Artisan Spelt Bread
This Artisan Spelt Bread recipe is an absolute gem that I stumbled upon years ago on the internet. It consistently yields beautifully light and perfectly raised loaves that are sure to impress whether you're serving them at breakfast, lunch, or dinner. The key to achieving ideal spelt bread lies in kneading—unlike traditional wheat flour, spelt flour is delicate and can become heavy and crumbly if over-kneaded. By gradually incorporating flour and watching the dough's texture closely, you’ll create a delicious bread that boasts a delightful chew and a complex flavor profile. For those seeking a lighter taste and texture, feel free to substitute up to 50% of the whole grain spelt flour with white spelt flour. I’m thrilled to share this recipe with you to ensure it’s never lost again. Enjoy the wonderful aroma and taste of homemade bread with your friends and family!
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Active Dry Yeast
1 tablespoon (no preparation needed)
Warm Water
2 cups (heated to 105°F - 110°F)
Honey
3 tablespoons (no preparation needed)
Butter
3 tablespoons (melted)
Sea Salt
2 teaspoons (no preparation needed)
Spelt Flour
6 cups (use any combination of whole or white spelt)
Instructions
1
In a large, warm bowl, combine the active dry yeast, warm water (105°F - 110°F), and honey. Allow the mixture to sit for 10 minutes until the yeast becomes frothy and softened.
2
Add the melted butter and sea salt to the yeast mixture, stirring gently to combine.
3
Gradually add in 3 cups of spelt flour, stirring vigorously with a wooden spoon until well incorporated.
4
Continue adding the remaining flour in increments until the dough is too stiff to stir. Transfer the dough to a lightly floured surface.
5
Knead the dough gently for about 6 minutes, adding just enough of the remaining flour as necessary to keep it from sticking, until the dough is smooth and elastic. Be careful not to over-knead, as this can lead to a dense loaf.
6
Place the kneaded dough into a lightly greased bowl, cover it with a clean towel, and let it rise in a warm, draft-free spot for about 2 hours or until it has doubled in size. Check after an hour, as rising times may vary.
7
Once risen, grease two 8 1/2" x 4 1/2" loaf pans. Gently punch down the dough to deflate it and divide it in half.
8
Shape each half into a smooth loaf and place it into the prepared pans. Cover and let the loaves rise in a warm draft-free area for about 1 hour, or until they rise to the top of the pans.
9
Preheat your oven to 350°F while the loaves are rising.
10
Once risen, uncover the loaves and place the pans on a heavy baking sheet. Bake in the preheated oven for about 45 minutes, or until the tops are light brown and crusty.
11
Remove the loaves from the oven and carefully tap them out of their pans onto the baking sheet. Turn off the oven and return the breads to the oven for an additional 5 minutes to crisp up.
12
Once done, remove the loaves from the oven and let cool on a wire rack before slicing.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the key characteristic of Artisan Spelt Bread?
It is a light, perfectly raised loaf with a delightful chew and a complex flavor profile.
How much active dry yeast is used in this recipe?
The recipe calls for 1 tablespoon of active dry yeast.
What is the correct temperature for the water?
The water should be heated to between 105°F and 110°F to properly activate the yeast.
How long should the yeast bloom?
The mixture of yeast, water, and honey should sit for 10 minutes until it becomes frothy.
What sweetener is used in the bread dough?
3 tablespoons of honey are used in the recipe.
Does this recipe include butter?
Yes, it uses 3 tablespoons of melted butter.
What kind of salt is recommended?
The recipe specifies 2 teaspoons of sea salt.
How much spelt flour is needed in total?
The recipe requires approximately 6 cups of spelt flour.
Can I use white spelt flour?
Yes, you can substitute up to 50% of the whole grain spelt flour with white spelt flour for a lighter texture.
Why should I avoid over-kneading spelt flour?
Spelt flour is delicate and over-kneading can cause the bread to become heavy and crumbly.
How long should the dough be kneaded?
The dough should be kneaded gently for about 6 minutes until it is smooth and elastic.
What tool should be used for the initial mixing?
A wooden spoon should be used to stir the first 3 cups of flour into the yeast mixture.
When do I move the dough to a floured surface?
Transfer the dough to a surface once it becomes too stiff to stir with a spoon.
How long is the first rise?
The first rise takes about 2 hours, or until the dough has doubled in size.
Where is the best place for the dough to rise?
Place the dough in a warm, draft-free spot covered with a clean towel.
How many loaves does this recipe make?
This recipe yields two loaves of bread.
What size loaf pans are required?
Use two 8 1/2" x 4 1/2" loaf pans.
How should the pans be prepared?
The loaf pans should be lightly greased before adding the dough.
What should I do after the first rise is complete?
Gently punch down the dough to deflate it and divide it into two equal halves.
How is the dough shaped?
Shape each half into a smooth loaf before placing them into the prepared pans.
How long is the second rise?
The second rise takes about 1 hour, or until the dough reaches the top of the pans.
What is the baking temperature?
Preheat your oven and bake the bread at 350°F.
How long does the bread need to bake?
The bread should bake for approximately 45 minutes.
How can I achieve a crispier crust?
Remove the loaves from the pans and return them to the turned-off oven for an additional 5 minutes.
How do I know the bread is done?
The tops should be light brown and crusty, and the loaves should sound hollow when tapped.
What is the best way to cool the bread?
Let the loaves cool on a wire rack before slicing to maintain the proper texture.
What should I do if the dough sticks during kneading?
Add just enough of the remaining flour in small increments to prevent sticking.
Can I serve this bread with breakfast?
Yes, this bread is versatile enough to be served at breakfast, lunch, or dinner.
Is a baking sheet necessary?
The recipe recommends placing the loaf pans on a heavy baking sheet while in the oven.
How do I incorporate the flour correctly?
Add the flour gradually, starting with 3 cups and then adding the rest in increments until the dough is stiff.