Many of you have asked us for recipes for bread with and without gluten and since we are not very good at making bread (the attempts we have made have not been very successful) we did not dare to look for new recipes. The good thing about this bread is that it is very easy and you only need a bowl, a spoon and the mold, in addition to the oven, of course.
This spelled and rye bread is much healthier than white bread and it is delicious. If you can’t live without bread but want a homemade and healthy alternative, you have to make this recipe.
- 265 g harina de espelta integral (9.3 oz)
- 265 g harina de centeno integral (9.3 oz)
- 1 sobre de levadura de panadería (5.5 g ó 0.2 oz)
- 1 cucharada de sal marina
- 425 ml de agua (12.7 fl oz)
- Semillas de calabaza al gusto
- In a bowl add the two flours, yeast and salt.
- Heat the water to 105ºF or 40ºC. I used a thermometer, but it’s not essential, you can stick your finger in it and it should be hot, but it shouldn’t burn.
- Add the water and stir with a spoon until you obtain a homogeneous mass. If you want you can use your hands (I prefer it). I recommend that you add 375 ml of water and if the dough is very dry, add the rest little by little. You may even have to add more water than I do, depending on the flour you use.
- Cover the bowl with a cloth and let the dough rest for around 2 hours from a heat source (in a sunny window or near the heater, for example) to cool down.
- Preheat the oven to 220ºC or 430ºF. li>
- Put the dough in the mold and flatten it well with the help of a spoon. Make some cuts with a knife, add the seeds and flatten them with the spoon against the dough so that when you cut the bread they don’t fall out.
- Bake for 25 minutes at 220ºC or 430ºF and 35 minutes at 175ºC or 350ºF.
Receta adaptada de Ana Moreno