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Archive for November 1st, 2012

Spelt Egg Bread

I’ve made this bread so many times, you would wonder if I really meant that I don’t eat many carbs. Truth be told, JT adores it, so whenever we have carb-eating company, this is my go-to bread. I ran out of flour so I added a bit of spelt and it worked out amazing! Thanks Angie for inspiring me to try Spelt flour.

I also discovered well into the bread-making that I didn’t have sesame seeds. Sigh. So I improvised and omitted them from this version of the recipe. I also only wanted one loaf so I cut the recipe in half.

Fresh out of the oven, all steamy and hot!

Spelt Egg Bread

Makes 1 30cm loaf,

Original Sesame Bread (from Sawsan, Chef in Disguise)

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup spelt flour
  • 2 eggs
  • 1 tbsp powdered milk
  • 1/3 cup warm water (it should feel slightly warm to the touch not hot)
  • 1/2 tsp vinegar
  • 2 tsp yeast
  • 2 tsp sugar
  • pinch tsp salt

Directions:

  1. Combine the yeast, sugar and 1/3 cup water, stir gently and allow to bubble up and foam.
  2. In the bowl of your stand mixer add the flour, spelt flour, salt, powdered milk, eggs and vinegar. Rub the eggs into the flour with cookie dough hook and then switch to a dough hook to incorporate completely (apparently the powdered milk makes the dough more elastic because of the sugar content in it).
  3. Add the yeast water mixture and knead the dough for 10 minutes until you get a smooth slightly sticky dough (you may or may not need to add more water depending on the type of flour you use — spelt absorbs more water).
  4. Place the dough in a slightly oiled bowl, cover it and allow it to rise in a warm place till it doubles in size (this only takes about 45 minutes).
  5. Pre-heat your oven to 500°F.
  6. Begin by rolling out the dough to about 30cm x 25cm (12″ x 10″), then roll the dough tightly on the long end and pinch to seal. Pinch the seam along the edge as well so it doesn’t unravel. If the dough is not sticky enough, it WILL unravel, so I sometimes wet my hand and brush the entire rectangle with the water and leave it for a couple of minutes to get sticky before you roll up.
  7. Allow to rest about 20 minutes in a warm, draft-free place.
  8. Bake for 5-7 minutes on the high heat, then reduce to 400°F and bake for another 7-10 minutes or until the bottom is golden.
  9. Allow to cool slightly and serve warm. Enjoy!

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