Spelled bread with pistachios and blueberries

Spelled bread is a bread made with the cereal of the same name. In most cases , white spelled flour is usually combined with whole spelled flour , resulting in a very good combination not only on the palate, but which also manages to balance the nutritional properties of bread.

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Consuming spelled bread is very beneficial for our body since it is a variety that has not been manipulated or genetically altered . It contains the 8 essential amino acids, in addition to vitamin B2, it is more digestible than common wheat thanks to the fact that it has less gluten, although It is not recommended for people with celiac disease and finally, spelled is rich in fiber , so its consumption reduces constipation problems. As for its preparation, it is a recipe similar to that of traditional bread, however the addition of pistachios , blueberries and other ingredients with a delicate flavor make this bread a delight . It is ideal to accompany breakfasts spread with jams, margarine or cream. It also serves as a companion for lunches and dinners and in the middle of the afternoon it is delicious accompanied with a cup of coffee or tea.

RECIPE SPELLED BREAD WITH PISTACHIOS AND BLUEBERRIES

Ingredients (2 loaves)

• 250 g white spelled flour
• 250 g whole wheat spelled flour
• 8 g salt
• 125 g Greek yogurt
• 100 g spelled flakes
• 50 g halved blueberries
• 50 g raw pistachios with skin
• 1 tablespoon honey
• 340 ml water
• 6 g dry baker's yeast

Preparation (14 hours refrigerator fermentation + 2 hours approx.): 1. In a large container, mix the flours and salt. Stir well. 2. Add the yogurt, spelled flakes, blueberries, pistachios and honey. 3. Heat the water for a few seconds (until it is warm, it should not burn) and mix the yeast. 4. Add the water to the mixture and knead until all the ingredients are well integrated. 5. Cover the container with plastic wrap and leave it in the refrigerator overnight, about 12-14 hours. 6. The next day, take out the dough and place it on a well-floured surface. The dough is quite sticky, so it is important to have spelled flour on the work surface. 7. Flatten the dough a little and shape it into a ball. Cover it with a cloth and let it rest for about 45 minutes. 8. Heat the oven to 220ºC and place a baking tray with water to create steam. 9. Once the dough has rested, divide it into 2 equal parts and give them the shape we want: ball, elongated, etc. . . 10. Make a cut in the surface of each loaf with a bread knife or a very sharp knife. 11. Put the loaves of bread on a baking tray lined with sulfurized paper and bake for about 35 minutes. Halfway through cooking, remove the tray with water. 12. To know if the loaves are ready, they should have a toasted color and when you tap them on the base with your fingers, they should sound hollow. 13. Let the bread cool. Enjoy!