3 Delicious Spelt Flour Breads

3 Delicious Spelt Flour Breads 3

3 Delicious Spelt Flour Breads

Last week I made a spelt flour bread which my little family really enjoyed. The loaf was eaten in two meals and no complaints. So I thought about how I could adapt this recipe and make different types of bread. All of the flavours below I have tried as breads bought from market stalls but I have never tried making them with spelt flour.

Spelt is a great flour for making bread and I seem to digest this food better than normal bread flour. It is one of the oldest cultivated crops in human history and it’s believed to have been first used approximately 8,000 years ago. Spelt is closely related to wheat but the popularity of bread wheat soon made spelt obsolete. Nowadays this crop is considered a relic.

Although, it is making a comeback as a health food. Spelt is packed with vitamins, minerals and essential organic compounds that other cereals and forms of wheat don’t contain. It might explain why there is a renewed interest in spelt flour. Plus spelt also has a number of health benefits that include, its ability to help regulate metabolism, aid in creation of sex hormones, increase circulation, build strong bones, improve the immune system, boost digestive function and lower blood sugar and cholesterol levels in the body.

We buy our spelt flour from our local supermarket and it is slightly more expensive than bread flour. However we love the taste and texture spelt gives to the breads we make so for us it’s worth every penny. Spelt flour can also be bought online or from certain health food stores. It’s definitely worth a try.

Makes 1 basic bread

Equipment needed

Spelt Flour Bread 2

Homemade Spelt Flour Bread

  • Saucepan
  • Large mixing bowl
  • Mixing spoon
  • Tablespoon
  • Board
  • Bread tin
  • Baking tray
  • Frying pan
  • Stirring spoon
  • Plastic brush

Ingredients for the basic loaf

  • Wholemeal spelt flour x 500g plus extra for kneeding
  • Oat milk x 300ml
  • Olive oil x 50ml plus extra for kneeding and the baking tray.
  • Honey x 1 tbsp
  • Yeast x 7g sachet
  • Salt

Ingredients for the Seeded Bread

3 Delicious Spelt Flour Breads 23

Seeded Bread

  • Ingredients from the basic bread
  • Mixed seeds x 100g

Ingredients for the Rosemary and Thyme Bread

  • Ingredients from the basic bread
  • Garlic x 1 bulb
  • Thyme x 4 sprigs

Ingredients for the Caramelized Red Onion Bread

  • Ingredients for the basic bread
  • Red Onion x 1 large
  • Tamari x 2 tbsp
  • Honey x 1 tbsp
  • Oil for the frying pan

Method for the basic loaf

  • Mix the flour and salt in the large bowl.
  • Heat the oil and milk on a low heat on the hob in the small saucepan.
  • Once the liquid mixture is at a tepid temperature, add in the yeast.
  • Next make a well in the centre of the flour and salt.
  • Add a small amount of the oil, milk and yeast mixture pushing the sides of the well as you go.
  • Continue to do this until a dough ball starts to form.
  • If the mixture is too dry, add a few more tablespoons of milk and if it’s too wet add a couple of tablespoons of flour.
  • Now flour a board with the extra spelt flour.
  • Once a dough ball has formed that is not too sticky, remove the ball from the bowl and put it onto the floured board.
  • Kneed the dough using the heal of your hand to stretch it and then fold it back on itself.
  • Repeat this process for 5 minutes.
  • Place it in a lightly oiled bowl to prove.
  • Leave to prove for 1 hour or until it has doubled in size in a warm place like the airing cupboard or laundry.
  • After an hour, oil a board and kneed the dough again repeating the same process as above.
  • Shape the dough by rolling it with your hands into a baguette.
  • Oil the baking tray, place the baguette on it, cover in cling film, then put back into the airing cupboard for another hour.
  • Preheat the oven to 220˚C/fan 200˚C/gas 7 and bake for 25-30 minutes.
  • Remove the baguette from the airing cupboard, remove the cling film and put in the oven.
  • Bake until golden brown and the loaf sounds hollow when tapped underneath.
  • Cool on a wire rack.
  • Then serve and enjoy.

Method for the Seeded Loaf

3 Delicious Spelt Flour Breads 21

Rosemary and Thyme Bread

  • Follow the instructions until you start to kneed the dough.
  • At this point, spread the seeds across the board and continue to kneed the dough.
  • The seeds should start to stick to the dough and mix in with the bread.
  • Go back to the instructions above.

Method for the Rosemary and Thyme Bread

  • Preheat the oven to 180°C and put in a baking tray.
  • Cut the top off of the garlic bulb and once the oven is preheated put it on the baking tray.
  • Bake for about 25 – 30 minutes.
  • Then remove and leave to cool.
  • Meanwhile remove the leaves from the thyme.
    • To remove the leaves quickly hold the top end of the rosemary and with two fingers slide down the stalk taking the leaves off as you go.
  • While the garlic cools, start to make the bread.
  • Once the garlic is cool at the kneed the dough point flatten the bread.
  • Put the garlic and rosemary on top of the flattened bread and continue to kneed the dough.
  • Go back to the instructions above.

Method for the Caramelised Red Onion

  • Start by peeling and slicing the onion.
  • Put a frying pan on a high heat and add enough oil to cover the base.
  • Spread the oil with a plastic brush across the base of the pan.
  • Wait for the pan to get hot and add the onions.
  • Fry until they become see through.
  • Now add the tamari or soy sauce and honey.
  • Fry for a further few minutes.
  • Set aside and leave to cool.
  • Once cooled go to kneed the dough in the basic bread recipe.
  • Flatten the bread and put the onions on top of it.
  • Continue to kneed the dough.
  • Go back to the instructions above.
3 Delicious Spelt Flour Breads 4

Caramelised Red Onion Bread

The 3 Delicious Spelt Flour Breads were a huge hit in our house. My son and husband both loved the caramelised red onion bread. It was the preferred choice. Although I thought they all tasted good. I made these three loafs on the same day then I sliced them and put the slices into separate food bags. Which I then stored in the freezer. It means we can grab a couple of slices when we want bread. The bread is great as a sandwich or with soup but it’s also great on it’s own or with a little bit of butter. It’s yummy delicious. However you decide to eat this bread, as always, enjoy!

What’s your favourite bread and have you ever tried to make it at home? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx


3 Delicious Spelt Flour Breads will be on my You Tube Channel tomorrow 28/04/2018