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A freshly baked loaf of whole grain bread is sliced, with one slice placed on a wooden cutting board and another slice on a white plate, spread with a light layer of peanut butter. The bread is sprinkled with various seeds.
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Wholemeal Spelt Bread Recipe

Prep Time20 minutes
Cook Time45 minutes
Rising time1 hour 45 minutes
Total Time2 hours 50 minutes
Course: Bread
Cuisine: American, World
Keyword: baking, cornbread, whole grain
Servings: 14
Calories: 187kcal

Equipment

Ingredients

  • 4 cups Spelt flour whole grain
  • 2 ¼ teaspoons Instant-dry yeast
  • 1 teaspoon Salt
  • 1 tablespoon Honey optional *read notes
  • 1½ cups Water
  • 2 tablespoons Oil
  • 2 tablespoons Sunflower seeds optional *read notes
  • 2 tablespoons Flaxseeds optional *read notes
  • Water for brushing
US Customary - Metric

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: 187kcal | Carbohydrates: 29g | Protein: 6g | Fat: 5g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 170mg | Potassium: 40mg | Fiber: 6g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.04mg | Calcium: 6mg | Iron: 2mg