Spelt Bread Recipe

5 from 3 votes

Homemade Spelt Bread with a crusty outside and soft inside that is perfect for toast in the morning to enjoy with butter and jam on top.

Prep Time3 15

Cook Time30

Course: Baked Goods

Cuisine: Irish

Diet: Vegetarian

Servings:

Calories: 141kcal

Author: Lizzy Cascalheira

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!

Video

Notes

This bread is very easy to make with little kneading, the area where I had trouble is getting the right consistency in the dough which should be a little wet and sticky

If you poke it and it bounces back with a little bit of wetness then the dough is perfect. Also, I butter my handles so I can handle the dough better.

Nutrition