Homemade Spelt bread

You can make 2 loaves of spelt bread with this recipe

Recipe by: Okashi Nederland

You will need:
2 tsp powdered dried yeast
600ml warm water (not hot!)*
1 tsp palm sugar, agave syrup  or any other unrefined sugar
1kg wholewheat spelt flour
1 tbs finely ground himalayan salt
1 tbsp sunflower oil
Spelt flakes for covering

* When you have made your own ricotta for example and you have some “whey water” left, you can use it instead of the water. That’s what I’ve used as well.

Let’s get cooking:
First, you want to mix the yeast, 100 ml of the water and the sugar and set this aside for 10-15 minutes. If it looks like this:

Yeast and water

(nice and frothy), you’re good to go. If it doesn’t look fluffy, toss it and restart because your yeast is not working properly. It can be that your yeast is past its expiration date or that you’ve used hot water and killed it. Also, do NOT add the salt! If you do, the salt will kill the yeast.

Next, add a little bit of flour to your yeast mixture, stir, add a little more and transfer it to a larger bowl (if you did not make your yeast mixture in a large bowl). Keep adding the flour little by little (I added it in 4-5 times). With the last addition, add the oil and salt.

Homemade spelt bread

Now for the hard stuff: the kneading. Knead the dough for about 30 minutes. Because spelt flour has less gluten in it, you need to knead a little longer to make ’em work. If you have a nice dough, cover the bowl with plastic wrap or a damp cloth and let it rise until about doubled in size. Then, divide the dough over 2 bread or cake tins or in equal pieces if you want to make buns. Cover again and let rise again (about 4 hours is very nice). It’s time consuming but really worth it.

Homemade spelt bread - Put them in the oven for 35 minutes

Lastly, preheat the oven to about 200 degrees Celsius. When the oven is hot, sprinkle some spelt flakes on top of the bread and push them in a bit. This way, you make sure they don’t fall off once your bread is baked. My dough got stuck to the cling film so I don’t have a nice dome on top but as you can see, it’s still airy. If you want to avoid this, place the tins on a rack in the oven (don’t turn it on), place a bowl of boiling water on the bottom of the oven and close the oven door. This way, the steam will help your bread to rise very nicely. I’ve done this when making rolls and they turned out superb. I have no idea why I didn’t do it this time. Anyway, once your breads are ready for the oven, bake them for 35-45 minutes until they are golden. Let them cool a bit, tip them out of the tin and let cool completely.

Enjoy your hard work!

PS: this bread is freezer-friendly.

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