There’s nothing quite like the aroma of fresh bread wafting through your kitchen, particularly when that bread is made from the nutty goodness of spelt. This Spelt Bread Recipe is a delightful blend of heartiness and warmth, perfect for toasting or enjoying alongside your favorite soup. It’s wonderfully versatile and packed with flavor, making it a worthy addition to your baking repertoire.
Why You’ll Love This Recipe
This bread is a crowd-pleaser, with a unique flavor profile and a tender crumb.
- Rich, nutty flavor from spelt.
- Easy to make with minimal ingredients.
- Perfect for sandwiches or as an accompaniment to meals.
- Higher in fiber than traditional wheat bread.
- Great texture that stays fresh longer.
My Experience Making This Recipe
When I first tried my hand at this spelt bread, I was surprised by its delightfully nutty flavor and soft, chewy texture. Each slice reminded me of cozy afternoons spent with a warm loaf on the counter waiting to be devoured.
My family instantly became fans. Even the toaster was thrilled to see the daily slice of spelt grace its slots. With plenty of butter or just a drizzle of honey, this bread quickly became a household favorite.
Recipe Overview
- Recipe Name: Spelt Bread
- Servings: 12
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Course: Bread
- Cuisine: Artisan
- Calories per Serving: 120
Equipment You Will Need
- Mixing bowl
- Loaf pan
- Measuring cups and spoons
- Whisk
- Kitchen towel
- Oven
Ingredients for Spelt Bread
- 3 cups spelt flour
- 1 cup warm water (about 110°F)
- 2 tablespoons honey or maple syrup
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 tablespoon active dry yeast
Ingredient Notes and Substitutions
- Spelt Flour: This gives a nutty flavor and better digestibility. You can substitute with whole wheat flour, though the flavor and texture will differ.
- Honey or Maple Syrup: Both serve as sweeteners and feed the yeast. You can replace them with sugar if you prefer.
- Warm Water: Activates the yeast. Don’t use boiling water as it can kill the yeast.
- Olive Oil: This adds moisture. You can use melted coconut oil or any neutral oil instead.
- Salt: Enhances flavor. Be cautious of salt substitutes as they may affect rise.
How to Make Spelt Bread
Step 1: Activate the Yeast
In a bowl, combine warm water with honey and yeast. Let it sit for about 5-10 minutes, until it becomes frothy, which shows the yeast is alive.
Step 2: Mix the Dry Ingredients
In a separate bowl, whisk the spelt flour and salt together. This ensures the salt is evenly distributed throughout the dough.
Step 3: Combine Wet and Dry Ingredients
Add the activated yeast mixture and olive oil to the dry ingredients. Stir until a shaggy dough forms, so everything gets combined without being overworked.
Step 4: Knead the Dough
Turn the dough onto a floured surface and knead for about 8-10 minutes. This helps build gluten, ensuring a lovely rise in your bread.
Step 5: First Rise
Place the dough in a greased bowl and cover with a kitchen towel. Let it rise in a warm spot until it doubles in size, about 1 hour.
Step 6: Shape the Dough
Punch down the risen dough to release the air, then shape it into a loaf. Tucking in the edges helps create a good surface for rising.
Step 7: Second Rise
Place the loaf into a greased loaf pan and cover it with the towel. Allow it to rise for another 30-45 minutes until puffy.
Step 8: Bake the Bread
Preheat your oven to 375°F. Bake the bread for 30 minutes or until the top is golden and sounds hollow when tapped.
Pro Tip: For a crustier bread, place a shallow pan of water at the bottom of your oven while baking. This adds steam, giving a nice crust!
Tips for the Best Spelt Bread
- Use fresh yeast for better rising power.
- Don’t rush the rising times; let your dough develop fully.
- Experiment with adding seeds or nuts for added texture and flavor.
- Always check the temperature of your water to avoid killing the yeast.
- Store bread in a cloth bag for freshness longer.
Common Mistakes to Avoid
- Over-kneading the dough can make it tough. Knead just enough to develop the gluten.
- Not letting the dough rise adequately will yield a dense loaf.
- Using too hot water can kill the yeast. Warm is key.
- Skipping the second rise will result in a flatter bread.
Serving Suggestions
This spelt bread pairs wonderfully with soups and salads. It also makes an excellent base for sandwiches.
- Enjoy toasted with butter and jam.
- Pair with hearty vegetable soup.
- Use for a gourmet sandwich with turkey and avocado.
- Enjoy with olive oil and balsamic vinegar for dipping.
Variations to Try
- Add nuts like walnuts or almonds for crunch and flavor.
- Mix in seeds such as sunflower or pumpkin for added nutrition.
- Use herbs like rosemary or thyme for a savory touch.
- Incorporate grains like oats for a different texture.
Dietary Adaptations
- Gluten-free: Substitute with a gluten-free flour blend, but expect a different texture.
- Dairy-free: This recipe is naturally dairy-free, so you’re good here.
- Vegan: Use maple syrup instead of honey for a vegan-friendly option.
- Low-carb/Keto: Substitute with almond flour, but note that the texture will change.
Storage and Reheating
Refrigerator
Store the bread in an airtight container in the fridge for up to a week.
- Slice bread to facilitate easy use.
- Wrap in foil to maintain freshness.
Freezer
This bread freezes well. Wrap it tightly in plastic wrap, then in foil.
- Thaw at room temperature or toast slices directly from the freezer.
- Label with the date for easy reference.
Reheating
To reheat, pop slices into the toaster or warm in the oven.
- Preheat your oven to 350°F and warm for about 10 minutes.
- For the toaster, a couple of minutes will do the trick.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 120 |
| Total Fat | 3g |
| Saturated Fat | 0.5g |
| Carbohydrates | 22g |
| Fiber | 3g |
| Sugar | 1g |
| Protein | 4g |
| Sodium | 150mg |
| Cholesterol | 0mg |
Nutrition values are estimates and may vary based on specific ingredients used and preparation methods.
Frequently Asked Questions
Can I use whole wheat flour instead of spelt flour?
Yes, but the flavor and texture will be different. Whole wheat flour is denser and has a more pronounced taste.
How can I make this bread ahead of time?
Prepare the dough and let it rise in the fridge overnight. Shape it and let it rise again before baking in the morning.
What should I do if my bread is too dense?
Check that your yeast is active and rise times are sufficient. Dense bread often results from under-proofed dough.
Can I substitute the honey with agave syrup?
Absolutely! Agave syrup will work just fine as a sweetener in this recipe.
How should I store the bread?
Keep it in an airtight container at room temperature, or refrigerate for longer freshness. Freezing is also an option for extended storage.
Final Thoughts
Once you taste this Spelt Bread, you’ll find it hard to go back to the store-bought loaves. Its earthy flavor combined with its inviting aroma will have you returning to the kitchen for more.
So grab those ingredients and get baking! You won’t regret it. For more delightful breads, explore my recipes for Einkorn Bread and Honey Wheat Bread.
Spelt Bread
Ingredients
Equipment
Method
- In a bowl, combine warm water, honey or maple syrup, and active dry yeast. Let sit for 5-10 minutes until frothy.
- In a separate bowl, whisk together spelt flour and salt.
- Add the activated yeast mixture and olive oil to the dry ingredients. Stir until a shaggy dough forms.
- Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a kitchen towel, and let rise in a warm spot until doubled in size, about 1 hour.
- Punch down the risen dough and shape into a loaf by tucking in the edges.
- Place the loaf in a greased loaf pan, cover, and let rise for 30-45 minutes until puffy.
- Preheat the oven to 375°F and bake the bread for 30 minutes or until the top is golden and sounds hollow when tapped.