Wholegrain Spelt Quick Bread

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Want to bake bread but don't have any yeast in the house or are allergic to yeast? No problem, you can bake your own bread quickly and easily with this recipe. I used baking powder as a leavening agent, which works at least as well as fresh or dry yeast and also simplifies the baking process considerably without having to wait for it to rise. Have fun baking! 
Brotgewürz is a variety of bread spice mixtures often used in German bread making. It usually contains anise, caraway, fennel and corainder seeds, with the other additions or changes in amounts depending on tradition, taste, and the type of bread. If you can't find it, just grind 2 tablespoons of each anise, caraway, fennel and corainder seeds in a coffee grinder or with a mortar and pestle.

 

400 g Wholegrain spelt berries, milled into flour 1 tbsp Baking powder 1 tbsp Flaxseed, crushed 1-2 tsp Brotgewürz (German bread spice mixture) 1 tsp Sea salt 250 ml Water 2 tbsp Olive oil

1. Preheat the oven to 180C/350F and line a baking tray with baking paper or grease a standard sized loaf pan.
2. Mix the wholemeal flour with the baking powder, crushed flaxseed, bread spice and salt in a large bowl.
3. Add in the water and olive oil by hand or using a dough hook and mix until a smooth dough forms.
4. Shape the dough into a round or an oval and place in the prepared baking tray and dust with some flour. If desired, use a sharp knife to make a single cut across the top.
5. Bake in the oven for 45-50 minutes until golden brown. Leave the bread to cool completely, then slice and enjoy.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com