There’s something magical about the smell of freshly baked bread wafting through the kitchen, isn’t there? This Spelt Bread Recipe will fill your home with warmth and invite everyone to take a slice, thanks to its nutty flavor and hearty texture.
This recipe is special because it combines the ancient grain spelt, known for its health benefits, with straightforward techniques that make home baking feel accessible. With its chewy crust and hearty crumb, you’ll find this bread versatile enough for sandwiches or simply slathered with butter.
Why You’ll Love This Recipe
You’ll adore how simple it is to make and the wholesome taste it brings to your table.
- Nutty Flavor: Spelt has a unique, slightly sweet flavor.
- Health Benefits: It’s easier to digest and packed with nutrients.
- Versatile: Perfect for sandwiches, toast, or as a side.
- Simple Ingredients: Uses everyday items you likely have at home.
- Homemade Goodness: Enjoy the pride of baking your own bread.
My Experience Making This Recipe
When I first tried making spelt bread, I was amazed by how easy it was to get a beautiful loaf out of the oven. The aroma that filled my kitchen was a nostalgic reminder of family gatherings and cozy mornings.
Each slice brought back memories of bread shared with loved ones, none of whom could resist coming back for seconds. It quickly became a staple in my home, and I’m sure it will in yours too!
Recipe Overview
- Recipe Name: Spelt Bread
- Servings: 12 slices
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Course: Bread
- Cuisine: International
- Calories per Serving: 150
Equipment You Will Need
- Large mixing bowl
- Wooden spoon or dough whisk
- Loaf pan
- Kitchen towel
- Oven
Ingredients for Spelt Bread
- 3 cups of whole spelt flour
- 1 and 1/4 cups of warm water (about 110°F)
- 1 packet (2 and 1/4 teaspoons) of active dry yeast
- 1 tablespoon of honey or maple syrup
- 1 teaspoon of salt
Ingredient Notes and Substitutions
- Whole spelt flour: Used for its nutty flavor and health benefits. Can be replaced with all-purpose flour for a lighter texture.
- Warm water: Activates the yeast. Make sure it’s not too hot to avoid killing the yeast.
- Active dry yeast: Helps the bread rise. Instant yeast can be used if you adjust the method slightly.
- Honey or maple syrup: Adds a hint of sweetness. Sugar can be substituted if needed.
- Salt: Enhances flavor. Omit if on a sodium-restricted diet.
How to Make Spelt Bread
Step 1: Activate the Yeast
In a mixing bowl, combine warm water, honey, and yeast. Stir gently until dissolved, then let it sit for about 5 to 10 minutes until foamy, which shows the yeast is alive and ready.
Step 2: Mix the Ingredients
Add the salt and spelt flour to the yeast mixture. Mix until it forms a shaggy dough, ensuring no dry flour remains.
Step 3: Knead the Dough
Turn out the dough onto a floured surface and knead it for about 8 to 10 minutes. This gives the bread structure and helps it rise properly.
Step 4: First Rise
Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for 1 hour. The dough should double in size, indicating that the yeast is working effectively.
Step 5: Shape the Loaf
Once risen, punch down the dough to remove air bubbles. Shape it into a loaf and place it into a greased loaf pan.
Step 6: Second Rise
Cover the loaf with a towel again and let it rise for another 30 minutes. This step helps achieve a nice, airy texture.
Step 7: Preheat the Oven
While the loaf is rising again, preheat your oven to 375°F (190°C). This ensures it’s hot enough to give the bread a good initial rise.
Step 8: Bake the Bread
Bake the bread for 30 to 40 minutes until golden brown. The crust should sound hollow when tapped; this is a sign that it’s perfectly done.
Pro Tip: For an extra crispy crust, place a shallow pan of water at the bottom of the oven while baking.
Tips for the Best Spelt Bread
- Ensure your water temperature is just right. Too hot can kill the yeast, while cold won’t activate it.
- Knead well to develop gluten. This is crucial for the bread’s structure.
- Let the bread cool completely before slicing. This helps set the crumb for clean cuts.
- Experiment with adding seeds or herbs to the dough for different flavors.
- Use a food scale for accurate measurements — it really makes a difference in baking.
Common Mistakes to Avoid
- Not activating the yeast properly: This leads to no rise and a dense loaf.
- Skipping the second rise: This will result in a heavy texture.
- Baking at the wrong temperature: This can cause uneven baking.
- Cutting the bread too soon: Slicing before it cools can make it gummy.
- Not using enough flour when kneading: This can make the dough too sticky to handle.
Serving Suggestions
This bread is delicious on its own, but try it toasted with your favorite spread for breakfast! Pair it with the following:
- Avocado and a sprinkle of salt
- Nut butter and sliced bananas
- Homemade jam or preserves
- Cheese and cured meats for a hearty snack
- Soups and salads as a delightful side
Variations to Try
- Add seeds like chia or sunflower for added crunch and nutrients.
- Incorporate herbs such as rosemary or thyme to infuse flavor.
- Swap in half all-purpose flour for a lighter loaf.
- Mix in nuts for extra texture and flavor.
- Try dry fruits like cranberries or apricots for a sweet twist.
Dietary Adaptations
- Gluten-free: Use a gluten-free flour blend for a similar texture.
- Dairy-free: This recipe is naturally dairy-free!
- Vegan: Substitute honey with maple syrup or agave.
- Low-carb/Keto: A spelt alternative like almond flour will work.
Storage and Reheating
Refrigerator
Store leftover bread in an airtight container or wrapped in plastic. Use within a week for best freshness.
- Keep it at room temperature in a bread bag.
- Slice and freeze if you won’t consume it quickly.
Freezer
Wrap the bread tightly in plastic wrap followed by aluminum foil. This prevents freezer burn.
- Store for up to 3 months.
- Thaw at room temperature or toast directly from frozen.
Reheating
To reheat, place slices in a toaster or a preheated oven. This revives the fresh-baked feel.
- Toast for a few minutes.
- Warm in the oven for a few minutes until heated through.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Total Fat | 1.5g |
| Saturated Fat | 0.3g |
| Carbohydrates | 30g |
| Fiber | 4g |
| Sugar | 1g |
| Protein | 5g |
| Sodium | 150mg |
| Cholesterol | 0mg |
This recipe’s nutritional content may vary based on ingredients and serving sizes.
Frequently Asked Questions
Can I use regular all-purpose flour instead of spelt?
Yes, you can, but the flavor and texture will be different. Spelt offers a nuttier flavor compared to all-purpose flour.
Can I make this bread ahead of time?
Absolutely! You can prepare the dough and let it rise, then refrigerate it overnight. Just allow time for the second rise before baking.
How do I store spelt bread?
Store it in an airtight container at room temperature for up to a week. You can also freeze it for longer storage.
Why is my spelt bread dense?
A dense loaf often results from not enough rising time or too much flour. Ensure proper measurements and let the dough rise until doubled.
Can I add additional ingredients like seeds?
Yes, feel free to add seeds or nuts, but reduce the flour slightly to maintain balance. This will add texture and flavor.
Final Thoughts
There’s something uniquely rewarding about baking your own bread, especially when it’s as delightful as this spelt loaf. Once you master this recipe, you’ll find yourself experimenting with different flavors and techniques.
So gather your ingredients, get ready to enjoy this comforting bake, and don’t forget to share with family or friends. Try it alongside our Einkorn Bread Recipe or the sweet flavors in our Honey Wheat Bread Recipe!
Spelt Bread
Ingredients
Equipment
Method
- Combine 1 and 1/4 cups of warm water (110°F), 1 tablespoon of honey or maple syrup, and 1 packet (2 and 1/4 teaspoons) of active dry yeast in a mixing bowl; stir gently and let sit for 5 to 10 minutes until foamy.
- Add 3 cups of whole spelt flour and 1 teaspoon of salt to the yeast mixture and stir until a shaggy dough forms.
- Turn the dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a kitchen towel, and let rise in a warm place for 1 hour until doubled in size.
- Punch down the dough, shape it into a loaf, and place it into a greased loaf pan.
- Cover the loaf and let it rise for another 30 minutes until puffy.
- Preheat the oven to 375°F (190°C) while the dough is undergoing its second rise.
- Bake the loaf for 30 to 40 minutes until the crust is golden brown and sounds hollow when tapped.