Whole Grain Spelt Bread
This easy sandwich bread is made with 100% whole grain spelt flour. Ready in 3 hours!
Servings: 1 loaf
Calories: 4056kcal
Ingredients
- 1 1/2 cups water lukewarm, filtered
- 7 g instant yeast 1 envelope
- 2 tbsp light olive oil
- 4 cups whole grain spelt flour
- 1 tsp salt
Optional
- 1/4 cup sunflower seeds or pumpkin seeds
Instructions
- Add the warm water and instant yeast to a large mixing bowl. Mix well with a fork or spoon to combine.7 g instant yeast, 1 1/2 cups water
- Add the remaining ingredients and combine everything using a stand mixer and a dough hook for about 5 minutes. You'll have a rather sticky and sloppy dough.4 cups whole grain spelt flour, 1 tsp salt, 2 tbsp light olive oil
- Cover the bowl with a damp kitchen towel, plastic wrap, or place it in a plastic bag to prevent the dough from drying out. Let the dough rest for 1 1/2 hours in a warm place or at room temperature.
- Preheat the oven to 400F (200C). Line a loaf pan with baking paper or grease it with some extra olive oil.
- Remove the bread dough from the bowl and add it to the loaf tin. Let the dough rise for a second time for 30 minutes.
- Transfer the bread to the oven and bake it for 45 minutes.
- Remove the bread from the oven and let it fully cool on a rack before slicing. Enjoy!
Notes
Storage: Spelt bread can easily be stored in a bread bin or airtight container for up to 3 days. Store it in a sealed container in the fridge if the temperature is very high in your kitchen. Sliced or as a whole loaf, the spelt bread stores up to 3 months in a container or freezer-proof bag in the freezer.
Nutrition
Calories: 4056kcal | Carbohydrates: 697g | Protein: 129g | Fat: 60g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Sodium: 2379mg | Potassium: 68mg | Fiber: 128g | Vitamin C: 0.02mg | Calcium: 14mg | Iron: 46mg
