Brit’s Bread

A friend of mine (named Brit) gave me a recipe that she’s been making for the past twenty years. She’s lived on an island most of her life that doesn’t have a bakery. The best bread you can buy is white sandwich bread that has a shelf-life of 6 months. So she mastered this whole wheat-and-grain bread that is absolutely delicious. It is light and chewy and tastes as wholesome as it smells.

Thank you Brit.

Recipe courtesy of Brit Maxwell

50 grams whole spelt kernels

40 grams pearl barley or linseeds (I used pearl barley because I didn’t have linseeds, but the original recipe called for linseeds)

200 ml water

250 ml water at room temperature (I’ve split the water amount up because of its two separate uses)

2 tbsp maple syrup (she used dark syrup which I assume is molasses)

½ tsp dry yeast

220 g all-purpose flour

190 g whole wheat flour

1 ½ tsp salt

2 tbsp oats

Mixed seeds for sprinkling the top of the bread before it bakes (optional)

  1. In a large saucepan, boil the spelt kernels and pearl barley or linseeds in 200 ml water for 8-10 min or until they’ve absorbed all of the water.
  2. Add the extra 250 ml of room-temp water, the maple syrup, the salt, the oats, and the yeast.
  3. Stir in the flours until your wooden spoon or spatula gets stuck in the sticky batter.
  4. Turn it out on a silicone mat or a plain old chopping board and knead with the heel of your hand until all the flour is incorporated.
  5. Place the dough ball in a very large oiled (I used cooking spray) bowl and let it rise for 2 hours in a drift-free place or until doubled in bulk.
  6. Punch it down and place it into an oiled loaf pan. At this point, sprinkle the mixed seeds on top (if you are using them), pushing them into the dough so that they don’t fall off. Let it rise again for 1 hr ½ to 2 hours.
  7. Bake in a preheated 350 F or 180 C oven for 35 minutes.


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