I was coming toward the end of a few bags of flour, so it seemed like a good time to try a bread-maker recipe based on all the flours I had left. It came out much better than I expected, so I would go so far that I would try making it again.
Although this sounds quite exotic, it can be made in just about any bread-maker on the regular setting. I would probably recommend the darker/longer bake setting if you like the crust to be crunchy.
Spelt flour is one of the original grains, it has a long history in bread-making probably going back in the UK further than even wholemeal wheat, it has far less gluten than wheat based white bread flour; so we use just a little of it. Rye again is another traditional grain, it gained popularity in Northern Europe because it grew well in cold conditions; again it has lower gluten content that wheat flour.
I normally add a handful (about 25g) of mixed seeds in this recipe, but it is probably just as good without. You can adjust the spelt/wholemeal/rye flour combinations slightly, but you must use at least 50% strong white bread flour.
Ingredients
- 310ml of water
- 1 tbsp of oil (or 10g butter)
- 8-10 grams of salt (1-1.5 tsp) About Salt and Oil
- 1 heaped tbsp dark brown sugar
- 260g of strong white bread flour
- 80 gram of spelt flour
- 80 gram of whole wheat flour
- 80 gram of rye flour
- 7g dried yeast About Yeast
- Handful of mixed seeds (about 25g)
| Nutritional Information | ||
|---|---|---|
| Nutrient | Per Serving | Total |
| Energy | 632.55kJ | 8855.64kJ |
| Calories | 151.34kcal | 2118.71kcal |
| Carbohydrate | 28.95g | 405.32g |
| Sugar (Low Accuracy) | 0g | 0g |
| Fibre | 3.09g | 43.32g |
| Protein | 4.62g | 64.71g |
| Sodium | 278.01mg | 3892.11mg |
| Total fat | 2.06g | 28.82g |
| Saturated fat | 0.24g | 3.35g |
| Polyunsaturated fat | 0.40g | 5.57g |
| Monounsaturated fat | 1.01g | 14.12g |
| Cholesterol | 0mg | 0mg |
| Vitamin a | 0.05µg | 0.75µg |
| Vitamin b | 0.05mg | 0.69mg |
| Vitamin c | 0.01mg | 0.10mg |
| Vitamin d | 0µg | 0µg |
| Vitamin e (Low Accuracy) | 0.52mg | 7.22mg |
| Vitamin k (Low Accuracy) | 0.00mg | 0.00mg |
| Calcium | 11.08mg | 155.10mg |
| Iron | 1473.19µg | 20624.70µg |
| Magnesium | 28.96mg | 405.47mg |
| Potassium | 109.27mg | 1529.79mg |
| Selenium | 9.65µg | 135.07µg |
| Zinc | 0.89mg | 12.45mg |
Based on 14 servings, we sourced nutrient data from:
- 80g wholemeal bread flour
- 80g rye flour
Method
Most bread makers suggest that you add the liquid ingredients first, so I've structured the ingredient list that way. If you're using fresh yeast instead of dried powdered yeast, warm up the water slightly and crumble the yeast into the water along with the sugar for a few minutes before anything else.
First add the liquid ingredients, next add the various flours and lastly, the other ingredients. Measure them in carefully ensuring the overall amounts are right. Don't let the salt and yeast come into contact until the mixing starts.
Set the bread-maker to the regular setting, for this, I recommend the darker/longer baking option, but it even works on the medium setting.
Once the bread bake cycle is complete, take the bread out of the basket as soon as possible. The basket will be hot, use an oven glove and take care.
If the base is soft, I normally turn the loaf upside down for a few minutes once it is removed. It makes the base more crispy. Just remember after a few minutes turn it back the regular way around. Just remember that hot bread is still cooking, always let it cool before eating!
These may be of interest
- Similar - Bread maker 50% wholemeal loaf
- Similar - Bread maker seeded wholemeal loaf
- Similar - Bread maker 50% rye loaf
- Similar - Bread maker pumpernickel lite loaf
- Similar - Bread maker Olive and Italian herb loaf
