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3 ½ cups whole grain spelt flour
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3 cups white spelt flour, or more as needed
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2 cups very warm water
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½ cup canola oil
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¼ cup white sugar
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4 teaspoons active dry yeast
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2 ½ teaspoons salt
Mom's Spelt Bread
My mother's wheat allergy means that in our house everything was baked with spelt. This is the bread recipe I grew up on, and I've never seen a spelt bread to equal it. This bread is delicious warm but will slice much more neatly when cooled fully.
Recipes · Bread · Yeast Bread Recipes
| Prep Time: 10 mins |
| Cook Time: 20 mins |
| Total Time: 1 hrs 30 mins |
| Additional Time: 1 hrs |
| Servings: 12 |
| Yield: 1 loaf |
Ingredients
Ingredients List
Directions
Mix both 3 1/2 cups whole grain spelt flour, 3 cups white spelt flour, water, oil, sugar, yeas, and salt together in a bowl with a spoon until mostly combined. Switch to kneading by hand, adding more white spelt flour if necessary, but not too much. Keep kneading until dough is the texture of your earlobe.
Place dough on a parchment paper-lined baking sheet in the shape of a loaf and allow to rise until doubled in size, about 1 hour.
Preheat the oven to 375 degrees F (185 degrees C).
Bake in the preheated oven until top is a deep golden brown and the bread sounds hollow when tapped, about 20 minutes.
Cook's Note:
Water should be very warm, but not hot.
Nutrition Facts (per serving)
Nutrition Facts
| 319 | Calories |
| 11g | Fat |
| 50g | Carbs |
| 9g | Protein |