The Bread Baking Babes are staying cool this month making an easy little bread. It’s been so hot, I haven’t felt like baking bread. I’ve been making jam and soups instead. I was starting to go through bread withdrawals. Sara of I Like to Cook came to the rescue with this easy little bread that doesn’t require much hands on time or heat up the kitchen too much. She adapted the recipe from 101 Cookbooks.
This easy little bread with spelt tastes great! The original version is made with equal parts all-purpose flour, whole wheat flour, and rolled oats, but I mixed things up a bit and used whole spelt flour instead of the whole wheat flour and spelt flakes instead of rolled oats. I left it a little too long in the proofing stage so it collapsed a bit on top when baked, but otherwise it turned out just fine.
Easy Little Bread Recipe made with spelt
Adapted from: 101 Cookbooks
Makes: 1 Loaf
Ingredients:
- 300 ml warm water (105-115F)
- 1 1/2 teaspoons instant yeast
- 1 tablespoon honey
- 150 g unbleached all-purpose flour
- 140 g whole spelt flour
- 75 g spelt flakes
- 1 1/2 teaspoons fine grain sea salt
- 2 tablespoons butter, melted, for brushing
Directions:
1. In a large bowl, mix the flours, spelt flakes, instant yeast, and salt.
2. Stir the honey into the warm water, then add the wet ingredients to the dry and stir very well.
3. Brush an 8 x 4-inch loaf pan generously with some of the melted butter or grease with spray or oil. Spread the dough in the pan.
4. Cover with a clean, slightly damp cloth, and set in a warm place for 30 minutes, to rise.
I ran an errand while the dough was proofing so it proofed for an hour instead of 30 minutes. It rose really well in the pan, but not so much in the oven.
5. Preheat the oven to 350F / 180C, with a rack in the middle. When ready, bake the bread for 35-40 minutes, until golden and pulling away from the sides of the pan.
6. Remove from the oven and turn the bread out of the pan quickly, if using a nonstick pan. I used a glass pan so I let the loaf sit in the pan for about 5 minutes before removing it to the cooling rack. Brush the loaf with melted butter. Then let it cool on a wire rack. Serve warm, slathered with butter.
As the other Babes have mentioned, this bread may not be much to look at, but it sure tastes good. The spelt gives it a slightly nutty flavor. Yum!
Happy Baking!
Cathy
D Lo says
Looks like something I’ll try to bake. My bake a vanilla cake for my boyfriend’s birthday…he LOVED IT!
Anonymous says
How do you translate ml. of water, and grams to ounces and cups?
Cathy (breadexperience) says
Kitchen scales are very useful for bread-baking because weight measurements are more accurate than cup measurements. If you don’t have a kitchen scale, you might find this conversion calculator helpful http://www.worldwidemetric.com/measurements.html. Most liquid measuring cups have the cups, ounces and the ml listed.
Anonymous says
I’ve made this recipe a couple of times now, both without spelt flakes and just spelt flour and wholemeal flour. It’s great! I’ve even made a savoury version which is cooking now, with onion and basil in it. My partner loves it and it’s so healthy!
-Simone
Cathy (breadexperience) says
Hi Simone, so glad you liked this recipe. Both of your versions sound great! Thanks for sharing.
McRae Belle says
Can this recipe just use spelt flour as I’m wheat free?
Cathy W. says
Hello, yes you can use all spelt in this recipe. You can substitute all-purpose spelt for the regular all-purpose flour or sift whole grain spelt to remove some of the bran. However, keep in mind that spelt is wheat. It’s an ancient grain so it just has a different gluten structure than modern wheat.
Agnes Sarah says
How do I make bread with Spelt Flour Type 630 (German) with my Kenwood Bread Maker BM250. I also would like to know what program do I key when making the bread.
Thank you
agnes
Cathy says
Hi Agnes,
Spelt has a delicate structure so it typically doesn’t perform well with an extended mixing that you get with the bread machine. It’s better to mix it by hand.
However, having said that, if you want to try it, I would suggest reducing the hydration by 25% then add any needed water (or whatever liquid the recipe calls for) back in gradually during the mixing cycle as needed. Spelt doesn’t absorb liquids as much as regular bread flour does. You may also need to reduce the yeast because spelt can overproof very easily. I haven’t used the bread machine that you are referring to so I don’t have any specific recommendations for that model.
Happy Baking!
Cathy