Whole Grain Spelt Bread – bake your own healthy organic whole grain spelt bread with minimum ingredients. A recipe from Germany, the land of bread!
If I were to choose the best food smell in the world, it would most definitely be the smell of freshly baked bread. Maybe it can compete with the smell of barbecue in being on the top of my chart. But the smell of homemade bread is something special to me. It’s the smell of warmth, coziness, comfort, and love. Besides the smell, there is another good thing about homemade bread. If it is the whole grain bread, it’s really really healthy. As the grain kernel is unrefined, it’s rich in minerals, vitamins, protein, fiber and healthy fats. You know what is the most fabulous thing? You can bake it yourself. Many people are really astonished by the fact that I don’t buy bread because I bake it myself. And every time I say: “Try it and you will be surprised with how easy it actually is”. Most of your baking bread time will be spent waiting for the dough to rest, which takes quite a while. You can use this time to prepare something else, like this spreadable Russian chicken salad, which goes great with whole grain bread. To make the dough, you just need 10 min of your time and a bit of inspiration. And I think I have some for you. Doesn’t it look amazing?
The good news is: You can do it, too! You don’t need anything like bread machines or baking stones. You don’t even need a sourdough starter. This recipe is from Germany, the bread paradise, where there are more bakeries than pharmacies. Different kinds of bread vary so much here, and it’s impossible to try them all. Bread culture went so far, that many Germans eat bread as a separate meal twice a day, for breakfast and dinner!
Spelt bread is very popular here in Germany, and you can buy spelt grains and flour in almost any supermarket. This recipe contains spelt and whole grain spelt flour, which has a lot of benefits versus common wheat and wheat flour. Spelt is one of the oldest cultivated crops, better digestible, and with a broader scale of nutrients. It is packed with healthy organic compounds, vitamins and minerals. Moreover, it’s more clean and organic, because spelt needs much less fertilizers than wheat. Spelt is an excellent choice if you would like to substitute wheat with a healthier equivalent. Just as an idea, you can use spelt flour also for pizza dough or savory tart crust. It has a very distinguishable nutty flavor, which makes it good for cakes and pies as well.
How to Make Whole Grain Spelt Bread
Whole Grain Spelt Bread
- 150 g or 5.3 oz spelt grains
- 7 g package dry yeast (or 1/4 oz)
- 1 teaspoon salt
- 1 tablespoon beet syrup
- 500 g or 2.1 cups whole grain spelt flour
- 2 tablespoons sunflower oil
- 50 g or 1/2 cup oats
- tablespoons salty water (1/2 teaspoon salt dissolved in 2water)
- Put the spelt grains in a pot and add the double amount of water. Leave over night or for at least 8 hours.
- Boil the spelt grains in water for 30 min. Drain and set aside to cool.
- Dissolve the yeast into 300 ml (1 1/4 cups) warm water. Add salt and beet syrup and leave for a few minutes to activate the yeast. Sift the whole grain spelt flour and knead for at least 5 min or until the dough is smooth.
- Sprinkle with flour and set aside for about 90 min, or until it doubles in size. If the dough hasn't risen enough, extend the time. Stir the spelt grains in the dough and knead well.
- Take a 26 x 12 cm (10 x 4.5 inch) loaf form. Grease it with oil and sprinkle the form with oats. Put the dough in the form, cover with cloth, and let it rest for about 30 min.
- Preheat the oven to 220 C (428 F).
- Sprinkle the top of the dough with salty water.
- Put the form into the oven. Bake for 20 min, then reduce the heat to 200 C (392 F) and bake for 40 min.
- Remove the bread from the oven and turn the form around. If the bread doesn't come out easily, bake it for additional 15-20 min. If the bread comes out easily from the form, but you want your bread crust to be crispy, put it back in the oven without a form and bake for 15 more min.
- Take the bread out of the oven and wait for it to cool down.
To check if the bread is ready from the inside, impale it with a toothpick in the middle. If it's too sticky, the bread needs to be baked longer. If it's dry, your bread is ready.
What are the smells that make your tastebuds tingle? Is the freshly baked bread one of them? Have you tried to bake bread by yourself? Which one is your favorite? I would love to hear about your baking bread experience.
Greetings from Hamburg,