Whole Wheat Spelt Bread

Delicious freshly baked spelt bread

Prep Time 20

Cook Time 2 40

Total Time 3

Course Side Dish

Cuisine Dutch

Servings 2 broden

Calories 1169 kcal

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!

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.

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Keyword Bread, Homemade, Spelt, whole wheat