Community Pick
Spelt Bread
photo by magpie diner
- Ready In:
- 50mins
- Ingredients:
- 7
- Yields:
-
3 loaves
ingredients
- 2 tablespoons yeast
- 3⁄4 cup warm water
- 2 2⁄3 cups warm water
- 1⁄4 cup honey
- 1 tablespoon salt
- 9 tablespoons oil
- 9 cups spelt flour
directions
- In a cup, combine 3/4 cup of warm water, 1/4 cup of honey and 2 tbsp of yeast. Set aside.
- In a large bowl, combine 2 2/3 cup of warm water, salt and oil.
- Add half flour and yeast mixture.
- Stir well.
- Add remaining flour and knead for about 8 to 10 minutes.
- Preheat oven to 200 degrees Fahrenheit (95C) and then turn off.
- Grease an ovenproof bowl and place dough in it. Let rise in oven. Punch dough down.
- Divide into three, place into three greased loaf pans, poke holes in loaves and let rise again.
- Bake 425 degrees Fahrenheit (220C) for 20-25 minutes.
Questions & Replies
see 1 more questions
Reviews
-
This bread turned out GREAT!!! Two large loaves of bread and used the third dough to make braided sausage bread. I did add three large pinches of granulated lecithin to the water in the bowl step #2. I did the 5 cups whole spelt and 4 cups white spelt sifted. Kneaded only 5mins. because dough was ready and spelt is very touchy about being over kneaded.The best spelt bread recipe I've made. This recipe does not deserve the two star rating just because wheat-allergy statement recipe. The poster makes it very clear to be responsible for your own health and ask the Dr. I would give this recipe more than 5 stars if possible 10 stars!!
-
Tried a few other recipes with ok results, but not 100% happy. Then I found this one, thought it looked good, so deceided to try it. Very glad I did. Followed the receipe as written. The only thing that wasn't explained was if there was a second kneading after punching down the first rising and dividing into thirds. So, I did anyway, just a few folds to get a bit of firmness to the dough, then shaped and placed into pans, no more than a min for each of the dough balls. Put back into warmed oven and covered with a moisten cloth for second rising. Left the cloth on until the dough started to lift it then removed and let continue to rise. The second rising was roughly 45 mins, and they rose the best so far of all the other receipes that Ive done. When they got to a hieght that I was happy with then I just turned on the stove to the required temp. Turned out great. Will be using this receipe in the future for sure.
-
This bread was unexpectedly amazing! I have never used spelt flour for bread, but will make it a habit from now on. I only had 5 cups of spelt flour so substituted unbleached white flour for the remaining 4 cups. I followed the other ingredients and instructions to the T, and used my Kitchen Aid mixer to knead. I let the bread rise in my warmed oven for 45 minutes. I took it out and punched down, then divided into three equal pieces. I made three loaves and covered on my counter to rise again for 15 minutes. I then pre-heated my oven to 400 and put my pizza stone in to warm. I took out the stone and put the loaves on it and cooked for 20 minutes. The smell was amazing, and my kids and husband loved it! Spelt flour is very nutritious so I'm thrilled that it was a hit! Will make routinely now.
-
I haven't tried this recipe yet, but did one very similar. I read someone "punched" their loaf down because it rose too high in their puffing oven, and then it went flat. Well yes, the gluten in Spelt is very fragile and if you punch this grain, you will ruin it. It's a stretch and fold type kneading maybe 3x times each every 15 minutes, for a total of 4x altogether, and then let it rise. Or you will be enjoying flatbread, lol.
see 24 more reviews
Tweaks
-
The recipe states to use "warm" water. This isn't specific enough. For active dry yeast, the water temperature should be between 105 and 110°F for proofing. While 95°F is the best temperature for yeast to multiply, that's not quite warm enough for proofing active dry yeast. It needs the extra warmth to dissolve and become active. Too hot, kills yeast; too cold, yeast won't activate.
RECIPE SUBMITTED BY
<a href="http://photobucket.com" target="_blank"><img src="http://i160.photobucket.com/albums/t195/shannon2406/P8300154.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a>
Hi! I live in BC, Canada. I am a mommy to Jacob and a wife to Rich. I love that I can stay at home and take care of our house and child, what a blessing! I enjoy cooking (ahem, tagging recipes), photography (usually family, food and scenery - the people on this website have taught me so much!), playing the trumpet, walking and apparently doing laundry - as I do it so often, I must enjoy it.
<img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
Adopted by Chef #59780
<img src="http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
Adopted Chef #47510
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
Adopted by Chef #240552
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
Adopted Chef #157425
Adopted Chef #526360
Adopted Chef #483668
Adopted Chef #300697
Adopted Chef #278076
<img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Octoberevent.jpg">
<img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/photo-swap-7sticky.jpg">
Team #13 Chef #224921
Team #13 Chef #296809
Team #13 Chef #43083
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket">
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">