Fast Spelt Bread
Fast spelt bread - Beautifully fluffy and crispy even without long waiting time. Photo: Isabelle Philippi
Healthy, because
Even smarter
Nutritional values
Wholemeal spelt flour still contains the germ and the outer layers of the grain and therefore has much more fiber, vitamins and minerals to offer than light flour.
If you like, you can also replace the wholemeal spelt flour with wheat or emmer wholemeal flour.
(Percentage of daily recommendation)
| Calorie | 142 cal. | (7 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 0.4 μg | (1 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 190 mg | (5 %) | ||
| Calcium | 10 mg | (1 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 1 cube Yeast (8 teaspoon)
- 1 tsp salt
- 4 Tbsps apple cider vinegar
- 18 ozs Spelt flour
- 6 ozs kernels, nuts or Seed (e.g. walnuts, hazelnuts, sunflower and pumpkin seeds)
- 1 tsp butter
Kitchen utensils
Preparation steps
Dissolve the yeast in 16-ounces lukewarm water. Add salt and vinegar and stir until all ingredients are dissolved.
Put the flour into a bowl and add 4 ounces of nuts or seeds. Add yeast water and mix everything with the dough hooks of the food processor or electric mixer to a smooth dough. The dough will be sticky and relatively moist.
Grease a loaf pan (12" long) with butter and fill in the dough. Cover with a damp kitchen towel and leave to rise in a warm and draught-free place for approx. 20 minutes.
In the meantime, preheat the oven to 390°F.
When the surface of the dough begins to curve slightly upwards, sprinkle bread with the remaining seeds and bake in a preheated oven for about 1 hour. You can find out whether the bread is cooked by tapping it with your knuckles: If it sounds hollow, the bread is cooked.
At the end of the baking time, remove bread from the oven and let it cool down a little. Then take it out of the tin and let it cool down completely.
