Whole Grain Spelt Bread
User Reviews
4.5
18 reviews
Excellent
Whole Grain Spelt Bread
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This easy, quick and delicious German spelt bread recipe made with a few staple ingredients and no proofing time is perfect for sandwiches.
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Ingredients
- 1 package (7 g or 1/4 oz) dry yeast
- 1 tbsp sugar
- 1 1/2 cups or 400 ml lukewarm water
- 3 cups or 500 g spelt flour (or whole grain spelt flour)
- 1 tablespoon sea salt
- 1 tablespoon apple cider vinegar
- 1 teaspoon olive oil to grease the form
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Instructions
- Put yeast and sugar in lukewarm water, stir and cover with a kitchen towel. Let rest for 10 min. Sift the spelt flour (use normal or whole grain) in a large bowl.
- Add flour, salt and apple cider vinegar and knead for 5 min (by hand or using a dough attachment hook of your stand mixer).
- Take a 26 x 12 cm (10 x 4.5 inch) loaf form. Grease it with oil (or line with parchment paper). Transfer the dough into the form. Put the form into the cold oven. Heat it to 400 F or 200 C. Bake the bread for 50 min.
- Remove the bread from the oven and turn the form upside down. If the bread doesn't come out easily, bake it for additional 10-15 min. If the bread comes out easily from the form, but you want your it to be crusty, put it back in the oven without a form and bake for 10 more min. Cool the bread loaf on a wire rack before slicing. Enjoy!
Equipments used:
Notes
- If you want your bread to to be extra crusty, take it out of the form when it's baked through and bake for additional 10 minutes.
- Make this easy spelt bread recipe whenever you crave a nice homemade sandwich bread that is ready in 1 hour.
- This recipe requires a very short kneading time and no proof time as the bread rises right in the oven.
- Spelt is a great choice if you are looking for a healthier equivalent to wheat.
- You can use a 50-50 ratio of regular and whole grain spelt flour in this recipe.
- Make sure not to overknead the dough. Slowly knead it for 5 minutes by hand or using a hook attachment of a stand mixer.
- If you want your bread to to be extra crusty, take it out of the form when it's baked through and bake for additional 10 minutes.
- To check whether the loaf is baked through, tap the bottom of the baking pan and if it sounds hollow, the bread is done. Otherwise, bake it for some more minutes.
- Don’t slice the bread directly after baking. Let it cool on a wire rack before slicing.
- Store the bread loaf in an airtight bag in the fridge for up to a week. You can also freeze it for up to 3 months.
- You can use fresh yeast in this recipe (one ¼ oz package dry active yeast equals ¾ oz fresh yeast).
- You can use lemon juice instead of apple cider vinegar.
- If you like a little prickliness, you can either add soaked seeds of your choice (pumpkin, sunflower, chia, hemp seeds or pine nuts). Alternatively, add soaked and cooked spelt grains or other grains to the bread. Soaking ensures that the bread isn’t dry.
- Use any type of high heat resistant oils instead of olive oil like sunflower, canola, avocado, sesame or peanut oil.
- To make this bread oil-free, line your baking form with parchment paper, instead of greasing it with oil.
Nutrition Information
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Calories
288kcal
(14%)
Carbohydrates
52g
(17%)
Protein
10g
(20%)
Fat
3g
(5%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.04g
Monounsaturated Fat
0.3g
Sodium
702mg
(29%)
Potassium
2mg
(0%)
Fiber
9g
(36%)
Sugar
0.01g
(0%)
Calcium
2mg
(0%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10servings or about 20 slices (1 loaf of bread weights 1 3/4 pounds or 850 g)
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 52g | 17% |
| Protein | 10g | 20% |
| Fat | 3g | 5% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.04g | 0% |
| Monounsaturated Fat | 0.3g | 2% |
| Sodium | 702mg | 29% |
| Potassium | 2mg | 0% |
| Fiber | 9g | 36% |
| Sugar | 0.01g | 0% |
| Calcium | 2mg | 0% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
18 reviews
Excellent
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