My wholegrain Spelt flour bread is a simple and easy recipe and includes a step by a step video tutorial on how to make spelt bread at home. I used whole grain spelt flour in this recipe (or use your choice), instant fast-dried yeast, warm water, olive oil, salt and a sprinkle of sesame seeds. This a simple wholegrain spelt flour loaf bread recipe perfect for toasting.
I love making bread at home without needing a fancy bread machine. This spelt bread recipe is a perfect alkaline bread recipe or suitable for any friends or family on a vegan diet.
What are the benefits of Spelt flour?
Spelt flour is a good source of fibre and protein. The texture is light and airy like wheat flour and can be substituted in baking cakes, cookies, pancakes and bread for a healthier alternative to wheat flour. It was a staple crop and widely grown in Roman times around 5000 bc. According to Sharpham Park flours, the Roman army called it their 'marching grain' due to its slow-release energy qualities.
- Easy to digest
- High in fibre
- Lighter than some wholemeal flours - it bakes very similar to wheat flour
- High in nutrients B vitamins, manganese, phosphorus and niacin
Takes = prep. 15 minutes + resting 60 minutes + 45 minutes + baking
Bakes = 25 minutes
Makes = 12 slices
- Wholegrain Spelt Flour (or your choice) – 500g (about 3.5 cups)
- Instant dried yeast – 2.5 teaspoons (7g is better revised 2.5.22)
- Warm Water (to touch) – 300ml (1 cup to 1 + 1/4 cup)
- Olive Oil or sunflower oil – 1 to 2 tablespoons
- Salt – 1 teaspoon
- Sesame seeds – 1 tbsp (optional to sprinkle on top)
WHISK flour, and yeast in a large mixing bowl. Add warm water and start to mix in your stand mixer with the dough hook, or bring it together with your hands. Add salt and drizzle in the oil. Knead on a low speed until the flour is mixed in, then increase to a medium speed and knead for 3 to 5 minutes. No longer.
OIL your hands and remove the dough to shape it into a ball. Add a little oil to the bowl and cover it with plastic, lid or damp cloth and rest aside in a warm spot for 1 hour until it doubles in size.
GREASE a small loaf tin 900g (2 lb) and line it with baking paper (I find this makes removing the bread easier).
OIL your hands remove the risen dough from the bowl place it on a well-floured bench and gently push the dough to knock some of the air out and shape it into a square. Fold over the sides, then fold again, to shape into a loaf. Place into the prepared tin and brush a little water on top and sprinkle with sesame seeds for fun. Rest covered with a damp cloth for 45 minutes until rises again.
PREHEAT oven to 200˚C fan. Then prior to baking add a small pan of water to the base of the oven to create a little steam. This is perfect for keeping the bread moist and creating a thin crust.
BAKE for 25 to 30 minutes until golden, the bread should sound hollow when tapped. Then rest for 30 to 40 minutes to cool before cutting. I usually cool it for 10 minutes then remove it from the tin.