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homemade bread
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Homemade Spelt Bread Recipe

If you are looking for an easy sourdough like bread recipe without starter, this homemade spelt bread recipe checks all the boxes. From flavor to texture to crackling crust, this whole wheat loaf has it all. 
Course Baked Goods
Cuisine American Italian
Keyword homemade bread, spelt bread
Servings 10 people
Calories 193kcal
Author CiaoFlorentina.com

Ingredients

  • 2.75 cups all purpose flour
  • 1/2 cup whole spelt flour (or your favorite whole wheat flour)
  • 2 tsp instant yeast (or active dry yeast)
  • 2 tsp sea salt
  • 1.5 cups warm water
  • 1 Tbsp apple cider vinegar (with the mother)
  • Sea salt flakes for garnish
  • Add ins: 2 Tbsp rosemary (optional)

Instructions

  • In a large mixing bowl combine the all purpose flour, spelt flour, yeast and salt until well mixed.
    2.75 cups all purpose flour, 1/2 cup whole spelt flour, 2 tsp sea salt, 2 tsp instant yeast (or active dry yeast)
  • Add the water and vinegar and using a spatula mix until a dough ball forms. Cover the bowl with plastic wrap (wax wrap) and a tea towel and set aside in a draft free area to rise for 3 hours. (My inside home temperature was aproximately 75”F)
    1.5 cups warm water, 1 Tbsp apple cider vinegar
  • Check the dough after 3 hours. With a floured hand start stretching and folding the dough onto itself by reaching down the side of the bowl and pulling the dough from below towards the center (careful not to tear the gluten strands if possible. Watch the video tutorial for the method). Go around the bowl a couple of times stretching and folding the dough onto itself.
  • Cover the bowl and set aside to rise for another 3 hours.
  • Prepare a very well floured surface, like a large baking sheet, wooden board, marble or kitchen counter.
  • After the second rise sprinkle a little flour along the sides of the bowl, tilt the bowl on its side and carefully guide the dough out onto the prepared floured surface trying not to break the gluten strands. Use your floured hand to help guide the dough out of the bowl. It might look a little like a shaggy blob but don’t worry it’s fine! (watch video tutorial!).
  • Pre-Shaping - With well floured hands stretch and fold the dough onto itself again from bottom to top to form into a round loaf, taking good care not to overstretch and break the gluten strands. Do Not Knead, just pull the dough from the sides onto itself (Watch video tutorial for this technique). Sprinkle a little more flour around and on top if needed.
  • Flip the formed loaf so that that the top seam ends up on the bottom and the top is now smooth. You can use a dough scraper to help with this action and the reshaping of the loaf. Allow to loaf to rest while the oven is heating up (this will give the gluten time to bounce back from the handling).
  • Meanwhile preheat your oven to 500”F with a pizza stone on the bottom third rack or closer to the middle. Give it a good 30 to 45 minutes to get extra hot. (Make sure that your pizza stone is oven proof to 500”F, I used my enameled Emille Henry stone I’ve had for at least a decade. Alternatively you can use a shallow large cast iron skillet or a griddle in the same manner).
  • Check your loaf and give it a final shape if needed by tucking the sides underneath to create a tighter loaf with a little tension. (If the loaf is too loose it will tend to spread out during baking instead of rising up so this step is important). You can shape it into a round Boule or oval Batard, whatever you fancy.
  • Carefully scoop the bread loaf and drop it on top of the pizza stone (use a dough scraper to help with the transfer if you feel you need to).
  • Use a dough blade or sharp serrated knife and carve an X in the center of the loaf or a long slit across the top of a batard. Sprinkle with a good pinch of sea salt flakes and bake for 25 to 30 minutes until a dark crust is formed. (Optional: spray or splash the top of the dough with a little water to create steam and get an extra crispy crust. I didn't do this here and the loaf was perfectly crispy).
    Sea salt flakes for garnish

Success Tip

  • If this is your first time making this bread or simply don’t feel confident transferring the dough with your hands to the oven, simply form your loaf on parchment paper and place it in the oven on top of the heated pizza stone. (Don’t use too big of a piece of paper, just enough to be able to transfer the loaf. The paper will get brittle but will not burn, make sure to use the highest temperature rated parchment paper, mine is rated to 450”F but I use it at 500”F without an issue, it simply gets brittle and crispy).
  • Carefully remove the bread from the oven using oven mitts and place on its side on a cooling rack to cool. (Prop with a pot or an object if needed to make sure the loaf stays up).
  • Allow the bread to cool for a good 15 to 20 minutes before slicing into it. This process will let the bread continue to cook in the center while the steam escapes and the crust stays crispy.

Dutch Oven Method

  • Instead of the pizza stone simply preheat your oven with a dutch oven inside. Carefully drop the bread dough inside the hot pot and cover with a lid. Bake for 20 minutes, remove lid and bake an additional 5 to 10 minutes uncovered.

Notes

  • CRUST TIP - For and extra crispy crust you can splash /spray the dough with some water just before baking or place a shallow dish with water in the bottom of the oven to create extra steam. (I did not use this method while baking this bread and the crust was still very crispy once cooled. I make sure to give it plenty of space while cooling on its side for the moisture to escape).
  • STORAGE - As soon as you remove the loaf from the oven you must place it on a cooling rack ideally on its side. This is the best method to allow the steam to escape while the center finishes cooking and the crust stays crusty. Store in a breadbox or bread bag at room temperature and consume within 4 days for best result.
  • FLOUR RATIO - If a nuttier and denser loaf is preferred you can go for a 50:50 ratio of whole spelt flour + all purpose flour. I had great success with this ratio and personally even preferred it. It yields a heartier loaf but still maintains its airiness and texture without it becoming too dense and hard, it was quite exceptional in my honest opinion, but this is all a matter of taste. Most people seem to prefer fluffier bread with a ratio of 80:20 which is 1/2 cup spelt flour + 2.75 cup all purpose . Experiment by swapping 1/4 cup of flour at a time until you find your ideal ratio. 

Nutrition

Calories: 193kcal | Carbohydrates: 38g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 469mg | Potassium: 58mg | Fiber: 4g | Sugar: 0.1g | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 2mg