Multi-Grain Spelt Bread

Jo Zimny

By
@EmilyJo

This is not sweet since it has no sugar in it. It's delicious warm with some Vegan Earth Balance on it or even some honey would be nice. I didn't put the cooking time in the details but will elaborate in the directions.


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Rating:

Comments:

Serves:

10

Prep:

40 Min

Ingredients

1 3/4 tsp
sea salt
3 c
whole spelt flour
2 1/2 tsp
baking chocolate, semi-sweet
1/2 tsp
baking powder
9 Tbsp
coconut
2 Tbsp
apple cider vinegar
1/2 c
sunflower seeds, roasted
3 1/2 c
water
3 Tbsp
teff seeds
3 Tbsp
amaranth
3 Tbsp
millet
3 Tbsp
quinoa, cleaned

Directions Step-By-Step

1
Preheat your oven to 350'F. Spread the Sunflower seeds on a baking sheet and toast for 5-8 minutes.
2
While the seeds are toasting, bring two cups of water to a boil and add the teff, amaranth, millet and quinoa grains along with 1/4 tsp. salt. Reduce the heat and simmer for 30-40 minutes. Watch this, it can cook faster, so check it now and again. The water should be absorbed when it's finished cooking. It will stick so be careful.
3
When done, set the cooked grains aside in a bowl to cool.
4
In another large bowl, mix together the flour, toasted sunflower seeds, baking soda, baking powder and remaining salt.
5
Add the remaining 1 1/2 cups of water, oil and vinegar to the cooked grains and mix well.
6
Fold the grains into this mixture to form a thick batter. I noticed the batter started to bubble a little with the leavening and the vinegar coming into contact.
7
Be gentle with this, don't over mix it will just make it tough.
8
Pour the batter into your 8x4 loaf pan and smooth the top.
9
Bake 50-60 minutes or until a wooden skewer comes out clean when poked in the middle.
10
Cool for a good 30-40 minutes before slicing. Due to the amount of grain it will crumble if you cut it when its warm.
11
Enjoy!

About this Recipe

Course/Dish: Other Breads