Our crispy nut and fruit spelt rice bread not only looks delicious, it also tastes like that. It is full of healthy nuts and dried fruits, and with the addition of cooked brown rice it gets a juicy texture.
We use only whole spelt flour and cooked brown rice. The rice makes the bread very moist and gives it an excellent taste. Whole grain products have numerous advantages. In contrast to white flour, whole grain flour still consists of the whole grain kernel. Cereal seeds, in fact, have an inner and an outer layer. The outer is particularly rich in valuable ingredients, it also provides many B vitamins, minerals such as magnesium, iron, selenium and zinc and is full of complex carbohydrates. And while white flour is derived exclusively from the nutrient-poor endosperm, whole grain flour also contains the marginal layers and the germ of the whole grain.
Preservation by drying and dehydration is one of the oldest, if not the oldest, ways of preserving fruits. They contain large amounts of antioxidants and provide the organism with a variety of vitamins, minerals and secondary plant compounds. In addition, their high fiber content ensures a long-lasting feeling of satiety and a bowel-regulating effect. Dried fruits are rich in valuable nutrients, but also extremely high in sugar, so you should only include them sparingly and from time to time in your diet.
You can prepare the nut and fruit spelt rice bread with nuts and dried fruits of your choice. You will love it not only for breakfast, but also as a snack in between meals.
Ingredients for the Nut and Fruit Spelt Rice Bread
- 400 g spelt flour
- 200 g cooked brown rice
- 160 g nuts of your choice – we opted for almonds
- 160 g apricots – or another dried fruit of your choice
- 160 g raisins
- 140 g chia seeds
- 80 g rice syrup
- 100 g grated almonds
- 4 tsp psyllium husks
- 1 teaspoon sea salt
- 1 packet of baking powder
- 500 ml of water
Preparation of the Nut and Fruit Spelt Rice Bread
You need a baking pan – square or round, whichever you prefer – line it with baking paper or coat it properly with coconut oil. Preheat your oven to 180 degrees.
Put all ingredients – except for the water – in a large bowl and mix them together. Then you add the water. Process everything into a “bread dough” and knead it properly with your hands until the mass no longer sticks to the edge of the bowl. If the dough is too wet, add some more whole spelt flour, or if it is too dry, add some more water.
Now evenly fill the dough into the baking pan and put it in the oven – medium setting – and bake it for about 45 minutes.
You can cut and top the bread as you like and enjoy.
You can also refine the nut and fruit spelt rice bread with fine spices like cinnamon or clove. It can be kept unrefrigerated for about one to two months and also tastes even better if it is allowed to soak for a few days.