everyday spelt bread

Everyday Spelt Bread

59 Replies

everyday spelt bread

This is the easiest bread recipe I have in my repertoire, I make it all the time. Mostly because it is a no-brainer recipe and some times because it’s even quicker than going to the store to buy a loaf, or because it’s raining and I don’t want to leave the house. Whatever the reason may be, this fool proof recipe is one I use time and time again .

Pro’s :

  1. delicious
  2. Soft
  3. Warm
  4. Healthier
  5. No additives
  6. Cheap
  7. Home made

Con’s:

  1. Nope…can’t think of any.

everyday spelt bread

Prep time : 10 minutes

Cooking time : 30 minutes

oven temp : 200 C / 400 F

Ingredients:

  • 2 teaspoons active dry yeast
  • 3/4 cup warm water
  • 1/2 cup milk at room temperature
  • 2 tablespoons honey
  • 3 1/2- 4 cups whole grain spelt flour
  • 2 tablespoons extra-light olive oil
  • 1 teaspoon salt
  • extra olive oil or melted butter for brushing loaf

everyday spelt bread

Instructions:

Combine the warm water, yeast and honey in a large jug, and let it sit and “proof” for 10 minutes. Add the milk and stir.

Place the flour in the bowl of your mixer, fitted with the kneading hook, pour the water yeast mixture into the bowl of flour with the motor running on the lowest setting. Add the salt and olive oil. Once incorporated you can turn the mixer setting on higher. Knead for about 7 minutes.

Cover the bowl with a damp cloth and let the dough rise for 45-60 minutes in a warm place. It should double in size.

Grease a loaf tin with melted butter.

Turn the dough out on a floured surface and knead a few minutes. Shape into a loaf and place in loaf tin.

Let rise again for 30 minutes covered with an oiled piece of plastic wrap.

Preheat your oven to 200 C/400 F , remove plastic wrap and place loaf on a rack in the middle of the oven. Bake the loaf for about 30 minutes turning half way, tap the loaf to see if it’s fully baked, it should sound hollow. Once baked , brush the crust with some butter. This is an optional step but I love the way the crust gets a bit softer and glossier. Let it cool in the pan for a few minutes before removing it to cool completely on a wire rack.

Enjoy!

Myra xo

everyday spelt bread

If you make this recipe please be sure to leave a comment and/or give this recipe a rating! I love hearing from you. And please don’t forget to tag me on Instagram so I can see your creations!

59 thoughts on “Everyday Spelt Bread”

  1. Anonymous

    first time baking here. I made this recipe and tastes delicious, but it didn’t rise well. Could I have mixed it for too long? Also my house was more on the cooler side, could that have caused it to not rise too? Looking forward to trying it again.

    Liked by 1 person

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  2. Anonymous

    I was wandering how long this fresh bread will last? Just that day or 2 days? It’s only my husband & me & this is my first time maki g it. I’m excited to try it today, thank you for the recipe🙂

    Liked by 1 person

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    1. The Cooking spoon Post author

      Thank you for stopping by. It will keep for about two days. I always pop my bread sliced in the freezer and take out what I need. That was it’s always fresh. You can also place from frozen directly into the toaster, enjoy. 🌺

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  3. Anonymous

    so looking forward to trying this recipe.

    does this dough allow it to be free for or cob shaped or does it require a tin?

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  4. Anonymous

    Thanks for the recipe! Is this recipe in US cups and tablespoons or metric? I live in a metric country 😀👍🏽

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  5. Anonymous

    I made this and think it tastes good. My loaf was a bit more dense and not fluffy, but it may be the type of spelt I’m using because every spelt bread recipe I have used it is more dense. Any thoughts on that would be appreciated!

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    1. Anonymous

      I’ve made this at least five times and it is always dense, not airy and fluffy. Wonder what I may be doing wrong? I’ve also done half bread flour half spelt.

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      1. The Cooking spoon Post author

        Hi there, bread flour is not the same as spelt flour. Each type of flour absorbs more or less liquid. This determines the density of the final product. Please follow the recipe exactly. 🙂

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  11. Cortney

    Hi! I’m hoping I’m not too late. Is the bread okay to sit for about 2.5 hrs when rising? Poor planning left me in quite the predicament.

    Liked by 1 person

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    1. The Cooking spoon Post author

      Hi Cortney, thanks for stopping by. I hope it turned out great. Sometimes when you let bread rise too long it can start to fermet and end up being sour. But I hope this wasn’t the case. 2.5 hrs should be ok.

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  13. Ania

    Great recipe, easy to follow, and the bread taste very good. It’s a keeper. I’m planning to add some sunflower/pumpkin seed and hemp seeds. Should I add more water or milk?

    Liked by 1 person

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  14. Alex

    Hi, thanks for providing the recipe. First time using it as I write but what is meant by “turning halfway “? Do you take it out of the tin and turn it upside down in the tin? Thanks in advance

    Liked by 1 person

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  17. Cécile Roberson

    Hi!
    I normally don’t use KitchenAid type appliances but my hands instead to knead dough. How long do you think it would take to do it that way?

    Liked by 1 person

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    1. The Cooking spoon Post author

      Hi Cécile, I would knead it by hand for about ten minutes, it should be nice and “elastic” by then. This is quite a sticky dough so you will need a little extra flour.

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  18. Cécile Roberson

    I do not have a KitchenAid type machine. I use my hands to knead dough. How long do you think it would take me to knead the dough?

    Liked by 1 person

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  19. Rosie

    This recipe was a huge success! Used the spelt bread for sandwiches and toast. The texture and taste of the bread were perfect and I appreciated that the directions were simple and easy to follow. Thank you for sharing!

    Liked by 1 person

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  22. Kara Wilson

    I just made this recipe today and it worked a treat. However I veganised by using oat milk (Oatly barista) and agave syrup (instead of the honey) also keep this to only 1 tablespoon rather than the suggested 2 and it is delicious! Thank you.

    Liked by 1 person

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  25. Anonymous

    Really great recipe. loaf looks so professional when its done. I have been making it in the bread machine because it takes up less bowls and turns out great.

    Liked by 1 person

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  26. Susanna Steiner

    Why do you bake at 400°? I’ve just tried this and my bread is very dark and a little too hard. But the inside texture is perfect!!!

    Liked by 1 person

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    1. The Cooking spoon Post author

      Hi Susanna, sorry to hear that your bread turned out dark. 400 F is a fairly common temperature for bread baking, but not all ovens are the same sadly. Also if you see it going too dark you can cover it loosely with some foil and for a softer crust, put a small oven proof container filled with about 1/2-1 cup of water in the oven along with bread during baking.

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    2. Jennifer

      The directions say to add milk, but I don’t see milk in the list of ingredients. Also, will plant-based milks work?

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