Home made Spelt bread

Home made Spelt bread

Home made Spelt bread

This particular batch was made with 100% white Spelt flour.  We bought it at Mountain View Bulk Foods store on hwy 107 in Chuckey  TN.

Oh this is gooood 🙂

The trick with spelt is not to over knead it. With spelt flour if you knead too long your finished loaf will come out heavy. 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.


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 or mix on medium. 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 over knead.

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.

Place the pans on a heavy baking sheet and bake uncovered 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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