Recipe by mmmm_gin
This basic recipe is from Arrowhead Mills. The taste by itself is wonderful and works well when paired with salty or sweet foods/spreads. I've started to add different combinations or herbs, cheeses, and ground chia seeds into the mix as well. It's a great recipe to experiment with. I've found that the nutrient-rich bread itself is rather filling, so the loaf lasts somewhat longer than expected.
Top Review by dr.momde47
This bread was very delicious and the texture was perfect. I used whole grain spelt and the crust was light and flaky while the bread itself was chewy and nutty without being too heavy. Since I have not had a lot of luck making spelt bread with the bread machine I chose to make it in the oven. I will definitely make this again.
- 1 (1/4 ounce) package active dry yeast
- 1 cup warm water
- 2 tablespoons honey
- 2 tablespoons vegetable oil
- 1 teaspoon sea salt
- 3 1⁄2 cups spelt flour (divided)
- additional herbs
Directions See How It's Made
- OVEN INSTRUCTIONS: Dissolve yeast in honey with vegetable oil and water.
- Add salt and 1 1/2 cups of spelt flour. Beat well for 3-4 minutes.
- Cover with damp cloth and let rest in a warm place for approximately 30 minutes or until double in size.
- Add remaining flour, turning onto floured board and knead until smooth, adding flour if necessary.
- OPTIONAL: Add desired additional ingredients to taste. This is where I tend to add small amounts of herbs (such as basil and/or rosemary), chia seeds (usually ground), and/or grated parmesan/asiago cheese.
- Place in oiled loaf pan and cover with damp cloth. Let rise in warm place until double in size (approximately 30 minutes).
- Bake at 350 degrees for 30-40 minutes or until golden brown.
- BREAD MACHINE INSTRUCTIONS: Add ingredients to machine according to manufacturer's instructions.
- Bake on shortest cycle (NOT quick bread cycle).
- If loaf falls and craters during baking cylce, decrease water slightly next time.