Some time ago I was given a taste of a spelt bread. The person who gave me the bread hoped to make something similar, but there were a number of constraints: no wheat, no dairy, and no yeast. Leaving out the yeast was easy, because it tasted like a soda bread. It was fairly dense although not heavy, with a small crumb. A typical soda bread contains buttermilk, but I used a Provamel soy-almond vegan yoghurt instead.
The resulting bread was pretty good, but sadly it is not the bread I was aiming for. The date syrup I added to keep it moist was enough to make it somewhat sweet, and there was no hint of sourness or bitterness. It actually reminds me of a banana bread, although it contains no banana, probably because it is baked like a cake, just like banana bread.
I did create the loaf I was aiming for in my second attempt. I’ll be posting that recipe next.
- 250 grams vegan yoghurt
- 20 grams (2 tablespoons) date syrup
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 100 grams whole grain spelt flour
- 100 grams white spelt flour
- 1 teaspoon sunflower seeds
- vegetable oil
Preheat the oven to 180° Celsius/350° Fahrenheit.
Grease a small bread pan with vegetable oil and dust flour inside.
Beat the yoghurt and date syrup together. Add the salt. Sift in the baking soda, baking powder and flours and mix well. Use a spatula to scrape the batter into the bread pan. Smooth the top and sprinkle the sunflower seeds over it.
Bake for 20 minutes, then turn the oven down to 150° Celsius/300° Fahrenheit. Bake another 30 minutes.
Remove the bread from the oven and set it on a cooling rack. Allow to cool for at least 20 minutes before turning it out. Let it cool another 20 minutes before cutting.
Below: whole grain spelt flour (left) and white spelt flour (right).