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Spelt bread recipe

lorrieboettger's picture

This is the recipe that I use at home for spelt bread, I think you will like how it comes out. The trick with spelt is not to overknead it. When using wheat flour it is almost impossible to knead "too long", but with spelt flour if you knead too long your finished loaved will come out heavy and crumbly. Remember to add the flour gradually and only use enough that you don't actually stick to everything as you knead. I usually add the last cup or so a bit at a time so I can stop when I think the dough has enough flour.
Hope you like it!

Blessings,
Lorrie
Lorrie@TLCLimited.com

Spelt Bread — by Rebecca Wood
Yield: Two 8 ½" x 4 ½" loaves

For a lighter flavor and texture, use up to 50% white spelt flour. Some people who are sensitive to common wheat are able to enjoy spelt bread.

Note: it is important that you don't over-knead spelt dough.

1 tablespoon active dry yeast
2 cups warm water (105° to 110° F)
3 tablespoons honey
3 tablespoons melted butter
2 teaspoons sea salt
6 cups spelt flour (use any combination of whole or white spelt)

Combine the yeast, water and honey in a large warm bowl. Let stand for 10 minutes or until the yeast softens. Stir in the butter and salt and 3 cups of the flour. Stir vigorously with a wooden spoon. Add the remaining flour in increments until the dough becomes too stiff to stir, then place the dough on a lightly floured surface. Knead for about 6 minutes, adding any remaining flour as necessary, until the dough becomes smooth and elastic. Do not overknead.

Place the dough in a lightly greased bowl. Cover and let rise in a warm, draft-free spot for about 2 hours or until doubled in bulk.

Grease two 8 ½" x 4 ½" loaf pans. Punch the dough down to deflate it and divide it in half. Form each half into a smooth loaf and place in a prepared pan. Cover and let rise in a warm, draft-free spot for about 1 hour or until the dough has risen to the top of the pans.

Preheat the oven to 350° F.

Uncover the risen loaves. Place the pans on a heavy baking sheet and bake for 45 minutes or until the tops are light brown and crusty. Remove from the oven and tap out of the pan into the baking sheet. Turn the oven off and return the breads to the oven to crisp for 5 minutes. Remove from the oven and let cool on a wire rack.

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You should put this in TNH "recipe box"

Anhata's picture

I will try this recipe soon, just need to get more spelt flour.

I found a fabulous recipe for spelt pie dough. I actually used the pie dough recipe with some baking soda added and made homemade crackers with it for our chili, but in eating the crackers I could tell that it would make a perfectly decent pie dough. I'll make some pear mincemeat pies soon with it.

It was very easy to make and even easier to roll out. I'll try it with white spelt flour next time and see how that is.

Anhata
www.familynaturally.com
Your Family's General Store, Naturally

SPELT BREAD

Geri's picture

Hi...I was just wondering if you have ever tried making this in a bread machine?

Spelt Bread

Guest's picture

We used all white spelt flour, since that was the only local flour our store had. The result - two light fluffy loaves - hooray! Thanks for the great recipe.

Spelt Bread

Grace's picture

Thank you and I will try the recipe!!

sourdough spelt flour bread

Esther's picture

I would like to make splet flour sourdough bread, no yeast please. Do you have a reciepe

Spelt bread

Guest's picture

i have used this reciepe many times. I love it and the breat comes out great. I like to add a 1/3 of a cup flax meal.

Bread machines are for wheat

Guest's picture

Bread machines are for wheat bread and will over knead the bread. If you want to use a bread machine I recommend using one that has a gluten free cycle and it will not over knead the dough.

Spelt bread

Guest's picture

I am new to baking bread and also to spelt. My 2.5 year old son and 1 year old daughter, and I followed the recipe, though we exchanged coconut oil for butter because of their whey allergy, and the bread turned out great! They also do not do well with wheat so we'll see if the spelt is any better for them. The recipe was easy to follow and everything happened just like it said that it would. We all had a great time preparing, baking and eating this bread. My husband was even impressed. (I think I'm going to have to add more honey to get him hooked though:) ). Thanks!

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