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.

If you replace the fruits with lemon juice this recipe will have no fructose.

Ingredients

• 200g/7oz Almonds
• 200g/7oz Flax seeds
• 1 tbsp Soy or Sunflower Lecithin
• 1/2 tbs pure Stevia
• 5-7 Strawberries
• 1 Kiwifruit
• 1/2 tbs Vanilla
• pinch of Salt

Preparation

– Ground the flax seeds and almonds .

– Add the lecithin with a pinch of salt.

– Blend the fruits and mix with stevia and vanilla.

➡️ In case you are using none pure stevia, add 2-3 tablespoon instead

– Mix all ingredients together

– Put it in the fridge and it will be ready in 3-4 hours but it will be perfect the next day.

Notes

• Also monk fruit is a valid substitute for stevia.

in the photo, I’m serving the paste with low-carb bread.

enjoy! ☺️

The post Fiber Paste for breakfast appeared first on Foodcraftz.

Salsiccia (italian sausage) is a great match with rapini because of its fat

Ingredients | 2 serving

• 1 Sausage/Salsiccia for each person
• 400-300g fresh or frozen Rapini
• 1 clove of Garlic
• Salt and Black Pepper
• Extra virgin Olive Oil

Preparation

– Sauté the chopped garlic in extra-virgin olive oil.

– Add rapini and salt and mix them.

– Add a bit of water and cover the pan with lid.

– Cook for ⏳ 20 mins till the rapini becomes soft.

Salsiccia/Sausage

– Meanwhile in another pan: pour a bit of olive oil and place (halfway opened) sausage from the skin side.

– Pan fry till it forms a dark crust on its surface.

– To hold the sausage flat (because while it’s cooking, it tends to bend) I’ve put a weight on it.

– Turn it over and cook the other side.

– The sausage is ready in 10 minutes on medium heat.

Serve it on a bed of rapini.

Notes:

• In Italy, this duo is also the condiment for pasta. In smaller pieces.
• In vegetarian version replace the Salsiccia with grilled cheese. (usually Caciocavallo)

Buon appetito!

The post Italian sausage with rapini appeared first on Foodcraftz.