#wholemeal spelt flour

[peaceandplanet]

Fourth times the charm. Making sourdough might be easy for most but trying to make this with disabilities means adapting to a different way of doing things.

I simply can’t knead bread anymore, it’s beyond my dexterity now as my joints continue to be affected by this condition (EDS for the curious). All the recipe I had been trying to do were for stretch and fold, then shaping. I tried to adapt to them but simply wasn’t finding success.

That was until I found a standmixer recipe. The first one I tried was half stand mixer half traditional. So I figured I’d merge the first and second parts into one stand mixer recipe. By this point I was on my third loaf, suffice to say third time was not the charm. It was another pancake.

Then finally I found a loaf made entirely with the stand mixer with minimal shaping before bulk fermentation. The shaping was also done with a tool.

I followed this new method and it worked the first time. I wish I’d found this method sooner!

My recipe was 350g of room temperature filtered water, 100g of rye sourdough starter (fed the night before), 525g of wholemeal bread flour (Dove’s Farm) and 10g of Himalayan salt.

I used a standard paddle for the initial mix then the dough hook for gluten development (what would normally be the stretch and fold part of the process). In the end I had it on for 15/20 minutes. I then proofed it in a proofing basket (Brod and Taylor) for about four and a half hours then transplanted it to a banneton basket to bulk ferment overnight in the fridge.

In the morning I warmed up the oven for 30 minutes on 230°C before adding the loaf to a bread oven. I scored the loaf beforehand and cooked the first half for 25 minutes before removing the lid and cooking for a further 20 minutes. The picture you see is what it looked like after the second half of cooking was complete. Perfect blistering and nice ear.

What I would different is proof it less. It was nearly triple the size when I took it out before bulk fermentation and I think that over proofed it. So I will tweak it a little the next time I do this.

The best part is I didn’t need to do too much. Most of the work is actually the maintenance of the starter. The bread making part with the stand mixer was the easiest in the end, once I got that part right and stopped trying to do a loaf like able bodied people do.

My goal is to make a 100% spelt loaf with a spelt starter. I will wait until I’m a little more seasoned before attempting that though.

Very happy with how this loaf turned out.

As an aside I used rice flour to prevent the loaf from sticking to the bread basket. This worked a charm. I have learnt so much through this process (plus hours of watching YouTube videos) and built my confidence up. It also helps me feel a little bit more independent which is so valuable when you have disabilities.

[codswallopia]

194 days until submission (perhaps)

my flour order got messed up, but I don't even have the headspace to complain. more wholemeal spelt loaves it is.

[foodfoodandmorefood]

Vegan chocolate cookies with wholemeal spelt flour, dark chocolate and avocado 😋😋😋 first attempt! Not bad but definitely need a lil more sweetness

[moldykelp]

Long day but atleast I have bread

I got my friend to pick the ingredients and this is the result.

Even used my new bread stamp on it!

[hoardingrecipes]

Poppyseed Crepes with Fresh Berries

[markgraeflerin]

Kirschkuchen mit Kokos

#Food #Rezept #Kirschkuchen mit #Kokos #Backen #Dinkelvollkornmehl

Diesen Kuchen gab es bereits im vergangenen Jahr für meine Kollegen als Geburtstagskuchen. Die Handyfotos hatte ich zunächst komplett vergessen, bis ich das Rezept dafür neulich wieder auf einer Mehlverpackung entdeckt habe. Er ist mit Vollkorn-Dinkelmehl gebacken und hat eine feine Kokosschicht als Topping. Absolut köstlich und auch passend für die Weihnachtszeit. Im Hintergrund sieht man einen…

[sweetcherryslim]

Healthy Chocolate And Peanut Butter Cookies - 123 kcal

Servings: 8-10 cookies - 123kcal per cookie

Biscuits

3/4 cup rolled oats

3/4 cup wholemeal spelt flour

3/4 cup almond meal

1/3 cup cocoa powder

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

1/2 cup almond milk

1/4 cup apple sauce

1/4 cup rice bran oil

1 tsp vanilla extract

1/4 cup rice malt syrup

1 tbsp stevia powder

1 egg lightly beaten

Peanut Butter Glaze

1 tbsp rice malt

1/4 cup natural smooth peanut butter

Pinch of salt

Preheat an oven to 180C (fan-forced), line a large cookie tray with baking paper.

In a food processor place the oats and grind until a fine flour is formed. Tip the oat flour into a large bowl along with the spelt flour, almond flour, cocoa, salt, baking powder and baking soda. Give a quick stir to incorporate the ingredients together.

Gently heat the rice malt syrup in the microwave for 20-30 seconds until it is runny. Add to the dry ingredients along with the apple sauce, oil, vanilla, egg and almond milk. Mix the ingredients together until a stiff dough is formed. Let the mixture sit for 5 minutes to firm up.

Place the mixture into a piping bag with a large end.

Pipe donut size circles onto the lined cookie tray. Smooth any edges or bumps on the top with a spatula. Place into the oven and bake for 10-12 minutes or until a skewer comes out clean. Let the cookies completely cool before icing.

Peanut Butter Glaze

In a microwave safe bowl add the peanut butter, salt and rice malt syrup. Heat in the microwave for 30 - 40 seconds or until runny enough to drizzle.

Stir together and drizzle over the cooled cookies.

[choclette8]

Peanut Butter And Jelly Traybake Cake

This traybake cake recipe is a riff on the American beloved peanut butter and jelly sandwich. It' simple to make and delicious to eat.

Peanut butter and jelly is a classic American flavour combination. This traybake recipe is a riff on the beloved peanut butter and jelly sandwich. Simple to make and delicious to eat, it’s a great way to use up leftover jelly or jam. Dive Right In Peanut Butter And Jelly Sandwich Why Make Peanut Butter And Jelly Traybake? Peanut Butter And Jelly Traybake Cake Ingredients How To Make Peanut…

[german-sourdough-hk]

100% wholemeal spelt sourdough with ~15% sweet potatoes. Leavened by Lievito Madre in a salt sour way. Final proofing for 16-ish hours at 5C. Great bread, lovely crumb but the sweet potatoes killed a bit of spelt taste. For pure spelt taste psyllium husk is way better b/c a tiny amount soakes up lots of water without influencing the flour taste. Next check the influence of “ordinary “ potatoes. What is your experience? #speltbread #dinkelbrot #lievitomadre #sourdoughbread #sauerteigbrot #germanbread #wholemealbread #vollkornbrot #shatinbread #hkbread #hksourdoughbaker (at Sha Tin, Hong Kong) https://www.instagram.com/p/CpMQXhHoUqi/?igshid=NGJjMDIxMWI=

[sweeetmoments]

Cinnamon Roll Cupcake 

Servings: 1 cinnamon roll cupcake

Preparation time: 45 min

Level of difficulty: medium

Ingredients: - 35g whole meal flour - 10g coconut blossom sugar - 1/3 teaspoon baking powder - pinch of salt - 30g yoghurt (cashew or coconut) - 5g nut puree - 1/2 teaspoon ceylon cinnamon powder - 5g chopped nuts

Preparation: 1. Preheat the oven to 170 degrees top/bottom heat. 2. Mix the dry ingredients in a bowl: Spelt wholemeal flour (35g) , half of the coconut blossom sugar(5g), baking powder (1/3 tsp) and salt (1 pinch). 3. Now add half of the yoghurt (15g) and mix to a dough. Roll this out into an oblong shape. Either make the rolled out dough as wide as the height of your muffin tin or aim for double the height and cut the dough lengthwise once before rolling. Then roll up one part first, place it next to the end of the other and continue rolling so that the two come together as a snail. The dough should be about 3-4mm thick when rolled out. 4. Finally, prepare the cream. Stir together the remaining yoghurt (15g) and coconut blossom sugar (5g), nut puree (5g) and cinnamon (1/2 tsp) and spread over the pastry. Sprinkle chopped nuts (5g) on the spread cream. We used hazelnuts here. A little tip: we recommend using a neutral nut such as cashew or macadamia. This brings out the cinnamon flavour best.  5.  Now roll up the dough loosely, open it like a flower with your fingers, place it in the muffin tin and bake for 30 minutes at 170 degrees. Then leave to cool slightly and enjoy!

[operafoods]

Soda Bread Simplified. Quick Bread Without Yeast.

If you have never had soda bread, let alone made it, then you are in for a surprise! Fresh, warm bread on the table in less than 40 minutes. But is it like real bread? Yes, it really is.

What is Soda Bread?

Soda bread is a simple type of quick bread that doesn't require the usual hours of rising that you expect from traditional yeast bread. Originating from Ireland, this bread gets its name from the baking soda used as a leavening agent. When combined with the acid in buttermilk, the baking soda reacts, producing carbon dioxide and causing the dough to rise quickly. This process gives soda bread its distinctive texture and flavour. With its ease and speed of preparation, as well as its versatility, soda bread is an ideal choice for anyone looking to bake tasty fresh bread in a hurry. What does soda bread taste like? Soda bread has a distinctively rugged, yet tender texture that's quite unlike other breads. Its taste can vary depending on the recipe. Without additions, it has a robust, earthy flavour. The crust is typically crisp and golden, providing contrast to the soft, yet dense interior.

The Key Ingredients for Soda Bread

Flour The flour used in soda bread determines the final texture and flavour, giving it its unique character. Traditionally, wholemeal flour is used, for a rich, nutty taste and a dense texture. However, you can easily adapt this by mixing in some white flour, which lightens the loaf, for a softer crumb. Baking Soda Also known as bicarbonate of soda (not baking powder) baking soda gives soda bread its rise, as well as its name. Acting as a powerful leavening agent, it reacts with the acidity of the buttermilk, releasing carbon dioxide gas. This chemical reaction not only helps the dough to rise quickly but also contributes to the unique texture and slightly tangy taste that is characteristic of soda bread. Buttermilk Buttermilk acts as far more than just a wet ingredient. It's the acid in buttermilk that reacts with the alkaline baking soda to create that essential rise. Without this reaction, you'd end up with a very flat, dense loaf. Beyond its scientific function, buttermilk also contributes to the bread's distinct taste and tenderness. Its tangy flavour balances the earthiness of the flour and adds a slight richness to the crumb. Salt As a flavour enhancer, salt is crucial for balancing the bread's overall taste, preventing it from becoming bland. More than just a seasoning, salt also strengthens the dough by tightening the gluten structure, making for a better-textured loaf that holds its shape well during baking. It's the subtle sharpness of salt that complements the tanginess of the buttermilk and the earthy tones of the flour, bringing out the best in each ingredient. A pinch too little, and the bread could taste flat; too much, and it might disrupt the distinctive balance of flavours. Can you make soda bread if you don't have buttermilk? Absolutely, you can still make soda bread without buttermilk. A fantastic substitute is to mix a bit of lemon juice or white vinegar with milk—approximately 1 tablespoon of acid for every cup of milk. Stir it and let it sit for about 10 minutes; you'll notice it starts to thicken and curdle slightly, mimicking the consistency and acidity of buttermilk. Alternatively, you can mix plain yoghurt with milk. Just enough to thin it down to a similar consistency.

Basic Soda Bread Recipe

Buns are the best route to bread in a hurry, and they also seem to encompass all that is good about soda bread. Split apart whilst warm, with a slather of butter, they make the ideal accompaniment to your meal. The dough will keep in the fridge, so you can just bake off six if you wish and bake off the other six the next day. We use a blend of white and wholemeal spelt flour, plus a little rye for extra flavour. A handful of oats adds softness and a professional-looking finish. Recipe for Spelt and Rye Soda Bread Rolls Makes 12 rolls 2 cups white spelt flour 3/4 cup wholegrain spelt flour 3/4 cup wholemeal rye flour 80g rolled oats 2 tsp baking soda 2 tsp flaked sea salt 1 3/4 cups buttermilk Preheat the oven to 190C/375F/Gas 5. Line a baking sheet with baking parchment. Add all the dry ingredients to a bowl, and mix well. Make a well in the centre, add the buttermilk, and mix until just combined. Turn the dough onto a floured surface and divide into two. Shape gently into two sausage shapes and divide each into six for a total of 12 rolls. Roll into balls, flatten slightly, and place on the baking tray. Brush each roll with water and scatter with oats. Bake for 20 minutes, until they are well browned. When you tap the bottom it will sound hollow. Transfer to a wire rack to cool slightly before serving. Variations of soda bread You can add all sorts of things to your basic soda bread recipe, stirring them in as you mix in your buttermilk. Chopped fresh herbs work particularly well, and savoury things such as chopped olives or crumbled cheese. Or you could sweeten them up a little, by adding dried fruits. Here are a few ideas to get you started. Cheese and Chives Stir in 1 cup of grated sharp cheddar and 1/4 cup of finely chopped chives. Olive & Rosemary Add 1/2 cup of chopped kalamata olives and 1 tablespoon of chopped, fresh rosemary. Sweet Cranberry and Orange For a sweeter roll, mix in 3/4 cup of dried cranberries and the zest of one orange. Spicy Jalapeño & Corn Add 1/2 cup of finely chopped jalapeños and 1/2 cup of sweet corn to give your rolls a spicy kick with a sweet balance. So next time that you really wish you had bought some bread, we hope you are tempted to give soda bread a go. Trust us, it will totally save the day. Got the baking bug? Check out some of our other healthy baking ingredients. Or read our beginners' guide to getting started with healthy baking. This article was reproduced on this site with permission from operafoods.com.au the “Healthy Baking Suppliers”. See original article:- Soda Bread Simplified. Quick Bread Without Yeast. Read the full article

[onebloodybigship]

Bill’s Cinnamon Rolls

The first thing Bill Tanner ever baked for his wife Ruth were cinnamon rolls, following the recipe his mom had taught him - they ended up being somewhat charred, but Ruth liked them anyway, so Bill did them again, and again, and again, until he had baking them down to an art.

Nowadays, it is not too uncommon for plates of cinnamon rolls to appear on Eve’s desk on the morning of a day that promises to be stressful, or next to one of Q’s projects that has been nagging him lately. Snacks are important, after all!

Ingredients

Dough:

450g Flour

75g Sugar

1/2 Tbsp Cinnamon

A Pinch of Salt

Packet of dry Yeast / 25g Fresh Yeast

75g Butter

250ml Milk

Filling:

75g Butter

75g Sugar

2 Tbsp Cinnamon

You should be able to use any kind of flour, sugar and milk. I used brown sugar and spelt wholemeal flour for example, that’s why my cinnamon rolls turned out a bit darker :) But depending on your ingredients, your dough may rise less or take longer to bake, so keep that in mind.

1. Mix the flour, sugar, cinnamon and salt for the dough in a mixing bowl. Make a mold and place the room temperature butter inside of it. Add yeast and milk. Mix and knead everything until the dough is smooth, elastic, and tacky (but not sticky). Let it rest for about an hour.

2. In the meantime, melt the butter for the filling and add in the sugar and cinnamon. Let it heat up at medium heat for a while and then take the mix of the stove to cool down. Upon cooling down, the texure will become thicker.

3. Roll out the dough into a rectangle, spread out the sugar-cinnamon mixture on top of it and roll it up to a ... roll, exactly. Now cut your roll into about 10-16 pieces.

4. If you want your cinnamon rolls to be even more fluffy, let them sit underneath an towel for another 30 minutes or so. Turn on your oven and bring the heat up to about 230°C.

5. Bake your cinnamon rolls for about 10 minutes, and let them sit and cool down for a bit afterwards. Enjoy! :)

[laurafruitfairy]

The weekend is near! How about making some gluten-free chocolate waffles? 😋⁣ ⁣ The recipe is very similar to my donut recipe a few posts back. If you don’t have teff flour you can use spelt, wholemeal or a gluten-free flour mix. They are so crunchy, you will love them!! 🥰⁣ ⁣ 𝑰 𝑵 𝑮 𝑹 𝑬 𝑫 𝑰 𝑬 𝑵 𝑻 𝑺:⁣ 50g buckwheat flour⁣ 50g teff flour⁣ 2 Tbs cacao powder⁣ 2 Tbs ground flaxseed⁣ 1/2 tsp baking powder⁣ 1/2 tsp baking soda⁣ 150g plant milk⁣ 1 mashed banana⁣ 1 Tbs melted coconut oil⁣ Vanilla drops to sweeten⁣ ⁣ 𝑯 𝑶 𝑾 𝑻 𝑶:⁣ Mix milk, vinegar, banana, baking soda and baking powder in a bowl. Let sit for a minute, then add the remaining ingredients and whisk until combined. The texture should be thick but still pourable. ⁣ Brush out your waffle iron with coconut oil from both sides, then bake the waffles until crispy. Enjoy warm with sugar-free chocolate spread (Chufella) & frozen blueberries (so good!🤤)⁣ ⁣ _____⁣ ⁣ Bin seit 2 Tagen in Berlin und mir geht’s gut, bis auf eine leichte Erkältung die direkt nach dem Retreat einschlug. 🤧 Die 4 Tage mit 14 anderen Frauen waren sehr intensiv und vor allem emotional für mich. Und jetzt geht es direkt weiter mit wichtigen Entscheidungen. Ich möchte gerne ganz bald nach Berlin ziehen, aber noch nicht sicher in welcher Konstellation. WG fände ich schön, zu zweit oder zu viert, oder doch lieber alleine, wenn die Konstellation nicht passt. Einerseits will ich unbedingt hier her, andererseits nichts überstürzen. Düsseldorf habe ich satt. Ich liebe meine Wohnung und würde sie am liebsten genau so nach Berlin teleportieren. 😛 Aber gut, Entscheidungen müssen getroffen werden. Berlin People: Wenn ihr was hört, meldet euch bitte! Bis dahin schöne Restwoche euch! 🤗⁣ (at Berlin, Germany) https://www.instagram.com/p/B9oHe8ZJYJk/?igshid=128yizxygnn26

[awed-frog]

We all need some comfort right now, so here’s a very easy, no mess cake you can bake with only six basic ingredients.

120 g [1 cup] chopped fruit

60 ml [1/4 cup] vegetable oil

40 g [1/4 cup] sugar

60 ml [1/4 cup] fruit juice

15 ml [1 tablespoon] condensed milk

90 g [3/4 cup] plain flour

1 teaspoon baking powder

[Fruit can be any fruit, such as apples, pears, peaches or apricots: if fresh, cook it in very little water until tender. If tinned, use as is. Fruit juice refers to either your cooking water, or the tinned fruit’s own syrup. Any light vegetable oil will do (olive oil shouldn’t be used for sweets, because it’s too flavourful); you can also use softened butter or margarine. Sugar can be adjusted to taste! Condensed milk can be swapped for milk, cream, or coffee creamer. You can experiment with flour (for instance by using wholemeal or spelt), but if you can, always sift it. You can use a sifter or a fine mesh colander.]

Preheat your oven to 180° [350° F, gas mark 4]

Grease a cake or muffin pan: this recipe is for a small cake, about four slices’ worth. For a bigger cake (23 cm / 9 in), double your ingredients. 

In a large bowl, combine your oil and sugar with a whisk or a fork.

Add the fruit juice and milk, whisk some more.

Little by little, add your flour and baking powder, whisk until combined. It will form a light batter.

Now add your chopped fruit (cubes should be about the size of an average dice) and mix well.

Pour entire thing into the cake pan and put into the oven.

Carefully lick your whisk and bowl.

Baking time: around 30 to 45 minutes depending on the size of your cake. After 30 minutes, you can open the oven and try the toothpick test.

???

Profit!

Note: you can easily make the cake vegan or experiment with gluten free flour and ‘natural’ sugars like honey, maple syrup or even grated apples if you’re feeling particularly healthy. Happy baking!

[darkmindsthinktwistedthoughts]

From the kitchen

Hello My Dears! I decided to share a little family favourite with you all. 

Banana Muffins

This has helped cut down on wasted food where the fresh fruit has gone over-ripe.

**It is Dairy-free as the recipe does not call for eggs or butter.  There is no added sugars only the naturally occurring ones from the fruit. I Cannot call this gluten-free but I can say I did experiment with different typed of flours that had naturally lower gluten in them and had edible results. This is not Nut-free but could be if you remove the nuts from the ingredients.**

Banana Cake / Muffins

The mix will give you 12 muffins or x1 *1lb* loaf cake.

What you get depends on how you cook it. Want muffins? Then naturally I would suggest not putting all the mix in one big cake tin. I know it sounds silly to say it but it has been done before. 

Ingredients:

* 1lb ripe bananas (Normally I find that to be about 5 of them but that depends on the size. Can also sub half the banana for finely chopped apples or pears if you want to) * 2oz chopped nuts (I don't bother with it cos chopped nuts hurt my stomach with my medical condition. You can do finely ground nuts or just sub an extra 2oz of porridge oats. If you have an allergy then of course don’t put them in.) * 4oz Veg oil (Sunflower oil works as well but if you try Olive oil it seems to upset the balance enough to make for a oily result.) * 4oz Raisins (I have also used mixed dried fruit mix, you can get it for fruit cakes and things and it includes candied fruit peel. I haven’t seen this change making much difference but again if you have a nut allergy be careful in case the mixed dried fruit came from somewhere that also handles nuts.) * 3oz Porridge oats * 5oz flour (I use self-raising flour which if memory serves is also called all purpose flour in other countries? It is however, meant to be Wholemeal flour. Apart from it maybe affecting the nutrient content of the finished product I haven’t found this change to mess up the over all recipe. Also I have tried it with Spelt flour and it did still work.) * 1/2 tsp Almond essence (Sounds weird but it tastes weirder to me when I don't use it. Obviously if you have nut allergies just forget it) * A pinch of salt.

Method:

Mix everything together. (I used a potato masher because I do the all in one pot then mix thing and whole bananas don't blend well without smashing.)

Put into whatever container you are using to bake. (If using muffin cases fill each one till half an inch below the top or just over halfway up.)  

Cook at 190C in the oven (I forget the conversions please forgive me). The cake will take between 50 - 60 mins, muffins will be less. 

As I tend to forget when I put things in and also where I left my timers I go by sight and also cook until a skewer comes out clean. --- I hope you all enjoy these if you do decide to make them. x