Oberkulmer Spelt Bread

Homemade Spelt Bread – A Simple Recipe for Beginners

Making homemade bread from spelt flour is a wonderful introduction to baking, and this recipe is especially beginner-friendly. It requires just a few basic ingredients, minimal kneading, and you don’t need any fancy equipment like a stand mixer. Here’s a straightforward guide to get you started.

Ingredients (makes 2 loaves):

  • 2.2 lb. (1000 g) of spelt flour (you can use white or whole spelt flour or mix both) - add to cart here
  • 50g fresh yeast
  • 1 tablespoon salt
  • 1 teaspoon sugar
  • 2 teaspoons apple cider vinegar
    (it gives the bread a "sourdough-like" taste)
  • 750 ml to 1liter lukewarm water.

Preparation:

  1. Mix dry ingredients: Combine the flour, salt, and sugar in a large bowl.
  2. Activate yeast: Dissolve the fresh yeast in warm water with the vinegar. Add this to the dry ingredients. Mix everything together until the dough comes together. You don't need a mixer — a spoon works just fine. If the dough is sticky, that means the bread will have larger holes. If you prefer a denser bread with smaller holes, use less water.
  3. Let the dough rise: Cover the bowl and leave the dough to rise for 20 minutes in a warm place.
  4. Shape the dough: After the initial rise, mix the dough again (just with a spoon), then divide it into two parts. Grease two loaf pans (about 25 cm x 11.5 cm) with fat and lightly flour them or use parchment paper. Shape the dough into the pans, smoothing the top with a wet spoon. Let the dough rise again for another 20 minutes.
  5. Preheat the oven: While the dough is rising, preheat the oven to 420 F
  6. Bake: Before putting the loaves in the oven, spray them with water. Place the pans on the second rack from the bottom and bake for about 50 minutes (this time may vary depending on your oven, so keep an eye on the bread). Do not open the oven during baking!
  7. Finishing: After 50 minutes, turn off the oven and let the loaves rest for 5 minutes before opening the door. Then, immediately remove the loaves from the pans (if greased, they come out easily) and place them on a wire rack to cool. This helps keep the crust crispy, as it won't steam from the bottom.

 

Enjoy your homemade bread!

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