June 26, 2011

Four-flour bread - The only bread recipe you'll ever need


Making bread is undeniably the most satisfying form of baking. When our oven was broken, I was forced to source shop-bought bread and realised it was challenging to find a loaf that would only have natural ingredients in it. What ever happened to bread made only with flour, salt, sugar, yeast and oil? Most of the bread at the supermarket have an ingredient list longer than your arm! Fortunately there are good organic bread available, but there is nothing like home-made bread straight from the oven.


What makes this recipe so good is that it's made with real, natural ingredients - it's satisfying, hearty and full of goodness. I love using spelt flour in both savoury and sweet baking and it is perfect in this loaf too. I've also used rye and lupin flour, but if you can't find lupin, try using soy or chickpea/besan flour instead. My home smells like freshly baked bread - now what could be better than that?


Four-flour bread
(Recipe adapted from Ross Dobson's Wholefood kitchen)

500g organic white spelt flour
50g organic whole spelt flour
50g organic rye flour
50g organic lupin flour
2 teaspoons sea salt
30g rolled oats
80g brown sugar + 1 teaspoon
2 teaspoons dry yeast
60 ml olive oil


1. Place the flours and salt in a large mixing bowl. Whisk to combine. Stir in the oats and sugar and set aside.

2. Put the yeast and one teaspoon of sugar in a small bowl. Stir to mix, then add 125 ml warm water in to the bowl. Cover the bowl with cling wrap and set aside in a warm place for 15 minutes. By this time the mixture should be frothy and bubbly. 

3. Add the yeast mixture, along with 375 ml warm water and olive oil into the flour mixture and stir well to combine. Cover the bowl and set aside in a warm place for 45 minutes or until slightly risen.

4. Preheat the oven to 220C and grease a medium sized loaf tin. 

5. Once risen, turn the dough on to a floured surface. Knead the dough (incorporating more spelt flour into the mixture as needed) for about 10 minutes. Divide the dough into 2 balls and place the balls into the prepared loaf. Cover the tin and set aside for 30 minutes or until risen. 

6. Brush the risen loaf lightly with water. Bake in preheated oven for 20 minutes, then lower the oven temperature to 180C and continue to bake for a further 25 minutes. Leave to cool in the tin before cutting. Serve fresh and warm. 




45 comments:

  1. This looks and sounds incredible! As an Asian family which mostly eats brown rice as our staple starch, we don't eat much bread therefore I tend to make it very rarely but I'm definitely going to give this a try next weekend. Do you know if it freezes well?

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  2. I'll definitely have to try this, it looks so easy and delicious! Thanks, Maria!

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  3. This looks like a perfect loaf and love the combination of flours! Must give it a try someday soon, thanks for sharing!

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  4. I could so go a slice of that bread right now, with some antipasto.

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  5. Nothing like homemade bread ever. This looks perfect!

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  6. Maria - this bread looks *amazing*. I wonder if I could even convince my husband it's regular old white bread ... :)

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  7. Wow. I can even feel the smell of freshly baked bread in your home. Looks great.

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  8. I love making bread! Tin loaves are so likable and this healthy version is just fabulous.

    Cheers,

    Rosa

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  9. The aroma of the whole house when a loaf of bread is cooking is unbeatable. This looks so fabulous!

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  10. Looks so good! Yum! I've been a fan of Jim Lahey's No-Knead Bread for a long time, a loyalty that has been tested only by Drakamöllan's recipe (Swedish). I've been following your blog from Sweden, and I think that spelt in Swedish is "dinkel", but what's the difference between the whole and the white spelt flour?

    Thanks so much!
    Kate | www.transatlanticsketches.com

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  11. Fresh home-baked bread is awesome... and your version is so wonderfully healthy!

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  12. I have lupin flour!!!!!
    I used it to make crackers...it has a very special flavor...

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  13. Ok I am scared to bake bread! I am scared of yeast and rising dough and like I will mess it up! But I do make my own kombucha and kefir which is all about yeast so maybe I could try bread...nah. I'll just drool over yours :)

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  14. A meal is incomplete in this house hold without some great tasting and good quality bread and this bread looks wonderful! I simple recipe and it looks so moist! I will definitely have to try this!Thanks so much for sharing!

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  15. There's nothing like home made bread. This is perfect

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  16. this bread looks so dense and delicious. i bet it is perfect toasted! do you think brown rice flour could substitute the lupin? i've been baking lots with brown rice flour lately and i just love it. it's so light and behaves especially well when combined with other flours.

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  17. I agree, there really is nothing better that fresh bread straight from the oven. Yum! Yours looks absolutely delicious. Although I've never heard of or seen lupin flour so I googled it. Do you think I could use another bean flour in it's place? Or does it add a special flavor to the bread? I think I may give this a try this week. I've been craving something a little different than what I usually make :D

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  18. Maria! I love multi-grain breads and am excited to see a spelt bread, but lupin flour ... not familiar with it! Will have to do some research!
    I have been loving rye and graham flour combo in bread dough ... and love adding oats, sunflower seeds and flax seed to bread doughs too ...

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  19. What a high-protein and healthy loaf! Lupin flour is rather pricy here and Bio would cost double.

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  20. I am seeing too many bread recipes these days!! we don't really eat too much bread but i LOVE freshly baked bread! can't wait to bake a loaf :)

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  21. I would like to bake more bread and will consult your site when I get ready for my rustic wholesome bread making project!

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  22. healthy looking bread looks delicious

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  23. So happy for you that you can start baking bread again! I am sure home baked bread is 1000x better! Isn't it nice your home is smell like freshly baked bread... that's my dream... =)

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  24. I love making my own bread too, though I don't do it as often as i like. You are right the supermarket bread is so artificial, it is quite concerning.

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  25. Oh I know the feeling of an out-of-action oven. Right as I am typing this, we have someone coming to fix ours, but it's been a week without it, I miss baked goods.
    Today I will certainly be doing a (gluten-free) loaf of home made bread! (Have you seen the gf bread in the shops? Ingredients list even longer than your arm, plus it's spongy rice texture, not nice!)

    p.s. lovely photos of your bread!

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  26. Looks delicious! Haven't made bread in a while but you had me at spelt flour so will most definitely be giviing this one a run in the next week!

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  27. When you have a title like The Only Bread Recipe You'll Ever Need... I have to come and I have to bookmark it! Perfect for my diabetic mother! Will try it out and let you know!

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  28. There really is nothing better than a home filled with the smell of baked bread. I have yet to venture deeply into the world of bread making, but this may have swayed me!

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  29. I definitely always love the real natural ingredients you use in baking or cooking :)

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  30. Oh this bread look so delicious!! So happy that you shared the recipe!!

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  31. There is nothing quite as good as home made bread is there. Shop bought stuff?...no comparison that's for sure.
    I'm intrigued by the lupin flour, I haven't heard of it before.

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  32. Unfortunately, I'm still terrified of using yeast. I appreciate your attempt to encourage bread-making, nevertheless :P

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  33. Your bread looks beautiful! You're right, there's nothing better than a homemade bread (especially because I feel satisfied seeing my own hard work turn into a loaf of bread ;)), unfortunately I am still not able to compete with the bakeries around, their bread always taste better than mine...;)!

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  34. Great looking bread Maria! My friend has been showing me some bread basics to do with technique that I'm really interested in! :)

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  35. Thank you for your comments!

    Ellie: in the unlikely event of left-overs ;-) this should freeze ok.

    Kate: I believe whole spelt has more fibre than white spelt flour.

    Sarah: you could definitely try using brown rice flour instead of lupin!

    Maria
    x

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  36. This bread looks amazing! I love the idea that you can mix it up with the flours. Exactly my kind of recipe! Thanks!

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  37. The first picture is sooo beautiful - the bread has baked & risen wonderfully..Its breakfast time here & I wish I had a slice.

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  38. A splendid loaf ~ baked to perfection! Nothing can beat the wonderful taste n aroma of a homemade bread! Fab photos as always!
    US Masala

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  39. I can almost smell the bread through my laptop screen - mmmmmmmm..... I love home-made bread and for the moment make do with my bread maker whilst mum to busy pre-schooler. Will definitely give the 4 flours a go.

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  40. This recipe is exactly what I've been looking for in a bread recipe. I love the flours you use and I can't wait to try this out. Thanks for sharing!

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  41. I love the smell of freshly baked bread! I'll have to try using all of the different flours in your recipe.

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  42. This looks so delicious! I love the blend of flours, especially the rye flour. I LOVE rye bread. I need to find a good supplier in Brisbane that offers a variety of flours.

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  43. It's so hard to find good bread here in Singapore and this recipe looks delicious and simple. I will have to try it over the weekend - thanks for sharing !

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