Whole Wheat Spelt Bread Recipe

I have been making this whole wheat spelt bread recipe for a very long time, ever since we decided at home to stop buying bread.

The task of baking homemade bread, of course, fell to me, and choosing whole wheat spelt flour was almost natural for me.

Why? 

Because whole wheat spelt flour (don't confuse it with buckwheat, that's something completely different), unlike other whole grain flours (like rye or regular whole wheat flour), is very easy to work with, doesn't require much kneading, and still remains airy and not dense.

In terms of its nutritional value, it's excellent. It contains a high amount of protein (14 grams per 100 grams uncooked grain), dietary fiber, B vitamins, and minerals like iron and calcium.

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How to eat it? 

I like to eat one slice of whole wheat spelt bread with a light spread of jam or date paste an hour before my morning workout, as this helps me maintain energy levels throughout the entire workout.

Additionally, 2-3 slices of bread with tofu cubes or homemade hummus combined with a large salad can be an option for a satisfying dinner or a post-workout meal.

I added one tablespoon of pumpkin seeds to this recipe for extra magnesium and iron, but you can add any topping you like.

It's very easy to make this bread even without a professional mixer, and to get a fresh and tasty loaf, all you need is a deep bowl, an oven, and a pair of hands.

You can and should freeze the bread and thaw it in a toaster oven before use.

• For a more indulgent version, replace half a cup of spelt flour with white flour. It will still be considered whole grain bread, and its glycemic index (absorption rate) will still remain low.

Each slice of bread will contain:

120 calories, 19.5 grams carbohydrates, 2.5 grams fat, 0.5 mg iron, 2.3 mg dietary fiber

Whole Wheat Spelt Bread Recipe

Cooking time 1 hour

Total time 3 hours

Serving size 20 slices

Ingredients

• 3 cups whole wheat spelt flour 500 grams

• 1.25 cups unsweetened soy milk or water (300 ml)

• 1 tablespoon sugar or date syrup

• 4 tablespoons olive oil

• 25 grams fresh yeast or 10 grams (1 tablespoon) dry yeast

• 1/2 teaspoon salt

• 1 tablespoon pumpkin seeds

Instructions

1. Sift the flour (do not skip this step)

2. In a deep bowl, add the flour, yeast, salt, sugar, and half of the pumpkin seeds, and mix well.

3. Add the wet ingredients: soy milk and olive oil, and knead well until a uniform, slightly sticky dough forms, about three minutes. You can release all your aggressions by kneading the dough :)

4. Place the dough in a bowl, cover with a towel, and let it rise for about an hour and a half. * Note that the dough may not double in volume at this stage like white flour and may remain relatively small. This is fine.

5. Transfer the dough to a baking pan (a loaf pan will work). Cover with a towel and let it rise for another hour. This time it should really rise.

   

6. Preheat oven to medium heat (180 degrees Celsius)

7. Sprinkle the remaining half tablespoon of pumpkin seeds over the dough and bake the bread for about 55-60 minutes until it turns golden brown and a hollow sound is heard when tapping the bottom of the bread.

8. Slice only when the bread is cold.