Archive | Breads

Spelt Brioche & Nutella Swirl Bread with Variations

It’s not often you can take one recipe add in one technique, then use three different methods of shaping & baking, and come out with three very different loaves of bread. This recipe for Spelt Brioche & Nutella Swirl Bread will give you just that!

The spelt bread dough is slightly sweetened with honey and is a lovely hybrid of brioche and challah. In fact, you can use this recipe very easily to make a spelt challah – our spelt flour is kosher so all you need to do is swap out the butter for another non-dairy fat.

All three of the variations below can be made with any filling you like. There’s just something about Nutella and spelt flour though, it’s a lovely balance of flavors!

 

spelt-nutella-brioche-loaf-bakedStandard Spelt Brioche & Nutella Swirl Loaf:

This is Variation #1 in the recipe below. Baked in the oven in a loaf pan, it will yield a standard style loaf of bread – except it’s swirled all the way through with delicious layers of Nutella. If you have any leftover, this variation makes amazing french toast! In fact, a loaf or two of this bread may have been made especially for french toast!

 

 

 

spelt-nutella-brioche-bread-bakedSpelt Brioche & Nutella Breakfast Bread:

Variation #2 is similar to #1 except once braided, the two ends come together to make a wreath and it is cooked in the slow cooker which yields a very pretty, softer, oval loaf. It looks beautiful and impressive on any brunch table.

 

 

 

spelt-nutella-brioche-rolls-bakedSpelt Brioche Breakfast Rolls:

Variation #3 can be made with Nutella as the recipe illustrates or swap out for walnuts & cinnamon sugar, or jam, or anything you’d love to have in a cinnamon-roll style breakfast roll. When making with Nutella, as soon as they come out of the oven drizzle with a powdered sugar glaze and a little orange zest! These are best consumed right out of the oven.

 

Spelt Brioche & Nutella Swirl Bread with Variations
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Brioche and chocolate are quite possibly one of the best combinations and you will find just the variation below to turn your regular breakfast into an epic brunch!
Spelt Brioche & Nutella Swirl Bread with Variations
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Brioche and chocolate are quite possibly one of the best combinations and you will find just the variation below to turn your regular breakfast into an epic brunch!
Ingredients
Servings:
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Instructions
Make the dough:
  1. In a stand mixer using the traditional paddle attachment, mix warm water, yeast and honey.
  2. Add in 2 3/4 cups spelt flour and salt, mixing to combine then add in the beaten eggs. Once the eggs are combined in, add the butter one tablespoon at at time.
  3. When the butter is incorporated, switch the paddle out for the dough hook and knead for 3 to 5 minutes. {During this step you may need to add in up to a 1/4 cup of spelt flour. This dough is wet and sticky but you still want it to come together to just begin to form a ball around the hook during the kneading and just start to form a slapping sound against the sides of the bowl. If you end up with a nice "clean" ball around the dough hook you added in too much flour and you will need to add in some water, a tablespoon at a time}
  4. Remove the dough and place into a greased bowl. Cover with plastic wrap and let rise in a warm spot, away from drafts, for 1.5 to 2 hours.
Make the Nutella Swirl:
  1. Scrape out dough onto a well floured surface. Shape into a long oval.
  2. Flour a rolling pin and roll dough into a large rectangle that is about 1/4 to 1/2 inch thick. The dough may resist rolling at first, if this happens try flipping it over and keep rolling, it will eventually release and let you roll it out.
  3. Spread a thin layer of Nutella over the entire surface. An offset spatula {like for frosting a cake} works wonders for this step!
  4. Working the long end of your rectangle, roll up the dough into a long log. A dough scraper will help with this task - the dough should have enough butter to prevent it from sticking but the scraper will help you 'push' the dough to roll it up, especially if you encounter any sticking.
Variation #1 - Standard Spelt Brioche & Nutella Swirl Loaf:
  1. Using your dough scraper (or a very sharp knife) split the log down the middle so you now have two ropes.
  2. Secure the two ropes at one end and "braid" by crossing one rope over the other all the way to the other end. Secure the other ends.
  3. Gently push the two ends toward the middle to get a shorter, wider loaf. Place into a greased 8 1/2" x 4 1/2" loaf pan, cover with plastic wrap and let rise again for 1 hour.
  4. Preheat oven to 375 degrees. When oven is ready, remove plastic wrap and brush with an egg wash. Place loaf in oven for 25 to 35 minutes or until brown on top. Remove from oven and let cool completely.
Variation #2 - Spelt Brioche & Nutella Breakfast Bread:
  1. After Step 4 of "Make the Nutella Swirl" use your dough scraper (or a very sharp knife) to split the log down the middle so you now have two ropes. {see photo in variation #1}
  2. Secure the two ropes at one end and "braid" by crossing one rope over the other all the way to the other end {see photo in variation #1}. Take the ends and shape the braided loaf into an oval, securing the open ends by tucking them into the other end. Place formed loaf onto a large sheet of parchment paper.
  3. Place parchment into the bowl of your slow cooker, cover on top with plastic wrap and let rise for 1 hour.
  4. Remove plastic wrap and replace with slow cooker lid. Turn slow cooker onto high and cook for 1.5 to 2 hours.
Variation #3 - Spelt Brioche Breakfast Rolls:
  1. After Step 4 of "Make the Nutella Swirl" use your dough scraper or a sharp knife to cut the log into 1 1/2 inch rolls {do NOT cut down the middle of the log like in variations #1 and #2}.
  2. Place into a greased pie tin, leaving room as they will expand quite a bit. You will likely need two pie tins {pictured are mini-pie tins - four were used in total}. The number of rolls that you will get will depend greatly on how thin you rolled out the dough.
  3. Cover tins with plastic wrap and let rise for 1 hour.
  4. Preheat oven to 375 degrees. When the oven is ready remove plastic wrap and brush with an egg wash. Place in oven for 8 to 10 minutes or until just brown on top. Keep a very close eye on the oven during their cooking as they will get done very quickly.
  5. While still warm, drizzle a powdered sugar glaze (made with powdered sugar and a small amount of water) over the tops of the rolls and then sprinkle a little freshly grated orange zest over the glaze!
Recipe Notes

Up to one cup of the white spelt flour may be substituted with whole spelt flour! You will likely need to add in up to an additional 1/2 cup of whole spelt flour (for a total amount of 3 1/2 cups of flour) during the kneading process to get the dough to come together. {Variations #2 and #3 were photographed using 1 cup of whole spelt flour in the dough mixture.}

All variations are best eaten within 24 hours however will keep for up to 2 days wrapped tightly in plastic wrap.

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Old-Fashioned Spelt Pumpkin Bread

Old-Fashioned Spelt Pumpkin Bread
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A tasty quick bread filled with pumpkin, spices and spelt flour. It's tasty all year round and perfect as part of your Thanksgiving dinner!!
Old-Fashioned Spelt Pumpkin Bread
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A tasty quick bread filled with pumpkin, spices and spelt flour. It's tasty all year round and perfect as part of your Thanksgiving dinner!!
Ingredients
Servings:
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Instructions
  1. Preheat oven to 350 degrees
  2. In a medium bowl, whisk together spelt flour, baking powder, baking soda, salt, and spices. Set aside
  3. In the bowl of your stand mixer cream together the butter and sugar. Add in the water, eggs, and pumpkin and mix until combined
  4. Add in flour mixture a little at a time until it is all incorporated, scraping down the sides often. Don't over mix.
  5. Pour batter into a greased loaf pan. Place in the oven for about 60 minutes. It is done when a toothpick comes out clean.
Recipe Notes

Recipe makes one loaf. Can be doubled to make two.

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Whole Spelt Zucchini Bread

There’s little better in the middle of summer than a loaf of freshly baked Zucchini Bread. This time of year it’s hard to not run into zucchini anywhere you turn in the grocery store or the farmers markets. Unfortunately, even with a vegetable in the mix, most zucchini bread recipes aren’t really that great for you with lots of butter and lots of sugar.

This recipe is the result of attempting to make a healthier and more nutritious zucchini bread – while still keeping that wonderfully sweet bite. The combination of 100% whole spelt flour and applesauce (in place of the butter) work to make this loaf delightfully moist and not dense at all!! Yes, there’s still sugar but not nearly as much as in a typical loaf. This recipe is sure to be your new go-to for zucchini bread!!

Looking to make a vegan zucchini bread? All you have to do is swap out the two eggs for two “vegan flax eggs.” A great substitute for baking – a flax egg is the combination of 1 tablespoon of ground flax seed mixed with 3 tablespoons of water. Therefore, in this recipe, you’d sub with 2 tbsp. ground flax seed and 6 tablespoons of water.

 

Whole Spelt Zucchini Bread
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A healthy zucchini bread that's sure to be your new favorite! It's 100% whole grain and easy to make vegan!
Whole Spelt Zucchini Bread
Votes: 8
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A healthy zucchini bread that's sure to be your new favorite! It's 100% whole grain and easy to make vegan!
Ingredients
Servings: (makes one large loaf)
Units:
Instructions
  1. Preheat oven to 350 degrees. Using your food processor, grate the zucchini. Scoop out the grated zucchini onto several layers of paper towel (or a cheese cloth) and gently squeeze out excess moisture. Set aside.
  2. In the bowl of your stand mixer combine whole spelt flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, stir together the eggs, sugars, vanilla and applesauce. Set aside.
  4. Pour the grated zucchini into the flour mixture and stir until it is mixed in. While the mixer is running on low, pour in the liquid and mix just until thoroughly combined. Stir in chopped walnuts or chocolate chips.
  5. Pour into bread pan (make sure to spray if not non-stick) and bake in the oven for 45 to 55 minutes. Test with a toothpick for done-ness (it should come out clean).
Recipe Notes

Make it vegan by swapping out the two eggs for a vegan "flax egg." One flax egg equals 1 tablespoon ground flax seed mixed with 3 tablespoons water.

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Spelt Focaccia Sandwiches

What’s at the top of the list for any picnic lunch? Sandwiches! And a delicious sandwich starts with the best spelt bread. One of the easiest ways to make sandwiches for a crowd is to make a giant sandwich and cut it into pieces after it’s all assembled (like the sub shops do). I love […]

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Spelt Sourdough Bread Bowls

With the 50th Superbowl coming up this weekend, I’d like to share with you all the final play of my Football Bread Project. Over the course of the fall and into winter, this bread project made me knowledgable and extremely comfortable with all different kinds of bread dough but especially sourdough. Once you start to work with it on a repetitive basis you begin to understand your starter and the texture of your dough and how it responds to different amounts of kneading, water or flour.

I’d love to know what you learned from this experience! Did you become more comfortable making homemade bread or discover your new favorite? Please share your stories in the comments below!

And now, without any more time outs, on to the final play –

I’m sure you’ve seen it before, that beautiful bread bowl. Believe it or not, they are actually pretty simple to make at home and are just the thing to take your soup to the next level and impress your family and friends!

Spelt Sourdough is hands down the best for a bread bowl. The light tang of the sourdough is an exceptional way to highlight the savory flavors of your favorite soup. I’m a sucker for melty, gooey, cheese so one of my favorite soups is french onion. With a generous topping of cheese that melts down into the edges of the bread, it’s quite possibly the best thing that’s ever happened to a bread bowl.

frenchonionbreadbowl

Beyond just soup, there’s more you can do with a bread bowl. Did you know they are also great for holding dips? They are perfect for hummus, spinach artichoke dip, cheese dip, the options are really endless here. This recipe makes up to four bowls so you can go all out with an impressive display of dip options for your next get together!

The recipe below lays out step by step the technique to make your bread bowls. I’ve used a whole spelt sourdough starter but you can use a white spelt starter if that’s what you have. Because of rise times and the need to make the leaven {fancy word for waking up your starter and creating the base of your bread} you do need a bit of advance plotting for this one. For ease of timing when you want to grandly serve your soup in it’s beautiful bread bowl, I recommend baking the bowls the day before you want to use them so you will need to start the process two days before.

I can’t wait to hear how your bread bowls turn out and what kind of soup you made to fill them with! Please share your creations! #BakingWithVitaSpelt

Spelt Sourdough Bread Bowls
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A beautiful and tasty bowl that's perfect for your favorite soup or crowd pleasing dip!
Servings
4 bread bowls
Servings
4 bread bowls
Spelt Sourdough Bread Bowls
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A beautiful and tasty bowl that's perfect for your favorite soup or crowd pleasing dip!
Servings
4 bread bowls
Servings
4 bread bowls
Ingredients
Servings: bread bowls
Units:
Instructions
Prep {day 1}
  1. Create the leaven in a large bowl (I like to do this the night before, after I’m done with dinner dishes and before I wipe down the counters): ¼ cup starter -- 1 cup whole spelt flour -- ½ cup water
  2. Mix with a fork in a bowl until completely combined. Cover with plastic and let sit overnight - at least 8 hours - in a warm spot of your kitchen.
Baking {day 2}
  1. In the morning start making your dough - uncover the leaven and add to it: 2 to 3 tbsp honey -- 1 ½ tsp kosher salt -- 1 ¾ cups whole spelt flour -- 1 cup white spelt flour -- ¾ cup water
  2. 1. Mix together with a fork until all of the loose flour has been gathered and dough starts to come together (if there is still loose flour add additional water a tablespoon at a time until all loose bits stick to together - if dough is too wet add flour a couple tablespoons at a time you don’t want a ‘wet’ dough). Turn out dough onto a floured work surface and knead for 5 to 10 minutes until the dough becomes smooth, slightly shiny and elastic.
  3. 2. Transfer to an oiled bowl, cover with plastic wrap and let rest away from drafts for 3 hours.
  4. 3. After rising, turn dough out onto work surface again and, using your dough scraper, divide into four equal portions and form into balls*. Place each ball seam side down on a piece of parchment big enough to hold all four.
  5. 4. Cover with an oiled piece of plastic wrap and allow to rise for another three hours.
  6. 5. A half hour before baking, position the top rack of your oven in the middle and place a pizza stone on top. On the bottom rack place a very shallow oven-safe pan. Preheat your oven to 425 degrees.
  7. 6. Tighten your dough balls up just a bit by giving them a little roll. Brush the tops with an egg wash then slash and “x” on the top with a sharp knife and then finish the rise with another 20 minutes.
  8. 7. To bake -- Carefully slide the parchment onto the hot pizza stone and then put a giant handful of ice cubes into the bottom pan and shut the oven door. Bake for about 35 minutes or until bread starts to turn a dark golden brown on top. Remove from oven and cool on a wire rack.
Carve the Bowl
  1. When ready to fill use a small serrated knife and cut a circle out of the top of the bread and gently scoop out some of the middle. You can use the top for a little soup lid or cut into strips to dip into your soup. Set the scooped out middles aside for bread crumbs.
  2. Fill your bowl with your soup of choice. If you are filling with your favorite french onion, place 1 slice of gruyere cheese in the bottom of the bowl, fill, then 1 (or 2) slices of cheese on top and pop under the broiler until the cheese is all bubbly!
Recipe Notes

*Forming dough:
To form the dough into balls for the bread bowls you are going to shape the dough by pulling the sides of the dough down and tucking them underneath. You will want to do this 3 or four times, turning a quarter of a turn around each time. Once smooth on top, pinch bottom to seal and give a quick roll on your board to smooth out.

Extra Notes:
1. If planning to use bread bowls for dips, you may want a bigger bowl so divide the dough into two parts instead of four and proceed with the same directions. Your baking time will be longer, add another 5 minutes to base time.

2. In the winter my kitchen gets cold at night so when I make my leaven I put several dish towels on top of the bowl and around to help keep it warm.

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Pumpkin Spelt Muffins

A couple years ago, we partnered with the popular blog 100 Days of Real Food.  Lisa Leake created this recipe to share with her readers, and these muffins received rave reviews! Click on the link to read more about her experience with spelt and see a video Lisa made showing Catherine McCord, of Weelicious, how easy these muffins are to make!

I finally did it. I’ve been wanting to bake with some alternative flours for some time and this weekend I finally made Pumpkin Muffins using whole spelt flour! And they are deeeelicious. We’ve definitely been missing out. The texture is much more cake-like and the flavor is milder than whole-wheat flour. And it was super easy to make the 1:1 substitution…I have no idea why I kept putting it off! – Lisa Leake

Still one of our favorites – they are made with whole spelt and naturally sweetened honey, you can’t get better than these delicious, healthy, real muffins!

Pumpkin Spelt Muffins - photo by: 100 Days of Real Food

Whole Spelt Pumpkin Muffins – photo by: 100 Days of Real Food


Whole Spelt Pumpkin Muffins
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Servings
12 muffins
Servings
12 muffins
Whole Spelt Pumpkin Muffins
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Servings
12 muffins
Servings
12 muffins
Ingredients
Servings: muffins
Units:
Instructions
  1. Preheat the oven to 350 degrees. Line a muffin pan with liners and set aside.
  2. Using a whisk or a fork mix together all dry ingredients.
  3. Make a well in the center of the flour mixture and drop in the eggs, honey, and melted butter. Mix together until well combined.
  4. Fold in to pumpkin purée. Do not overmix.
  5. Pour the batter into the muffin pan so it's evenly distributed. Bake until golden brown and a toothpick comes out clean. (about 18 to 20 minutes)
  6. Store at room temperature or freeze for a rainy day.
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Spelt Flour Pie Crust

Spelt pie crusts are absolutely delicious and bring many nutritional benefits to a dessert.  It is a healthy grain that is easily digested and adds lots of protein and vitamins to a dish. We hope you enjoy the many health benefits of spelt in your favorite pies this Fall season!

Spelt Flour Pie Crust Recipe
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Spelt Flour Pie Crust Recipe
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Ingredients
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Instructions
  1. In a food processor, or a large bowl, mix together flour, salt, and powdered honey. Add your butter and pulse on and off until your mixture combines.
  2. Add 4 to 5 tablespoons ice water in between pulsing and continue until just combined. Add more water if needed.
  3. If using a large bowl, to make the dough, cut in your butter until pea sized chuncks form and add water until it's all combined.
  4. The dough should hold together but not be super sticky.
  5. On a floured surface, divide your dough and pat into 2 equal disks. Roll out the first half of the dough into a 1/8 to 1/4 inch thick circle.
  6. Transfer to a greased pie pan. Roll the other half of the dough to the same thickness. This is the top of your pie to be used after you fill your shell with the desired filling.
  7. You can leave the dough in a circle, don't forget to use your knife to cut a few slits in the top, seal the seams together, and flute the edges to make it pretty!
  8. Cover pie with a sheet of aluminum foil and bake for 30 to 35 minutes. Remove foil and bake for an additional 15 minutes.
  9. Let cool for 10 minutes, cut into slices.
  10. Enjoy! 🙂
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Angie’s Cold Oven, No Proof Yeast Whole Grain Bread

No Proof Yeast Whole Grain Bread Recipe
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No Proof Yeast Whole Grain Bread Recipe
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Ingredients
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Instructions
  1. Whisk together wholegrain spelt flour, seeds, and salt. Make a well in center of dry ingredients and crumble the fresh yeast into the middle.
  2. Slowly stir in water and raspberry vinegar. Mix with a spoon until well combined. Place the dough into a 11 or 12 inch loaf pan lined with parchment paper.
  3. Place it in the middle of a cold oven and turn on conventional oven to 350 degrees. (If you don't have a conventional oven, turn to 375 degrees instead.)
  4. Cook bread for 60 minutes. Serve warm.
  5. Enjoy! 🙂
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100% Spelt Bread (that rises nicely!)

We recently came across this recipe for 100% spelt bread, posted by Laura at Tasty Kitchen.

Laura says this bread has a grainy, nutty flavor.  It takes 30 minutes to prepare, 30 minutes to bake, and she rates its level of breadmaking as ‘intermediate.’

100% Spelt Bread (that rises nicely!) Recipe
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100% Spelt Bread (that rises nicely!) Recipe
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Ingredients
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Instructions
  1. In a Bosch mixer, put the spelt flour, yeast, salt, and Vitamin C powder (optional) and pulse to mix.
  2. Add oil, honey, and warm water. Mix one minute. Leave the sponge covered until bubbly. (about 30-60 minutes)
  3. When bubbly, add additional flour (6 to 7 cups or more) until dough just begins to clean the sides of the bowl. Mix 5 to 6 minutes.
  4. Shape into loaves, buns, cinnamon rolls, pizza, etc. If making loaves, put into greased pans. Let rise.
  5. Bake at 350 degrees for 25 to 30 minutes. (Yields 4 loaves.)
  6. Enjoy! 🙂
  7. *Note from Laura: "I don't have a Bosch (yet) so I make half the recipe (2 loaves) in our KitchenAid mixer with the dough hook. I grind the spelt berries fresh in my Wonder Mill and do not use the Vitamin C powder. It does not rise as high as wheat bread, but still rises pretty well. Mine took about an hour to rise once I had shaped the dough and put it into pans."
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Spelt and Ginger Banana Bread

Spelt and Ginger Banana Bread Recipe
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Spelt and Ginger Banana Bread Recipe
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Instructions
  1. Bring the rum and raisins to a boil, then remove from heat and leave to steep for about an hour or until raisins have absorbed the rum, then drain.
  2. Preheat the oven to 350 degrees and grease a loaf tin or line it with parchment paper.
  3. In a bowl, combine flour, cocoa powder, baking soda, and salt.
  4. In a larger bowl, cream the butter and sugar until light yellow and fluffy, then beat in the eggs one at a time.
  5. Add the mashed bananas and make sure everything is combined well.
  6. Add the vanilla extract, drained raisins and chopped ginger.
  7. Gradually add the dry ingredients, mixing well all the time to eliminate lumps.
  8. Transfer to your loaf tin and bake on the middle shelf for 40 minutes to 1 hour, depending on your oven.
  9. When it's done, a skewer will come out clean. Leave to cool on a wire rack before you get stuck in.
  10. Enjoy! 🙂
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