Spelt Bread
An easy and healthy bread made with sprouted spelt flour, perfect for sandwiches or enjoying plain.
Equipment
- Mixing Bowl
- Loaf Pan
- Oven
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Ingredients
- 1/4 cup warm water
- 2 tablespoons maple syrup
- 2 1/4 teaspoons dry active yeast
- 1 cup unsweetened almond milk
- 1/3 cup olive oil (plus 1 teaspoon for greasing)
- 1 teaspoon sea salt
- 4 cups sprouted spelt flour (approximately 500 grams)
Instructions
- In a large bowl, whisk together warm water and maple syrup. Sprinkle in dry yeast and let it rest for about 10 minutes until foamy.
- Add almond milk, olive oil, and sea salt to the yeast mixture and whisk until combined.
- Stir in 2.5 cups of spelt flour until a wet dough forms.
- Knead in remaining flour gradually, about half a cup at a time, until you have a soft, slightly springy dough.
- Place dough in a greased bowl, cover, and let it rise in a warm place for about an hour or until doubled in size.
- Preheat oven to 375°F (190°C). Grease and line a loaf pan with parchment paper.
- Shape the dough into a rectangle and place into the prepared loaf pan. Cover and let it rise again for 30 minutes.
- Reduce oven temperature to 350°F (180°C) and bake for about 40 minutes until golden brown.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for 3 to 4 days; freeze for longer storage.