This bread doesn´t need any kneading or a bread-maker and that is why it is so easy-peasy. Your are going to love this recipe!
I always wanted to have homemade bread at home but I never went for it until I changed my diet for a healthier one. I am a bread lover, I did not want to get by without it. Then I did some research online. Most of the recipes out there were too complicated or too hard to knead… till I found the perfect one in an Spanish blog: Quick and easy spelt and buckwheat bread (Spanish). It sounded ideal to me, I tryed it right away and it was a desaster first time but second one it was amazingly succesful!!! So do not discourage in case first bread is disgusting.
Since then til now have been adding and taking off ingredients from the original recipe so the bread that I am showing here is quite easier to achieve and super tasty. Even a child could bake it!
- 300 gr organic wholemeal spelt flour
- 100 gr organic wholemeal rye flour
- 8 gr dry yeast (or 21 gr fresh yeast)
- 400 ml filtered water
- 1 tsp salt
- 2 tbsp vinegar (I always use apple vinegar)
- 1 tbsp honey (optional)
- seeds (optional) -I use sunflower seeds and sesame seeds-
Dilute the yeast, salt, vinegar and honey into the water. Pour this into the flours and seeds. Use a wooden spoon, folk or silicone spatula to mix well all together. Then cover the dough with a cloth and leave it for one hour or two next to a heat source (a warm heater for example). After that, place the dough into the mold you are going to use for baking. In case it is not a silicone one, you will have to oil it. Cover with a cloth again and leave it for one hour more or less. If you are in a rush, you can skip this step and pour the dought straight away into the oven. However, it is worth putting in the time to do this as it will pay off later with lovely airy bread. Actually, if you don´t wanna wait for fermentation, you can mix the ingredients before bed and leave the dought into the fridge overnigh. The mixture will be ready for baking in the morning! This process is called slow fermentation.
Preheat the oven 200 ºC and get into a tray with some water to obtain a crunchy crust. Dust the loaf with flour. Bake for 50 mins until golden brown and the loaf sounds hollow when tapped underneath. After that, leave it for 10-20 minutes low heat.
Timing and temperature may vary based on the kind of oven you have. My oven is an old lower gas one, however it bakes an amazing bread.
You can bake a bigger bread just doubling ingredients. We are only two at home, we like just baked bread so it is more accurate the smaller version what it lasts two or three days.
Hope you find it as easy as I do and enjoy a new everyday bread at home!