which is my favourite flour, it has a slight nutty flavor and is easier to digest. Sometimes even tolerated by people who can’t have wheat, however it does contain gluten.
These cinnamon rolls are best eaten right after they are baked but they will keep for several days in an airtight container. You can also freeze them, personally I like to freeze the rolls individually and then thaw them in the microwave at 30 second intervals until warmed through. When I plan to freeze them I leave the cinnamon rolls unfrosted.
I don’t know where cinnamon rolls come from originally or who created them first, but whoever you are, God bless you, I am so grateful because nothing beats a cinnamon roll!

Bakery-style Spelt cinnamon rolls that anyone can make at home.

Prep time : 20 min
Cooking time : 20-25 min.
Makes : 8 – 9

INGREDIENTS
For the dough:
• 3/4 cup whole milk
• 2 tsp. active dry yeast
• 1/4 cup sugar
• 3 large eggs at room temperature
• 3 3/4 -4 cups white Spelt flour (type 630)
• 1/4 tsp. salt
• 1/3 cup soft room temperature unsalted butter
For the filling:
• 1/2 cup soft unsalted butter (room temperature)
• 1/2 cup brown sugar
• 11/2  tablespoons ground cinnamon
For the frosting:
• 4 ounces cream cheese, softened at room temperature
• 1/3 cup unsalted butter, softened at room temperature
• 2 – 4 tablespoons milk
• 1 ¾ cups powdered sugar
• 1/2 teaspoon vanilla extract

INSTRUCTIONS:

1. Warm the milk in the microwave for about 30 seconds, until it’s warm to the touch but not boiling hot.
2. In the bowl of a stand mixer fitted with the dough hook, combine the warm milk with the sugar and stir until sugar has dissolved, add the yeast. The milk should not be too hot or it will kill the yeast. Let the mixture rest for about five minutes until nice and frothy.
3. Add the eggs and butter and give it a stir. Now add the flour, (start with 3 3/4 cups) and salt and mix on medium speed for around 7 minutes until a sticky dough is formed.  If it is very sticky add a little more flour. The dough will be sticky anyway but should still be malleable.
4. Shape the dough into a ball, place in a large, lightly oiled bowl, and cover with plastic wrap. Let the dough rise for about one hour or until double in bulk. Alternatively you can let it rise in the refrigerator overnight (up to 12 hours).
5. Dust a work surface and roll the dough out into a rectangle approximately 40cmx30cm/16×12 inches in size.
6. Spread the dough with butter, leaving a border at the top side so you can roll it up once filled. Combine the brown sugar and cinnamon and sprinkle the mixture over the butter in an even layer.
7. Roll the dough up tightly and try to close the seam as best as you can by pinching it together with your fingers. Place seam down on a cutting board.
8. Cut the roll into 8 or 9 equal slices.
9. Place the rolls in a greased 22cmx33cm/9×13-inch baking dish. I used an oval dish, but just use whatever you have, rectangular, oval… it’s all good.
10. Cover with plastic wrap and let rise for 30 minutes. Preheat oven to 180C/350F
10. Once the cinnamon rolls are nicely puffed up, place the baking dish on a rack in the middle of the oven and bake for 20 to 25 minutes, until golden brown and the bounce back when pressed with a finger.
11. While the rolls are in the oven start making the frosting by beating the cream cheese with the butter together until nice and creamy. Add the confectionary sugar and beat to combine, add the milk by the tablespoon until desired consistency is achieved. Depending or whether you like a thick creamy frosting or a more pourable one. Remove from the oven and let the rolls cool before frosting.
12. Cover the cinnamon rolls with the frosting and serve straight away. If you intend to freeze them, wrap the cinnamon rolls individually and leave unfrosted.
13. You can re-heat frozen cinnamon rolls in the microwave

Enjoy!

If you make these Spelt Cinnamon rolls, be sure to leave a comment! I’d love to hear from you and if you love it, pin it. And of course, if you do make this recipe, don’t forget to tag me on Instagram! @thecookingspoonblog or hashtag it #thecookingspoonblog