I have been meaning for aaages to try baking with spelt flour, it is low in gluten, high in protein and supposedly very good for you, but I had trouble finding any where I live.
I managed to get some whilst visiting my parents ( Waitrose sell all the interesting things…) and decided that my first foray into baking with spelt should be bread.
I made a basic loaf of bread but added honey for a bit of sweetness and flavour, all of the ingredients in this loaf are ones that would have been used in ancient times, I quite like the thought of eating something that people would have been eating thousands of years ago.
Spelt flour has a lower gluten content than conventional flours so takes longer to knead properly, make sure that you knead the dough for at least ten minutes. It also has a tendency to spread outwards when baked so it is best to bake it in a tin, which it tends to stick to, so make sure that you grease and line it.
The loaf is well-flavoured and easy slicing with a slight nuttiness from the spelt flour and a mild honey flavour and sweetness. it goes wonderfully with cheese or soup or simply drizzled with a little more honey. It also keeps quite well and was still soft and good to eat several days after I baked it
Honey Spelt Bread
Ingredients
- 500 g (4 cups + 2tbsp) wholemeal spelt flour plus extra for dusting
- 10 g (3tsp) fast action yeast
- 10 g (1tsp) salt
- 60 g (1/8 cup + 1tbsp) runny honey
- 350 ml (1 + 1/2 cups) lukewarm water
Instructions
- Tip the flour into a large mixing bowl, add the yeast to one side and the salt and honey to the other, pour in three quarters of the water and begin to mix into a shaggy dough. Add more water, a little at a time until you have picked up all of the flour from the sides of the bowl and you have a soft, slightly sticky dough. You my not need to use all of the water or you may need a little more.
- Tip the dough out onto an un-floured surface (coat the work surface with a little olive oil if you find the dough sticks too much) and knead for at least ten minutes until the dough is smooth and elastic. Place the dough in a large, lightly oiled bowl, cover, and leave to rise until at least doubled in size, 1-2 hours.
- Grease and line a 1kg loaf tin with baking parchment. Tip the risen dough out onto a lightly floured surface and fold inwards a couple of times until all the air is knocked out. Flatten the dough out slightly into a rectangle then roll it up into an oblong. Place the dough in the prepared tin, making sure that the join is underneath.
- Put the tin inside a clean plastic bag, making sure that there is plenty of room between the tin and the bag for the dough to rise, and leave to prove for about 1 hour until the dough is doubled in size and springs back quickly if you prod it lightly with a finger. Meanwhile, preheat the oven to 220°C/425°F/gas mark 7 and put a roasting tray in the bottom to heat up.
- Once the dough has proved, put the kettle on. Dust the top of the the dough with a little flour and use a sharp knife to cut several diagonal slashes across the top. Fill the roasting tray with hot water to create steam (this helps to keep the crust soft) and put the dough in the oven. Bake for 30 minutes or until cooked through, if you tip the loaf out of the tin and tap on the base it should sound hollow. Cover with tin foil if it starts to colour too quickly. Place on a wire rack to cool.
apuginthekitchen
Lovely loaf, I have spelt flour in my refrigerator, I don’t know why I haven’t used it yet. Love this loaf, I do love spelt and need to start baking with it. Very good tips.
Nancy
Beautiful loaf of bread, the texture looks to be perfect. Thanks for sharing it at Fiesta Friday!
Ginger
I have been thinking about spelt for a while now, it just looks so interesting. I’ve just never managed to actually do something with it. Thanks for sharing!
Domestic Gothess
I was pleasantly surprised, it is very tasty! I’m going to attempt to use it in cakes and biscuits next 🙂
Suchitra
Bread cannot be more rustic than this! What an easy recipe! Except the kneading part of course!
Domestic Gothess
I find the kneading quite relaxing, there’s no need to be too gentle, so you can take out any anger/frustration you have on the dough!
Loretta
Wonderful loaf, do you think I could knead the dough with my dough hooks in my mixer? This looks just great, would love to try it out. 🙂
Domestic Gothess
Thank you! And yes it would be absolutely fine to use a mixer 🙂
Jhuls
Delicious looking cake, Hanna. 🙂
Jamie
This is the first time I’ve ever made bread and it turned out lovely with this recipe and instructions. Even my finicky 7 year old asked for seconds. Thank you!
Lou
Hey Hannah!
Thanks so much for posting this recipe. I made it for the first time today and it turned out amazing! I think my scale went bonkers and I accidentally put too much yeast. It was super tall and perfect crumb but tastes just a tad yeasty and not sweet at all, which I would think there’d be a hint of sweetness with the honey. I wonder if the yeast ate all the honey 😀
Thank you!
Sonjachardé Mixon
Good morning! Do you think I could use agave in place of the honey in this recipe??
hannahhossack
I think that should work fine 🙂
Buddy’s Mummy
What a wonderful find this recipe is! I had to buy a kilo of spelt flour for another recipe that required only five tablespoons and wanted to use the rest up. I cheated completely and used the ingredients in a bread making machine but it turned out so well that spelt flour might become a regular occupant of my flour cupboard. Thank you!
MP
This turned out wonderfully! The rise was beautiful (a bit faster than I expected, and I didn’t think our kitchen was particularly warm, so I’m glad I kept an eye) and the texture was perfect. The taste was great too–I particularly like this one toasted, but it’s also sturdy and tasty for a sandwich. I’ll probably make this regularly now. Thanks so much!