HOMEMADE SPELT BREAD

Homemade Spelt Bread image

A light and delicious alternative to store bought breads. Keeps for at least a week... if it lasts that long! Note: Spelt bread dough is softer and a little stickier than wheat dough, so take care not to add too much flour when kneading. One rise in the bowl and one after forming will produce the best results. Avoid quick rise yeast!

Provided by amanda.nagy

Categories Breads

Time 2h20m

Yield 3 Loaves

Number Of Ingredients 10

Ingredients

3/4 cup warm water
1/4 cup honey
2 (8 g) packages active dry yeast (or 2 tablespoons)
2 2/3 cups warm water
1 tablespoon salt
9 tablespoons oil
1 pinch dried oregano (optional)
1 pinch dried rosemary (optional)
9 cups spelt flour
1 egg (optional)

Steps:

Preheat oven to 200 degrees Fahrenheit (95C) and then turn off.
Oil or grease 3 loaf pans and set aside.
In a bowl, stir 3/4 cup of warm water, 1/4 cup of honey and 2 packages of yeast to dissolve. Set aside.
In a large bowl, mix together 2 2/3 cups of warm water, salt and oil. Optionally, add rosemary and/or oregano.
Add the yeast mixture into the large bowl, along with half of the spelt flour (4.5 cups).
Stir well to combine.
Add remaining spelt flour (4.5 cups) and knead until well combined, 5-7 minutes. If your mixer has a dough-hook attachment, knead on low speed.
Grease an ovenproof bowl and place dough in it. Let dough rise in oven for ~45-60 minutes. Punch dough down. Do not over-rise! Spelt flour dough does not benefit from rising "until double in size". A rule of thumb is a rise of 1 1/2 to 1 3⁄4 times the original dough volume.
Remove dough from oven and preheat oven to 425 degrees Fahrenheit (220C).
Divide the dough into thirds and place into three greased loaf pans. Poke holes in loaves and let rise in a warm, draft-free place for ~30 minutes. Rise until the tops of loaves have risen 1⁄2" (1 cm) above the rims of the pans.
To add shine to the crust, optionally beat 1 egg and brush the top of the loaves before placing in oven.
Bake at 425 degrees Fahrenheit (220C) for 20-25 minutes, or until loaves have browned and shrunk slightly from the sides of the pan. Loaves will be ready when a toothpick inserted comes out clean.
Remove from pans and cool on racks. Bread may be frozen when completely cooled.