I think I have broken my breadmaker…
Things don’t go perfectly every time in the kitchen, even with recipes you have made a hundred times- like this spelt bread.
I have made this so many times, in this exact breadmaker and I still don’t know what happened. It started out so well, but ended in disaster. Apparently, there was something different this time… which made the dough overflow and stick to the ‘ovenbits’ and make a big hole in the middle of the spelt bread.
(If anyone knows how this might have happened, please let me know in the comment section below).
I don’t know if the breadmaker is salvageable, but we’ll see once I have cleaned it up. If it is broken, oh well… sometimes you have to have a ‘bummer’ moment, shrug your shoulders, take it on the chin and move on. Nothing to be done about it now. Luckily the bread was still edible and tasted very good, so we still happily ate it.
This spelt bread has a nutrition boost by way of betacarotene in the carrot and iodine in the dried salicornia. Both are optional, and you can’t taste them, but these make this bread extra nutritious, more moist and extra special.
I prefer to make this bread by hand, as it turns out better. But sometimes I make it in the breadmaker when I am pressed for time and it still is very good. However you make it, this spelt bread is never dry if you add the carrot and it is a bit easier on the digestive system than a wheat based bread.
It is a very filling bread, so you don’t need a lot, but I always eat more because it is so tasty.
Let’s get into the kitchen and try it for yourself! (Oh, and don’t break your breadmaker like I did…)
Go into the kitchen and gather the ingredients. My carrots still have a while to grow, so I used store bought. Add all the ingredients into the breadmaker. Or into a big bowl, if you are making it by hand.
It started out well, with a very nice doughball. But ended up overflowing and burning into the ‘ovenbits’ and breadmaker interior, making the bread basket stick, so it wouldn’t come out without damaging the sides.
When I finally got it out, I was pleased to see it was still perfectly edible. But when you make this spelt bread by hand and bake it in a normal oven, it will come out like the last two pictures. Much better looking I think.
Spelt Bread
Equipment
- Knife
- Cutting board
- Grater
- Measuring spoons
- Scale
Ingredients
- 350 grams whole spelt meal flour
- 150 grams fine spelt flour or buckwheat flower
- 8 grams instant yeast
- 6 grams salt use 8 grams salt when omitting the salicornia
- 1½ tbsp (coconut) sugar
- 1 tbsp dried salicornia optional
- 1 med-large carrot optional
- 300 ml lukewarm water
Instructions
- Grate the carrot on the fine side of the grater then add everything into the breadmaker and press start
- Or, if making this spelt bread by hand:
- Add everything but the carrot into a big bowl and knead for 10 minutes (if you think it needs a bit more water you can add it one tablespoon at a time and knead it through)
- Add the finely grated carrot and knead it through until it is very well combined. This should be a bit of a wet dough
- Cover the bowl with a towel and leave to rise for 40 minutes
- In the meantime, line a bread or cake tin with baking paper
- Take the dough out of the bowl and shape it into a rectangle. Fold under the right and left side into itself and place it, with the fold side down, into the bread or cake tin
- Sprinkle over a little flour, cover with a towel and let rise for 40 minutes
- Meanwhile, preheat the oven to 220 degrees celsius, convection setting
- Remove the towel and bake the bread in the middle of the oven for about 40-45 minutes.
- It is done when you tap on the bottom and it sounds hollow. Leave it to cool on a cooling rack and serve with whatever you like. Enjoy!
