Rebecca's Fresh Herb Spelt Bread

After looking everywhere for a tried-and-true herb spelt bread and finding none, I made this one up myself. It's light, perfectly herby, and a great way to use up all that fresh rosemary and basil we have during the summer.


Recipes · Ingredients · Whole Grain Recipes · Spelt Recipes


Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 1 hrs 40 mins
Additional Time: 1 hrs
Servings: 8
Yield: 1 4x6-inch loaf

Ingredients

Ingredients List

  • 1 cup warm water (110 degrees F/45 degrees C)

  • 1 tablespoon honey

  • 1 ½ teaspoons active dry yeast

  • 3 tablespoons olive oil

  • 1 teaspoon salt

  • 2 ¼ cups white spelt flour

  • ⅔ cup whole grain spelt flour

  • 2 tablespoons chopped fresh rosemary

  • 1 tablespoon chopped fresh basil

  • 1 teaspoon dried Italian herb blend

  • ¼ teaspoon freshly cracked black pepper

  • cooking spray


Directions

  1. Combine water, honey, and yeast in a large bowl. Stir to combine, then let sit until frothy, about 10 minutes.

  2. Add oil and salt to yeast mixture, then stir in both flours, rosemary, basil, Italian herb blend, and pepper until dough pulls away from the sides of the bowl. Do not knead, as dough will be too sticky.

  3. Cover, and let rise until nearly doubled in size, about 45 minutes.

  4. Preheat the oven to 350 degrees F (175 degrees C). Generously spray a 4x6-inch loaf pan with cooking spray, and line the bottom with parchment paper.

  5. Use a spatula to scoop dough into the prepared loaf pan.

  6. Bake in the preheated oven until golden brown, about 30 minutes. Remove from the oven and let sit in the pan for 5 minutes before removing it to a wire rack to cool completely.


Nutrition Facts (per serving)

Nutrition Facts
202 Calories
6g Fat
33g Carbs
6g Protein


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