My kids all love bread, so I have been working on one that suits their allergy needs but also packs in extra goodies without them knowing it. None of them like bread with ‘bits’ so this bread has all the extras finely milled. They stuffed it in and told me how good it was through very full mouths so I am happy 🙂 The kids are calling it Muscle Bread because they know good foods help them to grow big and strong … Lots of extra fibre, protein, great oils and even calcium!
We are trying a small amount of spelt with Ellie to see if she can tolerate it, so this one isn’t wheat free.
It is a variation on the bread I have posted before and it is pretty easy to make – hope you enjoy it as much as we do!
- 150g wholemeal light rye flour
- 350g wholemeal spelt flour
- 1 tsp instant yeast
- 1 tsp pink salt flakes salt
- 300ml warm water
- 20g olive oil
- 1 tsp apple cider vinegar (works as a bread improver)
- 1 tbsp each of chia, flax, pumpkin and sunflower seeds
Mill the seeds – how fine will depend on your preference for ‘bits’. If you’re using a Thermocooker for this step, I find that doing a bulk batch of milling is more effective (say 4 tbsp of each) and then freeze the extras for next time. Use Speed 8 for a few seconds at a time. Then set aside.
Place the water, yeast and sugar in the mixer and mix briefly to combine or speed 2 for 6 seconds). Allow to stand for 5 minutes (a good time to check that your yeast is still active. Look for it foaming).
Add seeds and mix again to combine, (speed 4, 5 seconds)
Add flour, salt, vinegar and oil (in that order) and process to bring together (speed 6 for 15 seconds).
Tip onto a lightly floured mat and knead until dough is soft and elastic. Or use the ‘knead’ function on your thermal cooker.
If you do it manually, you’ll need to knead for about 10 minutes, rhythmically stretching the dough away from you, then folding it back on itself.
When the dough is smooth and elastic, form it into a ball, coat it very lightly with oil and place in a clean bowl. Cover and leave in a warm place until doubled in size – around 1- 1.5 hours.
Tip the dough out on to a lightly floured surface and deflate with your fingertips. Place in to floured loaf tin, cover and set aside in warm spot. Meanwhile, pre-heat the oven to 250C.
When the loaf has almost doubled in size again, place in the hot oven. Bake for 10 minutes, then reduce the heat to 190C and bake for about 30 minutes more, or until the crust is well-coloured, and the loaf sounds hollow when you tap it sharply with your fingers.
For buns/rolls – you can check out the instruction in my post on soft white bread.
Transfer to a rack to cool completely before slicing.
Because there are no preservatives in this bread it is best eaten with a couple of days. But it does freeze beautifully. So if like us, you won’t eat it within this time, slice it all, wrap it tightly in glad wrap, then place in a freezer bag and store in the freezer. You don’t need to slice before freezing, but it does make it a lot easier to get out just one or two slices at a time.
Now I’m hanging out for our relaxing weekend breakfast – coffee and crunchy toast 😀