This crispy and fluffy spelt bread with cooked brown rice will inspire you. You can combine it any way you like – there are no limits to your creativity. Especially in autumn or winter, a slice of bread tastes excellent, for example, with a fine pumpkin soup.
We do not use yeast, but only whole spelt flour and cooked brown rice. The rice makes the bread very moist and gives it an excellent taste. Whole grain products have numerous advantages. In contrast to white flour, whole grain flour still consists of the whole grain kernel. Cereal seeds, in fact, have an inner and an outer layer. The outer is particularly rich in valuable ingredients, it also provides many B vitamins, minerals such as magnesium, iron, selenium and zinc and is full of complex carbohydrates. And while white flour is derived exclusively from the nutrient-poor endosperm, whole grain flour also contains the marginal layers and the germ of the whole grain.
Did you know that spelt ranks first on the scale of foods that increase natural defenses?
The defense-enhancing principle of this grain has been isolated and consists of cyanide and rhodanide bound to natural sugar, so-called cyanogenic glycosides or nitrilosides, which are already fermentatively cleaved and released by the saliva during eating and develop an antimicrobial effect in the mouth and an immune-stimulating effect in the body. Because of their vital importance, they have also been called “antineoplastic vitamin B17”.
With this recipe we show you our favorite version of this delicious spelt rice bread. Enjoy baking it!
Ingredients for the Spelt Bread with Cooked Brown Rice
400 g whole spelt flour
200 g cooked brown rice
50 g pumpkin seeds
25 g sunflower seeds
25 g linseed
2 tbsp. psyllium husks
3 tbsp. flaxseed oil
1 tsp. sea salt
350 ml water
Preparation of the Spelt Bread with Cooked Brown Rice
You need a baking pan – square or round, just as you like – line it with baking paper, or coat it properly with coconut oil and spread some spelt flour.
In your oven, put the baking tray on the lowest setting and fill it with plenty of water. Preheat your oven to 180 degrees. Later you will need a glass cover for the bread – so that the bread can be baked in the steam.
Put all the ingredients – except the water and the whole spelt flour – in a large bowl and mix them together. Next, add the water and then the whole spelt flour. Work everything into a “bread dough” and knead it properly with your hands.
If the dough is too wet, add some more whole spelt flour, or if it is too dry, add some more water.
Now pour the dough evenly into the baking pan, place it on the tray in the water and cover it with a large lid or another heat-resistant container. Put it in the oven for 90 minutes. When the bread is done baking, remove it from the baking pan and place it upside down on the rack for another 5-10 minutes.
You can cut and top the bread as you like and now enjoy and taste it.
Spread coconut oil on one slice and add a small pinch of sea salt on top. The bread keeps fresh when covered for about 3-4 days.