Tuesday, January 31, 2017
The BEST wholemeal spelt bread
Hello dear readers!
I've been taking some time away from the computer these past few weeks and am now refreshed and ready to jump back into things.
My big boys have just finished their first week back at school (in grades 1 and 3) and my priority at the moment is keeping their lunchboxes packed with nourishing and tasty food.
I don't know about your kids, but mine are always STARVING on the holidays and tend to graze a lot more. So it's always a bit of a shock to their systems to have nothing between breakfast and 11.10am when lunch starts!
I actually don't mind the boys having sandwiches for lunch as long as they are made with good quality bread and decent fillings.
For me, the ingredients on a loaf of bread should read flour, water, yeast and salt, with maybe some honey for sweetness and a high quality oil for a soft crumb.
If you haven't actually read the label on the bread you purchase you are probably in for a shock - most of them have numbers galore, vegetable oils, unpronounceable preservatives and additives to keep it fresh on the shelf for way longer than it should be.
I Quit Sugar did a post on the 5 healthiest breads at the supermarket but even those contained canola oil and a few other sneaky ingredients.
Baking your own is definitely the best option and my wholemeal spelt bread is the one I make for the kids that always gets eaten.
It's easy and pretty forgiving (my husband can make it on his own!) and it freezes well. I make a loaf most weekends, slicing and freezing it as soon as it has cooled.
If you have a Thermomix and haven't made your own bread yet, what are you waiting for?
The aroma of freshly baked bread is one the best smells in the world and the taste is better than anything you can buy. It's also far cheaper as a loaf of spelt bread will typically set you back at least $6.
I buy my spelt flour in bulk 12.5kg bags through my co-op and store it in the freezer.
The best wholemeal spelt bread that kids actually like
2 ts instant dried yeast
2 ts honey
600g wholemeal spelt flour
2 ts salt
2 ts apple cider vinegar
1 tbs extra virgin olive oil
Place the water, yeast and honey into the Thermomix and heat for 2 minutes / 37 degrees / SP 2.
Add the flour, salt, vinegar and oil and mix for 10 seconds / SP 3.
Lock lid and knead for 8 minutes.
Leave in the bowl for 20 minutes to rest.
Turn out onto an oiled surface, punch down and shape into an oblong.
Place dough into a large/jumbo/900g bread tin.
Cover and place in a warm, moist place to prove until it rises to the top of the tin (I do mine in the just emptied dishwasher!)
While the dough is proving, preheat your oven to 200 degrees Celsius / 180 degrees fan-forced.
Bake for approximately 30 minutes or until golden brown and sounds hollow when tapped underneath.
Remove from tin immediately and leave on a wire rack to cool.
Do you bake your own bread?