I made this spelt flour bread shaped as a loaf, using a classic plumcake (loaf) pan.
Follow me through the recipe and you’ll obtain a bread with incredible softness.
A few steps for a remarkable result.
I adore it spread at breakfast and, of course, served alongside the dishes I enjoy at lunch and dinner.
If you love focaccias, milk rolls, loaves, also check these other recipes below:
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 5 Hours
- Preparation time: 15 Minutes
- Portions: 3 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s see what we need to prepare the spelt flour bread
- 0.25 oz fresh baker's yeast
- 2 tbsp extra virgin olive oil (2 tablespoons)
- 2 tsp salt
- 2 cups water
- 1 tsp sugar
- 3.4 fl oz water (to dissolve the salt (about 3.4 fl oz))
- 6 3/4 cups spelt flour
Tools
- 1 Bowl
- 1 Fork
- Plumcake (loaf) pans
Steps
Pour the room-temperature water, the fresh yeast and the teaspoon of sugar into a bowl.
Mix these ingredients with a fork.
Add the two tablespoons of extra virgin olive oil and about 300 grams (about 2 1/2 cups) of flour and continue mixing.
You will obtain a soft mixture that you should let rest for just two or three minutes.
After this short time, add another 100 grams (about 3/4 cup) of flour.
In a glass pour 100 grams of water where you will dissolve the salt.
Then pour it into the main bowl and continue stirring with the fork.
Incorporate the remaining flour and use your hands to knead until you obtain a smooth, soft dough.
Place the bowl with the dough to rise inside the turned-off oven for two hours.
Dust your hands with flour or oil; pick up the dough which will have doubled in volume and fold the dough a few times.
The dough remains fairly hydrated, so don’t be alarmed if it feels a little sticky on your hands.
Place the bowl with the dough to rise inside the turned-off oven for two hours.
Dust your hands with flour or oil; pick up the dough which will have doubled in volume and fold the dough a few times, getting your hands floury or oiled.
This dough remains fairly hydrated, so don’t be surprised if it seems to stick a little to your hands.
After this step take the loaf pan(s) and grease all the sides.
If you prefer, you can also line them with parchment paper.
Divide the dough into three pieces and place each piece in a pan.
Using the plumcake (loaf) shape the rolls will have the structure to rise and become nice and tall.
Not to mention the softness they will acquire once baked.
Let the bread rise in the pans for another two to three hours inside the turned-off oven.
You will see that once ready, the dough will reach the rim of the pan.
Preheat the oven, conventional mode, to 375 °F and once up to temperature bake for about 40 minutes.
Always pierce with a skewer to check that the center is cooked.
You will obtain a crispy crust on the surface and a cloud of softness inside.
Enjoy your meal.
How to store spelt flour bread
You can store the spelt flour bread in paper “bread” bags for two to three days.
If you make three at a time you can also freeze them.
I slice it and place the slices in freezer bags.
When I need it I take it out and warm it in the toaster or in the oven.
It will perfectly regain its fragrance.
If the bread you see below looks a bit dark inside, that’s because I also added sunflower seeds.
FAQ (Questions & Answers)
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