Best 5 Bread Made With Spelt Flour Recipes
Preparing bread using spelt flour can be an enriching experience for those seeking a healthier and more flavorful baking option. Spelt, an ancient grain known for its nutritional benefits and subtle nutty flavor, offers a variety of culinary possibilities. As you embark on your journey to discover the best recipe for spelt bread, let's explore the unique qualities of this flour and the diverse flavors and textures it can bring to your homemade loaves. With its higher protein content and abundance of essential nutrients, spelt flour promises not only a wholesome meal but also a delectable taste experience. Whether you prefer a simple rustic loaf or a more elaborate creation, this guide will provide valuable insights and recommendations to help you uncover the perfect recipe for your spelt bread creation.
Let's cook with our recipes!
VERY SIMPLE SPELT BREAD
Utterly Simple Spelt Bread made without yeast, so you won't have to wait all day to enjoy fresh bread.
Provided by Jean Roberts
Categories Bread Quick Bread Recipes
Time 1h15m
Yield 30
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
- In a large bowl, mix together the spelt flour, sesame seeds, salt, molasses, baking soda and milk until well blended. Divide the batter evenly between the prepared pans.
- Bake for 1 hour and 10 minutes in the preheated oven, or until golden. Placing a tin of the same size over the top of the loaf while baking gives it a lovely crust.
Nutrition Facts : Calories 139.3 calories, Carbohydrate 25 g, Cholesterol 2.8 mg, Fat 2.4 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 0.6 g, Sodium 138.5 mg, Sugar 3 g
SPELT BREAD
This is my Grandad's recipe for bread, normally it calls for half white flour and half whole wheat flour, but as my son has a wheat allergy, I substituted both flours for Spelt flour. Spelt flour is an ancient grain and can be used in place of white flour. It can be found in most Health food stores. Enjoy! Editor's Note: Spelt is an ancient wheat that has recently been marketed as safe for wheat-allergic individuals. Wheat-allergic patients can react to spelt as they do to common wheat. Please consult with your health care provider to ensure spelt is appropriate for you.
Provided by Shannon 24
Categories Yeast Breads
Time 50m
Yield 3 loaves
Number Of Ingredients 7
Steps:
- In a cup, combine 3/4 cup of warm water, 1/4 cup of honey and 2 tbsp of yeast. Set aside.
- In a large bowl, combine 2 2/3 cup of warm water, salt and oil.
- Add half flour and yeast mixture.
- Stir well.
- Add remaining flour and knead for about 8 to 10 minutes.
- Preheat oven to 200 degrees Fahrenheit (95C) and then turn off.
- Grease an ovenproof bowl and place dough in it. Let rise in oven. Punch dough down.
- Divide into three, place into three greased loaf pans, poke holes in loaves and let rise again.
- Bake 425 degrees Fahrenheit (220C) for 20-25 minutes.
Nutrition Facts : Calories 472.6, Fat 41.4, SaturatedFat 5.4, Sodium 2338.8, Carbohydrate 26.6, Fiber 2.2, Sugar 23.2, Protein 3.3
EASY SPELT CORN BREAD
This is based from the Aunt Jemima's recipe, but I modified it to be dairy free and with spelt flour.
Provided by jenaedk
Categories Breads
Time 28m
Yield 12-16 squares
Number Of Ingredients 7
Steps:
- Pre-heat oven to 400°F.
- Combine dry ingredients.
- Stir in wet ingredients until combined.
- Pour into 8x8 prepared pan and bake until golden brown, 20-25 minutes or until toothpick pulls clean.
Nutrition Facts : Calories 61, Fat 1, SaturatedFat 0.2, Cholesterol 15.5, Sodium 79.5, Carbohydrate 11.5, Fiber 0.7, Sugar 5, Protein 1.8
VEGAN SPELT 'N SEEDS BREAD
Make and share this Vegan Spelt 'n Seeds Bread recipe from Food.com.
Provided by phoebesparrowwagner
Categories Breads
Time 1h5m
Yield 1 Loaf, 14 serving(s)
Number Of Ingredients 7
Steps:
- Measure out and add all dry ingredients into a large bowl.
- mix thoroughly with whisk, so baking soda is evenly distributed.
- mix plant milk and maple syrup and pour into the dry ingredients.
- Stir and mix thoroughly until you have a very thick batter.
- Spoon this into a parchment-lined metal loaf pan.
- bake for 50 min at 350.
- remove bread from loaf pan and let it cool.
Nutrition Facts : Calories 64.7, Fat 4.9, SaturatedFat 0.6, Sodium 270.2, Carbohydrate 4.3, Fiber 1.3, Sugar 1.9, Protein 1.9
SPELT AND KAMUT WHOLE GRAIN SOURDOUGH BREAD
This whole grain sourdough bread has a mild nutty and buttery flavor, as well as a tender pliable crumb. It uses ancient wheat flours to achieve a lovely flavor and texture that appeal to whole grain lovers, as well as people who claim they don't like whole wheat bread.
Provided by Melissa Johnson
Categories Recipes
Time 2h
Number Of Ingredients 12
Steps:
- Autolyse
- Mix together the flour and most of the water (reserve 20g water) until completely incorporated. Cover and let autolyse for 1-2 hours.
- Bulk Fermentation
- Add the starter to the dough by spreading it on the surface, stretching and folding the dough over the starter and gently kneading it into the dough. Cover and let sit for about 30 minutes.
- Dissolve the salt into the 20g of reserved water and add the mixture to the dough the same way you added the starter. Cover the dough and let it rest for about 30 minutes.
- With 30 minutes rests in between each gluten development maneuver, coil fold the dough, then laminate it, and then coil fold it twice more. Here are videos of gluten development techniques.
- Let the dough continue to rise until it has grown by about 75% and has some surface bubbles. See photo gallery below for before and after photos.
- Calculating from when the starter was added, Version 1's bulk fermentation was 6 hours at room temperature, 12 hours in the refrigerator, and another 1 hour at room temperature. Had I not refrigerated the dough, I suspect 7-8 hours would have sufficed. Version 2's bulk fermentation was 5 hours at room temperature. This shorter time can be attributed to both the larger amount of starter and higher hydration of the dough.
- Pre-Shape, Bench Rest, Shape
- Scrape the dough out onto a lightly floured countertop and pre-shape it into a ball.
- Lightly dampen the top of the dough or cover it, and let it rest for about 20 minutes. Prepare your proofing basket with flour.
- Shape the dough. Here are some videos if you want shaping pointers.
- Flour the top of the dough, flip it into your proofing basket and cover.
- Final Proof
- Let the dough proof until it has expanded in volume and looks a bit puffy. See the photo gallery below for before and after photos.
- Version 1 proofed 1.5 hours at room temperature and Version 2 proofed for 13 hours in the refrigerator.
- Bake
- Preheat your oven to 500F for 30 minutes with your baking vessel inside.
- Flip your dough onto parchment paper, score it, and load it into the hot baking vessel.
- Bake at 500F for 20 minutes with the lid on.
- Then, if you're baking in cast iron, slide a baking sheet under the vessels, same shelf, direct contact.
- Lower the oven temperature to 450F and bake for an additional 10 minutes with the lid on.
- Remove the lid and bake for 5-10 minutes more.
Tips:
- Choose the Right Spelt Flour: Use a fresh, high-quality spelt flour for the best results. Look for finely milled spelt flour to ensure a smooth, even texture in your bread.
- Mixing the Dough: When mixing the dough, be gentle and avoid overworking it. Overworking can result in a tough, dense bread. Mix the dough just until it comes together, then let it rest.
- Fermentation and Rising: Allow the dough to ferment and rise in a warm, draft-free place. This will help develop the flavor and texture of the bread.
- Baking Temperature: Bake the bread at a high temperature initially, then reduce the temperature to finish baking. This will create a crispy crust and a fluffy interior.
- Cooling the Bread: Once the bread is baked, let it cool completely before slicing and serving. This will help the bread set and develop its full flavor.
Conclusion:
Spelt flour is a nutritious and versatile flour that can be used to make a variety of delicious breads. With its mild, nutty flavor and slightly chewy texture, spelt bread is a great choice for those looking for a healthier alternative to traditional wheat bread. Experiment with different recipes and techniques to find the perfect spelt bread that suits your taste and preferences. Enjoy the unique flavor and health benefits of this ancient grain, and incorporate spelt flour into your baking routine for a healthier and more satisfying bread-making experience.
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