Today I wanted to share with you a recipe that I’ve been using the past year. I rarely eat bread but if I do then it’s home baked. These Cottage Cheese Spelt Buns are always a success but if I want a bigger loaf then this recipe is perfect.
There is no need to wait for the batter to rise, you just mix the ingredients, put it in the oven and there you have it, fresh, homemade spelt bread. What’s the catch? Mineral water!
I do different variations – this one is with walnuts and dry figs.
Ingredients: makes one loaf
- 500 g of spelt wholewheat flour
- 1 bag (17 g) of baking powder (aluminum free if you have a chance)
- 1 TBS of olive oil
- 500 ml (2 cups) of mineral (sparkling) water
- 1,5 tsp of salt
- Additional ingredients: walnuts (1 cup), dry figs (2-3), different varieties of seeds
Preheat the oven on 220 Degrees Celsius (425 F). Prepare a bigger bowl and mix all the dry ingredients and add olive oil. If you want to add seeds, dry figs or walnuts then add them now before you add the mineral water. Chop your walnuts and slice your dry figs into smaller pieces. Slowly add mineral water and mix with a spoon. Do not get “scared” because it will bubble up, just mix all the mineral water slowly.
Pour the batter in a smaller loaf baking dish that is lined up with parchment paper (or just grease it with some olive or coconut oil). You can sprinkle some additional sesame or pumpkin seeds on top (I didn’t have any at hand).
Put it in the oven for 60 minutes or until a toothpick comes out clear.
Take it out and leave it to cool down. Cover it with a clean kitchen cloth so it will stay soft. You can store it in you bread container, paper bag or if you want in the fridge so it will last longer. It probably won’t because it is freaking amazing.
I like to eat still a bit warm! The walnuts and especially dry figs add an amazing sweetness, so you can serve it with some jam and coffee.
The best thing is that it’s really filling. I normally eat one piece and I am full.
Hope you like the recipe as much as I do!