Spelt Bread Recipe

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Johanna Modified: December 21, 2021
Spelt Bread Recipe

How To Make Spelt Bread

Light, mellow, and perfect for your afternoon cup, this spelt bread uses honey, instant coffee, and butter for a delectable snack.

Preparation: 15 minutes
Cooking: 35 minutes
Rise Time: 2 hours
Total: 2 hours 50 minutes

Serves:

Ingredients

  • cupsspelt flour
  • 2cupsall-purpose flour
  • 1packetinstant yeast
  • 2tspsalt
  • 2tbsphoney
  • 1tspinstant coffee
  • cupswater
  • 2tbspbutter
  • cold milk,or butter, for brushing on top of the warm loaf

Instructions

  1. In the bowl of a stand mixer combine the dry ingredients and stir.

  2. Add water and butter, mixing until everything forms a dough.

  3. Knead for about 10 minutes then remove the dough and shape into a ball.

  4. Lightly oil the bowl and turn 1 side of the dough in a circle to lightly coat with oil.

  5. Flip so oiled side is up and rise in a warm place for 1 hour.

  6. Then gently press down on dough.

  7. Remove from the bowl and place on a clean, dry surface.

  8. Fold opposite sides to begin making the shape of a rectangle, pressing the seams down.

  9. Tuck the ends under, again pressing the seams down.

  10. Place the dough, the seams down, into a greased loaf pan and let it rise in a warm place for 45 mins to 1 hour, until nearly doubled.

  11. With a sharp blade make a shallow cut lengthwise in the dough.

  12. Preheat oven to 450 degrees F.

  13. Bake for about 35 minutes. The center of the loaf should reach 180 degrees F.

  14. Let it cool for 15 minutes before removing from the pan and cooling the rest of the way.

  15. Serve and enjoy.

Nutrition

  • Calories: 228.21kcal
  • Fat: 3.05g
  • Saturated Fat: 1.40g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 0.70g
  • Polyunsaturated Fat: 0.61g
  • Carbohydrates: 44.54g
  • Fiber: 4.61g
  • Sugar: 5.40g
  • Protein: 7.72g
  • Cholesterol: 5.09mg
  • Sodium: 228.35mg
  • Calcium: 15.16mg
  • Potassium: 174.05mg
  • Iron: 2.61mg
  • Vitamin A: 16.19µg
  • Vitamin C: 0.02mg
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