This bread is full of fiber and considering the dough rests for more than 24 hours, it’s packed with nutritions and flavors and is easier to digest.

Ingredients | 2 breads

• 500g/17.7oz whole Spelt flour
• 200g/7oz Kamut (Khorasan) flour
• a pinch of Yeast (the smallest piece of dry or fresh yeast, less than 1g/0.03oz)
• 70g/2.4oz whole Wheat flour (for the base)
• 540g/19oz Water
• 12g/0.4oz Salt

Nice to have:

• Durum flour to avoid the dough sticks to the working board and baking mold
• Water spray for when we are baking bread in the oven

Preparation

– Dissolve yeast in 70g/2.4oz water then mix it with 70g/2.4oz of whole wheat flour. Let the starter rests, overnight. (12 hours)

– Next morning the small bubbles on our starter dough, shows that it’s ready.

– In a big bowl, mix spelt and Kamut (Khorasan) flours and salt.

– Add the starter to the water followed by the flour mixture.

➡️ At this point with the help of a wooden spoon it’s easier to make the dough.

– Cover the bowl with a foil and proof in room temperature for ⏳ 6 hours.

– Then transfer the dough to the fridge to rest overnight.

➡️ Why? To avoid the dough gains a yeasty taste. We just slow down the fermentation process in fridge.

Next morning (photo), remove the bowl from the fridge and leave it in room temperature for ⏳ 1 hour.

Prepare the bread proofing containers:

– Bring 2 salad bowl with wide rim.

– Put a clean kitchen cloth on each container and sprinkle flour (durum flour)

Divide the dough in two. To each dough ball do the following:

1. Flatten/stretch it
2. Fold it, like a blanket
3. Roll it up tightly on itself

– Cover the top with foil and proof for the last time for ⏳2 hours. (I put them in an off oven)

– Place a flat tray on the bottom side of the oven and set the heat to ♨️ 230C°/440F° for ⏳15 minutes prior to baking time.

How to put the dough in the oven:

1. Place a parchment paper on a wide flat tray or -if you have- a shovel.
2. Upturn the dough container on it.
3. With a very sharp knife make a cut (or two) in the middle.
4. With the help of tray or shovel put the parchment paper and dough in the oven.

In the oven:

• The first ⏳ 20 minutes: bake at ♨️ 230C°/440F°
• The next ⏳ 40 minutes: lower the heat to ♨️ 200C°/390F° and finish baking the bread. Spray water in the oven twice during this part for a better crust.

Notes

• Durum flour absorb more humidity, it’s suitable when we want to avoid dough sticks to the kitchen towel or working board.
• The tray on the bottom side of the oven should be flat with short edges, so the humidity comes out of bread more quickly.

I forgot to put the parchment paper under one of the dough balls, so it sticks to the shovel and it shape got funny 🙂

This bread is a great source of fiber and protein perfect for breakfast.

Give it a try! ☺️

The post Rustic spelt & kamut bread – high in fibre appeared first on Foodcraftz.

What is wrong with the supermarket buns? They are packed with chemicals and additives. If you can find a bun made of only flour, yeast, egg, butter, milk… I will stop baking hamburger buns right away! But I’m still searching.

Ingredients | 5 buns

• 400g /14oz Bread flour
• 40g /1.4oz Butter
• 40g /1.4oz Milk
• 1 Egg
• 130g /4.5oz Water
• 4g /0.14oz fresh Yeast or a pinch of dried yeast
• 1/2 tsp Salt
• 20g /0.7oz Whole Wheat Flour (optional)

Preparation

– Dissolve yeast in water

– In a small pan melt butter and add 50g of flour. mix for a minute on low heat, to have a doughy texture.

– In a big bowl, mix the dry ingredients: flour and salt.

– Add the wet ingredients: mixture of water & yeast, butter and flour, milk, and egg.

– Knead till we have a soft dough.

– Cover the dough with a foil and proof for ⏳ 6 hours.

– Knead the dough on a working board.

– Make 5 small balls and proof for second time: for ⏳ 2 hours.

– Preheat the oven on 190C°/375F°.

– Egg wash the dough balls surface twice, with a ⏳ 10 minutes interval.

– After the last egg wash add the topping of your choice:

• Poppy seed
• Sesame
• Sunflower

♨️ Bake in the oven for ⏳ 20-25 minutes.

– Set the grill program for the last ⏳ 3-4 mins to have a brownish color on the buns surface.

When they cool down they can be stored in the fridge for 1 week or 2-3 months in freezer

Making of burger:

– Mix the minced beef with salt, onion powder, and black pepper.

– Make hamburger disks: for each person 150g/5.2oz of meat.

– Grill each side on medium high heat for ⏳3-4 minutes and they are done.

Notes

• Bake the hamburger buns days in advance, I store them in freezer and warm them up for serving hamburgers.
• The slice of meat for the roast-beefs is perfect for hamburgers.
• Emmental, Gouda, Cheddar are great for cheeseburger.

Enjoy! ☺️

The post Homemade hamburger buns appeared first on Foodcraftz.

There are so many flatbreads in the world without yeast to name some:

• Chapati, Paratha, Naan (India)
• Lavash (Iran, Armenia, and Turkey)
• Cong you bing (China)
• Tortillas (Mexico)

This recipe is inspired by Lavash (the Iranian version), the ingredients are: flour, water, salt, and yogurt.

Why making the dough with yogurt?

Yogurt is a complex ingredient. We have proteins, fat and loads of bacteria and probiotics which is the result of a natural fermentation of milk. A bread made with yogurt is higher in nutritions and easier to digest.

Ingredients | 6-10 breads

• 500g 00 /17.6 oz wheat flour (all purpose flour)
• 180g/6.3oz lukewarm water
• 70g/2.4oz whole greek yogurt
• 1tsp of salt

Preparation of dough

– In a big bowl mix the flour with salt. Pour water and yogurt. Knead to have a rough dough.

– Leave to rest for ⏳ 15 minutes at room temperature and knead again the dough gets smoother.

optional: let it rest for 2 hours.

Baking the flatbread

– Divide dough to form balls. Slightly press them to have a disk shape for an easier work with rolling pin later.

⏳ wait 10 mins so the dough relaxes.

– Place the pan/skillet on the stove, on medium heat. The pan should be very hot like a baking oven.

– Pop each rolled out dough on the hot pan.

(Optional) ➡️ There is a trick that many bakers use to maintain flat shape of the dough. It’s a clean pillow-like surface which the baker stretches the dough on top so it doesn’t shrink back. Then they stick the dough to the hot surface/walls of the oven (Tanoor).

lol this is how I made mine: with a bowl and a clean kitchen cloth 🙂

Bake (suggestive):

• the first side: 2 minutes
• the other side: 1 minute

After baking the first bread, you’ll see what is the best timing for you to change the sides.

➡️ Important: When upturning the dough, press, so the whole surface is in contact with pan and the bubbles does not lift dough off pan’s surface and burn.

The result is a smooth and crispy flatbread!

Notes:

• The number of bread depends on the size of the pan you bake the breads. If you have a small pan, you’ll have to make smaller balls. (and more work to do lol)
• ➡️ Important: make sure you use stone or cast-iron skillet; other materials like Teflon become carcinogen at high temperatures.

Enjoy ☺️

The post Flatbread with yogurt appeared first on Foodcraftz.