Wholemeal Spelt Bread Recipe
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Learn how to make wholemeal spelt bread. This homemade spelt bread recipe is healthy, nutritious and easy to make and made with 100% whole grain spelt flour. Forget about regular while bread and change your diet into whole spelt bread that will change your life.
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Wholemeal Spelt Bread Recipe
Ingredients
- 4 cups (500 g) Spelt flour whole grain
- 2 ¼ teaspoons (7 g) Instant-dry yeast
- 1 teaspoon Salt
- 1 tablespoon (15 g) Honey optional *read notes
- 1½ cups (360 ml) Water
- 2 tablespoons (30 ml) Oil
- 2 tablespoons Sunflower seeds optional *read notes
- 2 tablespoons Flaxseeds optional *read notes
- Water for brushing
Instructions
- Mix the dry ingredients: In a large bowl or the bowl of a stand mixer, combine the spelt flour, yeast, salt, sunflower seeds and flaxseeds.
- Add the wet ingredients: In a separate bowl, whisk together the warm water, honey and oil. Pour into the flour mixture and mix until a shaggy dough forms.
- Knead: Knead by hand for 5–7 minutes, or with a dough hook on low speed for 4–5 minutes, until the dough is cohesive and relatively smooth. It should feel soft and slightly tacky, but not wet.
- First rise: Transfer the dough to a lightly greased bowl, cover and let rise in a warm place for 60–90 minutes, or until approximately doubled in size.
- Shape: Gently deflate the dough without aggressively punching it down. Shape it into a log approximately the length of a 9 × 5-inch (23 × 13cm) loaf pan.
- Second rise: Place the dough seam-side down in a greased loaf pan. Cover and let rise for 45–60 minutes, until the center of the loaf crowns approximately 1 inch (2.5cm) above the rim. Do not let it overproof.
- Preheat the oven: Toward the end of the rising time, preheat the oven to 425°F (220°C).
- Top and bake: Gently brush the loaf with water and sprinkle with additional seeds. Bake for 10 minutes, then reduce the temperature to 375°F (190°C) and bake for another 30–35 minutes, until deeply golden.
- Cool: Remove the bread from the pan and transfer it to a wire rack. Let cool completely before slicing.
Video
Notes
- Spelt flour: This recipe is designed for whole-grain spelt flour. White spelt flour absorbs less water and may require approximately 1–2 tablespoons less.
- Honey: The honey is optional, but it adds a subtle sweetness, improves the flavor and helps the crust brown. You can omit it for a completely unsweetened loaf or replace it with maple syrup or sugar.
- Water: Flour absorption varies between brands. If the dough feels dry or stiff, add more water, 1 tablespoon at a time. If it is very sticky and difficult to handle, add a small amount of flour.
- Seeds: The seeds can be omitted or replaced with pumpkin seeds, sesame seeds or chopped nuts.
Nutrition
Calories: 187kcalCarbohydrates: 29gProtein: 6gFat: 5gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 170mgPotassium: 40mgFiber: 6gSugar: 1gVitamin A: 1IUVitamin C: 0.04mgCalcium: 6mgIron: 2mg
Hi can I make bread without yeast? Any substitute for yeast? Pls reply. Thanks
Hi,
You can not make this recipe without yeast.
I wish your recipes offered metric conversion or remained consistent with including metric measurements for all ingredients and not just some. For example, in this recipe you include metric for flour and water but don’t bother with any of the other ingredients. Cups and fraction measures are unhelpful outside of the US as they are not the same in other countries. For example a US cup is 240ml, but a UK imperial cup is 250ml; a US tsp is 4.93ml but a UK imperial tsp id 5ml. It makes following you
When I bake bread I use only kitchen scale. This is the most accurate way to bake.
That’s exactly the point I’m making. So it would be good if all ingredients were presented with weighable units. Other than that the videos and instructions accompanying the recipes are good.
what is the nutritional breakdown? Net Carbs is what I am looking for ?
Witam! wspaniała stronka często korzystam z Twoich przepisów, dziękuję za pyszny chlebek i pozdrawiam !