Spelled bread is baked from spelled, an ancient variety of wheat. Interestingly, in Poland the benefits of this grain were discovered late, only in the 1990s. Nowadays, however, it has gained popularity, and the bread made from it is appreciated for its excellent values and properties.
Spelled bread has a very rich nutritional composition. A quarter cup of spelled flour provides as much as 5 grams of dietary fiberwhich has a great impact on intestinal health, ensuring the maintenance of proper microflora. Bread is also a source antioxidants and mineralsamong others magnesium, iron, zinc, copper and phosphorus. Also included healthy fatsincluding oleic acid.
There is also a lot of it in bread proteinswhich adds strength and energy. On the other hand does not contain much glutenless than, for example, regular wheat, so it is easier to digest. Delivers to the body vitaminsincluding: A, D, E and group B.
Due to valuable nutritional values spelled bread has a number of health-promoting properties. Antioxidants make it it strengthens the immune system and protects against premature aging and lifestyle diseases (including cancer).
Above all, however, the presence of a large dose of fiber plays a key role for the body. Not only that helps in lowering cholesterol levelsbut also improves digestive processes, intestinal peristalsis, causes long-lasting satiety, and accelerates metabolism. It supports the regulation of blood glucose levels, slowing down the processes of digestion and absorption of sugar. Spelled bread is especially recommended for diabetics and people with insulin resistance.
Protein is a great support for physically active people. Minerals – especially magnesium – and healthy fatty acids have a positive effect on the functioning of the cardiovascular system.
You can easily buy spelled bread in a local store or bakery. However, it is much healthier to bake it at home, using natural and proven food products. The recipe for spelled bread is simpleso you will definitely be able to prepare it.
Ingredients for 2 small loaves:
- 800 g of spelled flour,
- 2 teaspoons of salt,
- sachet of dry yeast (7 g),
- 2 tablespoons of olive oil,
- a teaspoon of honey,
- 600 ml of warm water,
- a spoon of milk,
- seeds for sprinkling (e.g. sesame, black cumin).
How to do it:
Pour the flour into a deeper bowl. Add salt and mix. Add dry yeast and mix again. Make a well in the middle and pour in the olive oil, honey and water.
Knead the mass with your hands or a mixer (approx. 8-10 minutes). The dough should come away from the edges of the dish and be slightly sticky. Then do not add flour, divide it into two equal parts. Form elongated loaves from each of them.
Transfer them to 21 x 10 cm cake tins, lined with baking paper or greased with butter and sprinkled with wheat flour. Fill the bottom, pressing the dough exactly into the corners of the molds. Cover the loaf pans with kitchen towels and set aside in a warm place to rise.
After about one or two hours, the dough should double in volume and rise to the edge of the tin. Dip a silicone brush in milk and gently brush it over the top of the bread. Sprinkle it with seeds immediately. Put in the oven preheated to 200 degrees Celsius for approx. 40-50 minutes. Remove when the spelled bread is brown and sounds hollow when tapped from the bottom. Remember that the loaves will not rise very much and will be flat. Remove the cake tins and cool on a rack.
Source: Terazgotuje.pl, naturallyzdrowe.pl
