Crushed Flax and Peptia Bread
Print RecipeIngredients
- 265 g Sprouted Spelt Flour
- 175 g warm water
- 1 packet dry yeast
- 1 tbsp organic maple syrup
- 2 tbsp crushed flaxseeds
- 1/4 cup sprouted pepitas
- dash salt
- Ghee for brushing baking sheet
Instructions
In a small bowl, place the warm water and stir in maple syrup before sprinkling the yeast on top. Let sit for 5 minutes.
Place the spelt flour and dash of salt into a stand mixer bowl fitted with a dough hook attachment. Add the yeast mixture and knead on slow speed for 5 minutes until everything is incorporated. Add in crushed flaxseeds and pepitas and let dough hook work again for an additional 2 minutes. Remove the dough hook attachment and cover the bowl with a kitchen towel. Place the bowl in a warm place and let the dough double in size for about 45 min.
Prep a baking sheet by brushing it with Ghee. Take the dough out of the mixing bowl and use your hands to form a football shape loaf, it should not be sticky to need to add additional flour.
Place the bread into the cold oven and set to 350F. Bake for 40 minutes.
Notes
If all you have on hand is whole flaxseeds, take a rolling pin to them. Stay away from the food processor, you still want to retain some whole bits in the bread.
I’m really lucky that I have found sourdough breads dont cause the ghastly IBS side effects that transform me into a whining 2 yr old toddler who just got his favorite toy, an iPhone, taken away from him. Until I get to the point where I can wait for 6 days for my own sourdough starter to form before I need bread ASAP, when I make it at home I stick with Spelt flour. A ton of different varieties of bread have been kneaded and formed in my sturdy hands some just a plain baguette or a Greek village or sweet tsoureki bread. When making the hearty and IBS friendly spelt versions, its helpful to add some extra fun and nutrients into the loaf to up the flavor and make it really tempting. This loaf is typical of the others I have posted, but were adding some sprouted pepitas and crushed flaxseeds. If your really adventurous, I would throw in some pitted olives and oregano. Want to go somewhere else in along the Mediterranean Sea besides Greece? A Spanish twist would incorporate Jambon Serrano and a tsp of smoked paprika and serve it with thinly sliced Manchego cheese. Italy could be 2-4 tbsp of parmesan and top with thinly sliced tomato slices. If the Lebanon is more your thing, 1 tbsp Za’atar spice and olive oil. All are low fodmap and equally delicious.
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