Spelt Bread Recipe – More digestible than wheat and richer in nutrients, this Spelt Bread recipe is quick to make and all ingredients can be found in supermarkets and health-food shops easily.
I love it because I love bread, but bread made with wheat doesn’t love me, it makes me bloated.
If you get that uncomfortable feeling after you’ve eaten bread, read on!
If you’re the same, then give this recipe a go. It freezes well and I just usually have one slice a day and the loaf lasts me a week.
Spelt Bread
Makes 1 loaf (1kg)
- 500g spelt flour
- 10g fast-acting dried yeast
- ½ tsp sea salt
- 50g sunflower seeds
- 50g sesame seeds
- 50g linseed
- 400-500mls warm water
Method
Preheat the oven to 200C/180C fan/GM6.
Lightly grease a 1.2kg capacity loaf tin. with an oil of your choice.
Combine all the loaf ingredients in a large bowl adding the water last.
Add enough of the water to make a sticky but not overly watery dough.
Mix well (but don’t knead as you would for making traditional bread) until it has a sticky consistency.
Dust your hands and the work surface with flour and shape the dough into a rectangle to fit your loaf tin.
Place the dough into the tin, cover lightly and set aside for 15 minutes to get a nice rise.
Bake in the oven for about approximately 50 minutes.
Remove from the oven and turn the loaf out of the tin.
Return the loaf to the oven for 5-10 minutes to crisp up.
I like to serve mine with a drizzle of olive oil and either hard boiled eggs or avocado and black pepper.
If you’re looking for a delicious homemade alternative to shop bought bread, then you have to have a go at this Spelt bread recipe!
