Perfectspeltbread Recipes

Steps:

• Add water to bread machine, then oil, then flour, then salt, then sugar, then yeast.
• Set on "Normal" setting (which is 4 hours), with small loaf and light crust settings.
• NB: If you use wholegrain spelt rather than wholemeal, then reduce the yeast to 1.5 slightly rounded teaspoons (about 3.5g).

Steps:

• In a cup, combine 3/4 cup of warm water, 1/4 cup of honey and 2 tbsp of yeast. Set aside.
• In a large bowl, combine 2 2/3 cup of warm water, salt and oil.
• Add half flour and yeast mixture.
• Stir well.
• Add remaining flour and knead for about 8 to 10 minutes.
• Preheat oven to 200 degrees Fahrenheit (95C) and then turn off.
• Grease an ovenproof bowl and place dough in it. Let rise in oven. Punch dough down.
• Divide into three, place into three greased loaf pans, poke holes in loaves and let rise again.
• Bake 425 degrees Fahrenheit (220C) for 20-25 minutes.

Steps:

• Combine the yeast, water and honey in a large warm bowl. Let stand for 10 minutes or until the yeast softens.
• Stir in the butter and salt and 3 cups of flour. Stir vigorously with a wooden spoon.
• Add the remaining flour in increments until the dough become too stiff to stir, then place the dough on a lightly floured surface.
• Knead for about 6 minutes, adding the remaining flour as necessart, until the dough become smooth and elastic. Do not overknead!
• Place the dough in a lightly greased bowl. Cover and let rise in a warm, draft-free spot for about 2 hours or until doubled in bulk. (I find that sometimes it only takes an hour, make sure to check!).
• Grease two 8 1/2" x 4 1/2" loaf pans. Punch the dough down to deflate it and divide it in half. Form each half into a smooth loaf and place in a prepared pan.
• Cover and let rise in a warm draft-free spot for about 1 hour or until the dough has risen to the top of the pans. (Again, I find that it seems to take less time than listed here.).
• Preheat the oven to 350°F.
• Uncover the risen loaves. Place the pans on a heavy baking sheet and bake for 45 minutes or until the tops are light brown and crusty. Remove from the oven and tap out of the pan into the baking sheet. Turn the oven off and return the breads to the oven to crisp for 5 minutes. Remove from the oven and let cool on a wire rack.

Steps:

• In the bowl of a food processor combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough begins to form a ball, turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic.
• Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour.
• When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball. Cut into 20 pieces and with a rolling pin roll out to form very flat 5 to 6-inch circles.
• Preheat a stove top grill pan over medium high. Do not oil. Place bread on hot grill and cook without touching it until you see bubbles on the surface, about 1 to 2 minutes. Turn and continue to cook 1 to 2 minutes more or until bread has puffed up. Serve immediately.

Steps:

• Place yeast in the bowl of a stand mixer such as KitchenAid®. Add spelt flour, sugar, and salt, then add water, oil, and vinegar. Mix until ingredients form a dough that pulls away from the bowl.
• Remove dough from the bowl and shape into a ball. Grease the mixer bowl and place the dough back inside. Flip dough once to make sure its well oiled on both sides. Cover and let rise in a warm place until almost doubled in size, about 45 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Gently transfer dough into a loaf pan and shape to fit; don't tear or punch the dough--this bursts the air bubbles in the bread and it will come out dense. Let rise until doubled in size, about 45 minutes.
• Bake in the preheated oven until bread is done and the pan makes a hollow sound when you tap on the side, about 30 minutes. Remove from the oven and let cool in the pan for 10 minutes before slicing.

Steps:

• Preheat oven to 200 degrees Fahrenheit (95C) and then turn off.
• Oil or grease 3 loaf pans and set aside.
• In a bowl, stir 3/4 cup of warm water, 1/4 cup of honey and 2 packages of yeast to dissolve. Set aside.
• In a large bowl, mix together 2 2/3 cups of warm water, salt and oil. Optionally, add rosemary and/or oregano.
• Add the yeast mixture into the large bowl, along with half of the spelt flour (4.5 cups).
• Stir well to combine.
• Add remaining spelt flour (4.5 cups) and knead until well combined, 5-7 minutes. If your mixer has a dough-hook attachment, knead on low speed.
• Grease an ovenproof bowl and place dough in it. Let dough rise in oven for ~45-60 minutes. Punch dough down. Do not over-rise! Spelt flour dough does not benefit from rising "until double in size". A rule of thumb is a rise of 1 1/2 to 1 3⁄4 times the original dough volume.
• Remove dough from oven and preheat oven to 425 degrees Fahrenheit (220C).
• Divide the dough into thirds and place into three greased loaf pans. Poke holes in loaves and let rise in a warm, draft-free place for ~30 minutes. Rise until the tops of loaves have risen 1⁄2" (1 cm) above the rims of the pans.
• To add shine to the crust, optionally beat 1 egg and brush the top of the loaves before placing in oven.
• Bake at 425 degrees Fahrenheit (220C) for 20-25 minutes, or until loaves have browned and shrunk slightly from the sides of the pan. Loaves will be ready when a toothpick inserted comes out clean.
• Remove from pans and cool on racks. Bread may be frozen when completely cooled.

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
• In a large bowl, mix together the spelt flour, sesame seeds, salt, molasses, baking soda and milk until well blended. Divide the batter evenly between the prepared pans.
• Bake for 1 hour and 10 minutes in the preheated oven, or until golden. Placing a tin of the same size over the top of the loaf while baking gives it a lovely crust.

Steps:

• Preheat the oven to 200C/gas mark6.
• Combine all the ingredients, adding the water last.
• Mix well and turn the dough into a greased loaf tin.
• Put straight into the oven and bake for an hour.
• Remove the loaf, turn it out of the tin and then return it to the oven without the tin for a further 5-10 minutes.