Spelt bread is a lower-gluten, alternative to whole wheat with a rich, nutty flavor that makes a great whole grains sandwich bread. It’s made as a quick bread so ready to go into the oven with 10 minutes of prep time!
I like baking, but admit, I’m not really very skilled in the art of breads, pastries, and pretty much anything that requires precise measurements and ratios. Whenever I get a wild idea about some kind of baked good, I have to go into it knowing that its going to take oodles of tries to get it right.
I’m especially stumped when it comes to yeast breads. All the rising, kneading, and waiting just doesn’t seem to be my thing.
A recent skim through ingredient lists on store-bought bread got me especially motivated though, so I set out to make a loaf of hearty bread that can be mixed and ready for the oven in under 10 minutes. Spelt flour is very similar to whole wheat but has a nutty, almost sweet flavor and less gluten, which makes for a dense, tasty loaf.
Since it’s made like a quick bread, it isn’t light and airy like a bread that rises. That being said, it’s still satisfying and delicious!
This recipe was inspired by an old recipe that is no longer on the internet anywhere I can find. I followed it (almost) to a T the first time I made it, and then adjusted in later versions based on our preferences. The end result is the ideal sandwich bread, complete with perfectly textured crust and a wholesome, wheat-like taste.
The trick to the crust is the dual loaf pan technique. Baking with another loaf pan on top forms the firm outer crust that makes this bread truly delectable.
Spelt Bread
Ingredients
Instructions
- Preheat oven to 350°F (176°C). Grease a bread loaf pan with coconut oil and set aside.
- Mix all ingredients using an electric mixer with a dough hook for 2-3 minutes, until well blended. Do not over mix.
- Put dough into prepared bread loaf pan and place in pre-heated oven. For a crisp crust, place another bread pan on top of the pan with the dough in it to create a lid with room for the bread to expand.
- Bake for 50 minutes to one hour.
Nutrition
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Comments & Reviews
What could be used as a substitute for flax in this recipe? I have a son who is allergic to flax.
Hmm, you could try just using more spelt flour. I haven’t tried it but know I’ve done that in other recipes.
Have you used chia seeds in a bread recipe?
I haven’t in a bread recipe like this. They’re so gummy, I’d be worried they’d create a weird texture but I haven’t tried it so can’t say for sure.