Tag: Wheat

Spelt Red Wheat Bread with Brazilian Nuts by Gordon Ramsay

Spelt Red Wheat Bread with Brazilian Nuts



http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com


http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

This sepelt, red wheat and Brazilian nuts bread is nutty, light yet very flavourful, with a hint of sweetness from coconut sugar. Enjoy it as it is or toasted with a slather of butter sprinkled with a bit of black salt.

  • 190 ml Buttermilk, room-temperature
  • 60 g Rendered beef fat or lard
  • 20 g Fresh yeast, crumbled
  • 2 tbsp Coconut sugar or raw sugar
  • 100 g Red wheat, milled into flour
  • 250 g Spelt flour
  • 60 g Brazilian nuts, ground
  • 1 tsp Black salt or regular sea salt
  1. Heat the buttermilk to a simmer, and pour it over the beef fat in the mixing bowl of your stand mixer. Let the mixture cool to lukewarm, then add the yeast and sugar.
  2. Add the remaining ingredients and stir on low speed until the dough starts to leave the sides of the bowl. Increase the speed and knead the dough until it begins to become smooth and elastic. Add a bit of additional buttermilk or flour if needed. The dough should be soft, but not sticky.
  3. Transfer the dough to a lightly greased bowl, cover, and allow it to rise until puffy and about doubled in bulk, about an hour.
  4. Turn out the dough onto a lightly oiled work surface, and shape it into a log that fits a standard-size loaf pan. Cover loosely with lightly greased plastic wrap, and allow the bread to rise for about an hour until it’s domed about 1″ above the edge of the pan.
  5. Towards the end of the rising time, preheat the oven to 190C/375F. Brush the top of the dough with water and sprinkle some ground Brazilian nuts over. Bake the bread for 30 to 35 minutes, until it’s light golden brown. Remove the bread from the oven, and cool it on rack before slicing.

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com


http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

Beetroot Walnut Loaf with Red Wheat by Gordon Ramsay

Beetroot Walnut Loaf with Red Wheat



http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

A delicious quick bread made with beetroot, walnuts, raisins and freshly milled red wheat sweetened with maple syrup. The pureed beetroot gives this loaf a unique flavor and makes it extremely moist. Make the most of beetroot season and bake this delicious beet walnut bread!

  • 80 g Ghee, melted
  • 150 g Maple syrup
  • 50 g Milk chocolate, chopped
  • 350 g Cooled pureed beetroot
  • 2 Eggs, medium
  • 1 tbsp Vanilla extract
  • 30 g Cocoa powder
  • 150 g Organic red wheat berries, milled into flour
  • 100 g Walnuts, ground into powder
  • 12 g Baking powder
  • 100 g Raisins
  • 100 g Walnuts, chopped
  • 12 Walnut halves for topping
  • 1 tbsp Coconut sugar for topping
  1. Preheat the oven to 180C/350F. Grease and line a 22cmx11cmx9cm loaf pan with baking paper and set aside.
  2. Warm the ghee in a medium size saucepan on very low heat. Add the maple syrup and milk chocolate and stir until the chocolate is melted.
  3. Remove from heat. Stir in the pureed beetroots, eggs and vanilla extract. Sift in cocoa powder, red wheat flour, ground walnuts and baking powder. Stir to combine.
  4. Fold in raisins and chopped walnuts. Scrape the batter into the prepared pan. Top with walnut halves and sprinkle the coconut sugar over.
  5. Bake for1 hour or until a skewer inserted comes out clean. Leave to cool for 5 minutes in the tin, before turning out and cooling completely.

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

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