Spelt flour bread
8 servings
60 minutes
Spelt flour bread is a piece of history infused with the warmth of traditional European cuisine. Spelt, an ancient grain, was used in antiquity and valued for its rich, nutty flavor and health benefits. This bread has a dense texture, subtle sweet aroma, and light acidity from yeast fermentation. It pairs perfectly with cheese, honey, and butter, enhancing their flavors. Due to its composition, spelt bread is an excellent choice for health-conscious individuals. Its pleasantly crispy crust and soft, aromatic crumb make every morning special.
1
Sift the flour with salt, add dry milk, sugar, and yeast, and mix. Pour in the oil and 190 ml of warm water, mix with a wooden spoon, and then, as soon as the mixture starts to stick together, knead the dough with your hands until it no longer sticks to the sides of the bowl.
- Spelt flour: 300 g
- Salt: 1 teaspoon
- Skim milk powder: 1 tablespoon
- Brown soft sugar: 2 tablespoons
- Vegetable oil: 1.5 tablespoon
- Dry yeast: 1 teaspoon
2
Place the dough on a lightly floured surface and knead for another ten minutes until it becomes soft and elastic. Shape the dough into a ball, grease a bowl with olive oil, and place the dough in it. Cover the bowl with plastic wrap and refrigerate overnight.
- Vegetable oil: 1.5 tablespoon
3
The next day, take out the dough, place it on a floured table, and flatten it into a rectangle (based on the length of the bread baking pan). Fold the wide edges to the center, wrap it in plastic wrap, and leave it in the pan for thirty minutes.
- Spelt flour: 300 g
4
Preheat the oven to 220 degrees. Remove the film from the dough and place it back in the mold, which should be greased with vegetable oil on the sides and bottom. Bake the bread for thirty minutes, then cool on a rack and remove from the mold.
- Vegetable oil: 1.5 tablespoon