Bake Wholesome & Delicious Honey Spelt Bread: An Easy Ancient Grain Recipe
For a long time, I’ve been eager to experiment with spelt flour in my baking. This ancient grain is renowned for its excellent nutritional profile, being high in protein and often considered easier to digest due to its lower gluten content compared to modern wheat. However, sourcing quality spelt flour proved to be a bit of a challenge in my local area.
My persistence paid off during a visit to my parents, where I finally managed to acquire some at a store known for its diverse and interesting ingredients. With my new bag of spelt flour in hand, I knew exactly what my first baking project would be: a loaf of hearty, homemade bread.
The Allure of Ancient Grains: Why Spelt?
My choice wasn’t just about trying something new; it was about connecting with culinary history. I decided to make a basic loaf, but with a delightful twist: the addition of honey for sweetness and a nuanced flavor. What truly appealed to me was the idea that all the ingredients in this bread – spelt flour, water, yeast, salt, and honey – are staples that would have been readily available and used by our ancestors thousands of years ago. There’s a profound satisfaction in eating something that carries such a rich, timeless heritage.
Spelt (Triticum spelta) is an ancient species of wheat that has been cultivated for over 5,000 years. Unlike common wheat, spelt has a tougher husk, which helps protect the grain from pests and diseases, often requiring less pesticides. This protective husk also means that many of spelt’s nutrients are locked in, making it a highly nutritious choice. Rich in fiber, B vitamins, iron, and magnesium, spelt flour offers a healthier alternative to conventional white flour and even some whole wheat flours. Its unique protein structure, while still containing gluten, is often better tolerated by individuals with mild gluten sensitivities, making it a popular option for those seeking a less reactive grain.
Beyond its health benefits, spelt also brings a distinct, slightly nutty flavor to baked goods that is subtly different from wheat. This characteristic taste, combined with the natural sweetness of honey, creates a loaf that is both deeply satisfying and incredibly wholesome. It’s a bread that nourishes the body and comforts the soul, harking back to simpler, more natural ways of eating.
Mastering Spelt Baking: Tips and Techniques
Baking with spelt flour does come with its own set of unique characteristics and considerations, primarily due to its lower gluten content. While this makes it more digestible for many, it also means the dough behaves a little differently than traditional wheat dough. For instance, spelt dough requires a longer kneading time to properly develop the gluten structure it does possess. I found that kneading the dough for at least ten minutes was crucial to achieve a smooth and elastic texture, essential for a good rise and crumb.
Another important aspect of spelt is its tendency to spread outwards rather than rise upwards during baking. To counteract this and ensure a beautifully shaped loaf, it’s best to bake it in a tin. This provides the necessary support for the dough as it expands. However, spelt also has a propensity to stick to baking tins, so proper preparation is key. Always make sure to thoroughly grease and line your loaf tin with baking parchment. This simple step will save you from frustration when it comes time to remove your perfectly baked bread.
The proofing process for spelt bread can also be a bit more subtle than with traditional wheat. While you still want the dough to double in size, it might not have the same dramatic “spring” that you’re used to. Trust the recommended rising times and use the finger-prod test to ensure it’s adequately proved: gently poke the dough; if it springs back slowly, it’s ready. If it springs back too quickly, it needs more time; if the indent remains, it might be over-proofed. Creating a steamy environment in your oven by placing a tray of hot water at the bottom can also significantly improve the crust, keeping it softer and more pliable, preventing it from hardening too quickly.
For consistent results, ensure your ingredients are at the right temperature. Lukewarm water is essential for activating the yeast without killing it. Don’t be afraid to adjust the water content slightly as you mix; spelt flour can absorb liquid differently depending on its grind and brand. You’re aiming for a soft, slightly sticky dough that comes together. With these tips in mind, baking a successful and delicious spelt loaf becomes a rewarding experience, transforming simple ingredients into a truly exceptional bread.
The Result: A Delicious and Versatile Loaf
The finished honey spelt bread is a true delight. It’s incredibly well-flavored, with an easy-to-slice texture. The spelt flour imparts a wonderful, subtle nuttiness that pairs beautifully with the mild sweetness and distinct flavor of honey. Each slice offers a harmonious blend of earthy notes and delicate sweetness, making it incredibly versatile.
This bread is an absolute dream when served with a slice of rich, tangy cheese, complementing its flavors perfectly. It also makes an excellent accompaniment to a comforting bowl of soup, adding substance and depth to your meal. And for those with a sweet tooth, a simple drizzle of a little more honey takes it to another level of deliciousness.
One of the most impressive qualities of this honey spelt bread is its excellent keeping ability. I was pleasantly surprised to find that the loaf remained wonderfully soft and incredibly good to eat several days after baking. This makes it an ideal bread to bake in advance, ensuring you have a healthy and tasty option available throughout the week, whether for breakfast, lunch, or a satisfying snack. Its robust flavor and tender crumb hold up remarkably well, continuing to deliver joy with every bite.
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Honey Spelt Bread
Ingredients
- 500 g (approx. 4 cups + 2tbsp) wholemeal spelt flour, plus extra for dusting
- 10 g (3tsp) fast action yeast
- 10 g (1tsp) fine sea salt
- 60 g (⅛ cup + 1tbsp) runny honey
- 350 ml (1 + ½ cups) lukewarm water
Instructions
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Prepare the Dough: In a large mixing bowl, combine the spelt flour. Add the fast-action yeast to one side of the bowl and the salt and honey to the other, keeping them separate initially. Pour in about three-quarters of the lukewarm water and begin to mix with your hands or a wooden spoon until the ingredients form a shaggy, rough dough. Gradually add more water, a little at a time, until all the flour from the sides of the bowl is incorporated, and you have a soft, slightly sticky dough. You may not need all the water, or you might need a tiny bit more, depending on your flour.
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Knead and First Rise: Transfer the dough onto a clean, lightly oiled (or unfloured, if preferred) work surface. Knead the dough vigorously for at least ten minutes. This extended kneading time is important for spelt flour to properly develop its unique gluten structure, resulting in a smooth and elastic dough. Once kneaded, place the dough in a large, lightly oiled bowl, turning it once to coat. Cover the bowl with a clean damp cloth or cling film and leave it to rise in a warm place until it has at least doubled in size. This usually takes between 1 to 2 hours, depending on the warmth of your environment.
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Shape the Loaf: While the dough is proving, prepare your baking tin. Thoroughly grease and line a 1kg (2lb) loaf tin with baking parchment, ensuring the paper extends over the sides to aid removal. Once the dough has risen sufficiently, gently tip it out onto a lightly floured surface. Gently fold the dough inwards a couple of times to knock out any excess air. Flatten the dough slightly into a rectangular shape, then carefully roll it up tightly into an oblong. Place the shaped dough into the prepared tin, making sure the seam is positioned underneath.
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Second Rise (Proving) and Preheat Oven: Place the loaf tin inside a clean plastic bag, ensuring there is ample room between the tin and the bag for the dough to expand without touching the plastic. Leave the dough to prove for approximately 1 hour, or until it has visibly doubled in size and springs back quickly when lightly prodded with a floured finger. Meanwhile, preheat your oven to 220°C/425°F/gas mark 7. For a crispier crust and better rise, place a roasting tray on the bottom shelf of your oven to heat up during the preheating process.
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Bake to Perfection: Once the dough is proved and the oven is preheated, boil a kettle of water. Lightly dust the top of the dough with a little extra flour. Using a very sharp knife or a baker’s lame, carefully cut several diagonal slashes across the top of the loaf. This helps the bread expand evenly. Carefully pour the hot water from the kettle into the hot roasting tray in the oven (this creates steam, which helps keep the crust soft and allows for a better rise). Immediately place the loaf tin into the preheated oven. Bake for 30 minutes, or until the bread is cooked through. You can test for doneness by tipping the loaf out of its tin and tapping the base; it should sound hollow. If the crust begins to brown too quickly, you can loosely cover it with aluminum foil. Once baked, transfer the loaf to a wire rack to cool completely before slicing and serving. Enjoy your wholesome homemade honey spelt bread!
Baking with spelt flour has truly opened up a new world of ancient grains for me. This honey spelt bread recipe is not just about making a delicious loaf; it’s about embracing wholesome ingredients and enjoying the simple pleasure of homemade goodness. I encourage you to try this recipe and experience the unique flavor and healthful benefits of spelt for yourself. Whether you pair it with savory dishes or a sweet spread, this versatile bread is sure to become a staple in your kitchen. Happy baking!