Posts Tagged spelt flour

Wholegrain Spelt Loaf with Pumpkin seeds and Linseeds

The theme for this months #Twelveloaves is grains and seeds. Easy (ish) I thought, the possibilities were endless but those of you who know me will know that I bake cakes and not a lot of bread! Its taken most of October for inspiration to come to me! I had a bag of wholegrain spelt flour in the cupboard, so that took care of the grain part. I’ve had success replacing wheat with spelt in quite a lot of my recipes, I’m beginning to see that wheat is overrated and also not that healthy (see this article for more information on that) so I’ve been looking for alternative grains to use. Spelt is apparently a little easier to digest and remains true to its origins, its missed out on a lot of the science that is sadly behind the wheat of today. Spelt flour easily replaces wheat flour, I just swap spelt for wheat flour and it works fine, no taste difference and things still rise if they need to. I’m not sure if you could replace the flour in a bread recipe for spelt like I have with cakes as so many bread recipes call for strong flour. So feeling a bit lost with my bag of spelt flour I turned to the Dovesfarm website for inspiration where I found this recipe. Their recipe uses half spelt and half whole wheat bread flour, I stuck with that but may try just spelt flour next time. I didn’t think my loaf tin would be large enough for their recipe so I halved it, I also swapped the vegetable oil for olive oil as that is what I had. As it is almost Halloween pumpkin seeds seemed fitting and for an added health boost I added linseeds, also called flax seeds.

Well that was the most novel way of toasting pumpkin seeds that I have tried! How do you get seeds to stay on top of a loaf? Mine looked great before it went in the oven, indeed when I took it out it looked good but the little tapping sound of the seeds hitting the floor as I carried the loaf from the oven to the counter was the first indication that the seeds had not stuck on. When it came to tipping the loaf out of the tin the rest of the seeds fell off! Despite the seeds missing from the top I was still happy with my loaf, it tasted good! It was quite a hearty loaf, perfect for this time of year! Thanks once again to #Twelveloaves I made bread!

To see the other loaves in this months #Twelveloaves or to take part yourself visit Barb at Creative Culinary, Jamie at Life’s a Feast or Lora at Cake Duchess

Wholegrain Spelt Loaf with Pumpkin Seeds and Linseeds (recipe adapted from this one)

  • 250 gram wholegrain spelt flour
  • 250 gram whole wheat bread flour
  • 1 tsp quick yeast
  • 1tsp sugar
  • 1/2 tsp salt
  • 200 ml hand warm tap water
  • 1 tbsp olive oil
  • 50 grams pumpkin seeds
  • 25 grams linseeds
  1. In a large bowl mix together the flours, yeast sugar and salt.
  2. Mix in the water when it’s just about incorporated add the olive oil.
  3. knead until the dough is smooth, around 5 minutes. I used my mixer for this.
  4. Add the seeds to the dough, I found it easiest to scrunch then in with my hands.
  5. Put the dough into the bowl, cover bowl with cling film and leave to rest until it has double in size, around 1 to 1 1/2 hours.
  6. When the dough has risen tip it onto a floured work surface and knead for a few minutes.
  7. Shape the dough into a fat sausage shape and place into a lightly oiled loaf tin.
  8. Preheat oven to 220 C, 425 f, Gas 7.
  9. Leave dough to rise in the tin for 30 minutes.
  10. Bake for 30 to 40 minutes.
  11. Remove from the tin to cool on a rack before serving.

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Chocolate Chip cookies

I’ve had an itch to make chocolate chip cookies. Since doing October unprocessed and giving up all processed food for the month of October 2 years ago and again last year I have been left with a compulsive need to read all food package labels! Packaged cookies are one of the things that I no longer buy because unless you buy shortbread the ingredients list can be incomprehensibly long. It means I rarely have cookies, which from a girth point of view is no bad thing but sometimes you just want a cookie. The other day was one of those days, I wanted to make cookies. I love this recipe from Jennifer Perillo. I started weighing out the ingredients when horrors, I realised I didn’t have a lot of the necessary ingredients! I didn’t have plain flour, I always have plain flour! I also didn’t have enough chocolate chips or molasses or much caster sugar, my cupboard was quite bare! Not making the cookies was not an option so I scoured the cupboard, made a few substitutions and came up with these cookies, which are pretty good even if I do say so myself! Jennifer’s recommendation is to chill the cookie dough overnight and when making the cookies using her recipe I have done that and they were delicious but this time I was Miss impatient so only chilled my dough for 30 minutes in the freezer, they still tasted really good!

Spelt is a grain similar to wheat but contains more fibre than wheat flour and apparently spelt is more easily digested than wheat it also has lower gluten levels. I’ve been happily replacing wheat flour with spelt flour recently and all the recipes I’ve tried have turned out well with the spelt replacement.

I’m not saying that these cookies are good for you, of course it would be a healthier option to eat a salad but if you want cookies, using as I did, the spelt flour, unrefined sugars, organic eggs and butter is about as guilt free as making cookies is going to get!

Chocolate Chip Cookies (inspired by this recipe)

  • 285 grams spelt flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 115 grams unsalted butter
  • 115 grams caster sugar (I use unrefined)
  • 115 grams light muscodavo sugar
  • 1 tbsp golden syrup
  • 1 tsp vanilla essence
  • 2 large eggs
  • 85 grams dark chocolate chips
  • 85 grams white chocolate chips
  1. Preheat oven to 175 C, 350 F, Gas mark 4.
  2. Put the dry ingredients  (flour, baking soda and salt) into a bowl, whisk together.
  3. Blend together the butter, both sugars golden syrup and vanilla until fluffy. I use my mixer.
  4. Add the eggs, one at a time beating with each addition.
  5. Add the flour mixture and mix until just combined.
  6. Add the chocolate chips. If like me, you have been using a mixer you must now mix  in the chips by hand to avoid breaking the chips up.
  7. Dump the dough onto cling film, flatten it so it forms a disk shape and wrap well.
  8. Chill in the freezer for 3o minutes. Or if you have more time and patience chill overnight in the  fridge, (I will try this next time).
  9. Line baking or cookie tray with baking paper.
  10. Remove dough from freezer and make balls of dough, about 2 inches, place on the prepared baking trays. Keep the balls a good distance apart from each other as they will spread while cooking. My cookie sheet isn’t so big so I had to repeat this when the sheet cooled down from the first baking.
  11. Bake for 15 minutes, remove from oven and after a few minutes put the cookies onto a cooling rack. (This is actually my favourite time to eat them!)
  12. These cookies are delicious warm but equally good cold, they keep well in a Tupperware or tin.

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