Spelt Bread Recipes

VERY SIMPLE SPELT BREAD

Utterly Simple Spelt Bread made without yeast, so you won't have to wait all day to enjoy fresh bread.

Provided by Jean Roberts

Categories Bread Quick Bread Recipes

Time 1h15m

Yield 30

Number Of Ingredients 6

Very Simple Spelt Bread image

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
In a large bowl, mix together the spelt flour, sesame seeds, salt, molasses, baking soda and milk until well blended. Divide the batter evenly between the prepared pans.
Bake for 1 hour and 10 minutes in the preheated oven, or until golden. Placing a tin of the same size over the top of the loaf while baking gives it a lovely crust.

Nutrition Facts : Calories 139.3 calories, Carbohydrate 25 g, Cholesterol 2.8 mg, Fat 2.4 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 0.6 g, Sodium 138.5 mg, Sugar 3 g

Ingredients

8 cups spelt flour
½ cup sesame seeds
½ teaspoon salt, or to taste
1 tablespoon blackstrap molasses
2 teaspoons baking soda
4 ¼ cups milk

SPELT BREAD

This is my Grandad's recipe for bread, normally it calls for half white flour and half whole wheat flour, but as my son has a wheat allergy, I substituted both flours for Spelt flour. Spelt flour is an ancient grain and can be used in place of white flour. It can be found in most Health food stores. Enjoy! Editor's Note: Spelt is an ancient wheat that has recently been marketed as safe for wheat-allergic individuals. Wheat-allergic patients can react to spelt as they do to common wheat. Please consult with your health care provider to ensure spelt is appropriate for you.

Provided by Shannon 24

Categories Yeast Breads

Time 50m

Yield 3 loaves

Number Of Ingredients 7

Spelt Bread image

Steps:

In a cup, combine 3/4 cup of warm water, 1/4 cup of honey and 2 tbsp of yeast. Set aside.
In a large bowl, combine 2 2/3 cup of warm water, salt and oil.
Add half flour and yeast mixture.
Stir well.
Add remaining flour and knead for about 8 to 10 minutes.
Preheat oven to 200 degrees Fahrenheit (95C) and then turn off.
Grease an ovenproof bowl and place dough in it. Let rise in oven. Punch dough down.
Divide into three, place into three greased loaf pans, poke holes in loaves and let rise again.
Bake 425 degrees Fahrenheit (220C) for 20-25 minutes.

Nutrition Facts : Calories 472.6, Fat 41.4, SaturatedFat 5.4, Sodium 2338.8, Carbohydrate 26.6, Fiber 2.2, Sugar 23.2, Protein 3.3

Ingredients

2 tablespoons yeast
3/4 cup warm water
2 2/3 cups warm water
1/4 cup honey
1 tablespoon salt
9 tablespoons oil
9 cups spelt flour

SPELT BREAD II

This is a very good bread that's very easy to make. I also make spelt muffins and spelt brownies which are really good also. Spelt has a nice nutty flavor and is available in most natural foods stores.

Provided by COWGIRL835

Categories Bread Yeast Bread Recipes

Time 3h5m

Yield 15

Number Of Ingredients 6

Spelt Bread II image

Steps:

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.

Nutrition Facts : Calories 143.6 calories, Carbohydrate 26.7 g, Fat 2.6 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 0.2 g, Sodium 163.6 mg, Sugar 2.7 g

Ingredients

1 ¼ cups rice milk
2 tablespoons white sugar
2 tablespoons canola oil
1 teaspoon salt
4 cups spelt flour
2 ½ teaspoons bread machine yeast

SPELT BREAD

Light and fluffy, this spelt bread won't crumble when you slice or butter it! I had a difficult time finding a recipe that didn't taste like a cardboard brick or crumble when you sliced it. With much experimenting (25 pounds of flour later) this fabulous bread was born! It's so simple it's ridiculous! You won't even taste the vinegar in it!

Provided by jynx

Categories Ingredients Whole Grain Recipes Spelt Recipes

Time 2h25m

Yield 10

Number Of Ingredients 7

Spelt Bread image

Steps:

Place yeast in the bowl of a stand mixer such as KitchenAid®. Add spelt flour, sugar, and salt, then add water, oil, and vinegar. Mix until ingredients form a dough that pulls away from the bowl.
Remove dough from the bowl and shape into a ball. Grease the mixer bowl and place the dough back inside. Flip dough once to make sure its well oiled on both sides. Cover and let rise in a warm place until almost doubled in size, about 45 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Gently transfer dough into a loaf pan and shape to fit; don't tear or punch the dough--this bursts the air bubbles in the bread and it will come out dense. Let rise until doubled in size, about 45 minutes.
Bake in the preheated oven until bread is done and the pan makes a hollow sound when you tap on the side, about 30 minutes. Remove from the oven and let cool in the pan for 10 minutes before slicing.

Nutrition Facts : Calories 153.4 calories, Carbohydrate 27.3 g, Fat 3.4 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 0.4 g, Sodium 234.8 mg, Sugar 3.1 g

Ingredients

1 (.25 ounce) package rapid-rise yeast
3 cups spelt flour
1 ½ tablespoons white sugar
1 teaspoon salt
1 cup warm water
2 tablespoons cooking oil
¾ teaspoon white vinegar

MOM'S SPELT BREAD

My mother's wheat allergy means that in our house everything was baked with spelt. This is the bread recipe I grew up on, and I've never seen a spelt bread to equal it. This bread is delicious warm but will slice much more neatly when cooled fully.

Provided by Ellen Smith

Categories Yeast Bread

Time 1h30m

Yield 12

Number Of Ingredients 7

Mom's Spelt Bread image

Steps:

Mix both 3 1/2 cups whole grain spelt flour, 3 cups white spelt flour, water, oil, sugar, yeas, and salt together in a bowl with a spoon until mostly combined. Switch to kneading by hand, adding more white spelt flour if necessary, but not too much. Keep kneading until dough is the texture of your earlobe.
Place dough on a parchment paper-lined baking sheet in the shape of a loaf and allow to rise until doubled in size, about 1 hour.
Preheat the oven to 375 degrees F (185 degrees C).
Bake in the preheated oven until top is a deep golden brown and the bread sounds hollow when tapped, about 20 minutes.

Nutrition Facts : Calories 319.2 calories, Carbohydrate 50.2 g, Fat 11.1 g, Fiber 3.6 g, Protein 9.2 g, SaturatedFat 0.7 g, Sodium 487.3 mg, Sugar 6.3 g

Ingredients

3 ½ cups whole grain spelt flour
3 cups white spelt flour, or more as needed
2 cups very warm water
½ cup canola oil
¼ cup white sugar
4 teaspoons active dry yeast
2 ½ teaspoons salt

More about "spelt bread recipes"

SIMPLE SPELT BREAD RECIPE - OCCASIONALLY EGGS

Mar 30, 2020 Instructions. Add the water and honey to a large bowl, or the bowl of your stand mixer. Sprinkle the yeast overtop and let it sit for ten minutes. …
From occasionallyeggs.com
4.5/5 (297)
Calories 124 per serving
Category Bread

Add the water and honey to a large bowl, or the bowl of your stand mixer. Sprinkle the yeast overtop and let it sit for ten minutes. After ten minutes, it should be foamy. If the mixture doesn't foam, discard - you need new yeast.
Add the milk, olive oil, 2 cups (300g) of the flour, and the salt. Stir with a wooden spoon until a loose dough forms.
Add the remaining flour 1/2 cup at a time, kneading between each addition, until a smooth, springy dough forms. This should take 8-10 minutes. It should be quite smooth and not really sticky. If you're using a stand mixer, use the dough attachment for this.
Place the dough into a large greased bowl and cover with a tea towel or large plate. Let it rise in a warm, draft-free place for one hour, or until doubled in size. This is called proofing.

Spelt Bread Recipes

VERY SIMPLE SPELT BREAD

Utterly Simple Spelt Bread made without yeast, so you won't have to wait all day to enjoy fresh bread.

SPELT BREAD

SPELT BREAD II

This is a very good bread that's very easy to make. I also make spelt muffins and spelt brownies which are really good also. Spelt has a nice nutty flavor and is available in most natural foods stores.

SPELT BREAD

MOM'S SPELT BREAD

My mother's wheat allergy means that in our house everything was baked with spelt. This is the bread recipe I grew up on, and I've never seen a spelt bread to equal it. This bread is delicious warm but will slice much more neatly when cooled fully.

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