Whole-grain Spelt Bread
ekilu Team
ingredients
4
Difficulty
High
Time
45'
2 servings
Fresh ingredients
water
1 3/4 cups
Pantry ingredients
spelt flour
18 oz
yeast
0.25 oz
salt
0.35 oz
Instructions
1
First it's important to see exactly what variety of yeast you have at home. If you have active dry yeast, which we used to for this recipe, you'll need 1/4 oz. If you have fresh yeast, use 1/2 oz.
2
Now that's clear...let’s start!
3
In a bowl, dissolve the yeast in the lukewarm water.
4
Add the salt and flour and mix well to a smooth dough. Now it’s time to knead. Don't hesitate to use a stand mixer with a dough hook or food processor with a knead function if you have one. Otherwise, knead with your hands, about 3 minutes.
5
Next, shape into a ball and put into a container. Cover with a cloth and let rest for 2 hours.
6
Preheat the oven to 425°F.
7
After resting the dough for 2 hours, dust your work surface or countertop with a little flour and turn out the dough. You'll see that is has risen and increased in volume. Use your hands to shape the bread into a loaf of the desired shape (round, rectangular, etc., or you can use a regular or novelty loaf pan) and use a knife to score a few lines across the top.
8
Bake in the oven for 10 minutes at 425°F. Then lower the temperature to 350°F and bake for 25–30 more minutes.
Tips & Tricks
Use whole-grain spelt flour.
Once baked and cooled, you can slice and freeze your bread. That way you can use it up a little at a time.
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