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LoafNest Breads

Spelt Bread

Ingredients

What we need

Water

400 g (1.75 cups)

Salt

8 g (1 tsp)

Yeast

0.5 g (0.25 tsp)

Spelt Flour

500 g (4 cups)

Steps

Steps we take

Mix Water, Salt, Yeast and Spelt Flour

Keep the bowl covered for 18 hours, till volume has doubled

Pre-heat closed Casserole at 230

C/450

F for 45 minutes

Put the Liner in the Casserole and pour the dough

Bake for 45 minutes at 230

C/450

F in closed LoafNest

Cool and enjoy your Spelt loaf !

Tips and ideas

Tiny notes for you

By now you know the flow.

You need Flour, Water, Salt and Yeast.

You don’t have to touch the flour.

You don’t have to clean-up the mess.

It takes not more than five minutes of your active work.

Let us start with Spelt flour this time!

Summary of Contents for LoafNest

Page 1: ...First Edition LoafNest Recipe Book ...

Page 2: ...hts reserved This work may be distributed under Creative Commons license for non commercial pur poses First edition September 2018 LoafNest Community Link https trfl nl recipes TRFL Eindhoven The Netherlands info trfl nl ...

Page 3: ...Dedicated to LoafNest Backers ...

Page 4: ...d Atta Bread 50 percent Rye Bread 5 Seeds Wheat Bread Oats Rye Spelt and Wheat Bread II Flavorful Breads 33 Cucumber Bread Tomato Bread Carrot Bread Green Peas Bread Yogurt Bread Carrot Bread IIISweet Breads 47 Raisins and Nuts Bread Yogurt and Honey Bread Caramalized Banana bread IVLoafNest user Manual 59 4 ...

Page 5: ... funding goal And we did This is that book Dedicated to our LoafNest Backers This book is dedicated to all our backers who believed in LoafNest with us when it was just a prototype and had not existed as a product This book is also dedicated to all of our backers from all around the world for showing their support with our original campaign that had failed We are thankful to you for making us to c...

Page 6: ...rtisan bread making to everyday life With LoafNest what you will notice is that the baking of the bread is better and easier if you are an experienced baker you will imme diately notice the difference and improvements in the quality of the bread baking and if you are a beginner you will appreciate the ease of use There are two parts in LoafNest LoafNest Liner and the Casserole In LoafNest the doug...

Page 7: ...of the steam All sides of the dough experience the steam as if it is laying in the hot steam chamber without touching the walls of the chamber Benefits of the state of the art perforated liner is five folded Perforations allow efficient heat transfer to the dough and allow moisture to escape at the bottom giving a crunchy crust and give the professional baked texture on the bottom of the bread As ...

Page 8: ...to only make use of the recipes that are presented in this book to make use of LoafNest Knead or no knead bake your bread in LoafNest LoafNest is for baking your best bread LoafNest Recipes Book Recipes presented in this book follow LoafNest Flow and are easy to reproduce at your home Choose the flour that has at least 11 protein content that is marked for bread making All recipes presented here f...

Page 9: ...ires an extra work such as making a puree of a vegetable beforehand With some such as a Yogurt bread you just add an extra ingredient and that s all without altering normal flow much Compared to the breads from the first section these breads require slightly lesser raise time due to the presence of sugars in the additional ingredients This section gives you an idea about how different additional f...

Page 10: ...est helps you to make beautiful bread at home as often as you need the bread LoafNest in Your Rhythm We designed LoafNest flow to fit bread making into busy daily sched ules Not just for the weekends bread baking Here are some tips on how you could make LoafNest bread making fit your schedule Identify a trigger in your existing schedule to find a 2 3 minutes time for example after dinner before go...

Page 11: ...t and temperatures and perhaps using your programmable features of your oven we are sure you will find a way to make bread at home in a schedule that fits you well LoafNest Flow We present LoafNest flow for you before all the recipes As you further go through the pages of the recipes you will notice how the LoafNest flow is the backbone for each recipe and how all recipes are really so easy but gi...

Page 12: ...LoafNest Casserole in the oven for at least 45 minutes at 230o C 450o F Do not pre heat the LoafNest Liner 4 Pour Pour the Dough Take the pre heated Casserole gripping all four handles firmly and set it on a heat resistant stable surface Open the lid holding two handles and place it aside on a heat resistant stable sur face Place the Liner in the bottom unit of Casserole Scrape in the raised dough...

Page 13: ...LoafNest Recipe Book Healthy Artisan Breads for Everyday 13 66 ...

Page 14: ......

Page 15: ...Part I Wheat Based Breads 15 66 ...

Page 16: ......

Page 17: ...ious kinds of seeds and nuts on the bread and in the bread to make them look prettier and tastier You could choose any topping of your preference there is no rule to it This section gives you an idea about how you could start to explore the possibilities of making the bread with your favorite flours not just the kind of the flours presented here A tip for you when you are creating your own creativ...

Page 18: ...th the first recipe White Wheat Bread It is a classic bread We call the white wheat bread a classic bread as the texture of this bread is excellent and this bread is so very forgiving and we never have observed this bread failing not even once It is classic in its looks and in its taste and the oven spring that you see on it does not fail to bring a smile to you For adding the fibers to white whea...

Page 19: ...LoafNest Recipe Book Healthy Artisan Breads for Everyday 19 66 ...

Page 20: ...ugh Bake in closed LoafNest for 45 minutes at 230o C 450o F Let the loaf cool completely and enjoy Tips and ideas Tiny notes for you Dissolve Salt and Yeast in Water and then add Flour and mix with a fork Raise time is between 12 to 18 hours depends on how warm your room is Pre heat the closed Casserole Never pre heat the Liner While pouring the dough always put the Liner inside the casserole Top ...

Page 21: ...LoafNest Recipe Book Healthy Artisan Breads for Everyday 21 66 ...

Page 22: ...Nest for 45 minutes at 230o C 450o F Cool and enjoy your bread Tips and ideas Tiny notes for you Difference between this and the first recipe is only the type of flour It is good to observe the doubling of volume of dough than watching exact 18 hours If the volume is collapsing rather than expanding you know that you are late to bake You could try a blend of white and whole wheat to get the best o...

Page 23: ...LoafNest Recipe Book Healthy Artisan Breads for Everyday 23 66 ...

Page 24: ...re heat closed Casserole at 230o C 450o F for 45 minutes Put the Liner in the Casserole and pour the dough Bake for 45 minutes at 230o C 450o F in closed LoafNest Cool and enjoy your Spelt loaf Tips and ideas Tiny notes for you By now you know the flow You need Flour Water Salt and Yeast You don t have to touch the flour You don t have to clean up the mess It takes not more than five minutes of yo...

Page 25: ...LoafNest Recipe Book Healthy Artisan Breads for Everyday 25 66 ...

Page 26: ...Bake for 45 minutes at 230o C 450o F in closed LoafNest Cool and enjoy your Atta loaf Tips and ideas Tiny notes for you Top it up with Almonds after you pour if you like Atta is a type of whole wheat flour originating from Indian subcontinent Did you notice that the amount of water required is more That is because Atta flour absorbs a lot more water than normal bread flour Normally Atta is impossi...

Page 27: ...LoafNest Recipe Book Healthy Artisan Breads for Everyday 27 66 ...

Page 28: ...Casserole at 230o C 450o F for 45 minutes Put the Liner in the Casserole and pour the dough Bake for 45 minutes at 230o C 450o F in closed LoafNest Cool and enjoy your Rye Wheat bread Tips and ideas Tiny notes for you You can use either white or whole wheat with rye flour You could make a 100 rye flour loaf without adding wheat flour Rye bread is more dense since rye flour has more fiber and less ...

Page 29: ...LoafNest Recipe Book Healthy Artisan Breads for Everyday 29 66 ...

Page 30: ...urs till volume has doubled Pre heat closed Casserole at 230o C 450o F for 45 minutes Put the Liner in Casserole and pour the dough Bake for 45 minutes at 230o C 450o F in closed LoafNest Cool and enjoy your nuts and wheat loaf Tips and ideas Tiny notes for you We add considerable amount of seeds to the flour in this recipe That is it You get a nutty flavored bread with textured crumb You could gr...

Page 31: ...LoafNest Recipe Book Healthy Artisan Breads for Everyday 31 66 ...

Page 32: ...led Pre heat closed Casserole at 230o C 450o F for 45 minutes Put the Liner in Casserole and pour the dough Bake for 45 minutes at 230o C 450o F in closed LoafNest Cool and enjoy your own multi grain bread Tips and ideas Tiny notes for you We are mixing 5 grains flours in this recipe You can experiment with your own blend of flours Observe how the bread texture changes We are keeping a good propor...

Page 33: ...Part II Flavorful Breads 33 66 ...

Page 34: ......

Page 35: ...ou see that normally 400 ml Water is needed to make one LoafNest Loaf with 500 grams of Flour and half a gram of Yeast and 8 grams of Salt with the normal flow When you are adding cucumber for example for adding the cucumber flavor you take into the account of water content in cucumber and reduce the water by that amount in the normal flow That is it Flow deviates a bit but then you will see what ...

Page 36: ...12 hours ago It is always good to develop a sense of what might go wrong when you mix the ingredient with flour water salt and yeast Is it too acidic that it might kill yeast development For example lemon and other citrus fruits What happens if you add pineapple or raspberry or strawberry juice to add sweet flavors Not all new and creative recipes would be a success not every time But it is alrigh...

Page 37: ...LoafNest Recipe Book Healthy Artisan Breads for Everyday 37 66 ...

Page 38: ...r in Casserole and pour the dough Bake for 45 minutes at 230o C 450o F in closed LoafNest Cool and enjoy your cucumber flavored bread Tips and ideas Tiny notes for you Usually with all flavorful breads the raise time is little less That is because of the amount of sugars present in additional ingredients Keep an eye for doubling of the volume after 12 hours of raise Did you notice the reduced amou...

Page 39: ...LoafNest Recipe Book Healthy Artisan Breads for Everyday 39 66 ...

Page 40: ...inutes Put the Liner in Casserole and pour the dough Bake for 45 minutes at 230o C 450o F in closed LoafNest Cool and enjoy your tomato flavored bread Tips and ideas Tiny notes for you This is similar to the cucumber bread but with tomato puree You need to make puree cut tomatoes and put it in the blender Make a very fine smoothie Tomato adds a distinct flavor to the bread Keep an eye on the raise...

Page 41: ...LoafNest Recipe Book Healthy Artisan Breads for Everyday 41 66 ...

Page 42: ...r in Casserole and pour the dough Bake for 45 minutes at 230o C 450o F in closed LoafNest Cool and enjoy your carrot flavored bread Tips and ideas Tiny notes for you Keep an eye for doubling of volume of the dough than the exact raise time When the volume start to collapse rather than expansion you know it is late Don t forget to top up with your favorite seeds Beautiful and tasty orange bread is ...

Page 43: ...LoafNest Recipe Book Healthy Artisan Breads for Everyday 43 66 ...

Page 44: ...ed Casserole at 230o C 450o F for 45 minutes Put the Liner in Casserole and pour the dough Bake for 45 minutes at 230o C 450o F in closed LoafNest Cool and enjoy your green peas flavored bread Tips and ideas Tiny notes for you You could use frozen green peas to make puree Slightly green colored distinctly flavored smooth bread it will be Raise time is a bit less than normal breads by now you know ...

Page 45: ...LoafNest Recipe Book Healthy Artisan Breads for Everyday 45 66 ...

Page 46: ...nd pour the dough Bake for 45 minutes at 230o C 450o F in closed LoafNest Cool and enjoy your yogurt flavored bread Tips and ideas Tiny notes for you With yogurt bread it takes nearly 18 hours to raise depends on yogurt you use Again it is always best to keep an eye for doubling of the volume than exact hours Yogurt bread is sour and smooth and tasty without extra efforts If you don t like to add ...

Page 47: ...Part III Sweet Breads 47 66 ...

Page 48: ......

Page 49: ... flow as we mix something to the dough just before the pour step and stir the dough with spatula just before pouring the dough into LoafNest The beauty of slow breads slow steady and stronger development of gluten over the raising time of the dough allows us to gently stir the dough without rupturing the gluten protein chains as they are quite stronger That is what you will see in the last recipe ...

Page 50: ...LoafNest Breads ...

Page 51: ...LoafNest Recipe Book Healthy Artisan Breads for Everyday 51 66 ...

Page 52: ...at closed Casserole for 180o C 350o F for 45 minutes Put the Liner in Casserole and pour the dough Time to bake in LoafNest at 180o C 350o F for 1 hour Cool and Enjoy Tips and ideas Tiny notes for you Did you notice that the raise time is less That is because of added sugars that accelerates yeast development Keep an eye for doubling of the volume that is the best practice You could try to add mil...

Page 53: ...LoafNest Recipe Book Healthy Artisan Breads for Everyday 53 66 ...

Page 54: ...o C 350o F for 45 minutes Before pouring stir the dough with mixture and pour Time to bake at 180o C 350o F for 1 hour in LoafNest Cool and Enjoy Tips and ideas Tiny notes for you This bread is nothing but the yogurt bread with honey This bread is baked at low temperature however Feel free to add more honey up to 100 grams if you like Reduce the amount of water to compensate for more honey Always ...

Page 55: ...LoafNest Recipe Book Healthy Artisan Breads for Everyday 55 66 ...

Page 56: ...ouring stir the dough with caramelized mix and then pour Time to bake at 180o C 350o F for 1 hour Cool and Enjoy it with butter Tips and ideas Tiny notes for you Make caramelized banana mix using low heat beforehand Use Butter 50 g a mashed banana 100 g Sugar 100 g salt 0 25 g for it Store it in the fridge you need this after the raising Do not mix caramelized banana mix before the raise After the...

Page 57: ...Part IV LoafNest user Manual 57 66 ...

Page 58: ......

Page 59: ... is recommended to use wooden silicone or heat resistant plastic utensils To avoid chipping of enamel avoid bumping the Casserole against other objects in the kitchen Never use the boost function on induction with Casserole If using Casserole on a stove for other purposes than baking bread avoid use of high heat setting to avoid cracking of enamel or cast iron Never heat the empty Casserole on a s...

Page 60: ...be used as a normal cast iron casserole for other cooking uses like baking sauteing slow cooking braising grilling etc Casserole is suitable for use on domestic cooking heat sources like gas electric hob induction hob oven wood fire and barbecue except in microwave as it is metallic Please follow the care instructions while using LoafNest LoafNest Casserole and Liner are not intended for commercia...

Page 61: ...iner Casserole Thick cast iron Colored glossy enamel coated on outside Black matte enamel inside Liner Glass fiber weave coated with food grade oven safe silicone temperature resistant upto 260o C 500o F Your First Loaf We would like your first LoafNest loaf to be a success It will be Let us give you some tips to ensure a great first loaf Read these tips carefully before your first loaf Choose the...

Page 62: ...hew or peanuts Creative modifications to step 2 1 Experiment with shorter and longer raise times Different raise times give different flavor profiles Creative modifications to step 3 1 Try using programming functions of your oven if available to pre heat the LoafNest Casserole to minimize the waiting time Creative modifications to step 4 1 As with options at step 1 you can try mixing up various th...

Page 63: ...g bread flour Check that it has at least 11 percent protein content 2 You might be using too much fluids Reduce the amount of water If you are using other fluids or wet ingredients like vegetables remember that they contain a lot of moisture and reduce the water amount suitably My crumb is too hard or dry 1 You might be using too little water Increase the amount of water or fluids in the recipe 2 ...

Page 64: ... you need to preserve a loaf wrap it in a waterproof film and store it in the freezer 2 You might be storing the loaf too long Since homemade bread does not have preservatives and additives it will start to go stale Make sure you consume your loaf within 1 2 days of making it Store it in the freezer if you intend to consume it much later My toasted or grilled slices do not brown well 1 You might b...

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