Spelt protein bread

    Spelt protein bread

    5saves
    1hr


    3 people made this

    About this recipe: I based this recipe on a traditional Roman spelt loaf. It is very simple and very easy to make. I am not a bread expert but so far every loaf has come out great with little variation.

    abblesauce Yorkshire, England, UK

    Ingredients
    Makes: 1 spelt protein loaf

    • 370g Doves Farm® organic wholegrain spelt flour
    • 50g oats
    • 50g unflavoured Pulsin® pea protein
    • 1 (7g) sachet quick active dried yeast
    • 20g omega seeds
    • 30g vanilla casein
    • 15g honey
    • 400ml warm water

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Combine the spelt flour, oats, pea protein, yeast and seeds together in a bowl and mix.
    2. Dissolve the honey in warm water. Mix everything together in an upright mixer with a dough hook attachment. I put my mixer on a low setting for 10 minutes. Or you can knead by hand on a floured work surface for 10 minutes until elastic.
    3. For a loaf, just loosely form the dough into a big sausage around the same size of your oiled loaf tin. Pop into the loaf tin, cover with oiled cling film and leave to rise in a warm place until doubled in size.
    4. Once proofed, the dough will be risen and soft.
    5. Preheat the oven to 180 C / Gas 4.
    6. Bake in the preheated oven for 40 minutes. My way of telling if my loaf is cooked is to tap on the top with my nails, it should sound crisp and hollow and be golden brown.
    7. Leave to cool, slice up and eat!

    Tip

    Replace the casein for spelt or more pea protein and replace the honey with sugary replacement of your choice and you have vegan friendly bread! Or if you are looking for just a normal bread recipe, replace the 80g of proteins for 80g of flour or oats, you can even take out the oats if you wish. Make sure you always have around 500g of dry ingredients. And and remove as many little extras as you like such as dried berries and seeds or grains.

    See it on my blog

    See this recipe on Abblesauce

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