For a whole wheat bread recipe that’s a little outside the box, dive into this spelt bread recipe! There’s a little instant coffee in this recipe to add a little flavor and body, taking this bread recipe from good to really great.
Spelt flour is made from an ancient strain of wheat and has a slightly sweeter and lighter flavor than wheat flour. Spelt is said to have a nutty flavor, but to be honest I don’t pick up on that.
I’ve also heard it is more easily digested than regular wheat flour, but of course this depends on each person and how your body processes wheat flour. It can be substituted for wheat flour in your favorite whole wheat bread recipes and is higher in protein, or so I am told.
You can read more about spelt flour here.
I love baking bread from scratch but if there are a lot of complicated steps involved, I won’t make the recipe often. When at all possible, like this spelt bread recipe, I like to keep it simple.
Dump, mix and knead is my favorite because it’s the
lazy efficient way to mix bread dough if you like to bake frequently but are short on time.
Even with a few simple steps it’s easy for me to lose track when my mind is in several different places at once.
Tips for making this spelt bread recipe:
- The instant coffee powder is a must. It adds a little flavor and body. You can’t literally taste coffee, but you know if it’s omitted.
- Rise the dough in a warm place, ideally in a completely cool oven with a bowl of hot water sitting next to the bowl containing the dough. Whole wheat dough and spelt dough can take a little while longer if it’s not rising in a warm place.
Spelt bread can be made using just spelt flour but for a lighter loaf, I use some all-purpose or bread flour along with the spelt flour. This really helps if I’m low on spelt too.
I hope you enjoy this spelt bread recipe!
Spelt Bread Recipe
- 2.5 Spelt Flour
- 2 All-Purpose Flour
- 1 Instant Yeast 7 grams
- 2 Salt
- 2 Honey
- 1 Instant Coffee
- 1.75 Water
- 2 Butter
- Cold Milk or butter, for brushing on top of the warm loaf
- In the bowl of a stand mixer combine the dry ingredients and stir.
- Add water and butter, mixing until everything forms a dough.
- Knead for about 10 minutes then remove the dough and shape into a ball.
- Lightly oil the bowl and turn one side of the dough in a circle to lightly coat with oil.
- Flip so oiled side is up and rise in a warm place for 1 hour.
- Then gently press down on dough.
- Remove from the bowl and place on a clean, dry surface.
- Fold opposite sides to begin making the shape of a rectangle, pressing the seams down.
- Tuck the ends under, again pressing the seams down.
- Place the dough, the seams down, into a greased loaf pan and let it rise in a warm place for 45 mins to 1 hour, until nearly doubled.
- With a sharp blade make a shallow cut lengthwise in the dough.
- Preheat oven to 450°F.
- Bake for about 35 minutes. Center of the loaf should reach 180°F.
- Let it cool for 15 minutes before removing from the pan and cooling the rest of the way.