Spelt bread recipe, bread made with spelt flour, a healthy and delicious bread with a soft light crumb, slight honey hind flavor and no bitterness as with whole wheat flour.
Spelt is a nutritious whole grain flour, rich in vitamins and minerals such as magnesium, calcium, selenium, iron, manganese, zinc, vitamin E and B-complex vitamins. Spelt also contains a good amount of fibers and is easily digested.
Spelt flour is NOT GLUTEN FREE.
Spelt bread has a lighter crumb than whole wheat bread, still the crumb holds its shape nicely even when you spread a tough chunk of butter. Its taste is also milder with no bitterness as you can experience with whole wheat.
Spelt bread is always delicious whether with butter and jam or as a sandwich with any savory topping.
About the dough:
I like my bread freshest, therefore I always freeze it. This bread freezes well, I like to slice it before freezing then I store it in my freezer into a Ziploc bag, this way we can help ourselves with a slice whenever we want and just pop it in our toaster.
I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!
1 cup (227 ml) lukewarm water
2 tsp Instant yeast
1 tsp sugar
4 cups (400g) spelt flour
2 1/2 tsp salt
1/4 cup (35 g.) dry or powdered milk
1/4 cup (50 ml) vegetable oil
1/4 cup (85 g.) honey
1 bread mold 9 x 5 inches (23 cm x 13.5 cm)
Into a bowl, add the instant yeast, sugar and lukewarm water, about 100°F (40°C), wait about 10 minutes until frothy
Into the bowl of your stand mixer fitted with the dough hook, briefly stir or whisk together the flour, dry milk and salt
Add the vegetable oil, honey and yeast mixture, knead just until all the dry ingredients are wet, let rest for 15 to 20 minutes so they can absorb all the liquids
Knead for about 6 to 7 minutes until a smooth dough has formed, the dough should be smooth, firm and not sticky, depending on how dry your kitchen is, add more flour tbsp. by tbsp. if needed, you might need to add up to 1/2 cup
Turn over into a large greased bowl, lightly grease the top, cover with plastic wrap or a kitchen towel and let rise for 1 1/2 hour in a warm place,
Turn the dough over onto a lightly greased surface, deflate with your fingers, form an 8 inch long log and place into a greased loaf pan, cover loosely with greased plastic wrap and let rise for another hour
Pre-heat your oven at 350°F (175°C) and bake for about 35 to 40 minutes (40 minutes for me), the bread should reach an internal temperature of 190°F (87°C). Check after 20 minutes baking, if your bread is browning fast, cover lightly with aluminum foil
Let cool for about 15 minutes into the mold on a cooling rack, remove from the mold and let cool completely before slicing
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