Recently I posted my first attempt at recreating a spelt bread without using dairy or yeast. This was my second attempt, and this time the flavour matches my memory pretty well. I find it interesting how almost identical ingredients can produce such a different loaf. Here are the two, for comparison.
Above: Current recipe on the left, previous recipe on the right.
- 250 grams vegan yoghurt
- 1 tablespoon date syrup
- 1/2 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon baking ammonia
- 1 teaspoon baking soda
- 175 grams whole-grain spelt flour, plus 20-30 grams extra for kneading
- 100 grams bleached spelt flour
- 1 teaspoon pumpkin seeds seeds
- vegetable oil
Preheat the oven to 180° Celsius/350° Fahrenheit.
Grease a small bread pan with vegetable oil and dust flour inside.
Sift together the baking soda, baking ammonia, flours and salt. Add the yoghurt, lemon juice and date syrup. Turn out the dough on a floured surface and knead. The dough will be somewhat sticky. Shape into a loaf and put in the bread pan. Sprinkle the pumpkin seeds on top.
Bake for 20 minutes, then turn the oven down to 150° Celsius/300° Fahrenheit. Bake another 20 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.