29 de octubre de 2024

Spelt Flour and Seed Bread: A Healthy Twist on Traditional Sandwich Loaf with MAMBO

Are you looking for a healthier alternative to your regular sandwich bread? Look no further! This spelt flour and seed bread recipe is not only delicious but also packed with nutrients. With the addition of MAMBO, a natural yeast alternative, this bread is perfect for those who have gluten sensitivities or are simply looking for a healthier option. Follow this recipe to create a soft and flavorful loaf that will elevate your sandwiches to a whole new level!

Ingredients:

2 cups spelt flour

1 cup whole wheat flour

1/2 cup ground flaxseeds

1/4 cup chia seeds

1/4 cup sunflower seeds

1/4 cup pumpkin seeds

2 tablespoons honey

1 tablespoon olive oil

1 teaspoon salt

2 1/4 teaspoons MAMBO natural yeast alternative

1 1/2 cups warm water (around 110°F/43°C)

Preparation:

In a large mixing bowl, combine the spelt flour, whole wheat flour, ground flaxseeds, chia seeds, sunflower seeds, and pumpkin seeds. Mix well to evenly distribute the seeds throughout the flour mixture.

In a separate small bowl, dissolve the MAMBO natural yeast alternative in warm water. Let it sit for 5 minutes until it becomes frothy.

Add the honey, olive oil, and salt to the yeast mixture. Stir until well combined.

Pour the yeast mixture into the dry ingredients. Mix everything together until a sticky dough forms.

Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour, or until it has doubled in size.

Preheat your oven to 375°F (190°C) and grease a loaf pan with olive oil.

Transfer the risen dough to a lightly floured surface. Knead it for a few minutes until it becomes smooth and elastic.

Shape the dough into a loaf and place it into the greased loaf pan. Cover it again with the kitchen towel and let it rise for another 30 minutes.

Bake the bread in the preheated oven for 35-40 minutes, or until the top is golden brown and the bread sounds hollow when tapped.

Remove the bread from the oven and let it cool in the pan for 5 minutes. Then, transfer it to a wire rack to cool completely before slicing.

Enjoy your homemade spelt flour and seed bread! This nutritious and flavorful loaf is perfect for sandwiches, toast, or simply enjoyed on its own. Store it in an airtight container to keep it fresh for several days.