📝 About This Recipe
Unlock the nutty, complex flavors of antiquity with this handcrafted Spelt Bread, a centerpiece of plant-based protein and ancient grain nutrition. Unlike modern wheat, spelt offers a delicate sweetness and a lighter gluten structure that results in a tender, golden crumb and a shatteringly crisp crust. Infused with fresh rosemary and a touch of honey, this loaf bridges the gap between artisanal tradition and modern wellness.
🥗 Ingredients
The Flour Base
- 3 cups Whole Grain Spelt Flour (stone-ground preferred)
- 2 cups White Spelt Flour (plus extra for dusting)
The Leavening & Liquids
- 1 3/4 cups Warm Water (between 105°F and 110°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard envelope)
- 2 tablespoons Raw Honey (substitute with maple syrup for vegan option)
Flavor & Texture
- 2 teaspoons Fine Sea Salt
- 3 tablespoons Extra Virgin Olive Oil (plus more for greasing the bowl)
- 1 tablespoon Fresh Rosemary (finely minced)
- 1/4 cup Sunflower Seeds (raw or lightly toasted)
- 1 tablespoon Flax Seeds (whole)
👨🍳 Instructions
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1
In a small bowl, whisk the warm water, honey, and yeast together. Let it sit for 5-10 minutes until the mixture becomes foamy and smells like fresh beer, indicating the yeast is active.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the whole grain spelt flour, white spelt flour, and sea salt. Use a whisk to ensure the salt is evenly distributed.
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3
Make a well in the center of the dry ingredients and pour in the yeast mixture, olive oil, and minced rosemary.
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4
Using a sturdy wooden spoon or the dough hook attachment, stir until a shaggy dough forms. If using a mixer, run on low speed for 2 minutes.
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5
Turn the dough out onto a lightly floured surface. Knead by hand for 6-8 minutes. Note: Spelt gluten is more fragile than wheat gluten, so do not over-knead; stop when the dough is smooth and slightly tacky but not sticky.
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6
Flatten the dough slightly, sprinkle the sunflower seeds and flax seeds over the top, and fold the dough over to incorporate them evenly throughout.
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7
Lightly oil a large bowl, place the dough inside, and turn it once to coat. Cover with a damp cloth and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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8
Gently punch down the dough to release excess air. Shape it into a tight oval or round loaf (boule) by pulling the sides toward the bottom.
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9
Place the shaped loaf on a baking sheet lined with parchment paper or into a greased 9x5 inch loaf pan. Cover loosely and let rise for a second time for about 30-45 minutes.
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10
While the bread rises, preheat your oven to 400°F (200°C). Place a shallow pan of water on the bottom rack to create steam, which helps develop a crispy crust.
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11
Using a very sharp knife or a bread lame, score the top of the loaf with 3 diagonal slashes about 1/2 inch deep.
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12
Bake for 40-45 minutes. The loaf should be deep golden brown and sound hollow when tapped on the bottom. An instant-read thermometer should register 190°F-200°F.
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13
Transfer the bread to a wire cooling rack immediately. Resist the urge to cut into it for at least 1 hour; the interior is still 'cooking' and setting its structure during this time.
💡 Chef's Tips
Spelt flour absorbs water differently than wheat; if the dough feels too wet, add white spelt flour one tablespoon at a time. Avoid over-kneading as spelt's gluten structure is delicate and can break down, leading to a crumbly loaf. For a deeper flavor, let the dough undergo its first rise in the refrigerator overnight. If the crust is browning too quickly, tent the loaf loosely with aluminum foil halfway through baking. Always use a kitchen scale for the most accurate results if you are familiar with metric measurements.
🍽️ Serving Suggestions
Serve warm with a thick slab of salted cultured butter and a drizzle of honey. Pair with a hearty roasted tomato soup or a plant-based lentil stew. Slice thin and toast to use as a base for avocado mash with chili flakes and hemp seeds. Accompany with a crisp glass of dry white wine or a hot cup of herbal tea. Use leftovers for an elevated French toast or savory bread pudding.