MULTI-SEED SPELT AND RYE BREAD

Avocado addicts – I’m talking to YOU. I understand the minefield which you face when seeking out the perfect base for your smashed up, chilli flake-sprinkled friend. Regular shop bought sliced bread has enough sugar, salt and preservatives packed into it to make you completely forget about the face-inflating glutenous perils of wheat flour and fancy shmancy farmers market sourdoughs (although totally delicious and totally worth it) can cost up to £6 a loaf and usually contain some refined sugar. A rice cracker just doesn’t quite hit the spot, and even densely nutritious pumpernickel slices can leave you a little longing for something crunchy on the outside, squidgey on the inside and slightly charred around the edges.

SPELT AND RYE BREAD WITH AVOCADO

As with most things which you put in your face, something homemade from real wholefood ingredients and NO refined sugar is going to do your health and happiness the most favours. Having swerved the luring temptation of anything glutenous for the past few years, bread baking hasn’t been part of my food obsessed repertoire, yet now I’m starting to introduce the occasional slice of spelt and rye toast back into my life thanks to this amazing recipe by my very own Mum!

SPELT AND RYE BREAD WITH AVOCADO

Like asking an artist to describe how they paint, getting this recipe from my Mum included a lot of ‘a bit of a dash’ here and ‘I’ve never really measured this’ there – my Mum’s one of those creative people in the kitchen (and beyond) who goes by instinct and a bit of love of the process, so find a quiet afternoon, maybe stick on some Radio 6 and get carried away enjoying your bread making journey, the finished result will taste SO much better for it. #BakingTherapy… it’s a thing!

bread

WHY IS THIS SO GOOD FOR ME? (THE GEEKY BIT)

Spelt is an ancient grain distantly related to wheat. Although it isn’t gluten-free, in it’s wholemeal form it burns a lot slower than regular wheat and contains way more protein, vitamins and minerals. It’s also pretty high in Vitamin B, which means it helps give you more energy and boost metabolism – exactly the opposite of the nasty side effects which we usually associate with regular white bread. It’s also easier to digest thank to it’s higher level of water solubility, and being higher in fibre means it’s aid your digestion too. So it seems spelt is a good ingredient. We like spelt. And we definitely like spelt toast.

Spelt and Rye Bread
SPELT AND RYE MULTI-SEED LOAF
Print Recipe
Cook Time Passive Time
35 mins 1 hour
Cook Time Passive Time
35 mins 1 hour
Spelt and Rye Bread
SPELT AND RYE MULTI-SEED LOAF
Print Recipe
Cook Time Passive Time
35 mins 1 hour
Cook Time Passive Time
35 mins 1 hour
Ingredients
Servings:
Instructions
  1. First of all preheat your oven to 220 degrees. Then cover the oats in water and set to one side.
  2. Add the salt to a large bowl (or a bread mixer if you're lucky enough to own one!) then add the flour, the yeast and the coconut sugar.
  3. Letting the coconut sugar and the salt rest on the top, start adding the water and get messy, mixing it with your fingers to start making a sticky dough.
  4. Then start to knead the dough, either with a bread hook or turn it out on to a surface if you're neading by hand, adding a tiny bit of olive oil to the surface to prevent it from sticking.
  5. Once the dough is soft and pliable (after about 5 mins with a bread hook) add the oats bit by bit, continuing to knead it a little bit longer, this time by hand whether you're machine assisted or not.
  6. Now add the seeds and the almonds bit by bit, kneading as you go to get them to run nice and evenly throughout the bread.
  7. Now divide it up between your bread tins, you don't need to grease them as the dough will already have a bit of oil from the work surface. Leave the tins over a radiator or somewhere warm to rise for one hour.
  8. Once they have risen bake for 15 mins, then turn the oven down to 200 degrees and bake for a further 20 mins. The trick to telling when it is ready is to tap the bottom and listen for a hollow sound. Also they should fall out of the tins once they're cooked.
  9. Then let them cool, slice and top with mountains of smashed avocado!
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