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Speltbrood

Recipes Baking Vegan

For months I wanted to bake spelt bread myself, but I never got around to it. In my head, baking bread seemed complicated and time-consuming. But because spelt bread in the store is quite expensive and not always available, I wanted a reliable recipe to make it at home. Was it really that difficult? Not at all! It’s quick to make and you have no idea how this roll tastes straight out of the oven. Warm, fresh and crusty... heavenly!

Recipe

Spelt Bread

A warm, fresh and crusty loaf is heavenly. This spelt bread recipe is a gift for anyone who can't or doesn't want to eat wheat.

Course	Breakfast/Lunch
Kitchen	Dutch
Servings	1 loaf

Preparation time

Preparation time	55 min
Stiffen up min.	30-40 min
Total	1 hour 50 min

Equipment

Mixing bowl
Dough mixer with dough hooks
Measuring cup
Scale
Loaf tin
Tea towel

Ingredients

425 grams spelt flour
75 grams rye flour
30 grams sunflower seeds
2 tablespoons flaxseed
a generous pinch of salt
7 grams dry yeast
350 ml lukewarm water

Spelt Bread

Mix the yeast with the water and whisk well. Then weigh the flour, add the sunflower seeds, flaxseed and salt, and finally add the lukewarm water with the yeast.
Beat the bread mixture with a dough mixer fitted with dough hooks for a few minutes, until all the flour is absorbed. Dust your hands with some spelt flour and knead the dough thoroughly by hand. If the dough keeps sticking to your fingers, add a little more flour.
Drape a damp tea towel over the mixing bowl and let the dough rise for half an hour to 40 minutes at about 25°C.
Preheat the oven to 200°C. Knead the dough briefly again and put it into a loaf tin. Take another handful of sunflower seeds and press them into the top of the loaf.
Bake the bread in the oven for 45-55 minutes until nicely golden brown.

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This spelt bread is a delicious and nutritious loaf that’s easy to make yourself. The combination of spelt and rye flour gives the bread a lovely, full flavour, while the sunflower seeds and flaxseed add a pleasant bite.

Store the cooled bread in a clean tea towel or a bread box. This keeps the loaf fresh for a few days. The bread also freezes well, so you’ll always have a delicious slice of homemade bread on hand.

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