The Perfect Wholemeal Spelt Bread | RecipeYum
Eating healthy doesn’t need to be hard. In fact, this Spelt Bread makes it easy!
Eating wholemeal, or wholewheat, can be tough at times. For me, eating bread should be an aromatic, flavourful, and ultimately pleasurable affair. Sadly, that’s not always the case. Whether you’ve fallen into the trap of buying bags of stodgy sliced pan, or just think you rely too much on white flour, this is a great wholemeal spelt bread recipe to get you out of your bread funk!
Spelt is a great alternative to wholewheat flour, particularly if (like me) you find wholewheat bread can be quite dense and heavy. This spelt bread recipe is second to none when it comes to flavour though, which helps to fix that feeling. It has a wonderfully nutty taste, which I bring out a bit more in this recipe with a combination of oils, seeds, herbs, and flavourings, and it really makes for a fantastic spelt loaf.
Of course the additions are up to you. If you’re not into seeded loaves, just leave them out! I just added some of my favourite flavours. Dried rosemary, seeds, and a touch of onion powder make this wonderful flavourful loaf. However, more exotic flavours are popular when it comes to spelt bread. Cumin or curry powder are popular choices also, as are fennel seeds, caraway seeds, and fenugreek. The world’s your oyster when it comes to flavourings, but do try and pair them well!
Due to the robust nature of spelt bread, this loaf slices up very nicely, and holds its shape well, making it the perfect bread recipe for a sandwich, and it toasts up very well indeed! The chunky pumpkin and sunflower seeds add a great crunch and texture to the soft centre, making for a particularly satisfying bite. I’ve been working hard on cleaning up my diet recently, which of course means going completely wholegrain – and with my love of a crusty baguette or fresh sourdough, I can’t say it’s been easy. But recipes like this certainly help!
It’s always great to have a few healthy bread recipes in the back pocket, rather than relying on store bought regularly. I take inspiration from my Dad, who has a sourdough baking routine in my family home – there’s always a great loaf of sourdough knocking around somewhere!
By getting a bit of practice, and finding a routine that works for you, you can be knocking out a great loaf weekly, and never spending money on flavourless store bough bread again. If you’re new to baking bread, this spelt bread recipe is a great place to start – it’s so easy and tastes wonderful.
- 500g wholemeal spelt flour
- 300mls warm water
- 1 tbsp honey
- 1 tbsp fast action yeast
- 1/2 tsp salt
- 1 tbsp walnut oil, plus extra for kneading
- 1 tsp onion powder
- 1 tbsp pumpkin seeds
- 1 tbsp sunflower seeds
- 1 tbsp chia seeds
- 1 tsp dried rosemary
- In the bowl of a stand mixer, or a large mixing bowl, mix together your flour, yeast, salt, onion powder, and seeds. Create a well in the centre.
- Measure out the water, and stir in the honey.
- Pour the honey water into the well in the well of the flour, and mix until you have a rough dough.
- Add the oil, and knead for 7-10 mins using a stand mixer, or 10-15 minutes by hand, until the dough is smooth and elastic. If your dough it too dry, add a touch more walnut oil or water.
- Place the dough in a lightly oiled bowl, cover with cling film, and leave to rise in a warm dry place until doubled in size (around 1 hour).
- Knock back the dough, knead briefly, shape the loaf, and pop it into a very lightly oiled loaf tin.
- Leave the dough to prove for another 30-40 minutes, until it is puffed up a bit.
- Preheat your oven to 220C/430F while the loaf is proving, leaving an empty baking tray on the bottom of the oven.
- Score the loaf right down the middle, and sprinkle a few more seeds over the top just before baking.
- Bake the loaf in the preheated oven for around 30 minutes, or until the loaf is a deep golden brown, and sounds hollow when the base is tapped. As you place the loaf in the oven, throw a few icecubes into the baking tray on the bottom. This will create steam for a nice crusty loaf.
- When the loaf is ready, allow it to cool a little in the loaf tin before turning it out onto a wire rack to cool completely.
- Allow the loaf to cool completely before slicing.
- There are lots of substitutions you can make here. Seeds and herbs are all up to your own taste. Walnut oil is my preference, as it enhances the nutty flavour of this loaf, but you can always use olive oil or vegetable oil instead.