Spelt bread

By The Kosher Scene
(3.00/5 - 2 votes)
1 comment


For 1 medium loaf about 24 ounces :
- 2 teaspoons active-dry yeast
- 1 cup warm water (105 to 115 degrees (40 to 46 C) for dry yeast
- 1½ tablespoons honey
- 1½ tablespoons vegetable or olive oil
- 1 teaspoon salt
- About 3¼ cups spelt flour (13 ounces/365 grams)


Step 1

To make the dough: Dissolve the yeast in ¼ cup water. Stir in 1 teaspoon honey and let stand until foamy, 5 to 10 minutes. Add the remaining water, oil, salt, and 2 cups flour.

Step 2

Gradually add enough remaining flour until the mixture holds together.

Step 3

On a lightly floured surface, knead the dough until smooth and elastic, 4 to 5 minutes. (Less than wheat flour.) Place in a greased bowl, turning to coat. Cover loosely with plastic wrap or a towel and let rise until doubled in bulk, about 2 hours.

Step 4

Punch down the dough, knead briefly, divide in half, and form into a ball. Place, seam side down, on a parchment paper-lined or greased large baking sheet or in a greased 8-inch round baking pan. Cover loosely with plastic wrap or a damp cloth and let rise until nearly doubled in bulk, about 1 hour.

Step 5

Position a rack in the center of the oven. Preheat the oven to 350 degrees (175 C).

Step 6

With a sharp knife, slit an X in the top. Bake until the bread is golden brown and hollow-sounding when tapped on the bottom, 30 to 40 minutes.

Step 7

Let cool on a rack.

By The Kosher Scene

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Thank you!!! very healthy

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