I’ve made spelt bread before, but it was always a percent of spelt flour mixed with white or wheat. This is my first time baking an all spelt loaf. I am very pleased with results. It’s healthier than a regular white sandwich bread, with a nice flavor that is subtlety different.
The Delft Blue plate in the photos is a souvenir from a recent trip to Curacao. The trip was amazing, but that’s a post for a different blog.
This recipe makes three loaves, which is a lot. You can use simple math to make two or just one instead. I wanted to experiment with different toppings, so I made a bunch of loaves.
All Spelt Bread
- 2 tbsp Yeast
- 3/4 cup Warm Water
- 1/4 cup Honey
- 2 2/3 cup Warm Water
- 1 tbsp Salt
- 9 cup Spelt Flour
- 9 tbsp Olive Oil
- 1 tbsp Cold Water (for egg wash)
- some seeds/oats/anything to top the loaf
- Mix 3/4 cup warm water, 1/4 cup honey and 2 tbsp of yeast in a bowl and let sit for a few minutes.
- Add the yeast mix and half the flour into a large bowl (or stand mixer). Stir well.
- When the yeast mix and half the flour are well mixed, add the rest of the flour. I combined everything with the stand mixer for a few minutes then took the dough out and kneaded by hand for about 5 more minutes.
- Preheat oven to 200F. Once it is up to temperature turn it off. Place the dough in an oiled ovensafe dough and let proof in the warm oven for about an hour. (Should double or more)
- Punch the dough down and split in three equal parts.
- Fold each piece into a loaf shape and place in a greased loaf pan.
- Let the dough proof again, covered and not in the oven this time, for another hour or so. Dough should fill or overfill the loaf pans when done proofing.
- Preheat oven to 425F.
- Optional – Egg wash and sprinkle outs or some other grain on top of loafs if desired.
- Bake for ~22 minutes.