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Today I fancied making Hubby & I a loaf, we’ve been Wheat free for nearly a year now & for the first 6 months we had no baked goods at all, but after getting over 4 stone off (63 lbs in total) I felt like I could stop being so strict with myself & was looking for Wheat free ways to bake. I came across ‘Spelt’ Flour & thought it would make a good substitute for Wheat in our baking, since it still has gluten in it, it makes a good loaf.

Spelt is an ancient relative of modern Wheat & the Wholegrain has a lovely nutty flavour to it.

This Recipe also includes some Linwoods – Milled Flaxseed with Almonds, Brazil Nuts & Walnuts.

Lets start with the ingredients that we’ll need:

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500g Wholegrain Spelt Flour

1 tsp Salt

1 Sachet(7g) Quick Yeast

1 tbsp Honey

400ml Warm Water

1 tbsp Olive Oil

75g Milled Flaxseed (with nuts)

I make one large 2lb Loaf, but you could make two small 1lb loaves if you prefer.

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The Oven gets preheated to 200C/Fan 180C/400F/Gas 6

1- Weigh the flour into a bowl & add the yeast on one side & the salt on the other.

2- Measure the Warm Water & stir in the Honey, & then mix into the flour.

3- Add the Olive Oil & mix well.

4- Oil your work surface & turn the dough out, knead for a while until it becomes less sticky, then knead in the flaxseed.

5- Flour your work surface so you can shape your dough & place into a well oiled loaf tin.

6- Cover & leave to rise for about an hour, depending on how warm your kitchen is.

7- Bake in your preheated oven for about 45 minutes.

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As you can see it makes a Beautiful Loaf of Bread, perfect for Sandwiches or Buttered Toast. It also keeps well for the next day. Enjoy.

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02/09/2013

Did this Recipe again today but exchanged the Flaxseed for 50g Sunflower seeds & split the dough into 9 balls, placed on a baking sheet & baked for 20 minutes.

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