Spelt, Rye and Quinoa Bread
Ingredients
- 2 3/4 cups spelt flour
- 1 cup rye flour
- 1/2 cup quinoa flakes
- 3 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp fine salt
- 550 ml almond milk
- 1 Tbsp black strap molasses
- 1 Tbsp maple syrup
- 2 Tbsp almond oil
Preparation
Preheat oven to 175C and grease and line a loaf pan with parchment paper.
To a large mixing bowl add the flour, quinoa, baking powder, baking soda and salt and whisk to combine.
In another bowl add the milk, molasses, maple syrup and oil. Whisk them together well.
Pour the wet ingredients into the dry ingredients and fold together gently. Don’t overmix. The batter will be like cake batter consistency.
Pour the batter into the prepared tin, scatter some more quinoa flakes over the top and bake for about 1 hour 5 minutes until it's risen and golden and starting to come away from the edges of the pan. A toothpick or metal skewer inserted into the middle should come out clean.
Lift the loaf out of the pan and place on a cooling rack. Tip it gently to the side to remove the parchment paper and allow to cool.
Tips
Spelt is an ancient grain related to wheat that contains gluten. Unlike wheat, however, it’s low in those poorly-digested fructan carbohydrates, making it easier to digest for many people. There is also more water in spelt and it has a higher fibre content, those with a mild gluten intolerance should be able to tolerate spelt better. If you are truly gluten intolerant, spelt is not for you. I love the mild, slightly sweet and delicious nutty flavour of spelt so use it often as a substitute in my baking. If you are truly gluten intolerant, try other gluten free ancient grain flours like sorghum, quinoa, oat, and buckwheat.
