Home > Spelt Recipes > Filabuster Bread
by Rod
(Dallas, TX)
Upon retirement, Buster finally shared the endurance secret of his serial dissertations at the podium: a generous breakfast slice of this nutritious, organic Spelt flour & flax seed bread, accompanied by a strong sharp cheddar, quartered Red Bartlett and a rational stein of brown ale.
Filabuster Bread
Ingredients:
(more listed in Proof)
1 3/4 cups organic Spelt flour
1 1/2 cups bread flour
1/2 cup flax seed meal
3/4 cup dried black bean flakes
3/4 tsp salt
1/2 cup bread flour for kneading and to coat bread pan.
Proof: (20 min.)
1 2/3 cups warm water
2 1/2 tsp active dry yeast
3 tbsp organic honey
1/3 cup coarse oat bran
2 tbsp virgin olive oil
Directions:
In a medium bowl, create a Proof by combining warm water, yeast and honey. Stir, then add oat bran and stir well to complete. Cover and allow to set 20 min. in a warm place.
In a large bowl, combine Spelt flour, bread flour, flax meal, bean flakes and salt. Cover and set aside.
When Proof has set 20 min., add olive oil and stir well. Pour into bread mixture; stir, then knead 5 min. with a large wooden spoon. Cover and allow to rise 30 min. in a warm place.
Lightly oil a large bread pan, then sprinkle it with flour for use during the final rise. Tap pan to remove excess flour.
After the first rise, sprinkle flour onto a flat surface, remove dough from bowl and knead gently 5-10 min., adding sprinkles of flour to keep dough from sticking to hands and surface.
Form dough into a flat roll with more height than width and place in bread pan. Cover with plastic wrap or a damp cloth and allow to rise 1 hour in a warm place.
15 min. before baking, turn on oven to 350 degrees. Remove cover from dough and bake 45-50 min. Serve while warm, then slice, cover and refrigerate any remaining bread.
Notes:
1) For an easy spread, combine 7 oz. container ‘Butter with Olive Oil’, 1 tbsp dried parsley, 1 tsp garlic granules.
2) For better hydration of the black bean flakes, make a well in the combined flours, pour the flakes into this well, add the Proof, then stir and knead.
3) A moist paper towel that covers the bowl or bread pan is a convenient substitute for a damp cloth.
For a variation, try this version made with whole grain spelt flour:
PrintFilabuster Bread (all spelt flour, one rise)
Ingredients
- 3 cups organic whole grain spelt flour
- 1/3 cup flax seed meal
- 3/4 tsp salt
- Light olive oil to coat bread pan
Proof: (15 min.)
- 1 3/4 cups warm water
- 2 1/2 tsp active dry yeast
- 2 tbsp organic honey
- 1/3 cup light oat bran
- 3/4 cup dried black bean flakes
- 2 tbsp virgin olive oil
Instructions
- Instructions:
- In a medium bowl, create a Proof by combining warm water, yeast and honey. Stir, then
- add oat bran and stir well to complete. Cover and allow to set 15 min. in a warm place.
- In a large bowl, combine spelt flour, flax meal, and salt; cover and set aside.
- Lightly oil two small bread pans with olive oil and set aside. Two pans are recommended since the dough is dense.
- When Proof has set 15 min., add black bean flakes, stir well, then add olive oil and stir
- to complete. Pour into bread mixture, stir, then knead 5 min. with a large wooden spoon.
- Form dough into two balls with gentle kneading and hands dusted with flour, then place
- dough in two bread pans.
- Cover pans with plastic wrap or a damp cloth and allow to rise 30 min.in a warm place
- (or preheat microwave by boiling some water, then let dough rise inside without a cover).
- 15 min. before baking, turn on oven to 350 degrees; bake loaves about 40 min.
- Serve while warm, then slice, cover and refrigerate any remaining bread.
Comments for Filabuster Bread
Mar 04, 2015
thanks
by: Nick
I have had organic Spelt flour & flax seed bread once, which I bought from the supermarket and it was indeed a great experience. Since then I have been thinking about baking one myself but never got the right recipe.
I need to use whole grains, so could I use all whole spelt instead of bread flour?
Would love to try recipe!
Thanks
Ann,
Thanks for the motivation! It was time for me to bake a heartier loaf. At first glance, I would use 3 cups of spelt flour and no white flour. I recall that the bread flour was used primarily to contribute gluten so that the bread would rise better. But the all-spelt substitution is appealing! I’ll test this today.
Today’s “proof of concept” test suggests these changes:
1 3/4 cups water
3 cups spelt flour (no bread flour)
1/3 cup flax seed meal
2 tbsp honey
Combine black bean flakes with yeast mixture just before adding olive oil. Knead well but once (there’s less gluten in the flour), then create two balls with the dough to bake two loaves (bakes better since the dough is more dense).
Place dough into lightly oiled bread pans and let rise about 25 min. in a warm place. Bake about 40 min.
Bob’s Red Mill High Fiber Oat Bran is less coarse and seems better for this revised (and easier) recipe.