Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, wholegrain spelt bread with flax and sunflower seeds (slow-rise). One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Wholegrain Spelt Bread with Flax and Sunflower Seeds (Slow-rise) is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Wholegrain Spelt Bread with Flax and Sunflower Seeds (Slow-rise) is something which I have loved my whole life. They are nice and they look fantastic.
This whole grain spelt bread is excellent because it contains highly nutritious spelt flour. Yes, you can turn this whole grain spelt bread into a sprouted spelt bread with the use of sprouted Besides the flax seed, I added sunflower seeds to the mix… all so delicious! I don't think I will be buying.
To get started with this particular recipe, we must first prepare a few components. You can cook wholegrain spelt bread with flax and sunflower seeds (slow-rise) using 18 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Wholegrain Spelt Bread with Flax and Sunflower Seeds (Slow-rise):
- Prepare Pre-Dough
- Prepare 190 g wholegrain spelt flour
- Prepare 190 ml water
- Make ready 2 pinches active dry yeast
- Make ready Cooked Dough
- Take 60 g wholegrain spelt flour
- Take 290 ml water
- Prepare 13 g salt
- Make ready Main Dough
- Make ready The finished pre-dough and cooked dough
- Take 200 g wholegrain spelt flour
- Take 175 g bread flour (wheat)
- Prepare 2 g active dry yeast
- Make ready 14 g butter (about 1 Tbsp), cut into small pieces
- Take 1 Tbsp honey
- Take 50 g unsalted sunflower seeds (rinse if salted)
- Get 50 g flax seeds (heaping 1/4 cup)
- Make ready 50 g raisins
Stir the ingredients, let them sit, then pour into a pan to bake. · Save money on store-bought bread by making your own multigrain bread filled and topped with wheat berries, bulgur, rolled oats, flaxseed, and sunflower. Because it's a whole grain, spelt flour will spoil more quickly than more processed flours and is best. Whole wheat bread is jazzed up with flax seed, sunflower seed, and oatmeal to create something truly All Reviews for Whole Wheat Seed Bread. Would also recommend oiling dough once placed in pan for final rise. and sprinkling with flax seed cooking oats sunflower seeds and cracked wheat.
Steps to make Wholegrain Spelt Bread with Flax and Sunflower Seeds (Slow-rise):
- Mix the ingredients for the "pre-dough": 190 g wholegrain spelt, 190 ml water and about 2 pinches of yeast. You only need a couple pinches because it's going to rise for a long time! Let the mix rise for 12 hours or until it looks double in size and very bubbly.
- Make the cooked pre-dough. Mix the cooked pre-dough ingredients (60 g whole grain spelt, 290 ml water and 13 g salt) in a small pot. Heat on medium low until it thickens up. Make sure you whisk or stir it while it's cooking so there are no clumps. Let cool for a couple hours before mixing the main dough, or do up to 2 days ahead and store in the fridge - just bring to room temp before using.
- Time to make the main dough! Mix together the bubbly pre-dough, cooked pre-dough and the rest of the ingredients except for the seeds and raisins.
- Remove to a floured surface and knead until the dough comes together. Fold the raisins into the dough. Note: the dough is probably quite soft so sprinkle flour on your hands and the surface if it's sticking too much.
- Knead the dough for about 10 minutes. If it's sticking a lot, just continuously stretch a little and fold over itself. After about 10 minutes, it will become smooth and elastic.
- Fold in the flax and sunflower seeds and knead another minute.
- Form into a ball and place in a large bowl. Cover with plastic wrap and let rise for about 1 hour or until doubled.
- Remove the dough from the bowl and onto a floured surface. Form into a oblong or round loaf.
- Place the loaf, with the crease facing up, into oblong pot or round bowl lined with a well-floured cloth. If you have a banneton/proofing basket, you can use that!
- Let it rise another 1 hour. After rising it should have increased in size considerably. While rising, preheat the oven to 480°F/350°C. Place a metal or class oven dish filled with about 1-2 inches (5-10 cm) water on the bottom rack - it will create steam that makes the bread better :)
- Once the oven is preheated and the pan of water is simmering, remove the dough from the cloth or basket and onto a lined baking sheet with the crease facing down. Quickly cut 2 slits across the top and immediately place in the oven on the center rack (watch out for the steam when opening the oven!)
- Bake for 8 minutes with the steam at 480°F/350°C. Then remove the pan of boiling water and lower the oven heat to 400°F/200°C. Bake for an additional 38-40 minutes.
- Remove and let cool on a rack for 1-2 hours. Dig in!!
My Grandmother's recipe for a delicious honey oatmeal bread made with whole wheat flour and sunflower and flax seeds. One of my most favorite recipes from my Grandmother is this Sunflower Oatmeal Bread made with whole grains, flax, sunflower seeds and a touch of honey. Whole wheat bread means that the bread is made entirely from wheat kernels, no other types Using whole grain wheat spelt flour means this bread is high in protein, fibre and makes you fuller than I love adding seeds to my breads. I add a reasonable amount, not altering the recipe and yes, it does. This Multigrain bread with sunflower seeds and flax seeds (and whole grains) is densely packed with seedy goodness.
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