Nothing beats homemade Spelt Bread cooking in the kitchen with the aroma travelling from room to room. It is the perfect time to enjoy homemade bread spread with butter and jam on top for Christmas morning.
Bread has so much meaning and is a family favorite with us. It has taken me a while to perfect the making of great bread but with a bad loaf of bread here and there and patients, I have discovered how easy it was all this time.
Today I make bread so it can taste like the way my father made it, with no artificial flavors, no chemicals and it does not bloat me. That is what I wanted again in real bread with ancient grain that is easy to digest and has protein.
Now most of us need an easy bread recipe because we are working and life is pretty busy. So I have been on a quest to search for a great Spelt bread recipe. This one is so easy to make for a delicious crusty Spelt bread on a Christmas morning for the symbol of Jesus.
Bread & Religion
Bread is known as a gift from God in most religions. When Moses fed his people in the desert with food that fell from heaven. Then there is Jesus and during the last supper, when bread became the body of Christ, bread became a sign of sharing. It also symbolized the Word of God which nourished the crowds.
Throughout history, bread has been used as a metaphor to become a vehicle of transition from grain to spiritual life. It is the most sacred food in religious practice which is why during Christmas there are so many different Christmas bread in different countries.
- Cozonac from Romania
- Vanocka from Czech
- Stollen from Germany
- Grittibänz from Switzerland
- Julekake from Norway
Simple Ingredients Needed
- lukewarm water
- egg
- treacle or molasses
- coarse sea salt
- instant yeast or active dry yeast
- Organic Spelt flour - no chemicals in the flour
- Psyllium husk powder
- Instant Mashed Potatoes
- butter for the pan
Step By Step Instructions
The equipment that I used for this where a loaf pan, wire rack a mixer with a dough hook but you can mix with a spoon and measuring cup.
Dry Ingredients
- Mix together water, yeast, egg, and treacle and set aside.
Wet Ingredients
- Mix together Spelt flour, Psyllium husk powder, instant mashed potatoes, and salt in the bowl of a stand mixer.
Combine
- Slowly pour the wet ingredients into the bowl of the mixer. You might need a little more or a little less than 3 cups of flour to achieve the correct consistency and texture which should be a little sticky.
- Flour the workspace, scrap everything from the bowl onto the work surface and fold a few times. The dough should be a little sticky and soft.
- Oil a bowl and place the bread dough in a ball of dough. Wrap the top with clear wrap and cover.
- Allow the dough to rise for approximately 1 hour, or until it doubles in size.
(I place my bread rise into the oven when it is off, covered with plastic wrap and a towel. My bread will rise quicker. If it is cold outside it will take a long time for my bread to rise) - Once the risen dough has doubled, shape it into a loaf and place it in a buttered or oil pan loaf for approximately 1 hour, or until it doubles in size again.
- Bake at 350 degrees for 30 minutes or until the bread has a brown crispy crust. I still test it with a cake tester to make sure.
- Open the oven door to remove the bread and coat the top crust with butter.
- Remove from pan and place on a wire rack to allow to cool before slicing or bagging.
Variations
There are so many ways to make this bread and adding a few things such as:
- sunflower seeds or pumpkin seeds
- maple syrup instead of treacle
- flax seeds or sesame seeds to sprinkle on top
- olive oil instead of butter
Tips And Tricks
This bread is very easy to make with little kneading, the area where I had trouble is getting the right consistency in the dough. If you poke it and it bounces back with a little bit of wetness then the dough is perfect. Also, I butter my hands so I can handle the dough better.
Frequently Asked Questions
Why Spelt flour?
This whole grain flour dates back to 5000 B.C. and is still in its pure form. Not all bread flour will be healthy for you so when I make bread I will buy the best white Spelt flour available. A lot of white flour has been over-processed and most of it has no value in nourishment. Whole-grain Spelt flour is an easily digestible ancient grain that is a primitive relative of modern wheat with a nutty flavor.
Can I make it ahead of time?
I made this recipe the night before after the second rise in the bread pan so I could bake it in the morning for fresh bread for breakfast.
Have Leftovers?
If you have leftovers place them in a freezer bag. I keep my bread in the freezer for about 3 months, if it last that long.
This recipe was inspired by Patrick Ryan of the Firehouse Bread of Ireland who is a master bread baker. I hope you love this recipe as much as I enjoy eating it. See ya next time as my quest continues in search of the perfect bite!
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More Christmas Morning Breakfasts
Spelt Bread Recipe
Equipment
- 1 loaf pan
- 1 wire rack
- mixer with a dough hook
- 1 measuring cup
- 1 Bowl
Ingredients
- 1 cup warm water
- 2 tablespoons treacle
- 1 egg
- 1 teaspoon salt
- 1 tablespoon instant yeast
- 1 teaspoon Psyllium husk powder
- 1 tablespoon potato buds
- 3 cups Spelt flour plus more is needed
Instructions
Dry Ingredients
- Mix together water, yeast, egg, and treacle and set aside.
Wet Ingredients
- Mix together Spelt flour, Psyllium husk powder, instant mashed potatoes, and salt in the bowl of a stand mixer.
Combine
- Slowly pour the wet ingredients into the bowl of the mixer. You might need a little more or a little less than 3 cups of flour to achieve the correct consistency and texture which should be a little sticky.
- Flour the workspace, scrap everything from the bowl onto the work surface and fold a few times. The dough should be a little sticky and soft.
- Oil a bowl and place the bread dough in a ball of dough. Wrap the top with clear wrap and cover.
- Allow the dough to rise for approximately 1 hour, or until it doubles in size. (I place my bread rise into the oven when it is off, covered with plastic wrap and a towel. My bread will rise quicker. If it is cold outside it will take a long time for my bread to rise)
- Once the risen dough has doubled, shape it into a loaf and place it in a buttered or oil pan loaf for approximately 1 hour, or until it doubles in size again.
- Bake at 350 degrees for 30 minutes or until the bread has a brown crispy crust. I still test it with a cake tester to make sure.
- Open the oven door to remove the bread and place it on a wire rack. Butter the top and allow to cool before slicing or bagging. Enjoy!
Cher
Loved the bread and it was easy to make.
Lizzy
That is great! Thank you - Lizzy
Mike
I was wondering if you ever used milk instead or water?
Lizzy
No, I have not but if you do please let me know. Enjoy the world of cooking- Lizzy