Spelt

These versatile yeast rolls are great for a variety of dishes. Add in cheese, olives, or other ingredients to suit your taste. Yield This recipe makes four rolls. Special Equipment Small bowl proofing. Warm, draft free location for proofing. Plastic wrap or damp towel. Thermometer. Ingredients 1/4 cup oat milk (or other milk) 13 grams (2 teaspoons) honey 3 grams (3/4 teaspoon) yeast 2 large egg yolks 1 tablespoon olive oil 3 grams (1/4 teaspoon) salt 100 grams (3/4 cup) all-purpose flour 50 grams (1/4 cup) rye or spelt flour Method Dough In a small microwave-safe bowl, mix together the oat milk and honey and heat about 15 to 20 seconds until warmed to 115° F. Add the yeast to the milk/honey and mix well. Let rest 5 minutes. Combine the egg yolks and olive oil in a small bowl. Add to the yeast mixture and mix well. In a medium bowl, whisk together the salt and flours. Pour the yeast mixture into the flour and mix well. Kneed the dough for about 5 to 6 minutes until the dough is smooth and elastic. Place dough in an oiled bowl. Cover the bowl with plastic wrap and let rise in a warm location for at least 30 minutes or until double in size. Pre-heat Oven and Shape Dough Once the dough is doubled in size, heat the oven to 415° F. Divide the dough into four equal portions. Shape each portion into a ball or other shape and place in a lightly greased baking dish. Bake for 15 minutes then reduce the temperature to 350° F and bake until the internal temperature of the rolls reaches 180° F, about 10 to 15 minutes more. Remove from the oven and serve immediately.

This versatile recipe can be used with a variety of whole grain flours (wheat, spelt, rye), multi-grain cereals, and dried and fresh fruits (cherries, raisins, cranberries, blueberries). Notes Adjust the brown sugar to compensate for the sweetness of added fruits (or not). If using fresh fruit, delay adding until after the 30 minute absorption step. Yield Makes about 12 muffins. Special Equipment Muffin 12-cup tin Muffin cups (if needed/desired) Preheat Oven Preheat over to 400°F Fruits Possible fruit additions. ...

This is the base/original version which is plain, simple, and goes great with most traditional toppings. Ingredients 270 grams spelt flour 1 tablespoon baking powder ¼ teaspoon salt 2 eggs 1 cup oat milk ¼ olive oil, melted butter, or one mashed ripe banana ¾ cup oat milk (more or less as needed) Preparation Preheat waffle iron per manufactures directions; oil iron if needed. Deviations are noted for each ingredient list/version. ...

This recipe is derived from 7-Grain Muffins and modified include ripe bananas and accompanying spices. Yield Makes about 12 muffins. Special Equipment Muffin 12-cup tin Muffin cups (if needed/desired) Preheat Oven Preheat over to 400°F Ingredients 140 grams (1 cup) seven-grain cereal 2 ripe bananas, mashed 22 grams (1 tablespoon) molasses 64 grams (¼ cup) applesauce 1 ¼ cups buttermilk 115 grams (1 cup) spelt flour 1 teaspoon baking powder 1 teaspoon ground ginger 2 teaspoons ground cinnamon 4 cloves, ground ½ teaspoon ground nutmeg ½ teaspoon baking soda ½ teaspoon salt 1 egg, slightly beaten Preparation Prep Muffin Tin Place muffin cups in tin. Spray each cup with non-stick cooking spray. Hydrate 7-Grain Cereal In a medium bowl, combine and let stand for 30 minutes: ...

This is a super simple and forgiving spelt bread recipe. With the use of a stand mixer, it requires little to no kneading, is easy to make and clean up, and requires maybe 20 minutes of actual work time. All in, the recipe produces one standard 9" loaf in about 3 hours. Special Equipment Stand mixer with a dough hook Warm place for proofing (like an oven with a a “proof” mode) Plastic wrap or towel to cover rising dough Large bowl for rising dough Ingredients 500g white spelt flour 10g fast-action dried yeast 7g fine sea salt 30 ml tbsp light olive oil (plus extra for bowl) 15 ml (21g) honey about 300ml lukewarm water Cinnamon/Raisins To convert this recipe to a cinnamon and raisin loaf, add: ...

This recipe takes about 8 hours of time (30 minutes of actual work-time) but yields a loaf very similar in texture to traditional sandwich bread. There’s a few variations for a rye loaf and a spelt loaf. Special Equipment Stand mixer with dough hook 1.5 lb loaf pan Baking stone Ingredients The ingredients are listed as “Rye - xxx” and “Spelt - xxx”. Follow whichever for your intended loaf. Rye - Sponge 117 grams all-purpose flour 95 grams rye flour 2 grams instant yeast 19 grams sugar 11 grams honey 355 ml (1.5 cups) warm water (35°C/95°F to 43°C/110°F) Spelt - Sponge 117 grams spelt 95 grams all-purpose flour 2 grams instant yeast 19 grams sugar 11 grams honey 355 ml (1.5 cups) warm water (35°C/95°F to 43°C/110°F) Rye - Mixture 315 grams all-purpose flour 2 grams instant yeast 14 grams caraway seeds 11 grams course salt Spelt - Mixture 315 grams spelt 2 grams instant yeast 11 grams course salt Dough 15 ml olive oil Additional olive oil for bowl Method Sponge and ferment Time: 4.5 hours ...