Spelt Bread for Baking in the Oven
Elevate your homemade bread game with this wholesome and hearty Spelt Bread for Baking in the Oven. Made with nutrient-packed spelt flour, this recipe delivers a soft, slightly nutty loaf that's perfect for everything from breakfast toast to sandwich-making. With just a handful of pantry staples—like olive oil, yeast, and an optional touch of honey for natural sweetness—you can create a beautifully golden loaf with minimal effort. The step-by-step process of kneading, proofing, and baking ensures an airy texture and irresistible flavor. Whether you're a seasoned baker or trying your first loaf, this spelt bread is a foolproof recipe that pairs deliciously with sweet or savory toppings. Best of all, it’s ready in under two hours, making homemade bread a simple yet satisfying addition to your kitchen repertoire. Keywords: spelt bread recipe, easy spelt bread, homemade bread, healthy bread recipe, baking spelt flour.
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Recipe Information
Ingredients
- 500 g Spelt flour
- 350 ml Warm water
- 7 g Instant yeast
- 7 g Salt
- 15 ml Honey (optional)
- 15 ml Olive oil
Instructions
In a large mixing bowl, combine the spelt flour and salt, mixing well to evenly distribute the ingredients.
In a small bowl or measuring jug, stir together the warm water, instant yeast, and honey (if using). Let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is activated.
Make a well in the center of the dry ingredients and pour in the yeast mixture and olive oil. Mix with a wooden spoon or your hands until a dough starts to form.
Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. You may need to add a little more flour if the dough is sticky, but avoid adding too much to keep the bread soft.
Place the dough in a clean, lightly oiled bowl and cover it with a damp kitchen towel. Let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
Punch down the dough to release the air and shape it into a loaf. Place it in a lightly greased 9x5-inch loaf pan (or shape it into a round boule and place it on a parchment-lined baking sheet).
Cover the dough again with the damp towel and let it rise for another 30-45 minutes until it doubles in size.
Preheat your oven to 200°C (400°F) about 15 minutes before the second rise is complete.
Once the dough has risen, place it in the preheated oven and bake for 35-40 minutes, or until the bread sounds hollow when tapped on the bottom and has a golden-brown crust.
Remove the bread from the oven and let it cool in the pan for 5 minutes before transferring it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2766 mg | 120% | |
| Total Carbohydrate | 366.3 g | 133% | |
| Dietary Fiber | 55.5 g | 198% | |
| Total Sugars | 17.2 g | ||
| Protein | 75.9 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2027 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
