📝 About This Recipe
Step back in time with this ancient grain masterpiece, featuring the nutty, complex profile of whole-grain spelt. This bread boasts a shatteringly crisp crust and a tender, moist crumb that avoids the density often associated with health breads. Infused with a touch of wildflower honey and toasted sunflower seeds, it offers a sophisticated balance of sweetness and earthiness that modern wheat simply cannot replicate.
🥗 Ingredients
The Flour Base
- 500 grams Whole Grain Spelt Flour (stone-ground preferred)
- 100 grams Bread Flour (high-protein to support the spelt structure)
Liquids & Leavening
- 420 ml Warm Water (approximately 90°F (32°C))
- 7 grams Active Dry Yeast (one standard packet)
- 2 tablespoons Wildflower Honey (adds moisture and feeds the yeast)
Flavor & Texture Enhancers
- 12 grams Sea Salt (fine grain)
- 2 tablespoons Extra Virgin Olive Oil (for a softer crumb)
- 1/2 cup Raw Sunflower Seeds (toasted lightly)
- 2 tablespoons Flax Seeds (whole or cracked)
- 1 tablespoon Rolled Oats (for topping the loaf)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, honey, and yeast. Let it sit for 5-10 minutes until a foamy 'bloom' appears on the surface, indicating the yeast is active.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the spelt flour, bread flour, and sea salt. Whisk briefly to aerate and distribute the salt.
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3
Make a well in the center of the dry ingredients and pour in the yeast mixture and olive oil. Using a sturdy wooden spoon or a dough hook, stir until a shaggy, sticky dough forms.
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4
If using a stand mixer, knead on low speed for 6-8 minutes. If by hand, turn the dough onto a lightly floured surface and knead for 10 minutes. Note: Spelt gluten is more fragile than wheat, so avoid over-kneading; the dough should be soft and slightly tacky but hold its shape.
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5
During the last 2 minutes of kneading, gradually fold in the toasted sunflower seeds and flax seeds until evenly distributed throughout the dough.
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6
Shape the dough into a smooth ball and place it in a lightly oiled bowl. Cover with a damp cloth and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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7
Gently punch down the dough to release large air bubbles. Turn it onto a lightly floured surface and shape into a tight oval (batard) or round (boule) loaf.
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8
Place the shaped dough into a floured proofing basket (banneton) or a parchment-lined Dutch oven. Cover and let rise for a second time for about 45 minutes.
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9
While the bread rises, preheat your oven to 450°F (230°C). If using a Dutch oven, place it inside the oven during preheating to get it piping hot.
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10
Just before baking, lightly mist the top of the loaf with water and sprinkle with rolled oats. Use a sharp knife or bread lame to score a deep 1/2-inch slash down the center.
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11
Carefully transfer the loaf into the hot Dutch oven. Cover with the lid and bake for 20 minutes. The steam trapped inside will create the perfect crusty exterior.
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12
Remove the lid and reduce the oven temperature to 400°F (200°C). Bake for another 20-25 minutes until the crust is a deep mahogany brown and the internal temperature reaches 200°F (93°C).
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13
Transfer the bread to a wire cooling rack immediately. Resist the urge to slice it for at least 1 hour; the internal structure is still setting as it cools!
💡 Chef's Tips
Spelt flour absorbs water differently than wheat; if the dough feels too wet, add bread flour one tablespoon at a time. Do not over-knead, as spelt's gluten structure is delicate and can break down, resulting in a flat loaf. For a deeper flavor, perform the first rise in the refrigerator overnight (cold fermentation). If you don't have a Dutch oven, place a pan of hot water on the bottom rack of the oven to create steam. Always toast your seeds before adding them to the dough to unlock their oils and nutty aroma.
🍽️ Serving Suggestions
Serve warm with a thick slab of salted cultured butter and a drizzle of honey. Pair with a robust vegetable lentil soup or a creamy pumpkin bisque. Toast slices and top with smashed avocado, red pepper flakes, and a poached egg. Excellent when served alongside a sharp cheddar cheese and crisp green apples. Use day-old slices for a sophisticated French toast with maple syrup and pecans.