Freshly baked bread, isn’t that just the best thing there is? Here, the kids eat very little; nothing is tasty, and “No, I don’t like it!” is a frequently heard phrase. But when it comes to freshly baked bread, they gobble it up like it’s candy. So, I really enjoy making homemade bread. Preferably something with fiber, otherwise the little guy here gets tummy troubles. But well, that’s not a pleasant story to share here 😉
So, they love to eat freshly baked bread here. And doesn’t the kitchen always smell wonderful! I enjoy making rolls, hard buns, filled buns, and also whole loaves. With or without yeast. Recently, I had a bit more time and I like to experiment. I received a large bag (2.5kg) of whole wheat spelt flour from Bak & Co. So, a healthy bread was on the agenda.
I recently posted a photo on my Instagram stories, and I immediately got the question if I had a recipe already. I wasn’t that quick yet, so I thought I should get to work on that soon. Here is a detailed recipe for a delicious whole wheat spelt bread.
I think that people don’t directly consider bread healthy nowadays. Because oh, we have to avoid carbohydrates or something… Well, there’s nothing wrong with a tasty sandwich every now and then. Especially a whole wheat spelt edition packed with fiber. Do yourself a favor and don’t deprive yourself of everything with carbohydrates. They are also building blocks. And good for your gut 😉
Are you going to get baking?
Whole Wheat Spelt Bread
Equipment
- Ovenvaste pan
Ingredients
- 500 gr Whole wheat spelt flour
- 1 sachet yeast
- 1½ tsp salt
- 350 ml water, 28℃
- 1 tbsp agave syrup
- 125 gr seed mix
Instructions
- Mix the water with the yeast and let it stand covered for about 5 minutes.
- Mix the spelt flour with the salt, agave syrup, and seed mix.
- Add the yeast water and mix with a stand mixer using the dough hooks.
- Once well combined, turn the mixer up one speed and mix until you have a nice smooth dough.
- Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm, draft-free place for about an hour.
- After an hour, you can shape it into 1 or 2 loaves. I made 2 loaves of about 525 grams each. Shape them into tight rounds and place them seam-side up in a proofing basket. Cover again with plastic wrap and let rise for another hour.
- Preheat the oven well to 240℃ (conventional heat). Do this with the Dutch oven (with lid) inside!
- Carefully tip the bread onto a piece of parchment paper and score the top as you like. A cross, half-moon, or other nice cut.
- Carefully place the bread in the Dutch oven, reduce the oven temperature to 220℃. Bake for about 40 minutes, removing the lid for the last 10 minutes. The bread is done when it sounds hollow when you tap the bottom. You can also bake the bread without the Dutch oven, but keep a close eye on it to ensure it doesn’t bake too quickly!
Notes
- I used the whole wheat spelt flour from Natuur Graan. Available in a nice large package (2.5 kg) at Bak & Co.
- No agave syrup? Use honey or sugar instead.
Let me know what you think of the recipe!
(Nog geen waarderingen)
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