Spelt Bread: A Beginning Loaf

A Beginning Loaf
Yields 1
Tasty small loaf of bread with the delicate, slightly sweet spelt flavor. A great bread recipe to get your start with spelt!
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Prep Time
35 min
Cook Time
25 min
Prep Time
35 min
Cook Time
25 min
Ingredients
  1. 2 cups Spelt flour (all White, a blend of Whole and White, or all Whole, your choice)
  2. 1 pkg quick-rising dry yeast (active dry yeast will work also; give bread a little longer to rise)
  3. 2 Tbsp granulated sugar or brown sugar, firmly packed
  4. 1/8 tsp salt
  5. 2/3 cup warm goat's or cow's milk or soy milk (110 - 115 degrees F)
  6. 2 Tbsp olive oil or other vegetable oil (divided 1 Tbsp, 1 Tbsp)
Instructions
  1. Combine flour, yeast, sugar and salt in large mixing bowl. Whisk.
  2. Heat the milk or soy milk until warm (110-115 degrees F); stir it in along with 1 Tbsp of the oil. Continue stirring until dough forms (about 30 seconds). Turn out onto a lightly floured surface and knead until the dough is smooth and springy (about 3 minutes).
  3. Place dough in a clean, lightly oiled bowl; turn so all surfaces are lightly covered with oil. Place in a warm (80-85 degrees F), draft-free place and let rise until about doubled in volume (25-30 minutes). Check by pressing a fingertip lightly into top of dough about 1/2" deep. If the indentation remains, dough is ready. Heat oven to 350 degrees F.
  4. Turn dough out of mixing bowl. Form into a round and place on baking pan; or form into loaf and place in lightly greased loaf pan. Gently brush the top (and sides if making a round) of the loaves with the remaining oil. Bake on center rack of moderate preheated oven (350 degrees F) for 25 minutes or until bread turns golden brown and sounds hollow when tapped with your finger. Serve hot or room temperature. For variations, try serving with a fruit juice glaze or berry topping or incorporate a teaspoon of spice such as cardamom into the dough.
Adapted from Spelt Healthy!
Adapted from Spelt Healthy!
Small Valley Milling https://smallvalleymilling.com/

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Spelt & Rye Bread

Spelt & Rye Bread
Yields 1
A great recipe from one of our favorite spelt cook books by Roger Saul. Check out his incredible spelt journey and enjoy this delicious recipe!
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Cook Time
1 hr
Cook Time
1 hr
Ingredients
  1. a little oil for greasing
  2. 2 cups white spelt flour
  3. 1 cup whole spelt flour, plus extra for dusting and sprinkling
  4. 1 1/4 cups whole rye flour
  5. 2 tsp sea salt
  6. 2 Tbsp fresh yeast, crumbled, or 2 tsp fast-action dried yeast
  7. 1 1/2 cups buttermilk
  8. 1 Tbsp clear honey
  9. a little milk or beaten egg
  10. Spelt and rye flakes for sprinkling (optional)
Instructions
  1. Lightly oil a large bowl and baking sheet
  2. Put all the dry ingredients in another large bowl and make a well in the center. Add the buttermilk and honey and mix together, using a wooden spoon, to a rough dough.
  3. Turn the dough out onto a lightly floured work surface and knead for 10-12 minutes until the dough is smooth and elastic and springs back when poked. Transfer the kneaded dough to the prepared bowl, cover with a clean, damp tea towel and leave to rise in a warm place for 1 hour, or until doubled in size.
  4. Turn the dough out onto a lightly floured work surface, knock the air out of the dough by punching it with you fist and knead it gently once or twice. Shape the dough into a round ball and put on the prepared baking sheet. Cover again and leave in a warm place for 45 minutes, or until the dough has doubled in size and no longer springs back when poked.
  5. Meanwhile, preheat the oven to 425 degrees F.
  6. Using a sharp knife, slice three or four diagonal cuts into the top of the dough and brush with either some milk or beaten egg diluted with a little water before sprinkling with some flour and a few spelt and rye flakes, if you like.
  7. Splash a little water in the hot oven to create steam to help the bread to rise. Bake for 15 minutes, then turn the oven down to 375 degrees F and bake for a further 30-45 minutes until the bread is just firm and hollow-sounding when tapped. Transfer to a wire rack to cool.
Adapted from Spelt
Adapted from Spelt
Small Valley Milling https://smallvalleymilling.com/

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