Tasty Healthy Whole Spelt Bread
Discover the wholesome goodness of this Tasty Healthy Whole Spelt Bread, a perfect addition to your clean-eating routine! Made with nutrient-packed whole spelt flour, this recipe delivers a nutty, slightly sweet flavor enhanced by a touch of honey and a drizzle of olive oil. With just 20 minutes of preparation, this yeast-leavened bread boasts a soft, airy texture and a golden crust, ideal for everything from sandwiches to toast. Not only is it easy to make, but it's also free of overly processed ingredients, making it a healthier alternative to store-bought loaves. Serve it fresh from the oven or enjoy it sliced and paired with your favorite spreads for a satisfying, homemade delight. Keywords: whole spelt bread recipe, healthy homemade bread, easy spelt flour bread, clean-eating bread recipe.
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Recipe Information
Ingredients
- 500 grams Whole spelt flour
- 350 milliliters Warm water
- 7 grams Active dry yeast
- 2 tablespoons Honey
- 1.5 teaspoons Salt
- 2 tablespoons Olive oil
Instructions
In a small bowl, combine warm water, honey, and active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, add the whole spelt flour and salt. Mix well to distribute the salt evenly.
Pour the yeast mixture and olive oil into the bowl with the flour. Mix with a wooden spoon or your hand until a shaggy dough forms.
Transfer the dough onto a lightly floured surface. Knead it for about 5-7 minutes, or until the dough becomes smooth and elastic. If the dough is too sticky, sprinkle a little extra flour as needed.
Place the kneaded dough into a lightly oiled bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.
Preheat your oven to 375°F (190°C). Lightly grease a standard loaf pan or line it with parchment paper.
Once the dough has risen, punch it down gently to release air bubbles. Shape it into a log and place it into the prepared loaf pan.
Cover the dough again with a towel and let it rise for a second time, about 30-40 minutes, until it has risen slightly above the edge of the pan.
Bake the bread in the preheated oven for 35-40 minutes, or until the loaf sounds hollow when tapped on the bottom and has a golden-brown crust.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3557 mg | 155% | |
| Total Carbohydrate | 388.2 g | 141% | |
| Dietary Fiber | 54.9 g | 196% | |
| Total Sugars | 39.4 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 2103 mg | 45% | |
*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.
