For this recipe I used 100% spelt flour. The bread turned out quite nice. But, the bread slightly dryer then the bread made from bread flour. However, it is still soft. I have another multigrain bread recipe using bread flour and yudane method, you may click here for the recipe.
Spelt flour does contain some gluten and it works as a substitute for wheat flour or high gluten bread flour. Spelt is an ancient whole grain claimed to be more nutritious and healthier than modern grains.
This is a dairy free bread recipe and is ideal for vegans.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.
Spelt Multigrain Bread Recipe - Yudane Method Yields: 1 loaf
Yudane: 75g spelt flour 75g boiling water
Bread: 250g spelt flour
65g multigrain (9 grains - brown flax, anthograin wheat, rye, triticale barley, sesame, spelt, quinao and millet) 1 1/2 tsp instant yeast 28g brown sugar or honey (I used organic brown sugar) 1 tsp salt 13g extra virgin olive oil 165g - 175g water (add 165g first and reserve the balance to use if too dry)
Utensils: Pullman pan (20 X 10 X 10 cm) or (8" X 4" X 4")
Yudane: Add spelt flour in a bowl, pour the boiling water and mix well with spatula or spoon. Cling film and place in the fridge overnight or leave outside at room temperature at least 4 hours. Take out from the fridge 30 minutes before using to return to room temperature. Bread: Blend the 9 grains in a food processor for few second. Keep aside. Put all ingredients together with yudane dough (except olive oil) into the bowl of stand mixer. Using the dough hook, knead for 5 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together. Add in olive oil and continue kneading for another 8 - 10 minutes until the dough comes together, become elastic and tacky but not sticky. Let the dough rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel. Pnch down the dough to release the air. Transfer the dough to a clean floured surface and form into a ball. Roll out the Roll out flat with a rolling pin. Fold in both sides to meet in the middle and roll up the dough like Swiss Roll until a log is formed. Place dough in the prepared loaf pan. Let it rise for another 30 - 45minutes or until the dough reach the height of the pan. 15 minutes before baking, preheat the oven to 190C (top and bottom heat) or 170C (fan-forced). Bake at preheated oven for 30 - 35 minutes until golden brown. Remove bread from oven and let them cool on rack completely before slicing.