Spelt Bread Recipe

Spelt flour: This ancient grain flour gives the bread a nutty flavor and dense texture.

Warm water: Helps activate the yeast and form the dough.

Olive oil: Adds moisture and richness to the bread.

Honey: Provides a touch of sweetness and helps feed the yeast.

Salt: Enhances the flavor of the bread.

Active dry yeast: Essential for the bread to rise and become fluffy.

When kneading the dough, use the heel of your hand to push the dough away from you, then fold it back over itself. Rotate the dough a quarter turn and repeat. This technique helps develop the gluten in the spelt flour, giving your bread a better structure and texture.

• spelt flour - Substitute with whole wheat flour: Whole wheat flour has a similar texture and nutritional profile to spelt flour, making it a good alternative in bread recipes.

• spelt flour - Substitute with all-purpose flour: All-purpose flour can be used, but the bread may be less dense and have a slightly different flavor.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the bread.

• olive oil - Substitute with coconut oil: Coconut oil can provide a similar moisture content and a subtle coconut flavor.

• olive oil - Substitute with vegetable oil: Vegetable oil is a neutral-tasting alternative that will not alter the flavor of the bread significantly.

• honey - Substitute with maple syrup: Maple syrup can provide a similar sweetness and moisture to the bread.

• honey - Substitute with agave nectar: Agave nectar is another sweetener that can be used in place of honey for a similar taste and texture.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and will provide a slightly different mineral content.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not require proofing, making it a convenient alternative.

• active dry yeast - Substitute with fresh yeast: Fresh yeast can be used, but you will need to use about twice the amount and dissolve it in the warm water before adding it to the dough.

• Allow the spelt bread to cool completely at room temperature before storing. This prevents condensation, which can make the bread soggy.
• Wrap the cooled loaf tightly in plastic wrap or aluminum foil. This helps to maintain the bread's moisture and keeps it from drying out.
• For short-term storage, place the wrapped bread in an airtight container or a resealable plastic bag. Store it at room temperature for up to 3 days.
• For longer storage, consider freezing the bread. Slice the loaf before freezing so you can easily grab individual slices as needed.
• To freeze, wrap each slice or the entire loaf in plastic wrap, then place it in a resealable freezer bag. Squeeze out as much air as possible before sealing.
• Label the bag with the date to keep track of its freshness. Frozen spelt bread can be stored for up to 3 months.
• When ready to use, thaw the bread at room temperature. For a quicker option, you can toast the slices directly from the freezer.
• If you prefer a warm loaf, reheat the thawed bread in a preheated oven at 350°F (175°C) for about 10 minutes. This will help restore its fresh-baked texture.

• Toaster oven method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Slice the spelt bread into desired thickness.
  3. Place the slices on a baking sheet.
  4. Heat for 5-10 minutes until the bread is warm and slightly crispy.

• Oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the spelt bread loaf or slices in aluminum foil to prevent drying out.
  3. Place the wrapped bread on a baking sheet.
  4. Heat for 10-15 minutes until warmed through.

• Microwave method:

  1. Place a slice of spelt bread on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 10-20 seconds. Check and repeat if necessary.

• Stovetop method:

  1. Heat a skillet over medium heat.
  2. Lightly butter or oil the skillet if desired.
  3. Place the spelt bread slices in the skillet.
  4. Heat each side for 2-3 minutes until warm and slightly toasted.

• Steaming method:

  1. Bring a pot of water to a simmer and place a steaming basket over it.
  2. Wrap the spelt bread in a clean, damp kitchen towel.
  3. Place the wrapped bread in the steaming basket.
  4. Cover and steam for 5-7 minutes until the bread is warm and soft.

• Large mixing bowl: Used to combine the warm water, honey, and yeast, and later to mix in the spelt flour, olive oil, and salt.

• Measuring cups: Essential for accurately measuring the spelt flour and warm water.

• Measuring spoons: Used to measure the olive oil, honey, and salt.

• Wooden spoon: Handy for stirring the ingredients together until a dough forms.

• Floured surface: Provides a workspace for kneading the dough to achieve a smooth and elastic texture.

• Damp cloth: Covers the dough while it rises, keeping it moist and aiding in the rising process.

• Greased bowl: Holds the dough during its rising period, preventing it from sticking.

• Loaf pan: Used to shape and bake the bread, ensuring it maintains a loaf form.

• Oven: Preheated to 375°F (190°C) for baking the bread to perfection.

• Cooling rack: Allows the bread to cool evenly after baking, preventing it from becoming soggy.

• Pastry brush: Optional, but can be used to grease the loaf pan or brush the top of the loaf with olive oil before baking for a golden crust.

Prepare ingredients in advance: Measure out spelt flour, olive oil, and other ingredients before starting to save time.

Use a stand mixer: Knead the dough with a stand mixer to reduce manual effort and speed up the process.

Warm environment: Let the dough rise in a slightly warm oven to speed up the rising process.

Preheat the oven early: Start preheating the oven while the dough is rising to save time.

Use parchment paper: Line the loaf pan with parchment paper for easy removal and less cleanup.