My Journey with Spelt
Hey there, fellow baking enthusiasts! Today, I’m thrilled to share a recipe that’s been a real game changer for me – 100% Spelt Bread. Growing up in the countryside of Pennsylvania, I’ve always had a soft spot for wholesome, homemade bread. But it wasn’t until I stumbled upon spelt that my bread-making game truly transformed. To me, Spelt is like a whole grain super hero - able to shine in any category, especially bread.
Why Make This Recipe?
Spelt – A Nutritional Powerhouse
Spelt is one of those ancient grains that has stood the test of time for good reason. Packed with nutrients, it’s an excellent source of dietary fiber, protein, and essential vitamins like B2 and niacin. What’s more, spelt is easier to digest than modern wheat, making it a fantastic option for those with mild sensitivities. See? I told you it was like a super hero!
Flavor that Shines
The taste of spelt bread is something to savor. It has a slightly sweet, nutty flavor that sets it apart from other whole grains. The texture is delightfully soft, with a beautiful crumb that’s perfect for sandwiches, toast, or just enjoying on its own with a pat of butter.
Why Use 100% Spelt?
Pure and Simple
One of the best things about this recipe is that it uses 100% spelt flour, freshly milled right at home. No additives, no blends with other grains – just pure spelt. This not only enhances the nutritional profile but also keeps the flavor authentic and robust.
Versatility and Ease
You might think that using 100% spelt bread would be tricky, but it’s quite the opposite. Spelt dough is surprisingly forgiving and easy to work with. Whether you’re a seasoned baker or just starting out, you’ll find that this bread comes together beautifully every time.
Special Instructions, Substitutions, Tips, and Tricks
Freshly Milled Flour
If you haven’t tried freshly milled flour yet, you’re in for a treat. The flavor and nutrition are unparalleled. I highly recommend investing in a good quality grain mill – it’s life-changing!
Hydration and Kneading
Spelt dough tends to be a bit stickier than wheat dough, so don’t be afraid to adjust the hydration slightly. A little extra kneading can help develop the gluten properly, giving you that perfect rise and texture.
Proofing Time
Spelt rises faster than regular wheat, so keep an eye on your dough during the proofing stages. You don’t want it to overproof and collapse.
Conclusion: Embrace the Journey
Making 100% spelt bread is not just about baking; it’s about connecting with an age-old tradition of wholesome, nutritious food. I hope this recipe inspires you to give spelt a try and experience the magic for yourself. Remember, baking is a journey, and every loaf brings a new learning experience.
So, grab your apron, mill that spelt, and let’s bake some delicious bread together. Trust me, once you go spelt, you’ll never look back!
100% Spelt Bread
The flavor that comes from a 100% spelt loaf is what dreams are made of. I’m not kidding!
Spelt is a baking super hero, so let’s showcase it by showing how to make bread with this
alone. Ancient grain lovers, this one’s for you!
- 510 g spelt berries (3 cups of whole grain)
- 320 g water (1 1/2 cups)
- 12 g yeast (4 tsp)
- 10 g sea salt (2 tsp)
- 25 g honey (1 heaping tbsp)
- 25 g olive oil (softened (2 tbsp))
- 50 g egg (1 whole)
- 50 g boiling water
- 1 g vitamin c powder (1/8 tsp (optional, but recommended))
- Put the kettle on to boil water.
- Measure and mill your grains.
- Make yudane by mixing 25 g of spelt flour with 50 g boiling water into a paste.
- Measure water and put into mixing bowl.
- Add yudane to water.
- Add honey, oil, and egg.
- Mix for 6 minutes.
- Let dough rest for 15 minutes.
- Add yeast, salt, and vitamin c and mix another few minutes until windowpane or smooth and shiny dough.
- Let dough rise until doubled and passes the poke test.
- Preheat oven to 375 F.
- Shape the dough, and place into pan covered with wet towel.
- Let dough rise on the stove while oven preheats.
- Bake until middle of the loaf gets to 200 F.
- Remove from pan and cool on baking rack.
I baked for 50 minutes in my logde cast iron pan. Your time will vary depending upon pan, and oven temperature. ALWAYS bake to temperature, checking at the lower end of the time range with an instant read thermometer.
For extra fluffy and softer bread, add 1-2 tbsp organic vital wheat gluten. I forgot to add vitamin c in my video, and it still turned out great, but would have been more flexible and soft with it added. Both of these are totally optional, but not necessary for good bread.
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