Just because this is a go-to recipe that I make all the time to fill our lunchboxes every week does not mean it is not worthy of a little blog space. On the contrary, this is a straight forward fool proof recipe that can easily be made in bulk, frozen and eaten fresh all week. Just the sort of thing many busy parents like me would appreciate.
Like most whole grain bread recipes this one is actually made with a mixture of whole grain spelt and white strong bread flour. This way, you get a nutritious whole grain bread with the nice rising properties of a white wheat bread. I often add a little sweetner, in the form of honey or molasses to whole grain breads. This gives a nice colour as well as avoids any “raw” flavour that you sometimes get with a bread made with a high proportion of whole grain flour.
This Basic whole grain spelt bread can be made into sandwich loaves, free-form loaves or buns. I like to add some whole grain spelt flakes onto the top of the loaves, purely for aesthetics. With the bun version I roll them through some course grain spelt semolina to give the buns a lovely crunchy crust.
Recipe for 2 medium loaves or 12-16 buns
Total time;approx 3 hours
hands on time, approx 20 minutes.
550g whole grain spelt flour
500g strong bread flour (1050 german flour)
7g instant dried yeast
650g warm water
- Combine all the ingredients and knead either using an electric mixer with a dough hook or by hand for 10 minutes.
- Rest the dough for 10 minutes at room temperature.
- Stretch and fold the dough 5-6 times to fully develop the gluten and give teh final dough more strength.
- Form the dough into a tight ball, place into an oiled bowl, cover and leave to rise for 1 hour, or until at least doubled in size.
- Shape and form your final bread. If you are making a loaf, simply split the dough into 2 equal pieces, form each piece into a tight smooth surfaced ball and place side by side in a loaf tin. For the bun variation, just divide your dough into 16 similar sized pieces and form into rounds or ovals. If you want to be exact you could weigh each piece to get the same size rolls.
- Leave the the formed dough to re-rise at room temperature for 45 minutes. In the meantime pre-heat you oven to 250 degrees C.
- Bake with steam for 10 minutes on max and then reduce the heat to 200 degrees and bake for a further 30minutes for buns or 40 minutes for a loaf.