* Exported from MasterCook *
Bread, Apricot Oat Spelt
Recipe By :Meeta K. Wolff
Serving Size : 24 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Breakfast Desserts
Fruit Grains
Low Fat Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
300 grams spelt flour
200 grams all-purpose flour -- type 550
1 teaspoon dry yeast
10 grams salt
350 milliliters water
200 grams dried apricots -- coarsely chopped
80 grams oats
This apricot oat and spelt bread is a savory bread. I use a mix of
spelt and wheat flour as it gives a slightly less dense texture as
with 100% wholemeal flour. These loaves are perfect for breakfast and
have something reminiscent of muesli.
Spelt is a grain that contains gluten, much less than common wheat,
but it is not a gluten free grain.
Spelt is an ancient strain of wheat - it's high in protein and has a
nutty, complex flavor that's sweeter and lighter than whole wheat.
Substitute it for whole wheat flour in any recipe - its gluten is not
as strong, so it's best to combine with all-purpose or bread flour if
you're baking to give your breads enough structure.
Prep Time: 130 minutes includes resting / proofing time
Total Time: 2 hr 30 min
Makes: 4 smaller loaves
To make the dough, place both flours in a stand mixer fitted with a
dough hook. Add the fresh yeast and rub into flour with your finger
tips. On the lowest speed, start the mixer, then first add salt, then
the chopped apricots and finally water and knead for approx. 2
minutes. Increase speed on the mixer and continue to knead for
another 6-7 minutes until the dough is smooth, and elastic.
Turn out onto a clean counter and form a ball with the dough. Lightly
flour a bowl and place the doug. Cover with a kitchen towel and allow
to rest for 1 hour.
Once again turn out the dough on the counter and divide into 4 equal
parts. Spread the oats on a large plate. Using the balls of your hand
form 4 separate loaves with each portion (see notes below).
Cover a baking tray with a kitchen towel and sprinkle with flour.
Brush the tops and the sides of the loaves with water, then turn into
the oats so that the surfaces are nicely covered. Place each loaf on
the kitchen towel covered tray leaving enough room for each of the
loaves to rise. You can always fold the kitchen towel to separate
each loaf to make sure they do not touch.
Using a sharp knife make 2 or 3 incisions at least 5mm deep across
the loaves. Leave the bread to rise again for another hour.
In the meantime pre-heat the oven to 250C. If you have a pizza/bread
stone then place this in the oven to heat through properly. Once the
loaves have risen slide them onto the stone or a baking tray. Place
in the oven and reduce heat to 220C and bake for 15 minutes. Bake
until golden. Allow to cool on a wired rack.
NOTES:
Forming small loaves - form each portion of dough into small balls.
With the ball of your hand gently flatten each portion. Taking a
third of the dough fold to the middle then press down with the ball
of your hand. Then take the other third and also fold into the
middle, pressing down with your hand. Lengthwise fold into the middle
and pressing down on the edges. With the seam facing down place on the tray.
Source:
"yummly.com"
S(Internet address):
"http://www.yummly.com/recipe/external/Apricot-Oat-Spelt-Bread-Loaves-1710188";
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Per Serving (excluding unknown items): 84 Calories; 1g Fat (5.4%
calories from fat); 2g Protein; 18g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 163mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 1/2 Fruit; 0 Fat.
Serving Ideas : However, it tastes fantastic with blue or goat cheese
and some apricot chutney or brie cheese with a drizzle of honey!