Monday, May 31, 2010

our daily bread

A Monday meme. Handmade with love, kneaded with strength, baked from the heat of the Earth. A part of each day. Every week I will post a photo of one our doughy creations. From seven-grain loaves to tortillas to hot cross buns to chapati to french bread sticks. If you’re inspired to post a photo of your homemade bread and recipes just leave a comment and link below for everyone to awe and marvel at. You’re also welcome to use the sidebar button if you’d like to.
Everyday Wholewheat and Spelt Loaf

This is the loaf I make on a regular basis for our morning's toast. I buy the white flour, spelt flour and wholewheat flour in bulk and mix it all together in a huge storage container that lasts about a month or so worth of baking. It's light and healthy and a bit on the crumbly side but should still be doughy enough to survive the toaster.

For two loaves (you can store the dough in a sealed container in the fridge for 5-7 days):

Ingredients
1 1/4 cups white flour
1 cup wholewheat flour
1 cup spelt flour
1 1/2 cups warm water
1 packet of yeast
2 tbs milk (optional)
1 1/2 tsp sea salt
1 tbs sugar
olive oil

Directions
Mix water, milk, yeast, salt and sugar in a bowl and let it sit for a few minutes.
Add the flour and mix until a sticky dough forms. Knead for 5-10 minutes depending on your experience and strength and until the dough is smooth and elastic.
Form a ball and place in a large bowl, pour a small amount of olive oil on top so it stays moist. Cover the bowl with a wet warm dishcloth and let it rise for 1-2 hours until it has doubled in size.
Punch the dough down, remove from the bowl and roll into a loaf shape (you can add more flour here if the dough is too sticky).
Dampen your finger and wet the top of the loaf.
Roll the top in seeds of your choice and slash with a knife if desired.
Place in a greased loaf tin.
Cover with a cloth and let it rise again in the tin for another 40 minutes to an hour.
Preheat oven to 200˚ C.
Place loaf in the oven and turn heat down to 190-195˚ C.
Bake for 25-30 minutes until loaf is golden on top.
Remove from oven and let it sit for 10 minutes before slicing.

xo

13 comments:

Sonia said...

Thanks Meagan. I've made bread once before a while back now.
A couple of questions: is it best to grease the tin with oil? Do you mean a 7g packet of dried yeast?

ecoMILF said...

Hi Sonia,

Yes I use a 7g packet and I grease it with a light layer of olive oil. Good Luck and enjoy! xo m.

trixi said...

How strange...I was just speaking to my friends about making bread. I came to visit after your comment so I could say 'hi' and this delicious looking bread is staring at me. Now I know I've really got to give bread making a go!

frayedattheedge said...

That looks delicious!! I haven't made bread for a while - I will have to have another go!!

Ooty said...

Thanks! I must say reading your blog and bread making (and eating it by myself =D )does not help to watch my weight this pregnancy =D

But I am just laughing I love your recipies!!!

Vic said...

That loaf looks lovely! Do you ever mix it in the machine and then bake in the oven? I'm looking for a good everyday recipe but want one that can go in the machine. Love your blog too! Thanks, Vic xx

Naturalearthfarm said...

I bake bread nearly every day for our family of 8 and I am eager to try this new recipe.
Thanks!
Warm wishes, Tonya

Leslie said...

this looks so good.

Raised garden beds said...

it looks so delicious. I can't wait to try the recipe and taste what it's like. thank you for sharing.

Tracy said...

Hi,
I think I will give your recipe a try, it looks lovely. Unfortunately my local supplier of spelt flour (Demeter Farm Mills) only has spelt from Canada after poor local supply last season. So I will just have to delay the pleasure.

melania said...

Hi there!

I'm writing this as the bread bakes in the oven - tummy grumbling! it has risen beautifully. As I didn't have any spelt I just substituted it with wholewheat.

We have an active sourdough but I was looking to use up some yeast as well as the whey (in place of water) in the fridge, your recipe has been great and easy to follow.

Thanks for sharing!
Melania

sweetnektar said...

Help!!

I tried to make this bread TWICE. I have been making my own bread since January and haven't bought a loaf since I started and thought that this loaf looked particularly nice....when I put the dough in to rise it ended up in a sticky web and when I tried to shape it into loaves it just kept sticking to my hands. Not sure what I am doing wrong.......3rd time lucky??

Love your blog btw and all it stands for. We are on similar paths I see.....keep up the good work!!

ecoMILF said...

Sweetnektar- Just keep adding flour until you get the right consistency. I think my recipe is a bit wet because i often make a big batch and keep some of it in the fridge (which makes it less sticky) plus I always add more flour on the second knead and when I am shaping. Hope this helps and thanks for the kind words. xo m.

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