Delicious Spelt Bread
These are the top reasons why we adore making homemade bread at home:
- use high-quality ingredients to create high-quality flavor
- the exterior is golden brown and crusty, while the interior is soft and delicious
- easy to freeze for months
- great for all seasons and any day of the year
- bake it in a cast-iron pan for a dutch oven
- a simple recipe for homemade bread
What to serve with Spelt Bread
This stunning homemade bread is a perfect side dish for cozy one-pot dishes or sandwiches. We also like to serve it with homemade spreads and jams. These are our favorites:
- Hazelnut Chocolate Spread
- Black Olive Tapenade
- Avocado Spread
- Tzatziki Feta Spread
- Salmon Spread
- Wild Blueberry Jam
- Homemade Peach Jam
Storing and freezing
Store the Spelt Bread in two ways.
You can serve the Spelt Bread the same day or keep it in a bread basket for up to three days.
Feel free to freeze the baked (chilled) bread. You can either slice it, cut it into quarters, or put the whole bread in a large freezer bag and put it in the oven. Keep in the freezer for up to 3 months. Before serving, thaw by placing it in your microwave and using a defrost program or leaving it out on your kitchen counter for a few hours (or overnight).
How to make Spelt Bread at home (video)
Check this quick video to master making Spelt Bread at home.
Next, try these delicious bread recipes
- Spelt and Sunflower Bread
- Spelt English Muffins
- Homemade Kaiser Rolls
- Soft Dinner Rolls
- Savory Bread Rolls with Crispy Pork Lard
- Belokranjska pogača
Made in collaboration with Žito d.o.o.
METHOD
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prepare the dough
Add both flours to a bowl of a stand mixer. Add in the yeast, honey (or maple syrup), salt, and lukewarm water. Knead into an elastic dough. Knead for 15 minutes by hand or 6 - 8 minutes in a stand mixer with a dough hook attachment. Cover the bowl with cling film and set aside for 4 hours to proof at room temperature.
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proofing
Dust your working surface with flour and shape the dough into a round ball. Carefully transfer to a floured bread proofing basket or to a bowl lined with kitchen towel. Cover with cling film and leave to proof overnight in the fridge, or for about 12 - 16 hours.
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preparation
Set a rack in the lowest position in your oven. Place a large cast-iron pan or dutch oven in the oven and preheat the oven to 250 °C / 480 °F.
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bake the bread
Line a large plate with parchment paper. Gently invert the bread onto the plate. Grab the parchment paper from the sides and place the loaf in your cast-iron pan. Use protective kitchen gloves, as the pan is very hot. Make a few incisions on top of the bread using a sharp knife. Slide two cubes of ice below the parchment paper to create steam. Carefully cover with a lid and bake for 15 minutes at 230 °C / 445 °F. Remove the lid and bake for another 15 minutes at 230 °C / 445 °F. Lower the oven temperature to 210 °C / 410 °F (fan-assisted). When the bread is baked, carefully remove it from the oven and leave to cool to room temperature, then serve.
