But the loaf tastes absolutely delicious. The water helps keep the environment moist and will create a nice crispy crust for the loaf. Alternatively, you can keep it in a bread box as those are meant to trap the moisture inside, so the bread doesn't dry out. about me | contact | subscribe, COPYRIGHT © 2020 ALPHAFOODIE If it’s too hot then it can kill the yeast, so it’s best to stick to lukewarm water (around 110ºF/43ºC). ), and you’ll be churning out delicious bread loaves and feeling like a pro. Your email address will not be published. Filed Under: Appetizers, Breakfast, DIYs, Recipes, Sides, Snacks, Vegan Tagged With: bread, bread making, dairy-free, diy, easy, european, freezer friendly, high fiber, high protein, homemade bread, how-to, naturally sweetened, nut free, seeded, spelt, vegan, vegetarian, wholegrain bread, I replaced the spices and seeds (1.5 tBsp mixed spices of choices like coriander seeds, caraway seeds)with 6 tbsp of 5 grain cereal and put them in when the flour went it. Soak the seeds in 1 cup of water. After all, there’s nothing quite like a slice of warm bread fresh from the oven to make you wish you’d taken up bread-making years ago. And I used one packet of dried yeast instead of fresh yeast. Mix the whole wheat flour and the spelt flour in a large bowl. I would like to know if it would work with just whole meal spelt flour as I am avoiding normal wheat. It turned out great. Transfer to a bread pan. A simple multigrain bread recipe for beginners - A whole wheat and spelt bread recipe topped with seeds, using a simple process that's perfect for beginner bread makers! To keep longer, freeze for up to 3 months. This post may contain affiliate links. Just add enough to replace the normal wheat. Now, I’m not going suddenly to become the next top blogger for turning out artisanal bread loaves or anything. Do keep in mind that the bread would become more dense though. However, that’s also not ever going to be my goal. Required fields are marked *, Hello! This way it will retain its freshness. In the meantime, preheat the oven to 480ºF/250ºC. To keep longer, freeze for up to 3 months. I also added seeds as well as some flax meal into the dough after the first proofing. Multigrain bread is any type of bread made with more than one type of grain.Wheat is one type of grain; others include rye, spelt, barley, and millet. Thank you so much for your comment, Lucy. If you have any questions, leave a comment below Also, I love seeing your recreations so feel free to tag me on Instagram @AlphaFoodie. « Salted Caramel & Raspberry Vegan Magnum Ice Creams, Simple Stuffed Makdous Recipe (cured eggplant) ». Then drain the presoaked seeds from any excess water and place them on top of the dough. Next, mix the whole wheat flour and the spelt flour in a large bowl. Glad you adapted the recipe to your liking – these are great options. ), Berry Oatmeal Bowl (Basic Oatmeal Recipe), Healthy Banana Oat Pancake Pizza (Banana Crepes), Butternut Squash Pizza with Pesto (Vegan Pizza Crust), Sweet Potato Burger With Portobello Mushroom Bun, Low-Carb Cauliflower Gluten-Free Pizza Crust (Mini Pizzas), I topped this whole wheat bread loaf with mixed seeds, however, you can also, If you find whole wheat bread a little bitter then you can, If you don’t have any spelt flour to hand, then, whole wheat flour and spelt flour (or all-purpose flour), yeast (I used fresh yeast but you can use dried yeast), salt, mixed spices of choice (like coriander seeds, caraway seeds), mixed seeds of choice (I used: sunflower, pumpkin, brown flaxseed, and golden flaxseed), One tray in the middle of the oven – this is where the bread loaf tin goes. I use a paper liner, which I lightly flour. Note* If you want to add any seeds/additives into your bread, then you’d add them at this point, just after the first proving. You're awesome for doing it! I tried it. If you’re late to the party (or don’t follow me on Instagram), then have no fear as I save all my DIYs/recipes in my Instagram highlights for you to peruse. If you want to make it more fluffy and airy, you can use white flour instead of the spelt. If you’ve been following my Instagram stories recently, then you’ll have noticed that I’ve been up to my elbows with home baking, did live cook-along, and other fun kitchen-based activities to pass the time. Place the shaped dough inside the tin. Then place the bread on the middle shelf. If you want to make it more fluffy and airy, you can use white flour instead of the spelt. Bake time will be between 15-20 minutes. This way it will retain its freshness. (If you want to add some natural sweetener then add that at this point). Remember, even if your bread has gone a bit stale then you can still use it for various things including croutons and bread pudding. This was the first time I ever tried baking bread–and it came out great. Bake time will be between 15-20 minutes. Tasty though. The seeds I used were golden flaxseed, flaxseed, pepitas, sunflower seeds, and sesame seeds. I had to bake the loaf for 30 minutes for some reason. In a small bowl, dissolve the yeast in lukewarm water. Once baked, set aside to cool down before you cut the bread. Push dough gently to deflate; form into a ball. I made this with half whole wheat and half rye. First place 2 baking trays as follows: When you are ready to bake, carefully pour a cup of water into the bottom tray (it will be hot so can steam immediately). For example: It’s important to note that, by nature, this wholewheat multigrain bread will be denser than regular white flour bread. If it's too hot then it can kill the yeast, so it's best to stick to lukewarm water (around 110ºF/43ºC). Privacy Policy. I couldn’t find spelt flour or wholewheat flour at the store, so just used bread flour. If you feel like it needs more, I’d suggest adding maybe half or 1 tsp more. Thanks. That includes teaching how to make homemade bread – and this simple multigrain bread recipe using whole wheat and spelt flour- which is naturally vegan. It should double in size, but make sure to not overprove as this can lead to deflated bread with a coarse texture. … Cream Of Mushroom Soup (GF, Vegan optional), How to Make Green Tea (with no bitterness! This step is necessary so that they don’t burn while baking the bread. I usually add 2 tsp of salt when making this bread. *Spelt flour: by nature, this wholewheat multigrain bread will be denser than regular white flour bread. Wont be buying bread any time soon , Thank you so much for your comment, Niall. Learning how to make homemade bread loaves had been on my ‘list’ (along with at least 750678 other things) for months, so with the extra indoor time I’ve been having, I thought now would be the perfect time to get started with it. If you want to be double sure that it has baked all the way through then you can use a thermometer and check for a temperature between 190-200ºF/~90ºC (although, I’ve never found this necessary). I had to bake it for double the time (35 minutes) but I think that is only because I used rye which is more dense naturally.