Table of Contents
All bread makers are different, so be sure to follow the instructions for yours on adding ingredients, cycles, browning, etc. I use whole grain spelt flour, but you can substitute white spelt flour, if preferred.
Prep: 5min
Total: 45min
Yield: 2-pound loaf
Servings:
Nutrition Facts : properties {‘servingSize’: ‘1 slice (1/16 loaf)’, ‘calories’: ‘140’, ‘Fat’: ‘3.4g’, ‘Saturated Fat’: ‘.5g’, ‘Carbohydrate’: ‘24.4g’, ‘Sugar’: ‘1.7g’, ‘Sodium’: ‘181mg’, ‘Fiber’: ‘4.4g’, ‘Protein’: ‘4.8g’}
Ingredients:
- 1¼ cups dairy-free milk beverage
- 2 tablespoons sugar (or your sweetener of choice)
- 2 tablespoons grapeseed oil or your favorite baking oil
- 1 teaspoon salt
- 4 cups spelt flour
- 2½ teaspoons bread machine yeast
- ¼ cup ground or whole flaxseed or seven grain mix (optional)
Instruction:
- Place all ingredients in the pan of your bread maker in the order recommended by the manufacturer.
- Select the cycle for a 2 pound loaf and press Start.
We really liked this spelt bread recipe. The crust of the bread was crisp and hard. However, the bread itself was soft. Spelt bread is delightfully hearty!
Prep:
Total:
Yield: 12
Servings: 1 slice
Nutrition Facts : servingSize 1 slice, calories 177 kcal, Carbohydrate 29 g, Protein 6 g, Fat 4 g, Sodium 294 mg, Fiber 5 g, Sugar 3 g, Saturated Fat 1 g
Ingredients:
- 1 1/4 Cups water
- 1 1/2 Teaspoons salt
- 2 Tablespoons olive oil
- 3 Tablespoons sugar
- 3 1/2 Cups spelt flour
- 1 Tablespoons vital wheat gluten
- 1 3/4 Teaspoons bread machine yeast
Instruction:
- This is a recipe for a two-pound machine. Note that you’ll be using the whole wheat setting.
- Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first.
- Check on the dough after five or ten minutes of kneading. It should be a smooth, round ball.
- If the dough is too dry add liquid a teaspoon at a time until it looks right. If it looks too wet, add flour a tablespoon at a time until it looks good.
I got a challah recipe from my husband and tweaked it to use spelt flour. This recipe makes a beautiful 2-pound braided challah. I like to divide the dough in 3; make two loaves and one little roll. I like to try different toppings each time I make this recipe, such as sesame seeds, dried onion flakes, granulated garlic, kosher salt, or flax seeds.
Prep: 20min
Total: 2h20min
Yield: 1 loaf
Servings:
Nutrition Facts : calories 193.3 calories, Carbohydrate 30.8 g, Cholesterol 39.9 mg, Fat 6.1 g, Fiber 3.5 g, Protein 6.2 g, Saturated Fat 0.9 g, servingSize None, Sodium 299 mg, Sugar 6.1 g, Trans Fat None, unSaturated Fat None
Ingredients:
- 1 cup warm water
- ¼ cup olive oil
- 2 eggs
- 1 ½ teaspoons salt
- ⅓ cup white sugar
- 2 cups white spelt flour
- 2 cups whole grain spelt flour
- 4 teaspoons xanthan gum
- 1 (.25 ounce) envelope dry yeast
- 1 egg, beaten
- 1 tablespoon poppy seeds
Instruction:
- Pour the water, olive oil, and eggs into a bread machine pan. Add salt, sugar, spelt flours, xanthan gum, and yeast. Place into bread machine and set to dough cycle. Check on the dough as it is mixing to ensure that it mixes well. Use a rubber scraper to scrape down the sides of the pan if needed.
- When the dough has finished, remove and divide into 3 pieces. Shape each piece into an 18 inch long rope. Braid the three ropes together, seal the tips together, and fold under the loaf. Place the braided loaf onto a greased baking sheet, cover with a soft cloth, and allow to rise until doubled in bulk, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Brush the loaf with beaten egg, and sprinkle with poppy seeds.
- Bake in preheated oven until the challah has turned golden brown, and the loaf sounds hollow when tapped on the bottom, 40 to 45 minutes.
Prep: 10min
Total:
Yield: 6
Servings:
Nutrition Facts :
Ingredients:
- 1 egg
- 50g butter
- 250ml milk
- 380g spelt flour (see notes)
- 7g dried yeast
- 1 teaspoon sea salt
- 1 tablespoon sugar
Instruction:
- Add all the dough ingredients (wet first, then dry) to your bread machine and as per manufacturer’s instructions, set the machine to make dough.
- On a floured surface (the dough will be sticky), divide the dough into 6 roughly equal amounts. Take each one, roll into a ball and place fairly close together in a greased tin or dish.
- Let the dough rest, covered with a tea towel, in a warm place for around 30 minutes. Heat the oven to 200°C.
- Bake the bread for around 20 minutes, until nice and golden on top. Either allow to cool a little and then serve warm with dinner or eat them cold with your favourite filling.
An easy spelt bread recipe, made with 100% whole grain spelt flour, for the perfect sandwich bread. You’re just over two hours away from homemade bread, and about 10 minutes of active kitchen time.
Prep: 10min
Total: 145min
Yield:
Servings: 1 slice
Nutrition Facts : servingSize 1 slice, calories 124 kcal, Carbohydrate 19 g, Protein 4 g, Fat 4 g, Saturated Fat 1 g, Cholesterol 2 mg, Sodium 190 mg, Fiber 2 g, Sugar 3 g, unSaturated Fat 3 g
Ingredients:
- 60 ml warm water
- 2 1/4 teaspoons yeast
- 1 tablespoon honey or maple syrup
- 250 ml non-dairy milk
- 3 tablespoons olive oil
- ~500 grams whole sprouted spelt flour
- 1 teaspoon sea salt
Instruction:
- Add the water and honey to a large bowl, or the bowl of your stand mixer. Sprinkle the yeast overtop and let it sit for ten minutes. After ten minutes, it should be foamy. If the mixture doesn’t foam, discard – you need new yeast.
- Add the milk, olive oil, 2 cups (300g) of the flour, and the salt. Stir with a wooden spoon until a loose dough forms.
- Add the remaining flour 1/2 cup at a time, kneading between each addition, until a smooth, springy dough forms. This should take 6-8 minutes. It should be quite smooth and not really sticky. If you’re using a stand mixer, use the dough attachment for this.
- Place the dough into a large greased bowl and cover with a tea towel or large plate. Let it rise in a warm, draft-free place for one hour, or until doubled in size. This is called proofing.
- When the dough has risen, punch it down gently and place it into a parchment-lined or well greased standard-size** loaf pan, tucking any untidy ends underneath. Cover with a tea towel and place the loaf into a warm place to rise again for half an hour longer. While it's rising, heat your oven to 180°C (350°F).
- Bake the bread for about 45 minutes, or until golden, and it sounds hollow when tapped. Remove from the pan and cool for ten minutes on a rack before cutting.
- Store the bread in a sealed container for up to three days, or freeze for up to a month.