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Soaked Spelt and Rye Soda Bread

29 Nov

Spelt and Rye Soda Bread

  • 3 1/2 c. spelt flour
  • 1/2 c. flax seeds, ground
  • 8 Tbs. butter (1 stick)
  • 1/2 c. apple cider vinegar
  • 1 and 1/2 c. buttermilk
  • 2 tsp. salt
  • 2 tsp. baking soda

In a large, glass bowl, whisk together the spelt and rye flour. Combine the apple cider vinegar and buttermilk, then add to the flour mix. Stir until moistened. Cover and let sit overnight or for 12-24 hrs. In the morning, preheat the oven to 350 degrees F. Prepare two greased bread pans (or use cast iron skillets). Mix together the salt and baking soda. Spread out the dough flat onto a table. Cut the butter into little chunks and drop on the dough. Smash the butter into the dough using a pastry blender or fork. Sprinkle the salt and baking soda on top and then knead into the flour several times. Add more flour if dough is sticking to the table, but keep the mix moist. Bake at 350 Fahrenheit for 30-40 min.



Soaked spelt bread; “daily bread”

14 Oct

Soaked spelt bread (“daily bread”; adapted from

  • 4 c. spelt
  • 1/4 c. apple cider vinegar
  • 1 to 1 1/2 c. buttermilk (jasonfave is to use 1/4 to 1/2 c. buttermilk and 1 c. water)
  • coconut oil, olive oil, or butter for greasing
  • 1/4 c. warm water
  • 1 tsp. active dry yeast
  • 2 Tbs. honey
  • 1 tsp. sea salt
  • 1/2 tsp. baking soda
  • 1 extra cup of flour

Presoak. The day before, mix together the flour, vinegar, and 1 c. or more of buttermilk in a large glass bowl until a ball forms (first use a wooden spoon, then knead with hands for a few min). The dough should be thick enough to form a smooth ball and no longer stick to the bowl.  Cover the bowl with a towel or plastic wrap and leave in a warm place for 12-24 hrs.

First Rise. After 12-24 hrs, combine water, yeast and honey in a small bowl and leave for 5 minutes or until it bubbles.  Add salt and baking soda and mix well. Knead together half the flour mixture, half the yeast mixture and 1/2 cup of extra flour. Add the other half of dough, yeast & flour and knead together until a smooth ball forms (add only enough flour to make the dough form a ball, you want the dough to be as wet as possible without being too sticky). Oil the bottom of the glass bowl and place the dough ball in there. Cover and let stand until the ball rises at least half its original size (about 2 hours depending on temperature).

Shaping and Second Rise. Prepare two loaf pans by lining the bottom with parchment paper and covering the inside with a thin layer of oil. Dump dough on a table, punch out the air a few times, cut the dough in half and shape each loaf by stretching out the sides, tucking them under repeatedly (~8 or 9 times). Gently roll into desired shape and place in loaf pans. Cover with plastic wrap and either refrigerate or continue with second rise (at least half its original size). (When you take it out of refrigerator, allow to complete second rise before baking).

Bake. Bake for 30 minutes at 350 degrees F. If you want a softer crust, butter the tops of the loaves when you remove them from the oven. Cool on racks for at least 30 min.

Note: Very happy to have found a recipe for spelt bread that makes a fluffy crumb!

Mom’s banana bread

2 Mar

Mom’s banana bread

  • 1 c. rapadura
  • 1/3 c. butter, softened
  • 2 eggs
  • 1 1/2 c. ripe bananas, mashed (about 3 to 4 medium)
  • 1/3 c. water
  • 1 2/3 c. spelt flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. baking powder
  • 1/2 c. chopped nuts

Preheat oven to 350 degrees F. Grease loaf pan(s). Beat sugar and butter together, then stir in eggs. Add bananas and water, beat for 30 seconds. Stir in remaining ingredients except nuts until moistened. Stir in nuts. Pour into loaf pan(s). Bake about an hour, check for doneness with toothpick.

Notes for tweaking: double it and use kefir and water combo and soak.

Sourdough spelt crackers

23 Jan

Sourdough crackers (adapted from

  • 2 c. unfed sourdough starter
  • 4 Tbs. refined coconut oil
  • 4 Tbs. butter, softened
  • 1 Tbs. raw honey
  • 2 c. spelt flour
  • 1 tsp. sea salt
  • 1/2 tsp. baking soda
  • refined coconut oil, melted and sea salt for topping

Melt the coconut oil on low heat. Add the honey when melted and cooled a bit. Combine the the starter, coconut oil and honey, butter, and salt in the assistant, mix on low. In a separate bowl, mix 1/4 c. spelt with the baking soda. Then add to the starter mix. Add 3/4 c. more of the spelt a little at a time until a stiff dough forms (add more flour if needed until the dough sticks together). Let the dough rest for 10 min. Preheat the oven to 350 degrees Farenheit. Roll out a hand-sized portion of the dough on a well-floured surface and cut into squares. Place squares onto a baking sheet lined with parchment paper. Add melted coconut oil and sea salt on top of each.  Bake for 10 to 20 min. Remove when lightly browned on edges.

Coconut flour biscuits

30 Oct

Coconut flour biscuits (from

  • 2/3 c. coconut flour
  • 5 Tbs. butter, softened
  • 5 Tbs. coconut oil
  • 8 eggs, lightly beaten
  • 3 Tbs. honey
  • 1/2 tsp. baking powder
  • 1/2 tsp. cream of tartar
  • dash of salt

Mix together, drop by tablespoonfuls onto parchment paper and bake at 400 degrees F for 12 to 15 min (until turning very light brown…bottom burns easily).

Homemade tortillas

20 Dec

Homemade tortillas

  • 4 c. spelt flour
  • 1 1/4 c. water
  • 1/4 c. kombucha vinegar, apple cider vinegar, lemon juice, or whey
  • 1 tsp. sea salt
  • 3 tsp. baking powder
  • 1 Tbs. lard
  • 1 Tbs. butter
  • all-purpose flour for rolling (alternative?)

Mix the flour in the water and kombucha vinegar and soak overnight.  The next day, mix the dough with the salt, baking powder, lard, and butter in the assistent until well combined (~3 to 4 min.).  Cover and let sit for ~20 min.  Separate into little balls and roll out until paper thin.  Cook on a skillet set on med-high heat.  Flip when lightly browned.  Place on a wet paper towell on a plate inside a gallon plastic bag to keep soft and moist.  Refrigerate or freeze.

Soda bread

20 Dec

Soda bread

  • 4 c. spelt flour
  • 1 3/4 c. kefir + water combined (about half each)
  • 2 Tbs. unsalted butter, softened
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 1/2 Tbs. caraway seeds (optional)
  • 1 c. currants (optional)

Soak the flour in the kefir&water overnight.  Cover the currants with water and soak overnight as well.

The next day, drain the currants and set aside.  Place the dough, butter, baking soda, and salt in the assistent.  Mix on low for about 3 min.  Sprinkle in the seeds and drained currants.  Plop on parchment paper and bake for 45-55 min in 350 degree oven.

*Variations in lieu of caraway seeds and currants

  • 1 1/2 to 2 1/2 Tbs. fresh rosemary, chopped
  • 3/4 c. soaked raisins, 1/3 c. rapadura, 1 Tbs. cinnamon