Spelt Bread

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Light and fluffy, this spelt bread won't crumble when you slice or butter it! I had a difficult time finding a recipe that didn't taste like a cardboard brick or crumble when you sliced it. With much experimenting (25 pounds of flour later) this fabulous bread was born! It's so simple it's ridiculous! You won't even taste the vinegar in it!

Submitted by jynx
Published on April 18, 2008
Recipe Placeholder Image
Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
1 hr 40 mins
Total Time:
2 hrs 25 mins
Servings:
10
Yield:
1 loaf
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Ingredients

Original recipe (1X) yields 10 servings

  • 1 (.25 ounce) package rapid-rise yeast

  • 3 cups spelt flour

  • 1 ½ tablespoons white sugar

  • 1 teaspoon salt

  • 1 cup warm water

  • 2 tablespoons cooking oil

  • ¾ teaspoon white vinegar

Directions

  1. Place yeast in the bowl of a stand mixer such as KitchenAid®. Add spelt flour, sugar, and salt, then add water, oil, and vinegar. Mix until ingredients form a dough that pulls away from the bowl.

  2. Remove dough from the bowl and shape into a ball. Grease the mixer bowl and place the dough back inside. Flip dough once to make sure its well oiled on both sides. Cover and let rise in a warm place until almost doubled in size, about 45 minutes.

  3. Preheat the oven to 350 degrees F (175 degrees C).

  4. Gently transfer dough into a loaf pan and shape to fit; don't tear or punch the dough--this bursts the air bubbles in the bread and it will come out dense. Let rise until doubled in size, about 45 minutes.

  5. Bake in the preheated oven until bread is done and the pan makes a hollow sound when you tap on the side, about 30 minutes. Remove from the oven and let cool in the pan for 10 minutes before slicing.

Cook's Notes:

Spelt doesn't double like white flour so don't judge it by how much it has risen.

If you are not going to consume the bread right away, then after you've removed it from the pan, while it is still warm, wrap it in plastic wrap. It will keep the moisture in.

Nutrition Facts (per serving)

153 Calories
3g Fat
27g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 153
% Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Sodium 235mg 10%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 5%
Total Sugars 3g
Protein 5g 10%
Calcium 1mg 0%
Iron 1mg 6%
Potassium 14mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.