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Nutrition Facts
Serving Size 1 (39g) Recipe makes 8 servings The following items or measurements are not included below: spelt flour
Calories 48
Calories from Fat 30		(63%)
Amount Per Serving		%DV
	Total Fat 3.4g	5%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 291mg		12%
Potassium 20mg		0%
Total Carbohydrate 4.7g		1%
	Dietary Fiber 0.2g	0%
	Sugars 4.3g
Protein 0.4g		0%
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Basic Spelt Bread for Oven or Bread Machine

Recipe #323877 | 1¾ hours | 1 hour prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: mmmm_gin
Sep 8, 2008

This basic recipe is from Arrowhead Mills. The taste by itself is wonderful and works well when paired with salty or sweet foods/spreads. I've started to add different combinations or herbs, cheeses, and ground chia seeds into the mix as well. It's a great recipe to experiment with. I've found that the nutrient-rich bread itself is rather filling, so the loaf lasts somewhat longer than expected.

SERVES 8 -10 , 1 loaf (change servings and units)

Ingredients

1 (1/4 ounce) package active dry yeast
1 cup warm water
2 tablespoons honey
2 tablespoons vegetable oil
1 teaspoon sea salt
3 1/2 cups spelt flour (divided)

OPTIONAL

additional herbs

Directions

1
OVEN INSTRUCTIONS: Dissolve yeast in honey with vegetable oil.
2
Add salt and 1 1/2 cups of spelt flour. Beat well for 3-4 minutes.
3
Cover with damp cloth and let rest in a warm place for approximately 30 minutes or until double in size.
4
Add remaining flour, turning onto floured board and knead until smooth, adding flour if necessary.
5
OPTIONAL: Add desired additional ingredients to taste. This is where I tend to add small amounts of herbs (such as basil and/or rosemary), chia seeds (usually ground), and/or grated parmesan/asiago cheese.
6
Place in oiled loaf pan and cover with damp cloth. Let rise in warm place until double in size (approximately 30 minutes).
7
Bake at 350 degrees for 30-40 minutes or until golden brown.
8
BREAD MACHINE INSTRUCTIONS: Add ingredients to machine according to manufacturer's instructions.
9
Bake on shortest cycle (NOT quick bread cycle).
10
If loaf falls and craters during baking cylce, decrease water slightly next time.

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Featured Reviews for This Recipe

From: dr.momde47

On Mar 26, 2009

This bread was very delicious and the texture was perfect. I used whole grain spelt and the crust was light and flaky while the bread itself was chewy and nutty without being too heavy. Since I have not had a lot of luck making spelt bread with the bread machine I chose to make it in the oven. I will definitely make this again.

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