Monday 6 December 2010


Spelt Buns & Bread/Speltboller og brød/ 斯卑尔脱小麦面包[sī bēi'ěr tuō xiǎo mài miàn bāo]

- 20g yeast
- 250ml buttermilk (optional)
- 600ml cold water
- 600g Graham spelt flour
- 2 TBS olive oil
- 150g raisins
- 100g chopped pecan nuts (optional)
- 4 grated carrots (optional)
- 100g spelt flakes (optional)
- 75g grinded flaxseeds (optional)
- 50g wheat germ (optional)
- 1.5 tsp salt (optional)
- 1 egg white or 50ml milk (optional for coating)

1. Mix water and yeast together in a mixing bowl.

2. Stir in carrots, walnuts, raisins, flaxseeds, spelt flakes, wheat germ, graham flour and olive oil.

3. Knead it well into dough by hand or using a hand-mixer and leave it overnight (or at least 8 hours) in the fridge.

4. On a baking tray lay with baking paper, use half of the dough to form buns by using a spoon (can make about 15 - 24 buns depending on size) and the other half of the dough to form into a bread. Then cut a slit in the middle of the bread with a sharp knife.

5. Brush the bread and buns with milk or egg white and sprinkle them with the spelt flakes (optional)

6. Place the tray in the middle of a pre-warmed oven and bake for 12-15 mins. for the buns and 50 min. for the bread at 200°C in a pre-warmed oven.

Nutritional Value:
Spelt is an excellent source of manganese. It is also a good source of niacin (vitamin B3), copper, phosphorus, protein, and dietary fiber.

Additional Information:
A wonderfully nutritious and ancient grain with a deep nutlike flavor, spelt is a cousin to wheat that is recently receiving renewed recognition. Spelt products can be found in your local health food store year-round.

Spelt is an ancient grain that traces its heritage back long before many wheat hybrids. Many of its benefits come from the fact that it offers a broader spectrum of nutrients compared to many of its more inbred cousins in the wheat family. It can be used in many of the same ways as wheat including bread and pasta making. Spelt does not seem to cause sensitivities in many people who are intolerant of wheat.

Native to Iran and southeastern Europe, spelt is one of the world's most popular grains with a heritage thought to extend back 7,000 years. Spelt was one of the first grains to be used to make bread, and its use is mentioned in the Bible.

Spelt played an important role in ancient civilizations, such as Greece and Rome, serving as a staple grain. Spelt was so well regarded that it even took on symbolic importance as it was used as a gift to the pagan gods of agriculture to encourage harvest and fertility.

Throughout early European history, as populations migrated throughout the continent, they brought this hearty and nutritious grain with them to their new lands. Spelt became a popular grain, especially in Germany, Switzerland and Austria. During the Middle Ages, spelt earned another level of recognition with the famous healer Hildegard von Bingen using spelt as a panacea for many illnesses.

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