Quick spelt bread recipe with hemp and sunflower seeds - Klara`s Life (2024)

FAQs

Why are my sunflower seeds turning green in bread? ›

that it turns green upon baking. Baking powder and. baking soda react with the chlorophyll in the seeds.

Spelt flour can add a naturally nutty, wheat flavour to your baking. Spelt naturally proves and rises more quickly than conventional wheat flour, so bake it as soon as it has doubled in size after its second proving.

First generation adults emerge through July and lay elongate white eggs on the bracts and corolla of partially opened sunflower buds. The larvae are white legless maggots, about 0.2 inch long when fully grown (Figure 1). Larvae feed on the florets and ovaries leaving a trail of frass as they tunnel into the head.

You should avoid eating sunflower seed shells. As they're fibrous and indigestible, the shells may damage your digestive tract. If you prefer to munch on whole sunflower seeds, be sure to spit out the shells. Otherwise, you can simply eat shelled sunflower seeds, which provide only the nutrient-rich, tasty kernel.

Cons of spelt:

“low” content of fibers – even though the amount of soluble fiber is the same with both versions of whole grains in spelt and wheat (and so is the glycemic index), wheat contains 15% of dietary fiber and more insoluble fibers. Spelt, for its part, contains “only” around 10% of dietary fiber.

Reduced Blood Sugar Spikes

Whole-grain spelt is an excellent source of fiber. Fiber helps to slow your digestion, which helps to reduce blood sugar spikes after eating.

You will have to pay careful attention to how much water you use when you bake with spelt. Too much water will make the dough sticky and weak. On the other hand, too little water will make it dry and dense. We recommend you reduce the amount of water by 25% compared with what you would use for wheat flour.

The chlorogenic acid (chlorophyll) in sunflower seeds reacts with the baking soda/powder when baked, causing the green color when the cookies cool. This is completely harmless! Depending on the recipe, a splash of lemon juice may help.

Sunflower seeds, among some other foods like burdock, contain chlorogenic acid, which, under alkaline conditions, transforms into a blue-green pigment.

In the sunflower meal, chlorogenic acid reacts with itself to form a “dimer,” which in turn reacts with polyphenol oxidase, an enzyme released when the seeds are crushed, to yield a compound that forms a green complex with proteins.

Why are some sunflower seeds green? ›

Sunflower seeds may turn blue-green when baked. This is due to a harmless chemical reaction between the seeds' chlorogenic acid and baking soda — but you can reduce the amount of baking soda to minimize this reaction. Lastly, sunflower seeds are prone to becoming rancid due to their high fat content.