We think the layout of our blog looks pretty neat, although it can be a bit hard to get a quick idea of how many recipes we have and where to find old ones. So to make it a little bit easier for you (and ourselves) we have put together a recipe index, which you can find in the top right corner. And while we were putting the index together we noticed that we only had a few bread recipes, which is kind of strange since we love bread!
Most of the time you will find dark danish rye bread in our home, but sometimes we bake breads like this. Light on the inside, hard on the outside and with the most wonderful scent and taste of lemon. We use spelt flakes and spelt flour which contains more proteins and less calories than ordinary wheat flour. Spelt also has a little nuttier taste. But the greatest thing with this recipe is that we dissolve the yeast in cold water instead of lukewarm water. And this is great because every time a recipe calls for lukewarm water the two of us disagree on the temperature: “It’s too hot!” “no no no, it’s too cold!”.
Imagine how it sounds like when we try to give Elsa a bath …
Oh, we almost forgot. If you like our recipes and don’t feel like missing out on anything you can now leave your email-address here and we will send you a new mail whenever we post a new recipe. We won’t spam you. Promise.
Lemon Spelt Bread (Adapted from a recipe by danish chef Oscar Umahro)
Makes 2 big breads
1 cup (2,5 dl) spelt flakes
2 medium size organic lemons (juice and zest)
3 cups (7,5 dl) ice cold water
1 tbsp sea salt
1 oz (30 g) fresh yeast
2-3 tbsp olive oil
7 cups (1 kg) spelt flour (whole or light or both)
Mix the spelt flakes with lemon zest and juice and let it set for 30 minutes.
Whisk together water, salt, yeast and olive oil in a large bowl. Add half of the spelt flour and stir it together to a lose mixture. Add the lemon marinated spelt flakes and the rest of the flour (a little at the time). Knead it for about five minutes (not too long since spelt has a fragile gluten), it should feel light, elastic and a little bit moist. Split it in half and form two loaves that you put on a baking sheet lined with parchment paper. Cover with a towel and let it rise until twice the size (about 2 hours). Preheat the oven to 425°F/200°C about 20 minutes before the loaves are done rising, put a broiler pan in the bottom rack. Wait 20 minutes, then put the loaves in the oven and pour 1 cup of tap water into the broiler pan, quickly shut the oven door to keep the steam inside. Bake for 25-30 minutes.
This is what happened one day when we felt like making our own vegetarian sushi but were too lazy to go through the whole Japanese rice …
Luise and Elsa are visiting friends and family in Denmark, so I’m all alone this week. Being without my girls of course makes me feel unbelievably …
17 Comments
This looks amazing. I love spelt bread – but never had it other than the “ordinary” kind – the addition of lemon quite interests me! I am a terrible bread baker, though – so I love that it uses water rather than lukewarm, like you said. I never know if it’s too hot or too cold!
Lovely pictures~bread looks awesome! Had to stop myself from reaching out and grabbing a slice! BTW, I also think your blog looks clean, neat and uncluttered. It’s focus on what visitors come for: good food.
Thanks for sharing.
This looks so nourishing and wholesome. I love the addition of lemon, it gives it that little special touch : )
It sounds like it tastes wonderful. I bet it would taste great toasted too, maybe even turned into croutons to top a spring salad.
That looks lovely. I am imagining having a warm slice topped with homemade fig jam.
And I love your layout. Bright and uncluttered. Perfect.
I am annoyed that I don’t have any spelt flour in the cupboard right now, because I want to make this immediately. I keep thinking, ooooh, lovely with cheese! Oh, and smoked fish pate! or sandwiches!! Mmmm, toasted with a poched egg….
Basically, it looks divine. I’ve bookmarked for near future use.
This is a good looking bread, with the lemon as well, as Emily says a poached egg and this would be great.
I want this bread now! I love love love Spelt, and like Karen, I’m imagining this on my plate with some delicious fig (or rhubarb) jam!
Your photos are absolutely incredible.
This sounds so wonderful! I bake with spelt all the time and love the addition of the lemon here…so interesting!
What draws me to your site is the clean layout and fantastic photos. Adding the recipe index is indeed very helpful so I can easily go back to your previous recipes.
yum! Looks like the perfect mid day snack with a little schmear of greek yogurt on top! great recipe you guys!
Looks wonderful!
Lemon in a bread sounds like an excellent idea! I’ve never tried anything like that before. Interesting!
You have a delicious looking website. And this bread looks divine.
That looks lovely. I am imagining having a warm slice topped with homemade fig jam.
And I love your layout. Bright and uncluttered. Perfect.
Yay, a very good idea, this recepie index. I have started doing this myself, it really helps the reader looking for something specific (such as I am surfing your blog right now for the perfect summer dessert, for example).
Hej!
I made the lemon spelt bread yesterday and it turned out pretty well.The texture is great and I like its form. I ground some leftover spelt and mixed it with store-bought spelt flour. Next time I’ll add more lemon juice and zest to the dough, because I hardly taste any lemon now. But thank you for this wonderful recipe :-)