Best Spelt Bread Recipes

SPELT BREAD

Steps:

• In a cup, combine 3/4 cup of warm water, 1/4 cup of honey and 2 tbsp of yeast. Set aside.
• In a large bowl, combine 2 2/3 cup of warm water, salt and oil.
• Add half flour and yeast mixture.
• Stir well.
• Add remaining flour and knead for about 8 to 10 minutes.
• Preheat oven to 200 degrees Fahrenheit (95C) and then turn off.
• Grease an ovenproof bowl and place dough in it. Let rise in oven. Punch dough down.
• Divide into three, place into three greased loaf pans, poke holes in loaves and let rise again.
• Bake 425 degrees Fahrenheit (220C) for 20-25 minutes.

VERY SIMPLE SPELT BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
• In a large bowl, mix together the spelt flour, sesame seeds, salt, molasses, baking soda and milk until well blended. Divide the batter evenly between the prepared pans.
• Bake for 1 hour and 10 minutes in the preheated oven, or until golden. Placing a tin of the same size over the top of the loaf while baking gives it a lovely crust.

PERFECT BREAD MACHINE SPELT BREAD

Steps:

• Add water to bread machine, then oil, then flour, then salt, then sugar, then yeast.
• Set on "Normal" setting (which is 4 hours), with small loaf and light crust settings.
• NB: If you use wholegrain spelt rather than wholemeal, then reduce the yeast to 1.5 slightly rounded teaspoons (about 3.5g).

WHOLE SPELT SOURDOUGH BREAD

Steps:

• Follow the instructions in the video.
• Bake at 450 for 45 minutes or until internal temp is 195-200.

SPELT BREAD I

Steps:

• Stir yeast and sugar, gradually adding warm water. Add about half the flour and the salt and beat well. Add the remainder of the flour gradually to acquire a stiff dough. It may require more or less than 7 cups.
• Knead 5 to 10 minutes until smooth and elastic.
• Put dough into a buttered bowl and turn once to butter surface. Cover with a towel and let rise until doubled, keeping it between 80 and 90 degrees F during the entire time of rising, about 2 hours.
• Punch down dough with your fist and divide into two parts. Knead and shape into 2 loaves and place into loaf pans. Cover again and allow dough to rise to top of pans.
• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
• Bake at 350 degrees F (175 degrees C) for 50 minutes.

HONEY SPELT BREAD MACHINE BREAD

Steps:

• Put the ingredients into your machine in the listed order.
• Choose setting on bread machine: light crust, 1.5 pound loaf, either the rapid wheat or whole wheat settings work just fine, depending on how much time you have. After the flour has been added, make a depression in the flour to hold the yeast until mixing begins.

BREAD MACHINE SPELT BREAD

Steps:

• Place ingredients in order suggested by manufacturer. Bake on normal or basic cycle.

SOFTEST EVER BREAD MACHINE 100% SPELT BREAD

Steps:

• Place the water, sugar and yeast in the loaf pan of the bread machine.
• Let the yeast dissolve and foam for 10 minutes.
• Add the oil, flour and salt to the loaf pan.
• Select the Rapid Bake, Light Crust setting, and press Start.
• Help unstuck any flour from the sides during the first mix cycle. Add additional flour or liquid, if needed. I didn't need to.
• My bread machine has a 7 minute power failure backup feature. I unplug the bread machine during the last rise cycle for 5 minutes. This gives a lighter loaf when finished.
• When baked, the internal temperature should be between 190°F and 200°F.
• When finished baking, let cool 1 hour on a rack before storing in a plastic bag (I use a zip-lock). The loaf can be sliced and frozen, if desired.

SWEET BREAD MACHINE SPELT CHALLAH

Steps:

• Put in the ingredients into your breadmachine in the order recommended by the manufacturer.
• Select 'dough cycle'.
• In my bread machine, I am able to add in raisins after the first mixing - it beeps. Check your machine for directions on adding ingredients in after starting the dough cycle.
• Preheat oven to 350°F.
• When taking out dough, if too sticky, roll in flour to ease shaping.
• Braid loaves and place in oiled baking pan (I recommend 8x4 non-stick).
• Cover with oiled plastic wrap and let rise for 45 minutes. Can skip this step if in a rush.
• Coat top with egg yolk and sprinkle with poppy or sesame seeds, if desired.
• Approximate bake time: One challah -. 45 minutes. Two challahs -35 minutes. Three challahs - 25 minutes.

SPELT AND KAMUT WHOLE GRAIN SOURDOUGH BREAD

Steps:

• Autolyse
• Mix together the flour and most of the water (reserve 20g water) until completely incorporated. Cover and let autolyse for 1-2 hours.
• Bulk Fermentation
• Add the starter to the dough by spreading it on the surface, stretching and folding the dough over the starter and gently kneading it into the dough. Cover and let sit for about 30 minutes.
• Dissolve the salt into the 20g of reserved water and add the mixture to the dough the same way you added the starter. Cover the dough and let it rest for about 30 minutes.
• With 30 minutes rests in between each gluten development maneuver, coil fold the dough, then laminate it, and then coil fold it twice more. Here are videos of gluten development techniques.
• Let the dough continue to rise until it has grown by about 75% and has some surface bubbles. See photo gallery below for before and after photos.
• Calculating from when the starter was added, Version 1's bulk fermentation was 6 hours at room temperature, 12 hours in the refrigerator, and another 1 hour at room temperature. Had I not refrigerated the dough, I suspect 7-8 hours would have sufficed. Version 2's bulk fermentation was 5 hours at room temperature. This shorter time can be attributed to both the larger amount of starter and higher hydration of the dough.
• Pre-Shape, Bench Rest, Shape
• Scrape the dough out onto a lightly floured countertop and pre-shape it into a ball.
• Lightly dampen the top of the dough or cover it, and let it rest for about 20 minutes. Prepare your proofing basket with flour.
• Shape the dough. Here are some videos if you want shaping pointers.
• Flour the top of the dough, flip it into your proofing basket and cover.
• Final Proof
• Let the dough proof until it has expanded in volume and looks a bit puffy. See the photo gallery below for before and after photos.
• Version 1 proofed 1.5 hours at room temperature and Version 2 proofed for 13 hours in the refrigerator.
• Bake
• Preheat your oven to 500F for 30 minutes with your baking vessel inside.
• Flip your dough onto parchment paper, score it, and load it into the hot baking vessel.
• Bake at 500F for 20 minutes with the lid on.
• Then, if you're baking in cast iron, slide a baking sheet under the vessels, same shelf, direct contact.
• Lower the oven temperature to 450F and bake for an additional 10 minutes with the lid on.
• Remove the lid and bake for 5-10 minutes more.

100% SPELT BREAD (BREAD MACHINE)

Steps:

• Please ingredients in loaf pan in order suggested by manufacturer. (The above order is for my Black & Decker bread machine).
• Set to Rapid Bake, Light Crust.

SPELT BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8 1/2 x 4 1/2-inch loaf pans.
• Cream sugar, butter, buttermilk, bananas, eggs, and vanilla extract together in a bowl.
• Mix flour, walnuts, baking soda, cinnamon, salt, and nutmeg together in a separate bowl. Pour dry ingredients into wet ingredients; mix to combine. Divide batter into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

OAT-SPELT BREAD

Steps:

• Combine 1/2 cup warm water, 1/4 cup spelt flour, yeast, and white sugar in a very large mixing bowl. Let the yeast proof and grow for about 5 minutes.
• Stir in remaining water, oats, brown sugar, vegetable oil, and molasses. Add salt, then add remaining spelt flour, 1 cup at a time, and stir until dough starts to pull away from the sides of the bowl.
• Transfer the dough to a generously oiled bowl, turning dough several times to oil all sides so it won't stick or dry out. Let rise in a warm place until doubled in size, about 1 hour. Divide dough into 4 equal pieces and shape into loaves. Transfer loaves to greased loaf pans and let rise until dough is about 1/2 inch higher than the top of the pans, about 1 hour longer.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake loaves in the preheated oven until tops are brown, about 30 minutes. Let cool in the pans for 15 minutes, then remove from the pans and finish cooling on wire racks.

BASIC SPELT BREAD FOR OVEN OR BREAD MACHINE

Steps:

• OVEN INSTRUCTIONS: Dissolve yeast in honey with vegetable oil and water.
• Add salt and 1 1/2 cups of spelt flour. Beat well for 3-4 minutes.
• Cover with damp cloth and let rest in a warm place for approximately 30 minutes or until double in size.
• Add remaining flour, turning onto floured board and knead until smooth, adding flour if necessary.
• OPTIONAL: Add desired additional ingredients to taste. This is where I tend to add small amounts of herbs (such as basil and/or rosemary), chia seeds (usually ground), and/or grated parmesan/asiago cheese.
• Place in oiled loaf pan and cover with damp cloth. Let rise in warm place until double in size (approximately 30 minutes).
• Bake at 350 degrees for 30-40 minutes or until golden brown.
• BREAD MACHINE INSTRUCTIONS: Add ingredients to machine according to manufacturer's instructions.
• Bake on shortest cycle (NOT quick bread cycle).
• If loaf falls and craters during baking cylce, decrease water slightly next time.

SPELT-BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat an 8 1/2x4 1/2-inch loaf pan with cooking spray and set aside.
• Combine spelt flour, cinnamon, baking powder, baking soda, and salt in a medium-sized bowl and set aside.
• Beat eggs in a large bowl until light yellow in color. Stir in sour cream, applesauce, maple syrup, and vanilla extract. Mash 2 bananas and add to the egg mixture. Dice remaining bananas and add to the bowl. Stir in 1 cup pecans. Pour flour mixture into the bowl with the egg-banana mixture and and stir just until flour is incorporated; do not over mix.
• Pour batter into the prepared loaf pan and sprinkle 2 tablespoons pecans on top.
• Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 60 to 65 minutes.
• Place pan on a rack to cool, about 10 minutes. Turn loaf out onto the rack to cool completely.

BREAD MACHINE SPELT BREAD

Steps:

• Place ingredients in order suggested by manufacturer. Bake on normal or basic cycle.
• Mine uses a total of 2 1/2 hours to mix, let rise & bake.
• Original recipe yield: 1 -1 1/2 pound loaf.

EASY SPELT CORN BREAD

Steps:

• Pre-heat oven to 400°F.
• Combine dry ingredients.
• Stir in wet ingredients until combined.
• Pour into 8x8 prepared pan and bake until golden brown, 20-25 minutes or until toothpick pulls clean.

PERFECT SPELT BREAD

Steps:

• 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 flour. Stir vigorously with a wooden spoon.
• Add the remaining flour in increments until the dough become too stiff to stir, then place the dough on a lightly floured surface.
• Knead for about 6 minutes, adding the remaining flour as necessart, until the dough become smooth and elastic. Do not overknead!
• 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. (I find that sometimes it only takes an hour, make sure to check!).
• Grease two 8 1/2" x 4 1/2" 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. (Again, I find that it seems to take less time than listed here.).
• Preheat the oven to 350°F.
• Uncover the risen loaves. Place the pans on a heavy baking sheet and bake 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.

HOMEMADE EINKORN SPELT BREAD

Steps:

• Place water, spelt flour, einkorn flour, oat flour, flax seeds, sugar, butter, salt, and yeast in a bread machine in the order listed by the manufacturer. Run Wheat cycle.
• Check dough's moisture level while the machine is mixing; add enough milk to reach a smooth, damp consistency. Remove dough from the machine after the cycle is done, about 1 hour 45 minutes.

SPELT BREAD

Steps:

• Place yeast in the bowl of a stand mixer such as KitchenAid®. Add spelt flour, sugar, and salt, then add water, oil, and vinegar. Mix until ingredients form a dough that pulls away from the bowl.
• Remove dough from the bowl and shape into a ball. Grease the mixer bowl and place the dough back inside. Flip dough once to make sure its well oiled on both sides. Cover and let rise in a warm place until almost doubled in size, about 45 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Gently transfer dough into a loaf pan and shape to fit; don't tear or punch the dough--this bursts the air bubbles in the bread and it will come out dense. Let rise until doubled in size, about 45 minutes.
• Bake in the preheated oven until bread is done and the pan makes a hollow sound when you tap on the side, about 30 minutes. Remove from the oven and let cool in the pan for 10 minutes before slicing.