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Spelt Bread

Spelt Bread recipe image
This spelt bread offers a wonderful nutty flavor and tender crumb, making it a delightful alternative to traditional wheat breads. Enriched with soy milk and margarine, the dough yields a soft, slightly sweet loaf that holds up well to slicing. It is an excellent choice for breakfast toast, sandwich bread, or as a side dish for soups and stews. The recipe uses simple, pantry-friendly ingredients and requires minimal hands-on time, allowing the yeast to do the work. Serve warm for the best texture, enjoying the distinct aroma of freshly baked spelt.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 545.5
Dietary: Vegetarian
Description
This spelt bread offers a wonderful nutty flavor and tender crumb, making it a delightful alternative to traditional wheat breads. Enriched with soy milk and margarine, the dough yields a soft, slightly sweet loaf that holds up well to slicing. It is an excellent choice for breakfast toast, sandwich bread, or as a side dish for soups and stews. The recipe uses simple, pantry-friendly ingredients and requires minimal hands-on time, allowing the yeast to do the work. Serve warm for the best texture, enjoying the distinct aroma of freshly baked spelt.
Ingredients
  • 2 cup Spelt flour
  • 1 package Quick-rising dry yeast
  • 2 tablespoon Sugar
  • 1 pinch Salt
  • 2/3 cup Very warm soy milk
  • 2 tablespoon Melted margarine
Directions
  1. 1
    In a large bowl, combine spelt flour, yeast, sugar, and salt.
  2. 2
    Stir in the warm soy milk and 1 tablespoon of melted margarine until a shaggy dough forms.
  3. 3
    Turn the dough out onto a lightly floured surface and knead for about 3 minutes, or until smooth and elastic.
  4. 4
    Lightly grease a mixing bowl and place the dough inside, turning once to coat with oil.
  5. 5
    Cover the bowl and let the dough rise in a warm, draft-free spot for about 30 minutes, or until doubled in size.
  6. 6
    Preheat oven to 350 degrees Fahrenheit (177&# 194;°C).
  7. 7
    Place the risen dough onto a greased baking sheet or into a greased 8x4-inch loaf pan.
  8. 8
    Brush the top of the dough with the remaining 1 tablespoon of melted margarine.
  9. 9
    Bake for about 25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
  10. 10
    Remove from oven and let cool on a wire rack before slicing.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 545.5kcal
% Daily Value *
Total Fat 2.0g4%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 134.9mg6%
Total Carbohydrate 114.8g39%
Dietary Fiber 4.7g19%
Sugars 8.0g
Protein 14.5g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftover bread in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.

You can substitute almond or oat milk for the soy milk. For a dairy-free option, ensure your margarine is vegan.

Spelt flour has less gluten than wheat flour, so handle the dough gently to avoid tearing. The dough may feel slightly stickier than traditional bread dough; add a little extra flour if necessary, but sparingly.

Try adding 1/2 cup of sunflower seeds or flax seeds to the dough for extra crunch and nutrition.

Keywords: spelt, bread, vegan, homemade, soy milk, yeast, nutty, whole grain, baking, loaf, toast, sandwich, plant-based, rustic, soft, fluffy, easy, comfort food, breakfast, snack
Read it online: https://www.chefs-mate.com/recipe/spelt-bread/