Master The Art Of Vegan Spelt Olive Bread With These 8 Must-have Tips!

Master The Art Of Vegan Spelt Olive Bread With These 8 Must-have Tips! In this video tutorial I will show you step by step my 8 tips for the Perfect Vegan Spelt Olive Bread has a soft, thin crust and is made with white and wholegrain spelt flour, green olives and pumpkin seeds. This delicious soft-spelt olive bread is even better lightly toasted for an open sandwich or to eat with soup or your main meal.
Watch my video tutorial for my 8-spelt bread-making tips on how to get the perfect thin crust and soft moist texture. Video tutorial out Saturday 16 March at 8pm Central European time.
Takes = 2 hours (prep. 10 minutes, resting 1 hour + 40 mins)
Bakes = 30 minutes
Makes = 10 to 12 slices
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Chapters
00:00 Intro how to make spelt bread with olive and 8 tips for making the perfect spelt bread
00:25 Add all the flour and yeast then whisk
00:55 TIP 1 How to get the perfect warm water temperature then add the water into the flour and mix until shaggy
01:31 Add in all the extra ingredients, salt, oil, seeds and olives.
01: 55 EXTRA TIP don’t over-knead spelt dough. It only takes about 5 minutes.
02:00 TIP 2 olive oil in bowl
02: 30 TIP 3 The magic of olive oil in the bread instead of eggs or dairy
02:55 Rest the dough covered for 60 minutes
03:00 TIP 4 Prepare the tin grease and line it with paper long on the sides
03:22 After 60 minutes check the risen dough and add rice flour to your bench to form the loaf shape
04:22 Cover and rest for 45 minutes
04:35 preheat oven 230˚C or 210˚C 450˚F or 410˚F fan
05:09 Brush the top of the bread with water and add a few cuts to the top
05:32 TIP 5 Add water to the base of the oven to create steam and this ensures a thin-crust
05: 50 tip 6 Bake HIGH FOR for the first 10 mins at 230˚C or 210˚C 450˚F or 410˚F fan
06:00 Lower the oven temperature to 220˚ C static or 200˚C and 425˚F or 390˚F fan
06:15 TIP for 7 remove the cooked bread from the tin after 10 minutes to ensure the bottom doesn’t get soggy
06:42 TIP 8 to ensure a soft crust, rest covered until cool.
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Ingredients
* Wholegrain Spelt Flour - 200g, 7.1 oz (1 cup+1/4 cup + 2 teaspoons)
* White Spelt Flour - 300g, 11 oz (2 cups)
* Fast instant yeast -7g, 0.25 oz (1 heaped teaspoon)
* Warm water - 350g, 12 fl oz (1 cup +1/3 cup)
* Salt - 1 teaspoon
* Olive Oil - 3 tablespoons
* Pitted whole green, chopped - 75g, 2.6 oz (about 1 cup)
* Pumpkin seeds toasted - 0.88 oz (3 tablespoons)
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🍎 Recipe - suemareep.com/the-perfect-veg...
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[@cookingwithmimmo]

Thank you for your tips ❤

[@SueMareeP]

You are so welcome!

[@MixinwithRobin]

Thank you for sharing.

[@SueMareeP]

My pleasure!