Spelt Bread
I’m still trying to bake that perfect sourdough bread but unfortunately it still isn’t quite the way I like it. I think my dough is too wet because every time I want to take it out of the banneton basket for the final shaping, it sticks to the basket and all the nicely overnight formed bubbles are gone and with a bit of luck I end up with a flat disk instead of a lovely ovenspring bread.
Therefor today I baked a more easy type of bread, a basic spelt bread. I took a basic bread recipe and tweaked it a little. I used spelt flour instead of whole wheat flour, and added honey and rye flour. To conclude this chit chat (because I know you came here to bake some bread) I’m not done with sourdough bread but for now this is a lovely bread which is easy and relatively quick to bake.
This recipe yields two small or one large bread.
Baking supplies
- Oven
- Baking tray with baking paper
- Kitchen scale
- Bowl
- Plastic wrap or kitchen towel
- Lame or sharp knife
Ingredients
- 425 grams of spelt flour
- 75 grams of rye flour
- 7 grams of dry yeast
- 10 grams of salt
- 50 grams of honey
- 270 grams of lukewarm water
- A touch of (olive) oil
How to bake
- Add all the dry ingredients in a bowl and mix together.
- Add the honey and lukewarm water and mix carefully with your hand.
- When all the water is incorporated in the dough take it out of the bowl and start kneading it on a clean working surface for about 15 minutes. When the dough passes the ‘windowpane test’ you know it is ready for its first rise (if you stretch the dough and you can almost see trough without tearing, it passes the test).
- Clean the bowl if necessary and add a little bit of oil, put the dough in the bowl and cover it with a wet towel or a plastic wrap
- Let it rest at a warm place for one hour or until the dough has doubled in size.
- After the dough has rested take it out of the bowl and on to a clean working surface.
- Press the air carefully out of the dough and by doing so make a flat pizza form of your dough.
- Fold the outsides to the inside making a ball again.
- Let the dough rest for 15 minutes under a plastic wrap or wet kitchen towel.
- After the dough has rested make its final shape. Put it on your baking tray and again cover it for its final resting period of 1 hour.
- Pre-heat the oven at 200 °C.
- After the dough has rested for 1 hour, or is doubled in size, score it with a sharp knive or lame and bake it in the oven for 30-35 minutes.
- Enjoy!
Spelt Bread
I’m still trying to bake that perfect sourdough bread but unfortunately it still isn’t quite the way I like it. I think my dough is too wet because every time I want to take it out of the banneton basket for the final shaping it sticks to the basket and all the nicely overnight formed bubbles are gone and with a bit of luck I end up with a flat disk instead of a lovely ovenspring bread.
Therefor today I baked a more easy type of bread. I took a basic bread recipe and tweaked it a little. I used spelt flour instead of whole wheat flour, and added honey and rye flour. To conclude this chit chat (because I know you came here to bake some bread) I’m not done with sourdough bread but for now this is a lovely bread which is easy and relatively quick to bake.
Ingredients
- 425 grams of spelt flour
- 75 grams of rye flour
- 7 grams of dry yeast
- 10 grams of salt
- 50 grams of honey
- 270 grams of lukewarm water
- A touch of (olive) oil
Instructions
- Add all the dry ingredients in a bowl and mix together.
- Add the honey and lukewarm water and mix carefully with your hand.
- When all the water is incorporated in the dough take it out of the bowl and start kneading it on a clean working surface for about 15 minutes. When the dough passes the ‘windowpane test’ you know it is ready for its first rise (if you stretch the dough and you can almost see trough without tearing, it passes the test).
- Clean the bowl if necessary and add a little bit of oil, put the dough in the bowl and cover it with a wet towel or a plastic wrap
- Let it rest at a warm place for one hour or until the dough has doubled in size.
- After the dough has rested take it out of the bowl and on to a clean working surface.
- Press the air carefully out of the dough and by doing so make a flat pizza form of your dough.
- Fold the outsides to the inside making a ball again.
- Let the dough rest for 15 minutes under a plastic wrap or wet kitchen towel.
- After the dough has rested make its final shape. Put it on your baking tray and again cover it for its final resting period of 1 hour.
- Pre-heat the oven at 200 °C.
- After the dough has rested for 1 hour, or is doubled in size, score it with a sharp knive or lame and bake it in the oven for 30-35 minutes.
- Enjoy!
Nutrition Information
Yield 2 Serving Size 1Amount Per Serving Calories 937Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 1964mgCarbohydrates 199gFiber 28gSugar 35gProtein 37g
The nutrition information is an estimation and isn't always accurate.
