This recipe for Rustic Spelt Flour Bread In a Loaf Pan in the perfect dense spelt loaf. Know that this is not a sourdough loaf, but a yeast bread. It is a simple recipe to make and can be made all in the same day. You can use it for toast, sandwiches, french toast or anything else you can think of!
If you are looking for other spelt flour recipe for baking, let me share a few of my favorites.
What is the difference between whole grain and white spelt flour?
Whole Grain Spelt Flour:
- Processing: Made from the entire spelt kernel, including the bran, germ, and endosperm.
- Flavor and Texture: Nuttier flavor and coarser texture due to the presence of bran particles.
White Spelt Flour:
- Processing: Produced by removing the bran and germ, leaving only the endosperm.
- Flavor and Texture: Milder flavor and finer, lighter texture suitable for recipes where a lighter texture is desired.
- Spelt flour- You can grind your own flour, as I prefer to do in my Nutrimill grain mill. Or you can buy the spelt flour at your local grocery store or online. Sprouted spelt flour can also be used if you want to go this route. You might also see white spelt flour, which has had the bran and germ removed.
- Milk or water- I used milk in mine as think it gives the bread a softer texture. You can also use water if you prefer.
- Active dry yeast
- Oil or butter- Canola oil also gives the bread a really soft texture, but you can also use softened butter if you like.
- Salt- It won't take much, but it is necessary not only for flavor but also for the rising of the bread.
- Sweetener- Granulated, brown sugar, or honey will work. I used granulated sugar in mine.
- Vital wheat gluten- This is optional, but helps create a really soft loaf of bread.
How to make spelt bread
Begin by activating the yeast. To do this, combine the warm milk, yeast and the sweetener. Mix it and let this sit for 3-5 minutes. Add this with the remaining ingredients to your mixer and mix for 6-8 minutes until the dough is smooth.
Cover and let the dough rise at room temperature until is has doubled. Form the dough into your loaf, then cover and let it double again.
PRO TIP: The warmer and more humid your house, the quicker the bread will rise. If you have a proof setting on your oven, you can use that as well.
At the end of the rising time, preheat your oven. You will want it hot when the bread is ready to bake. When it has doubled, brush the bread with an egg wash for a pretty shine.
I made my loaf into a butter top, if you want to do the same with yours, let me show you how. Once the bread has risen, brush the top with egg wash. Using a lame (razor) slit across the top. Pipe a line of butter in the slit.
Bake the bread until it is golden brown. I prefer to take the temperature on my bread than using time or color as the indicator. This is so important with whole wheat breads and something not everyone uses. You will always run the risk of overbaking without taking the temperature.
PRO TIP: Baking the temperature to 190-192 degrees for this spelt bread will bake it to moist perfection!
Tips and tricks
Making whole wheat bread at home can be a rewarding experience, but there are a few important things to keep in mind to ensure the best results possible.
- Whole wheat flour requires more water than white flour: When making whole wheat bread, it's important to use the right amount of water to avoid a dry or crumbly loaf.
- It is also really important not to overbake. This will also create very dry bread. I check this with a thermometer and never bake the bread to higher than 190-192 degrees.
- Whole wheat flour needs more time to rise: Whole wheat flour contains more fiber and bran than white flour, which can make it more difficult for yeast to rise. To ensure that your bread rises properly, give it plenty of time to rest and rise. You may need to let your dough rise for up to 2 hours before baking.
- Add a little sweetness to balance the flavor: Whole wheat bread can have a slightly bitter or earthy taste, which can be balanced out with a little sweetness. In this recipe, I used sugar, but use you can also use honey or brown sugar.
How to store baked bread
Storing homemade baked bread properly can help keep it fresh and delicious for several days. Here are some tips on how to store your bread:
- Let the bread cool completely- Before storing your bread, make sure it has cooled completely. This will prevent moisture from forming inside the bread, this will make it to become soggy or moldy.
- Store bread in a paper or cloth bag, or even a plastic bag- It's best to store homemade bread in a paper or cloth bag, which will allow it to breathe while also protecting it from dust and other contaminants.
- Store bread at room temperature- Bread is best stored at room temperature, as refrigeration can cause it to dry out and become stale more quickly. However, if you live in a particularly hot or humid climate, you may want to store your bread in the refrigerator to prevent mold growth. Just make sure to bring it back to room temperature before serving, as cold bread can be tough and dry.
How to freeze homemade baked bread
- Let the bread cool completely- Allow your homemade bread to cool completely before freezing it to prevent excess moisture inside the packaging.
- Wrap bread tightly in plastic wrap and aluminum foil: Wrap the bread tightly in plastic wrap or freezer-safe plastic bags to prevent freezer burn, and then wrap it in aluminum foil to maintain its freshness.
- Label with the date: Label the package with the date you froze it, so you know how long it has been frozen.
- Thaw bread before serving: Remove the bread from the freezer and let it thaw at room temperature for a few hours or overnight. Once thawed, reheat it in the oven at a low temperature for a few minutes to restore its crustiness, if desired.
Other spelt flour recipes
- Spelt carrot cake muffins
- Chewy oatmeal raisin spelt cookies
- No knead sprouted spelt bread
- Spelt bread recipe
- Spelt crackers
- Sourdough focaccia recipe
- Spelt brownies
- Brown butter spelt chocolate chip cookies
- Spelt challah recipe
Rustic Spelt Flour Bread In a Loaf Pan
- 1 stand mixer or can be mixed by hand as well.
- 1 9x5 loaf pan
- 1 ½ cup warm milk plus extra for the egg wash
- 2 ½ teaspoons active dry yeast
- ⅓ cup canola oil or softened butter
- ⅓ cup honey or granulated sugar
- 2 eggs 1 for the bread dough and 1 for egg wash before baking
- 4 ½ cups spelt flour
- 1 teaspoon salt
- 2 tablespoons vital wheat gluten
- Add the milk, sugar, butter, and yeast to your mixing bowl. Mix and let this sit for 3-5 minutes. The yeast will be a little bubbly.
- Add all ingredients to the bowl and mix on medium speed until it is smooth. Check it after 1 minute to see if you need more water or flour. You will want the dough to be slightly sticky (tacky) as the spelt flour needs more moisture than refined flour.
- Mix on medium speed for 7-8 minutes until the dough is smooth.
- Cover and let this rise until it is doubled. Depending on the temperature in your house, this could take between 30 minutes to 1 ½ hours.
- Spray your loaf pan or brush with melted or softened butter. Form the loaf and place it in the prepared pan.
- Cover and let this rise until it is doubled.
- Preheat the oven to 350 degrees at the end of the rise. You want the oven to be hot when the bread is risen.
- Brush the top with your egg wash. This is optional, but makes a pretty golden brown and shiny loaf.
- If you are making a butter top loaf, as I did. Slit the middle of the loaf VERY gently. Pipe or form a strip of butter and lay it in the middle of the slit.
- Move the loaf to the hot oven and bake for 40-55 minutes. I like to check for doneness with a thermometer. The bread should be baked to 190-192 degrees.
- Remove from the oven when it is done. Gently remove the loaf from the pan and let it cool for at least 20-30 minutes. This will help the loaf to finish baking with the carry-over baking, and for the starches to set.