This bread is wonderful. I did change it up. It makes two good sized loaves, I bake them as rounds. Bake 375 for 35 minutes. Perfect. The best way to enjoy this bread, for me, is dipping it in olive oil and balsamic vinegar. I am adding this to my menu of bread for my customers. Thank you for a wonderful hearty bread.
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This is great bread! Even my 5 and 7 year old boys loved it! I didn't have any sesame seeds, so I used hemp hearts instead, and I also didn't have whole flax seeds so i used 1/4 cup ground flax meal instead. It was great! thanks for the awesome recipe!
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Heaven, sheer heaven. I've never made an easier bread (and that includes quick breads). This is substantial with a wonderful moist crumb and a divinely crunchy crust. In case anyone making it needs the metric measurements, I used 780 grams of spelt (farro) flour and dissolved a 25 gram fresh cake of yeast in 1/2 c of warm water with 1/2 tsp. of sugar. The dough rose beautifully. Listening to other reviewers I used 2 smaller pans and cut the baking time quite a bit. But I don't think you could ruin this wonderful bread. I bet it's even good burned! One thing I'm unsure of...the recipe calls for 2 1/2 c water but doesn't say "divided". Even so, I went ahead and dissolved the yeast in 1/2 c water and added the remaining 2 c to the flour mixture. Also, 1 ingredient line is for "1 tablespoon salt" and the next ingredient line is for "1/2 teaspoon salt". As sugar helps boost yeast, I suspect it should read 1/2 teaspoon sugar. But no matter; a thousand thank yous to Thorsten for this winner. UPDATE: I'm making this once weekly, so practically don't have to look at the recipe. Well, yes I do, as I accidentally added all the 2 & 1/2 c water into the mix along with the 1/2 c water that the yeast had dissolved in. And yet, we like it better this way. It's still way chewy, but not quite as dry. I think this is how I was supposed to do it in the first place!
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Really fantastic! Smells wonderful! I made it just like you said. I did not have an 11.5 x 5 in pan though. Due to the caution of other reviews, and the fact that I only had one 9.5 x 5 in pan, I put half the dough in, and baked it, then I did the other half. Easy to make, and I had everything in my pantry! I'd like to aquire a larger loaf pan though.
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Can't believe I didn't rate this yet. DH really loves it because it is similar to the bread he grew up with in Denmark. It is the best spelt bread I have ever tasted.
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I have zero experience baking... and my family loved this healthy bread! Easy and soulful... Thank you!
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Very nice and easy bread. I’ve made only one loaf just by reducing the amount of ingredients by half. Also 55min in the oven was enough to cook this size loaf.
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I love this bread! After a real search for a good spelt bread (for allergy reasons) we have finally found a winner. My husband loves it, I love it, our son loves it.
I also only had smaller bread pans so I just did 1 1/2 the recipe and put it in two pans, bake the first 15 minutes as called for, then about 10 degrees less for 45, than either take out or leave to warm in oven.
Because we can't have sesame seeds, we've replaced with extra flax, cooked quinoa or hemp seed. All delicious!
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I seriously thought I was missing something when making this because it's about the easiest bread I've ever made. And the tastiest! I really loved it, and so did my kids. I was a little confused by the salt measure, so I didn't add the extra tsp. I also nearly chickened out on the vinegar but another reviewer mentioned it so I followed the recipe and the end result has no obvious vinegar taste if you're at all worried about that. I had to use about 1/2 cup rice flour because I was a little short on spelt - still worked fine. I wonder if it's necessary to bake at the different levels, it would be nice to put it in and forget about it for an hour....will try that next time. Anyway, thanks, I'm off to buy more spelt flour to make more bread!!
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Loved this bread! I chickened out slightly on the vinegar (added most but not all) just in case it made the bread too sour for my taste, but next time will follow the quantities exactly. I also loved the texture - dense but not heavy inside with a lovely firm crust. I will make this often. Thanks!
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I was so busy eating this and making it that I forgot to review this wonderful bread! I made this the first time with spelt flour, but because it is so expensive here I am making it from now on with whole wheat flour and the taste is amazing! It is soft and crispy on the outside, and the seeds give it a wonderful flavor! Overall an amazing bread! I try to avoid store bought as much as possible! Thank you!
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This is a beautiful bread. I made it exactly as you stated. Being from a German family we have always made something very similar with whole wheat flour but we don't let the dough rise. I think letting it rise for that hour makes it much nicer. I had never used spelt flour before, this was great I will be making this again often thank you.
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Fantastic bread recipe Thorsten. My husband and I love this recipe, its now become a household favourite!
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My husband and I are using spelt flour for most of our wholemeal bread now for the sake of health.
This bread is easy, quick, looks good and tastes wonderful.
Highly recommended especially for a wholesome loaf in a hurry ! I cook two smaller loaves from this recipe which is just right for the two of us and that way I can do three times the recipe to produce 6 of these smaller loaves for keeping and giving. I have even made a healthy focaccia meal for my grandchildren yesterday. Great !
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I made this bread this morning;really really good!!!I used the bread machine to do the work but removed the dough before it reached the cover.I baked it in 2 loaf pans 9-5 in.Very anxious to try it toasted.My son who spent time in Germany was very impressed.
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This bread is nutritious and delicious. This is my first time using spelt flour and really enjoyed working with it. This bread is dense and has a very nutty flavor. I think it is delicious with cheese. I did not have a 5x11.5 loaf pan so tried a free standing round loaf. This worked quite well but spread out more then it did up, leaving me with a bit of a flat loaf (all my fault). Next time I may try to 3/4 the recipe to fit in my 9x5 loaf pan or a full recipe in 2 loaf pans. I really liked the crisp crust on this bread as well. I definitely, definitey will make this bread again and again. Thanks Thorsten!!!
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Fabulous, nutritious bread. This was my first experience using spelt flour, and I found it a pleasure to work with as well as eat. I followed your ingredient list (using apple cider vinegar) and loved the seed variety. I baked as a free-form loaf, rather than in a loaf pan, and garnished the top with additional seeds. So far, I have eaten it with cream cheese and honey for breakfast, with cheese and fruit for lunch, and, of course, plain--it is wonderful all ways. Simply fantastic bread, Thorsten--thank you so much for sharing your recipe!
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Absolutely amazing bread! i loved it so much i think it's about all i ate for 2 days!!!
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This makes a wonderful bread, which the whole house enjoyed. I split it into two loaves, giving more crispy crust per slice. At first, I tried it with honey, then with butter, but found it tastes best by itself. Thank you for this terrific recipe.
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