Amish soft white Spelt bread

A soft, pillowy bread made with white Spelt flour. With just 6 ingredients you can make this wonderful Amish style soft white Spelt bread at home with minimum effort. It’s a very simple recipe and straightforward,  even if this is your first attempt to making bread ever. You will succeed.
I believe that this is one of those recipes that everyone should have in their….I want to say note book, but I’m probably the only person who still writes things down, so save it wherever you do.
Anyway, getting off track here, this is one of those recipes you will keep coming back to. 
Use all purpose flour if you don’t have Spelt, no problem at all.

INGREDIENTS:

1 cup (hand) warm water
1 tbsp. White sugar
1 sachet/2 1/4 tsp. instant yeast
2 tsp. Neutral oil
3 cups white Spelt flour
1 tsp. Salt
1 beaten egg for brushing loaf

INSTRUCTIONS:

In a glass jug, add one cup hand warm water and stir in the tablespoon of sugar until dissolved.  Sprinkle the yeast over the water and stir gently to dissolve. Let sit for 5 to 10 minutes.

To the bowl of your stand mixer, add two cups of the flour and the teaspoon of salt.
Stir to combine.
After 5 to ten minutes, your yeast mixture should be activated and showing foam and bubbles on top.

Pour this over the flour in the bowl and with the hook attachment knead until well combined, around two to three minutes. Now add the remaining flour. You may need a little less if you are using regular flour, so don’t add the whole remaining cup all at once. 

Once you have added the flour, knead for 7 minutes until soft to the touch.
Place in a large lightly oiled bowl and cover with a tea towel or cling film.
Let rise in a warm spot until double in bulk, about one to an hour and a half.
Punch down the dough and fold by hand a few times on a floured surface.
Place the dough in an oiled and parchment lined bread tin of about 9″ × 4″ .
Cover loosely with oil sprayed cling film and leave to rise until double in height.

Meanwhile preheat oven to 180C/350 F

Brush the loaf with the beaten egg and pace in the middle of the oven and bake for 30 to 35 minutes.  The bread loaf should sound hollow when you tap on it,  if you’re not sure, insert a wooden skewer in the center of the bread,  it should come out dry.

Also, if the bread becomes too dark for your liking, cover loosely with foil.
Remove bread from oven and place on a rack to cool, after 5 minutes remove from bread tin and let cool completely. This loaf freezes very well. 

Enjoy!

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