"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." Julia Child

Wednesday, March 20, 2013

spelt bread

As a pescetarian, I am always looking for easy ways to add protein to my diet.  While I enjoy tofu and  tempeh, this soft bread is a great way to mix it up and eat something that tastes like nutty deliciousness, as opposed to what it's been cooked in.  :)
170 calories per roll
Yield: 16 medium rolls
Active time: 25 minutes
Total time: 5 hours

the grains
1 cup raw spelt
1/4 cup oats
2¼ cups water
1/4 cup half and half

the dough
3/4 cup lukewarm water
1/3 cup agave nectar
1/4 cup vegetable oil
2 tablespoons sourdough starter (optional)
3 tablespoons nonfat dry milk
2½ cups wheat flour
1 cup high gluten flour

1. Combine "the grains" ingredients in a large microwave safe bowl. Heat for about 10-12 minutes on high or until the liquid is absorbed, stirring occasionally. Set aside to cool.

2. Combine the lukewarm water, yeast, and a pinch of sugar in a medium sized bowl or large glass measuring cup. Set aside for 10 minutes.

3. In your stand mixer bowl, combine the flours, nonfat dry milk and attach your dough hook.

4. After the yeast mixture has fermented, add in the agave nectar, oil, and sourdough starter. Stir well and set aside.

5. Add the cooled grain mixture to your stand mixer bowl and “stir”, forming a shaggy dough.

6. Slowly, ¼ cup or so at a time, add the yeast mixture to the shaggy dough until a dough forms.

7. After all the yeast mixture has been added, increase the stand mixer speed to 2 or 3, kneading until a smooth and elastic dough forms, about 5 minutes. The dough should not feel wet.  If it does, slowly add in a little more flour.

8. Turn the dough out onto your counter top and knead by hand a few turns, forming a ball.

9. Place the dough in a lightly oiled bowl. Cover with plastic wrap and let rise until it has doubled in size, about 2 hours.

10. Turn the dough out onto your counter top and punch it down.

11. Divide the dough into half, repeating until 16 equal pieces are portioned out.

12. Shape the dough pieces into rolls (or a shape of your choosing) and place on parchment or silpat lined baking sheets.

13. Cover with plastic wrap and let rise until they've doubled in size, about 2 hours.

14. At least 90 minutes into the final proof, preheat the oven to 400 degrees.

15. Brush the rolls with an egg wash, desired topping (like oats, spelt, quinoa, or a spices mix), and score.

16. Arrange a water bath and bake for 30-40 minutes, or until rolls are golden brown and sound hollow when tapped.

Other modifications:
  • Use quinoa instead of spelt.
  • Use almonds or walnuts instead of oats.
  • Use soy or almond milk.
  • Not going to use a topping? Add 1½ teaspoon of salt in step 3 to give your bread a little extra flavor. 
Original recipe found here.

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