In honor of St. Patrick’s Day, I thought I would post this recipe. Years ago, my aunt gave me a soda bread recipe given to her by her Irish teacher. Here’s my version, with soaked spelt flour instead of wheat flour.
Archive for the ‘spelt’ Category
These are based on my favorite wheat hamburger buns back from when I ate wheat. They do have egg in them, but they are just as good as any wheat buns.
1/2 cup warm water (a little more if needed)
1 Tbsp instant yeast
1/4 cup honey
2 Tbsp olive oil
3 1/2 cups white spelt flour
1 1/4 tsp salt
2-3 Tbsp sesame seeds
Mix yeast, honey, and water. Add egg, olive oil, flour, and salt. Mix and knead gently (you need to be careful not to over-knead spelt). Cover and let rise for one hour.
Divide into 8 pieces. Form them into balls, and then flatten into circles, about 1 inch high and 3 inches in diameter. Place on a greased baking sheet and let rise for around 1 hour.
Beat together 1 egg and 1 Tbsp water. Brush rolls with the egg wash and sprinkle with sesame seeds.
Bake at 350 for about 15 minutes, or until tops are golden but bottoms are not overly browned.
I was experimenting around with making a no-refined-sugar muffin recipe, and I was pretty happy with the way these came out. The strawberries add a little bit of squishy texture, so I’d like to try these muffins with another filling, like carob chips or blueberries. They have a nice honey taste.
1/2 cup margarine or coconut oil
2/3 cup honey
2 cups sprouted spelt flour or whole wheat pastry flour (or half whole wheat, half white if you want)
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup goat milk, hemp milk, or rice milk
1 1/2 cups chopped strawberries
Mix margarine/oil and honey. When well-mixed, beat in egg. Mix dry ingredients and add alternately with milk to the mixture. Fold in strawberries.
Fill 12 muffin cups with the mixture (grease if not using liners).
Bake at 375 for 20-25 minutes.
I wanted brownies that weren’t made with sugar; it was hard to find a recipe that didn’t use semisweet chocolate, so I put together my own recipe. This was a hit with everyone.
2/3 cup margarine
3/4 cup honey
1 tsp vanilla
3/4 cup cocoa powder
1/2 cup sprouted spelt (or whole wheat pastry) flour
1 tsp baking powder
1 cup walnuts, chopped
Beat eggs. Beat in margarine and honey. Add cocoa powder and beat until smooth. Add vanilla. Mix together flour, salt, and baking powder, and fold in. Fold in chopped walnuts.
Put in 9″ square pan and bake at 350 for about 30 minutes (may use a larger pan and bake for less time).
I was really wanting cinnamon rolls the other day, so started looking for a sourdough recipe. I found Breadchick’s Whole Wheat Sourdough Sweet Rolls. I needed to make several adjustments to work with spelt and maple syrup.
I used 1 cup of very stiff sourdough starter, 2 cups of whole spelt flour, and 1 1/8 cup of warm water to make the sponge. I then left it in a cold kitchen for about 8 hours.
Then I added 3/4 cup maple syrup, 1/2 cup canola oil, and 2 1/2 tsp salt. When they were mixed in, I added 1 1/2 cups white spelt flur and then worked in more whole spelt until it was “sticky but stiff” (from the original recipe)… I think I only ended up with 1 1/2 cups more of whole spelt. I’ll have to keep better track next time. I then let it rise in a greased bowl in a cold kitchen overnight (so probably around 8-12 hours like she suggests). In the morning, the dough was really airy and had filled up the bowl to the plastic wrap (perfect!).
I rolled out half (using plenty of whole spelt flour on my rolling pin and mat), used the filling from my other cinnamon rolls recipe (although I used pecans instead of walnuts), and cut them into rolls using a bench knife. I used two greased glass Pyrex rectangular pans (the second one was only half full) to put them in.
I only let them rise about 3 hours or so because they were getting nice and puffy and I figured if I let them wait her recommended 8-12 hours they would be overproofed and flabby. It might have been fine to leave them in the fridge overnight instead, if you wanted to make them for breakfast in the morning.
I baked them at 350 for 45 minutes, and in retrospect I think I should have left them in a few minutes less, maybe 40 minutes, because the bottoms overbrowned just a tad.
I used the maple cream cheese frosting recipe from my other cinnamon rolls recipe too. They came out perfectly (other than the slight browning on the bottom). They are nice and soft and airy, which you don’t necessarily expect from a spelt sourdough product.
If you make extra and want to freeze them after baking, you can take them out of the freezer and bake at 350 for about 15 minutes to thaw (or wait patiently for them to thaw on the counter).
I used this recipe as a base but I made many modifications.
I took 2 cups of very stiff sourdough starter, and added 1/2 cup of lukewarm goat’s milk and 1 cup of whole spelt flour. I mixed those together to make a sponge, and I let it sit in a chilly kitchen for about 8 hours. (If you have a warm house, you could let it sit out for a while and then put it into the fridge to retard for a few hours).
Then I beat together 2 eggs, 1 tsp salt, and 3 tablespoons of olive oil, and mixed those into my sponge with about 1 1/2 cups of white spelt flour. (I added enough flour to get a somewhat soft, sticky dough, without making it too stiff). I let that rest for 20 minutes. I was going to try the original recipe’s suggestion of rolling the dough and cutting out 4-inch circles, but I didn’t have anything handy to use as a cutter, so I divided it into 8 pieces and dusted them with more white spelt flour and formed them into flat, round shapes. I then put them on a baking stone that had been liberally dusted with white spelt to rise until doubled in bulk.
I baked them at 350 for 20 minutes (although my oven temp is really off sometimes, so it may be worth checking them sooner as the original recipe suggested). They came out great!
This was one of those moments of inspiration that comes from desperation. I was trying to come up with a yeast-free pizza dough that would use what we had in the fridge as toppings. The dough is based on the deep dish pizza recipe in Claire’s Corner Copia Cookbook, but I like the spelt, egg-free version MUCH better.
1 cup whole spelt flour
1 cup white spelt flour
1 Tbsp + 1 1/2 tsp. baking powder
2 Tbsp grated sheep’s milk Romano (can leave out if needed)
1/2 tsp oregano
1 tsp basil
3/4 cup goat’s milk (or hemp milk)
1/4 cup + 1 1/2 tsp. olive oil
Mix dry ingredients. Whisk together wet ingredients and add to dry mixture. Put into a deep dish pizza pan (mine is a 10″ diameter one from Pampered Chef that they sadly no longer make) or other similar-sized baking dish.
1 cup marinara sauce
7 oz. baby spinach (I used a spinach arugula mix)
1 clove garlic, minced
4 oz goat’s/sheep’s milk feta cheese
4 slices of bacon (can leave out for vegetarian version, but this is how I get my guys to eat it. I also thought about using a handful of cooked shrimp instead.)
Top crust with the marinara sauce and bake at 350 for 35 minutes. Meanwhile, saute the garlic and spinach in the olive oil until the spinach is wilted. Cook the bacon so that it is partially cooked (otherwise it will be overcooked when you bake it) – it should be slightly browning but still very pink and fatty.
When crust is finished, remove from oven and scatter the sauteed spinach over it, then crumble the feta over that, then cut the bacon into small pieces and sprinkle that over the whole thing. Put back into the oven and bake for 10-15 minutes more.
Makes 6 slices, about 9 g. protein per slice. (Serves 3 people nice generous servings, if you are really hungry, you can serve it with a salad).
These were popular with everyone in my house, despite the spelt and goat’s milk. I only made a half batch, but next time I will make a whole batch and freeze the other half.
1 cup goat’s milk
1/2 cup honey
1 1/4 tsp salt
1/4 cup + 2 Tbsp vegetable oil
1/4 cup warm water
2 pkgs yeast
4 cups white spelt flour
2 cups whole spelt flour
4-6 Tbsp margarine
4-6 Tbsp maple syrup
1/2 cup chopped walnuts
Heat milk until not quite boiling, add honey, salt, and oil. Let cool.
Put warm water in large bowl and sprinkle yeast over top. Mix and let proof for about 10 minutes. Add milk mixture to yeast, and add half the flour. Mix in flour a little at a time. The dough should be slightly sticky. Lightly knead. Clean and oil the bowl. Put dough in bowl, turning to get oil on both sides, and let rise, covered with plastic wrap until doubled in volume (30-40 minutes). Touch test (see if you push the dough lightly if an impression remains). Loosen dough, gently depressing to let out air, divide into two pieces, and let rest for 10 minutes.
Roll out half the dough into a rectangle around 9×12. Spread 2-3 Tbsp margarine on top, then 2-3 Tbsp maple syrup. Sprinkle generously with cinnamon and 1/4 cup chopped walnuts. Roll up from the long side and slice into 12 pieces. Place pieces on pan (either cookie sheet or cake pan) and repeat with remaining dough. Cover with lightly oiled plastic wrap and let rise (about 15-30 minutes). Preheat oven to 375.
Bake rolls for 18-20 minutes (until lightly brown on tops).
Frost with Maple Cream Cheese Frosting
4 oz. goat’s milk cream cheese
1/4 cup maple syrup
Blend together until smooth. (Depending on how much frosting you like, you may want to make a double batch.)