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Monday, May 9, 2011

Rye Spelt Bread

Have you ever gone into a grocery store and bought ingredients because you have always wanted to use them, but really had no particular plan?  That happened to me a little while ago.  I was in a health food store (a very dangerous place for me) and got stuck in the bulk food section.  I kept thinking about how I really needed to make more whole grain breads.  So, I bagged up a few cups of spelt flour, rye flour, sorghum flour and, well, even more and took them home to my freezer.  This last week, I decided to tackle "odd flours."

I found a recipe for rye bread that had no caraway in it and then tweaked it so much that it hardly resembled the original.  I threw in spelt flour for part of the all purpose flour.  I cut the three sweeteners down to one.  I added a bit more salt.  You get the idea.  The result was a lovely brown bread (I used molasses as the sweetener) that became a fantastic breakfast toast...especially with peanut butter or a great side with butter at dinner.

Rye Spelt Bread: (slightly resembling a recipe from Taste at Home)
1 Tbsp instant yeast
1 1/2 cup + 2 Tbsp warm water
1/4 cup milk
1/4 cup oil
3 Tbsp molasses
1 tsp salt
1 1/2 cups dark rye flour
1 cup spelt flour
4 cups all purpose flour
In a large mixing bowl, dissolve the yeast in the warm water.  Warm up the milk in the microwave until it is no longer cold.  Add the milk, oil, molasses and salt to the yeast mixture.  Stir  in the rye, spelt and 2 cups of the all purpose flour.  Continue to add the rest of the all purpose flour until a nice soft dough forms.  Knead with a dough hook or by hand for 5-10 minutes.  Cover it and let it rise in a warm place until double (about an hour).  Punch down and shape into two loaves and place into two greased loaf pans.  Cover and let rise until at least 1 inch about the rim of the pan.  Bake 325 degrees for 30 minutes or until done.  Brush top of loaves with butter.  Let cool on a wire rack.

25 comments:

Lark (SparkyLarky) said...

This bread looks so moist & soft!

Thank you for sharing!

Vimitha Anand said...

Perfectly baked bread and the bread looks so soft and spongy...

Indonesian In Turkey said...

it looks perfect bread! Congratulation.. ^_^

Miriam said...

Wow, you bread looks so perfect :), Miriam@Meatless Meals For Meat Eaters

Three-Cookies said...

I've made rye sourdough almost everyday last few days - great flavour and its healthier than regular flour. I need to find spelt, never used it in baking

LDH said...

That is a beautiful looking loaf of bread ~ and sounds delicious too!

Joanne said...

Now you've made me feel like I need to start dabbling more in unconventional flours! This bread looks delicious!

Drick said...

now that is a beautiful loaf of bread, and I don't know what the original recipe called for but this one sounds so good

Jacqui' said...

I love bread. especially rye bread, sooo yum!!! That looks amazing

Miz Helen said...

I just love a great Rye Bread and your recipe looks very good. Thank you for sharing and have a wonderful week!

Emily Malloy said...

Yum! I bet this smelled SO good in the oven!

Jill Colonna said...

The perfect loaf. You know, I can smell it from here! Amazing.

Nami @ Just One Cookbook said...

Hi Kristen! It's really amazing that you can "tweak" baking recipes. For a person who doesn't bake, I really don't know where and how to start tweaking! It's easier to tweak regular food recipe...but baking... oh my I can't taste it and I can't guess how it's like until it's baked. That's so hard! You made a very nice bread!

Rita said...

That is one lovely rye bread; I seem to have a hard time getting it to rise; keeping this recipe.
Rita

Denise said...

This looks great, I try to stay a way from the bulk area. I go crazy.

briarrose said...

Beautiful loaf and what a glossy crust on that bad boy. I will take mine with a slather of Nutella plz. :)

Bev said...

That is a beautiful bread. I am not found of rye but it sure looks pretty! Thank you for stopping by!

Sue said...

Mmmm, you produced a fine loaf of bread! It looks so substantial and hearty!

Angie's Recipes said...

Rye and spelt! That's two wholesome ingredients! The bread would go really great with some liver paste and a glass of red for the dinner.

Katie @ This Chick Cooks said...

That bread looks good! Love a wholesome loaf of whole grain bread-especially with peanut butter!

Sherry @ Lamp Unto My Feet said...

Oh, yum! I love rye bread! :)

aipi said...

What a perfect bake ~ love the fresh smell of homemade bread :)
US Masala

danasfoodforthought said...

Your pictures of that bread are making my mouth water!! I love all bread (who doesn't) but especially like whole grain/wheat/rye etc!

The Harried Cook said...

That looks so good, Kristen! I love homemade bread and butter... yummy! :)

Christy said...

this is a gorgeous loaf of bread. i wish i were as adventurous as you when it comes to baking bread. i am a wimp;) thank you for sharing with tuesday night supper club.

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