SKU

Weight

Price

Product Options

Quantity

Home » Recipes » Many Grain Spelt Bread
Share This:

Many Grain Spelt Bread

This prize-winning recipe was created by K. Hoyt of Wilsonville, Oregon. This bread is unusual because while a quick bread, it also contain yeast, which in this case is used as a flavoring.

Directions

Preheat oven to 325°F. Coat a 2-pound loaf pan with nonstick cooking spray, and sprinkle it with 2 tablespoons of the spelt flour. Set aside. Combine honey and water in a 2-quart bowl, and sprinkle the yeast over the mixture. Set aside for 5-10 minutes.

In a 3-quart bowl, combine the remaining 3 cups of spelt flour with the rye flour, oats, baking powder, baking soda and salt. Beat the eggs into the honey mixture. Slowly add the honey mixture to the flour mixture, and mix just until the dry ingredients are well moistened. Place the dough in the prepared pan.

Sprinkle the loaf with the sesame seeds, pressing the seeds into the dough with the back of a large spoon. Bake for 1 hour and 5 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Allow the bread to cool in the pan for 10 minutes. Remove the loaf from the pan, and transfer to a wire rack. Cool completely before slicing and serving.

Makes 1 loaf (12 slices).
Many Grain Spelt Bread

Rating

*****

Products Used in this Recipe

Flours & Meals
Light Spelt Flour

View Details »
Gluten Free
Active Dry Yeast

View Details »
Flours & Meals
Light Rye Flour

View Details »
Baking Aids
Baking Powder

View Details »
Gluten Free
Baking Soda

View Details »
Baking Aids
Sea Salt

View Details »
Grains Beans Seeds
White Hulled Sesame Seeds

View Details »

Ratings & Comments (1)

5 Stars  100%  1
4 Stars 0%  0
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0

*****

1 Review

Write A Review »

*****
Miranda Brown August 3, 2012
Wonderful bread, quick to make, with impressive flavour & a lovely moist texture. Slices beautifully, makes great toast. Baked for 45 mins. in two regular loaf pans it yields two decent sized loaves. .

Connect With Bob's Red Mill

Sign Up For Our Newsletter