You'd be nuts not to give this spelt bread recipe a go. A beautiful, soft mellow flavoured spelt loaf crafted with Allinson's Ancient Grain Spelt Flour. A fresh slice of this slathered in creamy butter is pure bliss. Or alternatively paired with delectable nibbles such as olives and sundried tomatoes, makes this loaf the perfect dinner party starter.
Why is Spelt bread better for you?
Wholegrain spelt is an excellent source of fiber. Fiber is good for digestion, as it helps to slow it down, which in terns helps to reduce bloog sugar spikes after eating.
Why does spelt bread not rise?
Typically, spelt will not rise because the water never fully gets into the protein, which means there is nothing to hold the loaf of bread up. Also, as it is quite dense, it's too tight to allow the yeast gases to expand the loaf.
8 ingredients7 steps
Dairy Free Recipes
Egg-Free Recipes
Vegan Recipes
Vegetarian
Ingredients
MetricImperial
For the bread
500gAllinson’s Ancient Grain Spelt Flour Blend
7gAllinson's Easy Bake Yeast
1 tspSalt
25gPine nuts
50gSunflower or Pumpkin Seeds
50mlExtra Virgin Olive Oil
300mlLukewarm Water
A HandfulSeeds & Pine Nuts
Method
Step 1
Grease a 2lb loaf tin (900g) with greaseproof/parchment paper.
Step 2
Preheat the oven to 220°c (200°C fan/gas mark 7)
Step 3
Mix together the flour, yeast, salt, and nuts and seeds in a large bowl.
Step 4
Mix together the oil and water and add to the flour, stirring until the mixture sticks together. Knead in the bowl for just a few minutes until smooth.
Step 5
Put the dough in the prepared tin and make 3 slits in the surface with a sharp knife. Sprinkle with pine nuts and seeds and dust with a little spelt flour.
Step 6
Cover and leave in a warm place until the dough has doubled in size. This could take about 2 hours in a warm kitchen.
Step 7
Bake for 25 minutes, then turn the oven down to 200°C (180°C fan/gas mark 6) for a further 25 minutes or until golden brown and the underside sounds hollow when tapped. Turn out and cool on a wire rack.
4 Baker Ratings
Not a good loaf - turned out more like cake than bread. Also seems completely tasteless, even with the nuts.
Love this?
Would love to make this bread, but can't find this flour anywhere.. not even on Allinson's website. Can you please tell us where you got it from?.
