For kids easy homemade bread recipes are fun to get involved in baking. It is a great opportunity to bake a variety of breads or buns for the whole family and with that to spice up breakfasts and lunch boxes.
The bread recipes are:
My family experimented with bread making quite a bit.The simple spelt bread recipe is the best result we achieved. So it is only natural that the spelt bread dough is used as a base recipe for the following:
One sixth of the flour is replaced by whatever you choose your bread to become and some distinctive spices are added. These additions make an ordinary bread special.
Rushing when tackling homemade bread recipes compromises the result.
The bread dough needs at least about 7 hours to ferment and rise in a warm place. Longer is fine. We left it up to 12 hours depending on how the day went. If in the rare occasion something comes in between the baking there is no reason to worry just punch the dough back and leave for up to two days in the fridge (that is the time we already tried). Usually the dough is prepared either in the morning to bake in the evening, or in the evening to enjoy the easy bread recipe freshly baked in the morning.
List of ingredients to prepare the base recipe:
Makes: two loafs of 13 by 22 cm baking forms or 20 buns
After the fermentation and rising time add the ingredients that make the chosen bread.
Directions to the homemade bread recipes:
Buns: are finished baking after 20-25 minutes at 180C° (Convert!)
Bread: Before enjoying the freshly baked bread let it cool down for 20 minutes to make a cleaner cut. The bread will be soft and fluffy. You might want to cut the slices a bit thicker because it is so fresh.
Knead the above ingredient under the basic fermented dough, let rise and bake.
Take one cup of steamed buttercup squash or any other winter squash and mash it up. Then knead it under the pre-fermented dough with 1/2 cup of pumpkin seeds and a teaspoon of ground cumin.
Steam, cool and mash sweet potatoes/kumaras (about 2 small sweet potatoes/kumaras) and knead them well under the pre-fermented dough. We tested the orange ones.
This mix is at the moment our favorite. It also makes for especially nice burger buns.
Knead under the basic pre-fermented dough a cup of finely diced onion with 16 pitted and diced olives and a teaspoon of dried rosemary and dried sage.
The zucchini bread and the carrot bread were responses to the widely known sweet bread variations of both. After we read in the book “Cure your tooth decay” by Ramiel Nagel how sugar and phytate levels negatively influence the ability of nutrients to be assimilated by the body, we had to try a sugar free and fermented version.
Both attempts were a success and can be recommended.
Or choose to knead a cup of shredded zucchini with 2 teaspoons of dried basil.
An other good result of our homemade bread recipes was a carrot bread.
One cup of finely grated carrots with ½ a cup of chopped walnuts and a teaspoon of cinnamon are added to the basic dough.