100% Whole Grain Spelt Bread

This recipe produces a soft, yet fine textured loaf of bread.  Yield: 2-26 oz. loaves. Recipe may be doubled.

It is easier to make Spelt Bread using dough hooks, but it can be produced using conventional kneading.

• 1 tsp/5mL - Sugar
• ½ cup/125mL - Water
• 2 tbsp/25mL - Active Dry Yeast
• 1 ¾ cup/425mL - Milk
• 1 tbsp + 1 tsp/20mL - Salt
• ½ cup/125mL - Honey
• 7 cups/1.75L - NUNWEILER'S Organic Whole Grain Spelt Flour

In a small bowl dissolve sugar in warm water 105-115'F(40-45C). Sprinkle yeast over water. Let stand 10 min. or until bubbly. Scald milk in top of double boiler. Cool until lukewarm. Measure Spelt flour lightly into a dry measuring cup. Level off with a straight edge without packing flour down. If using a dough hook, place 4 cups (1L) flour in large mixer bowl. If kneading by hand, put 7 cups (1.75L) in large bowl. When scalded milk is lukewarm, add honey and salt. Stir to dissolve. Stir yeast. Add to liquid mixture.

IF KNEADING BY HAND: Add liquids to 7 cups(1.75L) flour. Stir flour mixture until all ingredients are well combined and all flour has been completely moistened. This is very important to achieve optimal results. Let dough rest for 3 min. Knead dough in bowl until it can be formed into a ball. It will be very soft and sticky. Remove from bowl and continue kneading. During the kneading process small bits of dough may cling to the kneading surface. When the kneaded dough has gathered up these pieces and the dough has become drier and less sticky, the dough has been kneaded sufficiently. This will take approx. 5 min. Do not over knead! Refrain from adding extra Spelt flour during the kneading process if at all possible. It is easier to handle the dough if it is kept moving and the kneading is very rapid. Replace in large bowl

OR - IF KNEADING WITH A DOUGH HOOK: Turn dough hook on at low speed and gradually add combined liquid ingredients to 4 cups (1L) flour in bowl. Scrape down sides of bowl so that all Spelt flour has been moistened. With dough hook operating, measure and add remaining 3 cups (750mL) Spelt flour. Scrape sides of bowl so that all flour is moistened. This is very important. Turn off and remove dough hook. Let stand 3 min. Shape dough into ball and replace in bowl. Cover bowl with a damp cloth. Allow dough to rise 45 min. in a warm place. Grease two 8 x 1 ½" (20 x 4cm) round pans. Cut risen dough in half. It is important to work quickly when shaping the loaves. Remove half of dough from bowl and fold cut edges under and into center of loaf. Place in center of greased pan. (Optional - slash top of loaf with an "X" using a very sharp knife). Cover with a damp cloth. Allow loaves to rise 45 min. in a warm place. Bake at 350'F (180C)for 30-35 min. or until loaf sounds hollow when tapped on bottom. Remove from pans. Cook on rack. Spelt bread may be baked in a loaf pan resulting in a more compact loaf. To shape, follow the above instructions except allow the dough to form a cylindrical shape when olding in the cut edges. Cool completely before slicing.

[ Back to Top ]