Prep 1 hr
Cook 45 mins
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.
- 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.
Great Recipe! Simple and quick with easily available ingredients!
I baked this in a bread machine & the result was very satisfactory. The bread has that traditional "nutty" flavor & slices well for either sandwiches or toast. My photo says it all!
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.