Amazing Spelt Bread

This recipe was not tested by Bob’s Red Mill. High Fiber, Low Cal, Low Fat, Soy Free.

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Votes: 96
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Servings 26people
Submitted By Nancy Shope
This recipe was not tested by Bob's Red Mill. High Fiber, Low Cal, Low Fat, Soy Free.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 96
Rating: 3.1
You:
Rate this recipe!
Servings 26people
Submitted By Nancy Shope
This recipe was not tested by Bob's Red Mill. High Fiber, Low Cal, Low Fat, Soy Free.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. In a large mixing bowl place water and yeast, stirring to dissolve.
  2. Add butter, honey, sea salt and 1/2 package of the spelt flour. Mix until smooth and then gradually add additional spelt flour until thick enough to knead. Knead with remaining spelt flour (reserving about 2 TBSP flour to shape into loaves later) for 5-7 minutes.



    Let rise for about 1 hour, or until double in size.
  3. Shape into 2 loaves using reserved flour and place in greased loaf pans. Cover and let loaves rise another 45-60 minutes, until center reaches the top of the loaf pans.
  4. Bake at 350°F for about 40-50 minutes.



    Makes 2 loaves (13 slices each).

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Recipe Comments

One thought on “Amazing Spelt Bread

  1. Wanda Whitaker

    After reading the ingredients in the Mill’s loaf, I decided to use 1/4 cup rough cut sunflower seeds. I used oil instead of butter and needed the whole pound of Spelt Flour, 7 cups. Dough is sticky but workable even using all the flour. I felt more secure, letting the yeast proof in 1 cup hot water and 1 tbsp honey, before adding it in with the wet ingredients. The loaves baked up just fine and the crumb was good.

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