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Spelt Emmer Sourdough Wholemeal Bread using a Scalding Method

Monday, August 01, 2022

baked with seam side down	baked with seam side up

Scalding, a very common process in grain preparation and cooking, is a technique involving cooking a portion of the flour (5%-20%) for a bread dough with relatively high hydration at a specific temperature which creates a gelatinized starch which can hold a lot more water than a normal bread dough mix. It also induces chemical reactions that create a sweeter flavor and make the bread more easily digestible. Usually 5% to 20% of flour are scalded one way or another. Higher percentages usually result in poor rise. Scald hydration is usually between 200% to 400%.
Scalding has been a part of bread baking for a long time, particularly in Northern Europe and Russia for many rye breads and for some wheat breads. There are different types of scalds (Scalds by gelatinisation degree, by saccharinification degree, by flavouring additives, by preservation and fermented scalds) and multiple ways to create a scald (cool down method - flour is measured, then boiling water is added and mixed in thoroughly; heat up method, like tangzhong where the flour is mixed with cold water, then slowly heated up to 65C/150F).
This bread uses a mixture of wholemeal spelt and emmer flour, which is not only very healthy, but also aromatic and very delicious. If you don't have emmer, then replace it with regular wheat or spelt flour.

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Crusty Emmer Hokkaido Pumpkin Bread (Dairy, Egg free)

Friday, December 04, 2020

This bread is deliciously aromatic and flavoursome with a softer, and moister crumb and SUPER crunchy crust. Besides being delicious, there is something so magical and comforting about a large slice of warm, freshly home baked bread with a thin layer of butter spread across the top. It's a joy making and eating this bread.
Emmer is the perfect flour when you enjoy a hearty and healthful bread that's packed full of earthy and nutty flavour. I guaranteed that you will be hooked for life. In addition to being one of the world’s oldest wheat varieties, emmer is also an excellent source of fibre, protein, magnesium and vitamins A, B, C and E. I usually order mine directly from the farmer and mill them at home.

120 g Emmer flour (you can use whole spelt or Khorasan flour)
280 g Plain flour
10 g Salt
400 g Hokkaido pumpkin puree
15 g Fresh yeast
100-150 ml Water

Place flours and salt in the bowl of your stand mixer. Add in pumpkin puree and fresh yeast. Stir at a slow speed and slowly add in water as needed to form a soft, slightly sticky dough that pulls away from the sides of the bowl, 10-15 minutes.
Turn the dough out onto the counter top, and shape into a ball. Return the dough to the bowl. Cover the bowl tightly with plastic wrap and let rise at room temperature until it doubles in size, approximately 1 hour.
Once the dough doubles in size, punch it down to expel the gas. Cover the dough again and let it rest for about 5 minutes.
Shape the dough into a round ball. Place it, seam side down, into a floured proofing basket. Cover with a clean kitchen towel. Let the dough proof at room temperature for approximately 40 minutes to an hour.
Place an oven-proof casserole pan with a cover in the oven. Preheat the oven to 250C/480F fan forced.
Turn the proofed bread out onto a piece of parchment paper, so the seam side up. Transfer the dough, parchment paper and all, into the casserole pan. Cover and bake at 230C/450F for about 40 minutes. Remove the cover and bake for a further 10 minutes until golden brown and crusty.
Remove from the oven and transfer the bread on a cooling rack to cool completely. Wait at least an hour before slicing and serving.

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Pumpkin Emmer Scones with Dates

Thursday, September 21, 2017

These pumpkin scones, lightly scented with nutmeg, with freshly milled emmer flour and dates are perfect for morning tea. They are not overly sweet and have a nice light and crumbly texture. They also make great lunch-box fillers.
Emmer wheat is one of the three hulled wheats (einkorn, spelt and emmer) known in Italy as farro. Sometimes called “Pharaoh’s Wheat.” Like all the ancient and heirloom wheats, they do contain gluten. However, the structure of this ancient wheat’s gluten is different from that of modern types, so it’s often digestible by people with gluten sensitivity or wheat allergies!

200 g Emmer berries, milled into flour
50 g Almond meal
2 tbsp Coconut sugar
1/2 tsp Ground nutmeg
10 g Baking powder
3 g Baking soda
1/3 tsp Sea salt
70 g Cold butter, cut into small cubes
160 g Homemade pumpkin puree
30 ml Buttermilk plus extra, for brushing
50 g Dates, chopped
Pepita for topping, optional

Preheat oven to 200C/400F. In a bowl, whisk together freshly milled emmer, almond meal, coconut sugar, nutmeg, baking powder, baking soda and salt.
Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Add in chopped dates and stir to combine.
Make a well in centre of mixture. Add pumpkin and buttermilk. Stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth. Pat the dough into a 1-inch-thick round and cut into 8 wedges.
Place scones on a baking tray lined with parchment paper. Brush the top with buttermilk. Sprinkle each scone with raw pumpkin seeds if you like. Bake for about 15-18 minutes or until golden and hollow when tapped on top. Transfer to a wire rack to cool.

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Spelt Emmer Twisted Bread with Almond Butter

Thursday, January 26, 2017

The homemade almond butter between layers of soft dough makes this sweet yeast bread absolutely irresistible and perfect for breakfast or brunch. It is so easy to make and versatile-feel free to use any nut butter, chocolate spread or pesto for a savoury version.

350 g Spelt bread flour
100 g Emmer wholemeal flour
20 g Coconut sugar
25 g Fresh yeast
180 ml Coconut drink ( I used Alpro)
30 g Coconut oil
2 Small eggs, beaten
320 g Homemade almond butter

Combine spelt bread flour, wholemeal emmer flour and coconut sugar in the bowl of your mixer. Make a well in the center.
Heat the coconut drink until warm and add in coconut oil. Stir until melted and combined. Dissolve the fresh yeast in the coconut drink.
Add yeast mixture and eggs, reserving 1 tablespoon to brush, to the well of the flour mixture. Mix on low speed until combined. Increase the speed and knead until elastic and soft, about 7 minutes. Put the kneaded dough in a lightly oiled bowl and cover with plastic film or a clean tea towel and let rise until doubled in size, anywhere from 1 to 2 hours.
Punch down the dough and divide into 8 portions and shape each into a ball. Roll each dough out to a 15-cm disc. Spread 40 grams of nut butter over the dough, leaving a 1-cm border. Roll up and press edge to seal. Using a sharp knife, cut roll in half lengthwise. With the cut sides facing up, press together one end of each half, one over the other, and continue until you have ‘braided’ the entire roll.
Place it on a baking sheet lined with parchment paper. Repeat with the rest of the dough balls. Cover with a tea towel and let rise a second time for approximately about 45 minutes.
Preheat the oven 190C/375F. Brush the Bake the braided bread in the hot oven for about 25-30 minutes until golden brown. Rotate the tray halfway through cooking time, if needed, to ensure even baking.

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Emmer Breakfast Cookies

Thursday, January 19, 2017

These deliciously 'clean' breakfast cookies are wholesome make-ahead treats packed with oats, hazelnuts, emmer flour, flaxseed, almond butter, chocolate chips and lightly sweetened with maple syrup. Emmer flour can be substituted with oat flour or gluten-free flour mix to make this recipe gluten-free. Pour a glass of coconut milk, or brew a pot of steaming hot tea and enjoy!

100 g Hazelnut meal
50 g Flaxseed meal
150 g Rolled oats
35 g Emmer flour
1 tsp Baking soda
1/2 tsp Salt
1 tsp Cinnamon powder

160 g Almond butter
30 ml Flaxseed oil
80 g Maple syrup
1 Large ripe banana, mashed
1 Large egg
1 tsp Vanilla extract
50 g Raisins
60 g Dark chocolate chips

Preheat oven to 190C/375F. Line baking sheets with parchment paper. Mix the hazelnut meal, flaxseed meal, rolled oats, emmer flour, baking soda, salt, and cinnamon until thoroughly combined.
Combine the almond butter, flaxseed oil, maple syrup, mashed banana, egg, and vanilla extract in a blender and process a few seconds until well blended.
Transfer the almond butter mixture to a large bowl and fold in the raisins and chocolate chips. Mix the oat nut mixture into the almond butter mixture. The dough will be thick.
Scoop up heaping teaspoons of dough and form into balls. Place the dough balls onto the prepared baking sheets, about 2 inches apart.
Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven and flatten the cookies with a spatula. Allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.

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Buttermilk Spelt Emmer Dinner Rolls

Thursday, June 09, 2016

I like to play around with rich, sweet and nutty ancient grains when baking bread, but you can use modern wheat flour instead. Emmer is also called Farro and quite similar in flavour of Einkorn. This recipe makes 6-8 rolls depending on the size you want. You could also bake this in a loaf pan for a tasty sandwich bread.

190 g Buttermilk, well shaken and room-temperature
150 g Rye sourdough starter, 100% hydration
2 tbsp Olive oil
1/2 tsp Sea salt
200 g Organic spelt bread flour
100 g organic emmer berries, ground into flour
2 tsp Coconut sugar
5 g Active dry yeast

Measure all the ingredients and place, in the order listed, into your bread pan. Select the dough setting. Start the machine.
Once dough setting is complete, remove dough from bread machine and place on a lightly floured surface. Divide the dough into 6 or 8 pieces. Shape each into a ball and place them on a baking sheet lined with parchment paper. Cover with a clean kitchen towel and set aside for 45 minutes until doubled in size.
Pour a cup of water into the roasting tray at the bottom of the oven and preheat it to 210C/420F and pour. Bake the bread for 25 to 30 minutes or until golden brown.

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Sugar Free Vegan Emmer Banana Bread

Thursday, March 27, 2014

This refined sugar-free banana bread is very simple, quick, yet delicious, nutritious, and makes a wonderful breakfast or snack for the family. While most banana bread recipes contain sugar, dairy and eggs, this vegan variation uses none of them, but is still moist and delicious. Feel free to substitute wholewheat flour for emmer flour and almond milk for soya milk.

290 g Emmer grain, ground into flour
1/2 tsp Baking soda
1/2 tsp Baking powder
1 tsp Cinnamon powder
1 tbsp Chia seeds
50 g Walnuts
6 Pitted dates, roughly chopped
250 ml Soya milk
70 g Maple syrup
30 g Macadamia oil
3 Overripe bananas, mashed

Preheat oven to 180C/350F. Line a standard loaf pan with parchment paper.
Whisk together the ground emmer flour, baking soda, baking powder, cinnamon and chia seeds in a mixing bowl. Pulse walnuts and pitted dates until you have small pieces. Add to the flour mixture.
In another bowl, mix soya milk, maple syrup, and macadamia oil until well combined. Add in mashed bananas and mix well.
Pour the liquid to the dry mixture, stir until well combined. Pour the batter into the prepared pan and bake in the middle rack of hot oven for about 1 hour.

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Seeded Sourdough Emmer Soda Bread

Tuesday, March 11, 2014

The ingredients of traditional soda bread are flour, baking soda, salt, and buttermilk. Other ingredients can be added such as butter/oil, egg, raisins or seeds/nuts.
I am so excited to give this recipe a try, a sourdough take on the traditional soda bread recipe found on King Arthur Flour site, especially with St. Patrick's Day just around the corner.
This is a quick rising soda bread with flavour and texture twists by replacing buttermilk with rye sourdough starter, olive oil instead of butter, molasses instead of honey, and using a mix of wholegrain emmer and white spelt flour (modern wholewheat and all-purpose flour are great alternatives here), hemp and poppy seeds (or sunflower and sesame seeds). While not an authentic Irish soda bread, it tastes absolutely delicious and full of flavours.

260 g Emmer grain (farro dicocco), ground into flour
150 g Refined white spelt flour
50 g Hemp seeds
25 g Poppy seeds
1 tsp Baking soda
3/4 tsp Salt
245 g Rye sourdough starter, 100% hydration
55 g Olive oil
64 g Molasses
180 g Milk

Preheat the oven to 200C/400F. Lightly grease a baking sheet, or line it with parchment paper.
In a medium-sized mixing bowl, whisk together the ground emmer flour, white spelt flour, seeds, baking soda, and salt.
In a separate bowl, whisk together the rye starter, olive oil, molasses, and milk. Pour this mixture into the dry ingredients and stir to combine. Depending upon the absorbency of the flour, you may need to add another tablespoon or two milk if the dough seems too stiff but it should not be too wet or sticky.
Knead the dough a couple of times to make sure it's holding together, divide it in half, and shape each half into a ball. Flatten the balls slightly, and place them on the prepared baking sheet. 1^Dust generously with flour. Mark a deep cross in it with a sharp, serrated knife, cutting about two-thirds of the way through the loaf. Bake for 30 to 40 minutes or until they're golden brown or sound hollow when tapped. Cool on a wire rack.