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Submitted by lorabreeze on January 22, 2007 - 9:07pm.

replicate Rudi's spelt ancient grain bread

WE really like Rudi's Organic Spelt Ancient Grain Bread (available at Whole Foods and Wild Oats) but hate paying almost $5.00 a loaf.  Can anyone recommend a bread machine recipe that simulates this bread?  Ingredients include spelt flour, organic evap cane juice, quinoa flour, sesame seeds, millet, flax seed, kamut flour, amaranth flour, sunflower seeds, potato flour, oil, salt, molasses, oat flour, .....

This bread is crunchy and so tasty.  Our friends that won't eat anything but white bread even like it!

 Thanks so much for any help you can give.


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Submitted by helend on January 23, 2007 - 1:04pm.

Re ancient grain loaf

Hi Lorabreeze

I am English so don't know Rudi's bread but here is one of my recipes - I don't own a bread machine but am sure someone could help you with converting hand made bread into a machine recipe although spelt flour requires far less kneading so you might find it OK as is. i notice you don't mention yeast or any other raising agent???

I make this with either wholemeal or white spelt depending on my mood and vary the quantity of sweetener on whether I want it to go with savoury foods or as a sweet bread. I also add different seeds depending on mood/what's in the cupboard and sometimes 1/2 cup each dried fruit eg raisins or currants and walnuts too ....

Seed bread

3-4 cups spelt flour (I would replace 1 cup with your other flours eg oat, amaranth, kamut etc although none will help the rise having no gluten)

1 sachet (2 1/4 tsp) easyblend yeast

1 tsp -1/4 cup sugar or agave syrup (you could use your canejuice and molasses)

pinch salt

1/4 cup each linseed, flaxseed, sunflower seed

1/4 cup any other seeds eg sesame, poppy, chopped pumpkin etc

1/4 cup rapeseed oil

1 egg

1 cup plain yoghurt

Warm 2 cups flour and add all dry ingredients. beat oil, egg, yoghurt together (and syrup if using rather than sugar) and stir into dry mix - a rough, wet shaggy mess. Turn out onto well floured board and add upto 2 more cups flour as necessary until kneadable. Knead 5-7 minutes until smooth and pliable. Leave to rise in oiled covered bowl until doubled (this is a slow riser usually).

Shape into batard (football) or into 2lb loaf tin, cover and rise 50-60%. preheat oven to 220c. When ready put in oven and turn down temperature to 175c. Bake 40-50 minutes.

The one in the picture has currants and sesame in it, sorry there isn't much left to take a decent picture with.

 

 


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Submitted by amatp5000 on February 9, 2007 - 4:48am.

ancient grain loaf

The recipe I use in my breadmaker is

 380 ml water

500 g Doves Farm Spelt

1 tablespoon olive oil

1 teaspoon salt

Half teaspoon runny honey

Half to three quarters teaspoon quick dry yeast.

Run on basic program, 2 lb loaf, light crust.

This recipe has only worked for the wholemeal flour, the white variant has been a disaster so far!!


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