← All recipes

Simple Spelt Bread Recipe

Wholesome spelt loaf with a soft crumb, perfect for everyday sandwiches and toast.

Prep Time Cook Time Total Time Servings
20 mins (plus 1.5 hrs rising) 45 mins 2 hrs 35 mins 1 loaf

Ingredients

  • 60ml warm water
  • 2¼ tsp instant yeast
  • 1 tbsp honey or maple syrup
  • 250ml non-dairy milk (or regular milk)
  • 3 tbsp olive oil
  • 500g whole spelt flour (sprouted, light, or regular)
  • 1 tsp sea salt

Method

  1. Add the warm water and honey to a large bowl or the bowl of a stand mixer. Sprinkle the yeast over the top and let sit for 10 minutes until foamy. If it doesn’t foam, the yeast is dead - start again with fresh yeast.

  2. Add the milk, olive oil, 300g of the flour, and the salt to the yeast mixture. Stir with a wooden spoon until a loose dough forms.

  3. Add the remaining flour ½ cup (75g) at a time, kneading between each addition, until a smooth, springy dough forms. This should take 6-8 minutes by hand or 4-6 minutes in a stand mixer with the dough hook. The dough should be smooth and not sticky.

  4. Place the dough in a large greased bowl and cover with a tea towel or large plate. Let it rise in a warm, draft-free place for 1 hour, or until doubled in size.

  5. When the dough has risen, punch it down gently and shape into a loaf. Tuck any untidy ends underneath.

  6. Place the dough into a parchment-lined or well-greased standard loaf tin (approximately 23 x 13cm / 9 x 5 inch).

  7. Cover with a tea towel and let rise in a warm place for another 30 minutes.

  8. Meanwhile, preheat the oven to 180°C (350°F).

  9. Bake the bread for about 45 minutes, or until golden brown and it sounds hollow when tapped on the bottom.

  10. Remove from the tin and cool on a wire rack for at least 10 minutes before slicing.

Nutrition (whole recipe, approximate)
Calories ~2,330 kcal
Protein ~74g

Notes

Different types of spelt flour (sifted, light, regular whole grain, or sprouted) can be used interchangeably in this recipe. If using a stand mixer, the kneading time will be shorter - go by the look and feel of the dough rather than the timer. Store in a sealed container for up to 3 days, or slice and freeze for up to 1 month.

Source: https://www.occasionallyeggs.com/

Tags: #bread