Some time ago, my good friend Verena shared this super fast spelt bread recipe with me and I've now made it so often, that I thought I'd share the link with you all. Click here for the recipe in German and here for the recipe in English. It's wonderful! Thank you, Verena!!
It requires no rising time and is perfectly moist with a very crunchy crust every time. But it is like the breads I grew up with - very dense! Plus, it contains flax seeds, pumpkin seeds (for some reason, the English version does not include pumpkin seeds), sunflower seeds and sesame seeds - yum!!
Enjoy!!
P.S. The British recipe calls for linseed, which here in the US are usually called flaxseed, and carried by most grocery stores. As to the temperature, I bake mine at about 390 F.
Hmmm, das sieht total lecker aus!
ReplyDeleteHi sweet,
ReplyDeleteuuhhhmmm, looks great, andvery good.
Here in Denmark we are mostly eating rye bread,It is very dark, and the ones we are eating here in the house, alwayes also filled with different seeds.Those are eaten for lunch.But for tea tome, we are naturally also eating white bread, or something in between ,like your beautifull Spelt bread.
I`m sure you enjoyed it, and that it is long gone..:)
Hugs, and love ,Dorthe
If I had some honey butter -I could make a serious pig of myself with that wonderful bread!
ReplyDeleteYmmm!!! Thanks for the recipe link!
vicki
That sounds like my kind of bread! Yum!
ReplyDeleteFreut mich, dass euch das Brot so gut schmeckt!
ReplyDeleteLiebe Grüße, Verena
I am seriously going to try this!
ReplyDeleteThere is nothing better than a slice of grainy German bread with "gute Butter" (as my Oma Mina used to say)! Lecker! This looks fabulous! I'll definitely have to make it, too. Thanks for the recipe.
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I hope you are having a good week, and that you have a lovey weekend, too. Enjoy your road trip!
Hugs and love, dear friend,
xoxoxo
Angela
Oh that reminds me of the breads we had when stationed in Stuttgart!!! german bread was WONDERFUL! And the whole grains were such a surprise to a small girl who had white bread....I decided this was MUCH better! Brecause it was good by itself.... :)
ReplyDeleteWill check the recipe.....yes, I can eat a loaf by myself if the Hubster decides he should not care for it.....(I hope!!!!)
XXOO!!
Anne
Das hoert sich gut an, so aehnlich wie Vollkornbrot? Ich weiss ueberhaupt nicht wo ich Linseed kaufen kann - ich wohne ja am Ende der Welt...muss sie wahrscheinlich online kaufen. Auch haette ich das Deutsche Rezept gerne, nur bin ich zu dumm (oder faul) die Masser in Englisch umzurechnen...au weh!
ReplyDeleteVielen Dank fuer's Rezept, Silke!
Hmmm, da läuft einem das Wasser im Mund zusammen:-) LG Stefanie, bekennende Butterbrotliebhaberin
ReplyDeleteMmmm, I followed my nose here!
ReplyDeleteI have to tell you, Silke. You inspired me and gave me the courage to try yeast breads. All my breads turned out like rocks before. But a few days ago, I made naan! And it turned out great! YAY! And now I'm so excited to try more and more breads. Thank you! You are a feast for ALL senses!
hmmmm :)) this looks delicioso... do you cook a lot?
ReplyDeleteyou seem.
ReplyDeleteit's good!
Yum! Thanks for sharing the recipe! :) Theresa
ReplyDeleteThe bread looks delicious, Silke. Thanks for sharing. xx
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