Spelt Bread I

Spelt Bread I

10

"Wheat allergies? Try spelt!"
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Ingredients

servings 120 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 25.2g
  • 8%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Stir yeast and sugar, gradually adding warm water. Add about half the flour and the salt and beat well. Add the remainder of the flour gradually to acquire a stiff dough. It may require more or less than 7 cups.
  2. Knead 5 to 10 minutes until smooth and elastic.
  3. Put dough into a buttered bowl and turn once to butter surface. Cover with a towel and let rise until doubled, keeping it between 80 and 90 degrees F during the entire time of rising, about 2 hours.
  4. Punch down dough with your fist and divide into two parts. Knead and shape into 2 loaves and place into loaf pans. Cover again and allow dough to rise to top of pans.
  5. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
  6. Bake at 350 degrees F (175 degrees C) for 50 minutes.

Reviews

10
  1. 12 Ratings

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Most helpful positive review

This is GREAT - it WORKED, was easy (although it takes hours) and was yummy. Thanks very much Patsy. The outside of the loaf was all crunchy and the inside soft. By the second day the bre...

Most helpful critical review

A bit dry.

This is GREAT - it WORKED, was easy (although it takes hours) and was yummy. Thanks very much Patsy. The outside of the loaf was all crunchy and the inside soft. By the second day the bre...

Very flavorful chewy bread. I used honey instead of white sugar which could account for why it didn't rise the second time as well as I would have liked, but it still came out very good.

This was deeelish!I used turbinado sugar instead of white. I also, mixed half and half of whole spelt and white spelt flour.

The loaves turned out perfect. Crispy crust with soft inner core. Great the next day for sandwiches or toast. I subed White spelt, brown sugar, and organic unfiltered apple juice to add a lit...

This is a great recipe I will be making it weekly. For me the rise time was a little long but that varies with type of yeast, and room temperature. Not only is this bread much cheaper then the ...

A bit dry.

came out not risen weell but from what I am reading about spelt is that the gluten is very fragile that I kneaded too much, I used myy kitchen aid so will try by hand and see if I can fix he hea...

Made this recipe, with a few minor modifications but the result is great. You can find my blog by googling it trie-tested-recipes-sharing this and many more recipes are there. Happy cooking

This is the first spelt bread recipe I tried, and it is absolutely delicious! I just cut one loaf open to taste and cannot stop eating from it, it's that good. I made it exactly as the recipe is...