Bake Your Own Delicious Whole Grain Spelt Bread: A Healthy Homemade Recipe
Spelt is a cherished ancient grain, celebrated for its unique flavor and excellent digestibility. Many individuals find spelt much more tolerable than conventional wheat, making it an ideal choice for baking wholesome and satisfying bread. Today, we’re diving into a delightful recipe using spelt flour that promises a truly rewarding baking experience.
Prepare to create a truly remarkable bread right in your own kitchen – a golden, crunchy loaf made with wholesome spelt flour and subtly sweetened with natural honey. This recipe yields a bread that is not only robust and flavorful but also boasts a wonderfully creamy texture on the inside. Designed for two generous loaves, this recipe ensures you’ll have plenty of delicious, homemade spelt bread to savor for an extended period, whether it’s for daily toast, sandwiches, or simply enjoying with a smear of butter.
Why Choose Spelt? The Benefits of This Ancient Grain
Spelt (Triticum spelta) is an ancient grain that has been cultivated for thousands of years, long before modern wheat varieties became commonplace. It offers a distinct nutty flavor profile that elevates any baked good, especially bread. Beyond its delicious taste, spelt brings a wealth of nutritional benefits and is often preferred by those with sensitivities to modern wheat.
- Easier Digestion: One of the primary reasons people turn to spelt is its digestibility. While it does contain gluten, its gluten structure is different from that of modern wheat. This often means it’s broken down more easily in the digestive system, causing less discomfort for many individuals who might experience mild sensitivities to wheat.
- Rich in Nutrients: Whole grain spelt is a powerhouse of essential nutrients. It’s an excellent source of dietary fiber, which is crucial for digestive health and can help regulate blood sugar levels. It’s also packed with protein, making your bread more satiating. Furthermore, spelt provides important vitamins and minerals, including B vitamins (especially niacin), magnesium, iron, zinc, and copper, all vital for overall health and well-being.
- Heart Health Benefits: The high fiber content in whole grain spelt can contribute to improved heart health by helping to lower cholesterol levels and maintain healthy blood pressure.
- Sustainable Choice: Spelt is known for being a robust grain that requires fewer pesticides and fertilizers, often making it a more environmentally friendly choice for farming.
Choosing spelt for your homemade bread not only introduces you to a rich, complex flavor but also provides a more nutrient-dense and potentially gentler option for your diet. This whole grain spelt bread recipe is a perfect way to incorporate this fantastic grain into your baking repertoire.
The Joy of Homemade Bread Baking
There’s something uniquely satisfying about baking bread from scratch. The process itself is a comforting ritual, from the initial mixing of ingredients to the therapeutic kneading of the dough, and finally, the anticipation as your loaves rise and bake. The aroma of fresh bread wafting through your home is an experience in itself – warm, inviting, and truly wholesome.
Beyond the sensory pleasures, baking your own bread gives you complete control over the ingredients. You know exactly what goes into each loaf, avoiding any unwanted additives or preservatives often found in store-bought options. This particular recipe for whole grain spelt bread is designed to be approachable, even for novice bakers, offering a rewarding challenge that culminates in two magnificent, flavorful loaves. It’s not just about the end product; it’s about the journey of creation, the connection to traditional methods, and the immense pride you’ll feel when you pull those golden, crusty loaves from your oven.
Helpful Baking Tips for Perfect Spelt Bread
- Using a Bread Baking Machine for Kneading and First Rise: For those who prefer a more hands-off approach to the initial stages, your bread machine can be a great asset. Simply add the ingredients to your bread machine’s pan according to the manufacturer’s recommended order (often liquids first, then dry ingredients, with yeast on top). Select the “Dough” cycle. This will handle all the kneading and the first rise. Once the cycle is complete, you can remove the dough and continue with step 10 of this recipe: “Pour the dough onto a lightly greased work place…” This method saves you time and effort while still allowing you to shape and bake your bread manually for that homemade touch.
- Achieving a Beautiful Shine and Rich Flavor: For an exceptionally shiny crust and an even richer flavor, consider brushing your freshly baked loaves with melted butter immediately after they come out of the oven. The warmth of the bread will quickly absorb the butter, creating a glossy finish and adding a subtle depth of flavor that is truly irresistible. You can use unsalted butter for this step.
- Don’t Rush the Proofing Process: Spelt dough can sometimes take a little longer to rise than traditional wheat dough due to its unique gluten structure. Be patient and allow the dough the full recommended rising time, or even a bit longer if your kitchen is cool. A properly proofed dough will result in a lighter, airier crumb.
- Invest in a Good Thermometer: To ensure your bread is perfectly baked, an internal temperature of 200-210°F (93-99°C) is ideal for most types of bread, including spelt. A digital instant-read thermometer will help you achieve consistent results every time.
- Steam for a Crispy Crust: For an extra crispy crust, you can add a small pan of hot water to the bottom rack of your oven during the first 10-15 minutes of baking. The steam helps the crust develop a beautiful sheen and a satisfying crunch.
Recipe: Delicious Whole Grain Spelt Bread
Have you had the pleasure of baking this delightful whole grain spelt bread? We’d absolutely love to see your creations! Share your photos and experiences by tagging #byandreajanssen on Instagram or Twitter. It brings us so much joy to see you bring our recipes to life. Feel free to connect and share your baking journey on my Facebook channel, or save this recipe to your Pinterest board so you can easily find it for your next baking adventure. Happy baking, and see you soon!
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Andréa
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Ingredients
- 180 grams water, lukewarm (around 105-115°F / 40-46°C)
- 7 grams active dry yeast
- 1 teaspoon sugar
- 2 teaspoons white vinegar
- 350 grams milk
- 25 grams unsalted butter, melted
- 2 tablespoons honey
- 16 grams salt
- 350 grams whole spelt flour
- 500 grams light spelt flour
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
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In a small bowl, combine the lukewarm water, one teaspoon of sugar, and the active dry yeast. Stir gently until the yeast is dissolved.
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Let this mixture stand for 10 minutes. During this time, you should observe bubbles forming on the surface, which is a clear indication that your yeast is active and working. If no bubbles appear, it means your yeast is likely inactive, and you will need to use fresh yeast to proceed with the recipe successfully.
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In a large mixing bowl (or the bowl of a stand mixer), combine the white vinegar, milk, melted butter, honey, and the activated yeast mixture. Stir everything together thoroughly until well incorporated.
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Add 250 grams of the light spelt flour to the wet ingredients and mix thoroughly until no dry spots remain. This step helps to start developing the gluten.
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Now, add the remaining 250 grams of light spelt flour and all of the whole spelt flour. Begin kneading the dough for about 5 minutes. If using a stand mixer, use the dough hook on medium-low speed. If kneading by hand, work the dough on a lightly floured surface.
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Evenly sprinkle the salt over the dough. Continue to knead the dough for an additional 10 minutes. This longer kneading time is essential for developing the gluten structure in spelt, which will give your bread its characteristic texture and rise.
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Assess the dough’s consistency at this point. It should be elastic, soft, and slightly sticky but not adhere excessively to your hands or the bowl. All the flour should be fully incorporated. If the dough feels too wet, add a tablespoon of light spelt flour at a time until the desired consistency is reached. If it feels too dry and stiff, add a teaspoon of water at a time until it’s more pliable.
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Shape the well-kneaded dough into a smooth ball.
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Lightly grease a large clean bowl with a little oil. Place the dough ball into the oiled bowl.
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Flip the dough ball over once to ensure all sides are lightly coated with oil. This prevents it from drying out during the rise. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm, draft-free place for approximately one and a half hours, or until it has doubled in size.
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Once risen, gently turn the dough out onto a lightly greased or floured work surface. Lightly punch down the dough to release excess air, then divide it into two equal pieces.
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Take each piece of dough and roll it up tightly into a log. The tighter you roll it, the fewer air pockets will be in your final bread, resulting in a more even crumb.
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Cover the shaped dough logs with a clean kitchen towel and let them rest for 20 minutes. This short rest, known as bench rest, allows the gluten to relax, making the dough easier to shape in the next step.
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Prepare two bread baking tins by lightly greasing and flouring them (or lining with parchment paper). Take one rested dough piece and gently flatten it into a rectangle. The width of this rectangle should be approximately the same as the length of your baking tin. Roll the dough up tightly from one of the longer sides to form a loaf, ensuring a taut surface. Place the shaped loaf into the prepared baking tin, with the seam side facing down. Repeat with the second piece of dough.
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Loosely cover the baking tins with plastic wrap, ensuring it doesn’t stick to the dough. This creates a humid environment for the final rise.
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Allow the loaves to rise for approximately 1 hour at room temperature, or until they have nearly doubled in size and look puffy. While the bread is rising, preheat your oven to 200 degrees Celsius (approximately 390 degrees Fahrenheit).
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Place the baking tins in the preheated oven. Bake the loaves for about 35 minutes, or until they are deeply golden brown and look fully cooked. The exact baking time can vary depending on your oven, so keep an eye on them.
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To confirm the bread is fully baked, carefully remove one loaf from its tin and gently tap on its underside. If it sounds hollow, it’s done. An instant-read thermometer inserted into the center of the loaf should register between 93-99°C (200-210°F).
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Immediately remove the baked loaves from their tins and place them on a wire rack to cool completely. Cooling on a rack prevents the bottom crust from becoming soggy and allows the internal structure of the bread to set properly. Resist the urge to slice into it too early, as this can affect the texture.
Nutrition
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Serving Suggestions for Your Spelt Bread
This whole grain spelt bread is incredibly versatile and delicious, making it a perfect accompaniment to a wide variety of meals and snacks. Its subtle honey sweetness and nutty flavor pair wonderfully with both sweet and savory toppings.
- Classic Toppings: Enjoy a slice simply toasted with a generous spread of butter, your favorite fruit jam, or a dollop of local honey.
- Savory Delights: Use it as a base for open-faced sandwiches. Top with avocado and a sprinkle of chili flakes, cream cheese and smoked salmon, or a medley of roasted vegetables and hummus.
- With Meals: Serve alongside a hearty soup or stew for dipping, or as part of a cheese board with artisanal cheeses and fresh fruit.
- Breakfast Favorite: A thick slice of this spelt bread, lightly toasted, makes an excellent foundation for eggs any style – scrambled, fried, or poached.
Storage Tips to Keep Your Spelt Bread Fresh
To maximize the freshness and enjoyment of your homemade whole grain spelt bread, proper storage is key:
- Room Temperature: Once completely cooled, store your bread at room temperature in an airtight container, a bread box, or a paper bag inside a plastic bag. This helps maintain the crust’s crispness while keeping the interior soft. It will stay fresh for 3-4 days.
- Freezing for Longer Storage: For longer storage, this bread freezes beautifully. Once cooled, slice one loaf and store the slices in a freezer-safe bag or container, separating them with parchment paper to prevent sticking. You can freeze the other loaf whole or in halves. Thaw slices as needed by toasting directly from frozen, or thaw whole loaves overnight at room temperature. Frozen spelt bread can last for up to 3 months.
- Reviving Stale Bread: If your bread starts to lose its freshness, you can quickly revive it! Lightly dampen the crust with water and reheat in a preheated oven at 180°C (350°F) for 5-10 minutes. It will become wonderfully crusty and warm, almost like it’s fresh out of the oven again.
Variations to Customize Your Spelt Bread
While this recipe for whole grain spelt bread is fantastic on its own, it also provides a wonderful canvas for culinary creativity. Here are a few ideas to customize your loaves:
- Add Seeds or Nuts: For added texture and nutrients, incorporate 1/2 cup of your favorite seeds (like sunflower, pumpkin, flax, or sesame) or chopped nuts (walnuts, pecans) into the dough during the last few minutes of kneading. You can also sprinkle some on top before baking.
- Herb Infusion: For a savory twist, mix in 2-3 tablespoons of fresh chopped herbs such as rosemary, thyme, or oregano with the dry ingredients. This is perfect for serving alongside savory meals.
- Different Sweeteners: Experiment with maple syrup or agave nectar instead of honey for a slightly different flavor profile. The amount can be adjusted to your preference.
- Spice It Up: A pinch of cinnamon or nutmeg can add a warming, aromatic touch, especially if you plan to serve the bread with sweet spreads.
- Cheese Swirl: For a truly decadent bread, gently fold in 1 cup of shredded cheddar or Gruyere cheese during the last minute of kneading. This creates a savory, cheesy swirl throughout the loaf.
Don’t be afraid to experiment and make this recipe your own. The beauty of homemade bread is its adaptability to your personal taste and preferences!
Conclusion: Your Homemade Spelt Bread Journey
Baking your own whole grain spelt bread is more than just making food; it’s an act of mindfulness, a journey of simple ingredients transforming into something truly extraordinary. With its robust flavor, satisfying texture, and numerous health benefits, this homemade spelt bread will quickly become a cherished staple in your home.
From the moment the comforting aroma fills your kitchen to the first bite of its crunchy crust and tender interior, you’ll appreciate the effort and love poured into each loaf. This recipe is designed to be accessible, empowering you to create delicious, healthy bread that you and your loved ones will adore. So go ahead, tie on your apron, gather your ingredients, and embark on this wonderful baking adventure. We can’t wait to hear about your successful loaves!