Mom's Spelt Bread

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My mother's wheat allergy means that in our house everything was baked with spelt. This is the bread recipe I grew up on, and I've never seen a spelt bread to equal it. This bread is delicious warm but will slice much more neatly when cooled fully.

Submitted by Ellen Smith
Published on October 15, 2017
Prep Time:
10 mins
Cook Time:
20 mins
Additional Time:
1 hr
Total Time:
1 hr 30 mins
Servings:
12
Yield:
1 loaf
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Ingredients

Original recipe (1X) yields 12 servings

  • 3 ½ cups whole grain spelt flour

  • 3 cups white spelt flour, or more as needed

  • 2 cups very warm water

  • ½ cup canola oil

  • ¼ cup white sugar

  • 4 teaspoons active dry yeast

  • 2 ½ teaspoons salt

Directions

  1. Mix both 3 1/2 cups whole grain spelt flour, 3 cups white spelt flour, water, oil, sugar, yeas, and salt together in a bowl with a spoon until mostly combined. Switch to kneading by hand, adding more white spelt flour if necessary, but not too much. Keep kneading until dough is the texture of your earlobe.

  2. Place dough on a parchment paper-lined baking sheet in the shape of a loaf and allow to rise until doubled in size, about 1 hour.

  3. Preheat the oven to 375 degrees F (185 degrees C).

  4. Bake in the preheated oven until top is a deep golden brown and the bread sounds hollow when tapped, about 20 minutes.

Cook's Note:

Water should be very warm, but not hot.

Nutrition Facts (per serving)

319 Calories
11g Fat
50g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 319
% Daily Value *
Total Fat 11g 14%
Saturated Fat 1g 4%
Sodium 487mg 21%
Total Carbohydrate 50g 18%
Dietary Fiber 4g 13%
Total Sugars 6g
Protein 9g 18%
Calcium 2mg 0%
Iron 2mg 12%
Potassium 162mg 3%

* 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.