Best Ever Spelt Bread

Print Recipe

No ratings yet

Best Ever Spelt Bread

This is a fantastic recipe for an amazing spelt bread! With both white and wholemeal options, you can make it your way.

Prep Time5

Cook Time30

Resting time1

Total Time1 35

Course: Baking

Cuisine: Australian, Dairy Free, Egg Free, Nut Free, Vegan, Vegetarian

Keyword: Spelt bread recipe, Thermomix spelt bread

Servings: 1 loaf

Calories: 2718kcal

Ingredients

*See Notes underneath recipe for a white loaf*
2 tbs chia seeds
400 g lukewarm water
2 tsp dried yeast
150 g wholemeal spelt flour (Note 1)
400 g unbleached white spelt flour
2 tsp salt
2 tsp natural bread improver (Note 2)
1 tsp honey
20 g olive oil
50 g linseeds

Metric - US Customary

Instructions

Firstly, combine chia and 120g of the water in a glass and set aside. It should sit for a little bit to form a gel before adding to the other ingredients. By the time you get the rest of your ingredients out and ready and it comes time to add it, it is about right.
Into mixer bowl, place remaining 280g water, yeast, wholemeal and white flours, salt, bread improver, honey, oil, linseeds and chia gel. KNEAD/4 minutes/MC on. The dough may be quite sticky. If it is, don't add more flour. Sticky dough = fluffy bread.
Remove dough to either a silicon bread mat or a large oiled bowl. Either wrap in the mat or cover the bowl with glad wrap and leave in a warm place to double in size.
Oil your hands then knock all air out of the dough. Transfer to a bread tin, spray the top with water using a spray bottle (this will give a crunchy crust) and if you would like seeds on top, sprinkle them on now. Cover the top of the bread tin and leave to double in size again.
When dough has doubled in size, the bread is ready to cook. Spray the surface with water again then place in the oven (do not pre-heat oven when making bread). Turn oven on to 200°C. Bake for 30 minutes from the time you close the oven door.
When cooked, turn bread out onto a cooling rack straight away and leave to cool completely before slicing.

Notes

Note 1: For a white loaf, replace wholemeal and white flour above with 590g unbleached white spelt flour. You'll notice that this is not a direct swap (weight) and that is because wholemeal flours absorb more water than white flours do.

Note 2: Bread improver is something I avoided for a long time in bread making, as the brands I saw at the supermarkets contained ingredients I didn't want to use for my family. Then, I discovered that you can get natural bread improvers. I have been using them ever since, as they make a big difference to the finished product. The brands I use are Simply No Knead, Demeter Farm Mills and All About Bread.

Nutrition

Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.

Tried this recipe?Please rate it and leave feedback in the comments section below, or mention @Thermobexta or tag #Thermobexta on Instagram.