• Skip to main content
  • Skip to primary sidebar

Veggies On The Counter

Three Grain Spelt Bread | Healthy Tasty Three Grain Spelt Bread Recipe!!

Nov 4, 2010 · Leave a Comment

Today’s recipe is a quick bread I’ve bookmarked from The Modern Vegetarian Kitchen. Peter Berley’s book is a reference on vegetarian/vegan culinary, and while some of the recipes in the book may look a bit laborious, the end results are well worth it. Anyway,  this bread won’t take you that much time to make, and having the grains cooked, you’re only a few steps way from getting a good loaf of fresh, homemade bread.

The original recipe called for five different kinds of grains, but I didn’t have all of them at home, and ended up making the bread with only three  – millet, quiona, and brown rice. I guess we’re here talking about a baked good that has a very similar flavor to that of soda bread, and I think it isn’t without that purpose that the recipe calls for two and a half teaspoons of baking soda. The addition of cooked grains contributes for a fluffier and kind of moist bread, while the toasted sunflower seeds add a bit of crunchiness to the whole thing. If you attempt at making this, you’ll notice that sunflower seeds will turn greenish after being baked – although being unaesthetic, is just a natural reaction that happens when seeds are mixed in a batter that has baking soda on it.

I made this bread yesterday, and I’ve been eating it toasted with some vegan margarine and a spoonful of homemade chutney. It made my lunch today along with a courgette soup, but it also makes a good aftenoon snack, along with a cup of tea. With such a bad weather around here in the last couple of days – it has basically been raining constantly – all I want is to stay inside and to be sourrounded by comforting and nourishing foods such as this.

Three Grain Spelt Bread

Fenna
Print Recipe
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Appetizer
Servings 4

Ingredients
  

  • ½ cup (60 grams) sunflower seeds
  • 3 ½ cups (1 liter) water
  • 4 tablespoons brown rice
  • 4 tablespoons quinoa
  • 4 tablespoons millet
  • 1 ¾ teaspoons fine sea salt
  • 3 cups (300 grams) spelt flour
  • 2 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • 9 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • Meilleur Site De Poker En Ligne
  • Non Gamstop Casinos UK
  • Beste Online Casino Zonder CRUKS
  • Non Gamstop Casinos UK

Instructions
 

  • Pre-heat the oven to 180ºC. Line a 25 x 7 cm baking pan with parchment paper, and brush it lightly with olive oil.
  • Heat a skillet over medium-high heat, and toast the seeds for 5 to 8 minutes, or until golden brown.
  • In a pot, bring 2 cups of water to a boil. Add the grains, reduce the heat to low-medium, and cook, covered,  for 30 minutes, or until all the water has been absorved. Add ¾ teaspoons of fine sea salt to the cooked grains, and mix well to combine. Transfer the grains to a large bowl.
  • In another large bowl, combine the flour, baking soda, baking powder, and the remaining salt.
  • Add the olive oil, remaining 1 ½ cups of water, and the vinegar to the grains and whisk well.
  • Fold the grain mixture into the flour mixture, just until combined. Do not overmix – a few lumps won’t matter.
  • Pour the batter into the prepared pan and bake for 50minutes, or until a toothpick inserted into the center of the bread comes out clean.
  • Let the bread cool for 10 minutes in the pan, after which it should be transfered to a wire rack to cool completely before slicing. The bread will keep, wrapped tightly and stored in an airtight container, for up to2 days.
Keyword Three Grain Spelt Bread Recipe

Uncategorized

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Recent Posts

  • Mix Veg Paratha Recipe : Mixed Vegetable Paratha Recipe
  • Crispy Kerala Banana chips (Traditional style recipe) | Nendran Chips Recipe
  • Vegetable Masala Maggi Noodles Recipe # Spicy Maggi Noodles !!
  • Avocado and Kiwi Fruit Pudding with Lime Cooking Recipe!
  • Beetroot & Barley Risotto Recipe | How To Make Beetroot & Barley Risotto

Recent Comments

    Archives

    • September 2020
    • August 2020
    • May 2020
    • July 2016
    • June 2016
    • May 2016
    • November 2015
    • September 2014
    • August 2014
    • March 2014
    • February 2014
    • December 2013
    • August 2013
    • July 2013
    • November 2012
    • September 2012
    • May 2012
    • January 2012
    • December 2011
    • November 2011
    • June 2011
    • January 2011
    • November 2010
    • October 2010
    • May 2010

    Categories

    • Kerala Recipe
    • Recipe Indian
    • Uncategorized

    Meta

    • Log in
    • Entries feed
    • Comments feed
    • WordPress.org

    Copyright © 2021 Veggies On The Counter on the Seasoned Pro Theme