Easy Spelt Sandwich Bread Recipe | Fresh Milled

A sliced loaf of spelt sandwich bread on a cutting board.

5 from 2 votes

Easy Spelt Sandwich Bread Recipe | Fresh Milled

Soft, flavorful and very healthy, this simple spelt sandwich bread will fast become a favorite recipe in your kitchen!

Course Bread

Cuisine American

Keyword Easy Bread Recipe, fresh milled, fresh milled flour, Spelt, Spelt Bread, Spelt Flour, spelt sandwich bread recipe, whole grain flour, Whole Grains

Prep Time 20

Cook Time 35

Rising time 3

Total Time 3 55

Servings slices

Calories 160.3kcal

Author Mary Rose

Equipment

8.5x4.5 loaf pan

Ingredients

3 1/2 cups Spelt flour
1 cup Warm water
2 1/4 tsp Active dry yeast
1 tbsp Sugar
1 tbsp Olive oil
1 Egg
1 1/4 tsp Salt

Instructions

First, mill your spelt berries (if using fresh milled spelt) on a fine setting of your grain mill.
Next, warm your water to between 100-105 degrees F.
Pour the warm water in a large mixing bowl and add the yeast and sugar.
Mix well, cover, and let proof for 5 minutes.
Your yeast is ready to use if it becomes foamy in the bowl after 5 minutes.
Add the flour, egg, oil, and salt.
Mix well until there are no more dry bits of flour left in the bowl.
Cover with plastic wrap and let rest for 30 minutes.
After resting, turn the dough onto a lightly floured and knead for 3-4 minutes or until glossy and smooth.
Return the dough to the bowl and cover with plastic wrap or a damp tea towel.
Let the dough rise for 1 to 1 1/2 hours or until doubled in a warm place.
Punch down the dough and put on a lightly floured surface.
Prepare a loaf pan by spraying or rubbing with oil.
Roll out the dough into a rectangle shape to press out all of the little bubbles.
Roll this rectangle into a log shape as tightly as possible.
Drag the log, seam side down, across the table to seal the seam.
Place the shaped dough in the loaf pan.
Cover with plastic wrap or damp tea towel and let rise for 30 minutes to an hour or until it tops over the rim of the loaf pan.
Preheat the oven to 350 degrees F.
Bake in preheated oven for 35 minutes.
Allow to cool completely before slicing.

Notes

Storage:

Store in a plastic bread bag or beeswax wrap on the counter for 3-4 days.

Freeze in freezer safe bag for up to 3 months.

Nutrition