Spelt Triangles w Psyllium Husks

Spelt Triangles w Psyllium Husks
These buns turned out really nice and light. Super easy to make!
Cuisine: vegan
Recipe type: bread
Serves: 6-8
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 2 cups of white organic spelt flour
  • ½ cup of psyllium husks
  • 3 tsp yeast
  • 1¼ tsp Himalayan Rock salt
  • 1 tbsp raw or brown sugar
  • 2 tbsp olive oil
  • 1 tsp guar gum (or xanthan gum)
  • 1 tsp apple cider vinegar
  • 1 cup of warm water (add slowly)
To do
  1. add all dry ingredients to your kitchen machine, blend
  2. then slowly add oil and vinegar, and then water. Do add the water very slowly, so you can get the consistency exactly right. You want the dough almost dry to the touch
  3. transfer to a place where it can sit and rise, preferably in a warm spot under a tea towel, shape it roughly into a roundish shape
  4. let rise for about 20 minutes, depending on the temperature in the room it will rise faster or slower, so take that into account
  5. when risen, cut in 6 wedges, or 8 if it rose really well and put on oven tray
  6. preheat the oven on time to 200C
  7. let rise another half hour, then place in oven and bake till they sound hollow (tap with a knife) and are golden brown, about 20 minutes
Notes
Always let your bread cool down a bit before you slice it, otherwise it will clump together. If you slice them in two and fold open, the two halves will most likely form a nice heart - well, mine did 😉

 

Aniseed Sesame Loaf & Nut Loaf

Aniseed Sesame Loaf & Nut Loaf
There is nothing like fresh, home baked bread, and here are two examples of favorite white breads. In the middle you see the Aniseed Sesame Loaf, the other bread is the nut loaf, in different shapes. As I only use organic flour, I've never seen a white bread as white as store bought white bread 🙂 I like to keep it simple, these are fool proof recipes, and somehow they turn out different every time anyway, depending on the flour, warmth in the house, humidity. As I think kneeding dough can easily be done by my bread machine, I happily delegate that job, but as I don't like PTFE's and PFOA's (that are released from non-stick layers when hot), I transfer the dough to silicon baking moulds, let them rise and then bake the loaves in the oven. The whole process takes about 1¾ hours.
Prepared by:
Cuisine: vegan
Recipe type: bread
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 3 cups of organic white spelt flour (makes a medium sized loaf)
  • 1.5 tbsp aniseed
  • 1.5 tbsp black sesame seeds
  • 1 tbsp poppy seeds
  • 3 tsp dry yeast
  • 1.5 tsp salt
  • 3 tbsp olive oil
  • ¼ - ½ tsp (apple cider) vinegar (optional, but helps with texture)
Or for a more nutty loaf:
  • 3 cups of organic white spelt flour
  • half a cup of walnuts
  • half a cup of pine nuts
  • 3 tsp dry yeast
  • 2 tbsp olive oil
  • 1.5 tsp salt
  • 1 tbsp toasted sesame oil
  • ¼ - ½ tsp (apple cider) vinegar (optional)
To do
  1. add the liquids to the bucket
  2. top with all the dry ingredients
  3. run a dough program of about 20-25 minutes
  4. transfer dough to baking mould
  5. let rise in a warm spot (or as warm as possible), tea towel over the top in case of draught, for about 45 minutes
  6. in the meantime, preheat oven to 200C (390F)
  7. then bake for about 35 minutes (tap the bread with a long knife, when it sounds hollow, it's done - but I haven't overbaked a loaf yet).
  8. take out of mould, let cool down for 10 minutes before you slice it

Buckwheat & Spelt Loaf

Buckwheat & Spelt Loaf
A loaf with quite a distinct buckwheat flavour, very nice for hearty sandwiches. This makes a small loaf of two cups of flour, for a medium loaf, just add 1 cup of flour and ⅓ of all other ingredients. Please note total cooking time is without rising time 🙂
Prepared by:
Cuisine: vegan
Recipe type: bread
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 cup of wholemeal spelt flour
  • 1 cup of buckwheat flour
  • 1¼ tsp Himalayan rock salt
  • 3 tsp dry yeast
  • 3 tsp guar gum (or xanthan)
  • 3 tbsp pumpkin seeds
  • 3 tbsp sunflower seeds
  • 2.5 tbsp olive oil
To do
  1. add yeast to ½ cup of warm water, let sit for 10 minutes
  2. in your food processor (with dough blade) mix all dry ingredients
  3. with a running motor, slowly add oil, then yeast mixture
  4. carefullly add the rest of water until the dough becomes a ball
  5. transfer to a lined oven tray, sprinkle a bit of flour on top and some pips as well
  6. let it rise in a warmish spot, if possible, covered with a tea towel, for about 1 hour and 15 min.
  7. bake in oven at 200C till it sounds hollow when you tap it with a knife, in about ½ hour.
Notes
Let the bread cool down a little before you slice it.

I made the dough for this bread in the kitchen machine, but of course you can use a bread maker, which will probably give you a lighter texture. I just went for the quickest way 😉