Whole Grain Spelt Bread Recipes

WHOLE GRAIN SPELT BREAD

Steps:

• In large bowl whisk together spelt flour, flax and sesame seeds, yeast and salt until combined.
• Add water and honey and stir until a dough starts to form. When you can no longer stir, turn out the dough on a floured surface and knead into a firm dough ball. The dough should be stretchy and elastic. When tearing of a piece, you should be able to stretch it gently to become transparent. This is called the "Window Pane Test". Alternatively, you can make the dough in a stand mixer with dough hook attachment.
• Place the dough into a clean bowl, cover with a dry kitchen towel and let it rise until doubled in size (about 1.5 hours).
• Lightly grease a loaf pan (9x5 inches). Turn the risen dough out onto a floured surface and stretch it out gently. Shape it into a loaf by first folding in the sides towards the center. Then roll the dough up from the bottom and gently tuck under the ends.
• Place the dough in the loaf pan - seam side down. Brush the top with water and sprinkle with extra seeds. Cover the loaf and let rise for 30 mins to 1 hour. The loaf should look obviously bigger than before, but doesn't exactly have to be 'doubled in size'.
• Preheat oven to 400° F. With a sharp knife make 3-4 diagonal cuts across the top of the risen loaf. Bake the spelt bread loaf for about 40 minutes until the top is golden brown and crusty. When tapping the bottom of the baked bread there should be a hollow sound. If using an instant thermometer, the internal temperature should be 190° F. Let the spelt loaf cool on a wire rack. Slice only once fully cooled.
• Tightly wrapped the spelt bread loaf keeps for about 4 days at room temperature. You can also wrap it airtight and freeze for later.

SPELT AND KAMUT WHOLE GRAIN SOURDOUGH BREAD

Steps:

• Autolyse
• Mix together the flour and most of the water (reserve 20g water) until completely incorporated. Cover and let autolyse for 1-2 hours.
• Bulk Fermentation
• Add the starter to the dough by spreading it on the surface, stretching and folding the dough over the starter and gently kneading it into the dough. Cover and let sit for about 30 minutes.
• Dissolve the salt into the 20g of reserved water and add the mixture to the dough the same way you added the starter. Cover the dough and let it rest for about 30 minutes.
• With 30 minutes rests in between each gluten development maneuver, coil fold the dough, then laminate it, and then coil fold it twice more. Here are videos of gluten development techniques.
• Let the dough continue to rise until it has grown by about 75% and has some surface bubbles. See photo gallery below for before and after photos.
• Calculating from when the starter was added, Version 1's bulk fermentation was 6 hours at room temperature, 12 hours in the refrigerator, and another 1 hour at room temperature. Had I not refrigerated the dough, I suspect 7-8 hours would have sufficed. Version 2's bulk fermentation was 5 hours at room temperature. This shorter time can be attributed to both the larger amount of starter and higher hydration of the dough.
• Pre-Shape, Bench Rest, Shape
• Scrape the dough out onto a lightly floured countertop and pre-shape it into a ball.
• Lightly dampen the top of the dough or cover it, and let it rest for about 20 minutes. Prepare your proofing basket with flour.
• Shape the dough. Here are some videos if you want shaping pointers.
• Flour the top of the dough, flip it into your proofing basket and cover.
• Final Proof
• Let the dough proof until it has expanded in volume and looks a bit puffy. See the photo gallery below for before and after photos.
• Version 1 proofed 1.5 hours at room temperature and Version 2 proofed for 13 hours in the refrigerator.
• Bake
• Preheat your oven to 500F for 30 minutes with your baking vessel inside.
• Flip your dough onto parchment paper, score it, and load it into the hot baking vessel.
• Bake at 500F for 20 minutes with the lid on.
• Then, if you're baking in cast iron, slide a baking sheet under the vessels, same shelf, direct contact.
• Lower the oven temperature to 450F and bake for an additional 10 minutes with the lid on.
• Remove the lid and bake for 5-10 minutes more.

SPELT BREAD

Steps:

• In a cup, combine 3/4 cup of warm water, 1/4 cup of honey and 2 tbsp of yeast. Set aside.
• In a large bowl, combine 2 2/3 cup of warm water, salt and oil.
• Add half flour and yeast mixture.
• Stir well.
• Add remaining flour and knead for about 8 to 10 minutes.
• Preheat oven to 200 degrees Fahrenheit (95C) and then turn off.
• Grease an ovenproof bowl and place dough in it. Let rise in oven. Punch dough down.
• Divide into three, place into three greased loaf pans, poke holes in loaves and let rise again.
• Bake 425 degrees Fahrenheit (220C) for 20-25 minutes.

TASTY-HEALTHY WHOLE SPELT BREAD

Steps:

• Roast the sesame seeds and set aside.
• Grease a 11.5 x 5 inch loaf pan.
• Dissolve yeast in a 1/2 cup of water.
• Sift flour into bowl. Add all other ingredients and mix until a smooth dough is formed.
• Fill dough into loaf pan and let dough rise for about 1 hour. The dough should rise noticable in that time. Otherwise extend time.
• Meanwhile preheat oven (480 F, 250 C).
• Put loaf pan into oven and bake for 15 minutes.
• Reduce heat to 390 F (200 C) and bake for another 45 minutes.
• Take bread out of the oven and turn it around. Bread should easily come out of the loaf pan.
• Put bread into the oven again and bake for additional 15 - 30 minutes. Check frequently. When you thump on the Bread and it sounds hollow, bread is done.
• Take the bread out of the oven and let cool down.
• NOTE: I take the bread out of the loaf pan after 1 hour of baking and bake it until it is done. If the bread should not come out of the loaf pan easily, bake it until it is done in the form. The bread is dense (I like it that way). The moisture can be regulated by baking time, but bake it at least for 1 hour.
• NOTE: You can replace the whole spelt flour against whole wheat flour. You could also use other seeds. Try what you like best.

WHOLE SPELT SOURDOUGH BREAD

Steps:

• Follow the instructions in the video.
• Bake at 450 for 45 minutes or until internal temp is 195-200.