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Blackberry Spelt Muffins with Sourdough Discard

Tuesday, August 23, 2022

These blackberry loaded sourdough discard muffins with a combination of white and whole spelt flour are a great way to put excess starter to work. They are excellent for a mid-morning treat or a snack on the go or even as a dessert served with vanilla ice cream. Use fresh or frozen blackberries, or go foraging to find some in the summer months. The use of rye sourdough discard adds a very pleasant tangy flavour and moisture that helps these wholesome muffins stay moist and fresh for longer. I baked these muffins in a jumbo 6-cup muffin pan. If you want to use a standard-sized 12-cup muffin pan, adjust the baking time accordingly.

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Sourdough Jam Rolls

Sunday, August 07, 2022

These soft, overnight sourdough rolls with no added commercial yeast are the perfect breakfast or afternoon tea treat! Baked with an enriched sweet dough, a homemade wild blackberry jam and dusted with powdered sugar. I used rye sourdough starter with 100% hydration, but spelt or wheat starter would work just fine. Sourdough adds so much flavour and really brings these jam rolls up a level. You can frost them with a cream cheese glaze if desired.

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Single Strand Swiss Butter Braids / Einstrang-Butterzöpfchen

Thursday, July 07, 2022

Sweet braided buns made from only one strand! Butterzopf is probably the most famous Swiss bread and usually baked in the form of a plait. These single-strand braids are about the size of regular buns, and can be halved and spread deliciously with butter and honey or jam, and enjoyed for breakfast or afternoon coffee. For these mini braids, I used a commercial yeast dough without a preferment, so they are rather simple and quick to make. Retarding dough overnight in the refrigerator adds flavour, improves texture and gives you much more flexibility as to when you can bake your bread. If desired, sprinkle some large pearl sugar, nuts or seeds on tops.

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Hearty Whole Spelt Chia Bread

Friday, July 01, 2022

This spelt bread recipe is as delicious and easy to make as it is nutritious. Chia seeds and flax seeds contain nutrients like fiber, protein, and omega-3 fatty acids and can help lower blood pressure, improve heart and bone health. This is a delicious, quick bread recipe for a wonderfully juicy spelt bread that's jam packed full of goodness with golden flax seeds and sunflower seeds. Easy to make yourself and super healthy. Enjoyed it with butter, cheese, and / or your favorite cold cuts, this wholesome bread is a delicious, healthy treat for breakfast.

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Bread Machine Pumpkin Spelt Bread

Thursday, January 20, 2022

Let the bread machine do all the mixing and kneading work for you! This easy-to-follow spelt bread recipe requires minimal work with a bread machine. All you have to do is shape the dough into a loaf and bake. It's fuss-free, quick, and so delicious. You can enjoy having fresh homemade bread any time of the year and it makes a perfect alternative to everyday white bread. Store completely cool bread well-wrapped, at room temperature, for several days and freeze for longer storage. If you don't want to include gingerbread spice, then leave it out or use cinnamon instead. Liquid whey is the liquid of strained yoghurt. You can either make it yourself or get it from the store or simply use water, milk or buttermilk instead for the recipe.

150 ml Liquid whey (liquid of strained yoghurt)
200 g Hokkaido pumpkin puree (or canned pumpkin puree)
50 g Ghee, melted
100 g Wholemeal spelt flour
380 g White spelt flour
50 g Coconut sugar (or brown raw sugar)
1/2 tsp Kala Nama black salt (or sea salt)
1 tsp Gingerbread spice mix
2 tsp Active dry yeast
1 Small egg for the topping
1 tbsp Sesame seeds for the topping

Have all the ingredients at room temperature. Place kneading blade in bread machine pan. Add the ingredients to the machine’s pan as suggested by the manufacturer. Usually liquid first, then dry ingredients. Select the DOUGH cycle.
After 5 minutes, open the machine and touch the dough to check its consistency. The dough should form a soft ball around the kneading blade. If it is too dry, add ½ to 1 tablespoon liquid whey or water at a time. If dough is too wet, add 1 tablespoon flour at a time until the right dough consistency is reached. When the cycle is done, turn out the dough and shape into a loaf. (You can also make this in your stand mixer. Add whey, pumpkin puree and melted ghee in the bowl of a stand mixer fitted with a dough hook. Stir together until mixed. Add in the rest of dough ingredients. Mix on low for 3-5 minutes until a dough comes together. Increase the speed and knead for 8 minutes until the dough has become elastic and smooth. Transfer dough to a lightly greased bowl, turning once to coat. Cover, and let rise until doubled, about 1 hour. Gently deflate dough, and transfer to a lightly floured work surface to shape the dough.)
Place in a standard-size loaf pan and cover with lightly sprayed plastic wrap and allow to rise 40-50 minutes. Near the end of the rise, preheat oven to 180C/350F. Whisk the small egg until combined and brush the top of the dough. Sprinkle the sesame seeds over.
Bake 35 to 40 minutes. Tent with aluminum foil after 25 minutes to prevent over-browning. Remove the bread from oven and cool in the pan for 5 minutes before turning out onto a rack to cool.

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No Knead 100% Whole Spelt Bread with Sunflower Seeds

Thursday, January 13, 2022

The generous amount of toasted sunflower seeds lends a delicious and very distinctive nuttiness to this hearty no-knead wholemeal spelt bread. Crunchy and nutty from the healthy dose of seeds and whole grain, this bread makes a great sandwich, and super toast. If you don't have wholemeak spelt, just use regular wholewheat flour, and besides sunflower seeds, pumpkin seeds are a great substitute. Another alternative is use a mix of different seeds (sunflower, pumpkin, sesame and flax).

500 g Wholemeal spelt flour
1/2 tsp Dried yeast
1 tbsp Raw sugar
100 g Sunflower seeds, toasted + 30 g raw for the topping
1 tsp Sea salt
400 ml Lukewarm water
2 tbsp Plain yoghurt

In a large mixing bowl, add in spelt flour, dried yeast, raw sugar, 100 grams of toasted sunflower seeds and sea salt. Add in water and stir everything together. Cover the bowl with a clean kitchen towel. Set aside on the kitchen counter for 17 hours at the room-temperature.
Next day, grease and dust a 24cmx11cm loaf pan with some breadcrumbs or simply line the pan with parchment paper. Fold the dough from the side to the middle and tip the dough into the prepared loaf pan. Cover it with the kitchen towel and set aside for an hour.
Preheat the oven to 200C/400F. Place a tin with a cup of cold water on the bottom of the oven. Brush the top of the dough with yoghurt and sprinkle the sunflower seeds over.
Bake in the middle of hot oven for 50 minutes or until the bread is browned and sounds hollow when tapping the underside. Let cool for 10 minutes in the loaf pan, then unmould onto a wire rack and let cool.

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Watermelon and Labneh Salad with Pistachio Dukkah or Sumac

Wednesday, July 14, 2021

Nothing screams summer quite like a juicy and sweet watermelon. Okay, maybe ice cream. But seriously, forget about vine-ripe tomatoes, sweet corn on the cob, and summer stone fruits, an ice cold slice of sweet watermelon in the hot afternoon is truly a summertime pleasure. This salad is the perfect side to some grilled chicken and brings a fresh sweetness that complements any grilled meat. You can even serve this as a breakfast, just swap some homemade granola for dukkah. Watermelon is considered a very healthy snack. Its high water content (92%) helps keep you hydrated.
Dukkah, a crunchy blend of roasted nuts, with sesame seeds, herbs and spices, can be stored in an airtight container in a cool, dark place, or in the fridge, for up to 2 months to spice up any vegetables, salads, meat and fish with Middle Eastern flavour.

Pistachio Dukkah	Watermelon Salad
35 g Almonds 35 g Roasted pistachios, shelled 50 g Sesame seeds (white or black) 2 tsp Fennel seeds 2 tsp ground cumin 1/2 tsp Ground coriander 1/2 tsp Cayenne pepper 1/2 tsp Sea salt	1 Small watermelon, cut into wedges, cubes or balls Celtic grey salt Fresh herbs (basil, lemon thyme, mint) 200 g Labneh Pistachios Sumac Lemon zest

Dry toast the almonds and pistchios briefly over medium-high heat, tossing regularly, until the nuts have turned slightly browned and smlled aromatic. Set aside.
Place the sesame seeds in the same skillet and return to the heat. Toast over medium heat, tossing regularly, until the sesame seeds turn golden brown.
Place toasted almonds, pistachios, sesame seeds, spices and sea salt in a food processor. Pulse for a few seconds until the mixture is coarsely chopped.
Place the watermelon into a mixing bowl, season with salt and add the fresh herbs. Gently mix to combine.
When you are ready to serve, spread the labneh on a plate. Top with watermelon and sprinkle the prepared pistachio dukkah. Or simply sprinkle some sumac, lemon zest and pistachios over. Garnish with some extra fresh herbs if desired. Serve immediately.

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Beetroot Spelt Crepes with Horseradish Labneh

Sunday, June 06, 2021

This beautiful vegetarian pancake recipe is easy but indulgent and very delicious made with beet juice and spelt, then filled with a horseradish labneh, rolled and served with some leafy greens and pomegranate seeds. They make a perfectly light and yummy lunch. You won't be disappointed. If you're not sure if horseradish is your thing, start with just a tablespoon. Add in some chopped fresh herbs if desired.

250 g Labneh or cream cheese
2-3 tbsp Horseradish cream
1/2 tbsp Lemon juice
Salt and pepper to taste
100 g White spelt flour
125 ml Beetroot juice
125 ml Wholemilk
2 Eggs, medium
1 tbsp Coconut oil
Fresh leafy greens and pomegranate seeds, to serve

Mix labneh, horseradish cream, and lemon juice in a medium bowl. Season with salt and lots of pepper. It can be made a couple of days ahead. Cover and chill.
Sift the spelt flour into a mixing bowl. Whisk together the beet juice, milk and egg in a jug until combined. Gradually add egg mixture to the flour in the bowl, whisking until smooth and combined. Cover. Set aside for 30 minutes.
Spray a 22-cm non-stick frying pan with coconut oil. Pour 1/5 of the batter into pan. Swirl to cover base. Cook for 2 minutes or until light golden. Turn. Cook for 30 seconds. Transfer to a plate. Cover to keep warm. Repeat with remaining mixture to make 5 crepes.
Spread 2 tablespoons of horseradish labneh evenly onto the crepe. Roll up firmly to enclose the filling. Serve immediately with leafy greens and pomegranate seeds.