Spelt Buckwheat Bread; no eggs, no butter
In this recipe, I have combined two of my favourite ancient grain flours; spelt and buckwheat flour to make a Spelt Buckwheat bread. My Spelt Buckwheat bread is a little more wholesome and less gluten than my 100% spelt bread. My recipe is made with wholegrain Spelt flour, gluten-free buckwheat flour, dry yeast, salt, olive oil and water; that's it. The other great thing about this recipe is that it only needs one proving time, then baked for 40 minutes. I have also made this without a stand mixer to show you how easy it is to make healthy bread at home. You don't need any fancy equipment. Perfect for anyone wanting to make healthy bread with dairy or eggs for the very first time.
Takes = 10 minutes + 45 minutes rest
Bakes = 30 mins
Makes = 12 to 14 thin slices
- Whole grain Spelt Flour (or your choice) – 300g (about 2 cups)
- Buckwheat Flour – 200g (about 1 cup + 1/3)
- Yeast – 1 x 7g instant dried packet or 14g fresh yeast
- Warm Water (to touch) – 300ml (1 cup to 1 + 1/4 cup)
- Olive Oil (or your choice) – 1 tablespoon
- Salt – 1 teaspoon
- Sesame seeds – 1 tbsp (optional to sprinkle on top)
PREPARE a small loaf tin. Grease the tin with a little oil then line with baking paper, I find this keeps the tin clean and the bread can come out more easily.
WHISK flours, salt in a large bowl. Sprinkle dry yeast or fresh yeast into warm water and stir until dissolved. To check if the fresh yeast is still active, stir into the warm water, then rest on the bench for 5-10 minutes bubbles should appear, if not sadly the yeast is dead. Start again with dry yeast. This happened when I filmed.
POUR liquid into flour and bring together with a spatula or wooden spoon. Once combined knead with your hand. Then form a loaf, and place it in your prepared loaf tin. Brush a little water on top then sprinkle with sesame seeds (optional). Rest in a warm spot for 45 to 60 minutes until doubled in size.
PREHEAT the oven to 220˚C fan, 20 minutes before baking. Once the dough is doubled bake the bread in the hot oven for 10 minutes, then lower the temperature to 200˚C then bake for a further 25-30 minutes. Tip for a thin crust – place a ramekin of water at the base of the oven, this creates moisture and steam in the oven when baking. Cool the bread in the tin for 30 minutes. Then cool completely before slicing. This bread is a denser texture than my spelt bread but it is delicious toasted.
Sue Maree P Baking Tips
- The bread will last for about 3 days on the bench in a sealed container. Otherwise slice and freeze and then bread will last for at least 2 months.