During the baking course last weekend one of the participants wished a recipe for a bread which can be baked without much equipment in a caravan. Choosing grains which has to be kneaded only a short time came to our mind directly. And so I suggest a bread with a mixture of emmer and spelt flour in combination with some flax seeds, sunflower seeds and walnuts for an additional flavour boost. This combination makes it although a nourishing snack for long trips. And baking the bread in a bread pan gives it the right form to fit in every bread box.
And as it is the World bread day today, I will send this little fellow on a virtual travel around the world with all the breads that Zorra will collect as each year on her blog!
yields 3 Breads
- 250g spelt flour Type 630
- 250g Water
- 25g Sourdough
100g flax seeds
100g sunflower seeds
250g boiling water
- 400g whole emmer flour
- 350g spelt flour Type 630g
- 450g Water
- 10g Psyllium hulls
- 15g fres yeast
- 20g Salt
For the sourdough, mix all ingredients and ferment for 14-16 hours at 25°C.
For the soaker, mix all ingredients and let it soak to hours at room temperature, then place it in the fridge.
The next morning mix sourdough, flours, water, Psyllium hulls, yeast and salt and knead for 10 min by hand (or at slow speed for about 4- 5 min), then add the soaker and knead until well combined.
Ferment for about 90 min, folding the dough twice after 30 and 60 min.
Form the bread into three long loaves. Grease three bread pan (16 cm for 500g loaves) and sprinkle with oat bran. Place the loaves in the pan.
Proof for 60mom
Bake at 250°C with steam, turn the temperature to 170°C after 10 min and bake another 50 min by falling temperature.