First bread of the year and let's make it healthier with this whole grain wheat spelt bread!
Yep, quite a mouthful isn't it.
But trust me, you will be excited to know that this delicious nutritious bread is so simple to make.
Let's start.
What Is Whole Grain Flour?
Ok first let's get some simple terms clear.
We make breads from flour. In general we get flour from milling grain kernels into fine powder.
Grain kernel consist of 3 parts:
- the innermost germ
- the endosperm that surrounds the germ
- the bran that envelops them both
Wheat is a type of cereal grain and is the typical grain used for most breads.
White bread or wheat bread means that the bread is made using wheat kernels that have been processed, leaving only the endosperm. The innermost germ and the bran have been removed. White bread has lighter texture but with less nutrients.
Whole wheat bread means that the bread is made entirely from wheat kernels, no other types of grains are mixed in. The word whole means all 3 parts of the kernels are intact. Whole wheat bread is a healthier option than white bread (wheat bread) and is usually a bit heavier.
Whole grain bread means the bread is the same to whole wheat bread but the grain can be from other type of whole grains like whole barleys, whole oats and whole rice (brown rice).
Phew! End of class now?
So what I'm using in this recipe is whole grain wheat flour AND whole grain spelt flour.
Ok! I'll stop now. I promise.
What Is Spelt?
Spelt is an ancient grain and as an ancient grain it is said to have more nutrients and healthier than modern grains like wheat, corn and rice.
It has made a comeback as a healthy food.
Spelt is strongly related to wheat but is not really the same like wheat.
Let's just say spelt is Thor's superhero great uncle that came back from the dead and now offers more valuable assets than Thor in the Avengers' team.
Healthier Option
This bread is a well rounded healthier option if you're into breads and still want to maximise the benefits from enjoying them.
Using whole grain wheat spelt flour means this bread is high in protein, fibre and makes you fuller than the typical white bread.
Due to spelt flour also, this bread has that delicious nutty taste to it. We absolutely love it!
We like to toast some slices and have them with some avocado or sweet cherry tomatoes. Don't forget to drizzle some extra virgin olive oil on the tomatoes and a sprinkle of oregano and salt.
They are not only healthy and delicious, they are also beautiful. Don't you agree?
I hope you will give this super amazing and easy bread a try.
In Summary
This delicious homemade bread:
- is with high fibre and healthier than white or wheat bread
- has no processed sugar or fat
- has lots of nutrients because it uses whole grain flours
- is with extra nutrients benefits from whole grain spelt flour
- easy to make, can be frozen with no problem
Before You Go
If you're into more of healthy recipes in general perhaps you would want to check these out:
- No-bake chocolate peanut butter bars
- Spanish bread (mollete)
- Fast no knead multiseed bread
- Matcha bread
Video
📖 Recipe
Whole Grain Wheat Spelt Bread
Ingredients
- 1 cup warm water (250 ml)
- 2 ¼ teaspoon dry yeast (7 gr)
- 1 tablespoon honey (20 gr)
- 2 cup whole grain spelt flour (260 gr)
- 1 cup whole grain wheat flour (130 gr)
- 1 ½ teaspoon salt
Instructions
The Bread
- Mix honey with warm water and then sprinkle in dry yeast. Give it a mix and leave for 3-5 minutes for the yeast to activate.
- Add the rest of the ingredients in a standing mixing bowl, including the yeast mixture. Mix to incorporate and then knead for 5 minutes.
- Form the dough into a ball and place it in a lightly greased bowl. Cover the bowl tightly with a cling film. Leave for the dough to rise double its size.
- Place the risen dough on a working surface and cut it into 2 equal pieces. Lightly form each piece into a ball and place them on a baking tray with a lightly floured baking sheet. Loosely cover them with a cling film and leave until the balls double their size.
- Preheat oven at 410ºF (210ºC) with a deep baking tray at the bottom of the oven.
- Sprinkle some flour on top of the balls. Using a very sharp knife, make a cross on top of each ball with ¾ inch (2 cm) depth.
- Pour some hot water in the hot deep baking tray to create steam. Place the baking tray with the balls in the oven and bake for 25 minutes or until fully cooked. Cool completely on a rack.
How To Serve
- Slice a fresh loaf and eat with some avocado, tomato cherry, cheese or your favourite marmalade.
- You can also toast the slice for that crunchy texture and also bring it to life if you were to eat it after a day or two.
How To Store
- Keep in a closed paper bag at room temperature.
- Or slice the loaves, place in a ziplock bag and freeze. Take as needed, toast directly in a toaster.
- Or keep whole loaves in a ziplock bag and freeze. Defrost at room temperature. Bring it back to life in the oven at 350ºF (175ºC) for 5 minutes.
Lisa says
Can this be made in a loaf pan?
Bea & Marco says
Yes, it can. 😊
MadonnaB says
I made this bread today & it's REALLY good! I don't have a stand mixer, so I kneaded it by hand for 5', which wasn't too bad. The only minor thing I'll change the next time is I won't cut an 'X' in the bread because when I went to slice the bread after cooking, it broke it up. Other than that, this is a keeper!
Bea says
Hi! I'm happy that you liked it, thanks for your feedback!
Emily says
Great recipe! I have a question, can I skip the spelt flour and use instead the double of wheat flour?
Bea says
Using all whole wheat flour for this particular recipe will result in a bit dense bread. Do check out my other 100% whole wheat bread recipes (they're super fluffy), if you're interested. Hope it helps.
Oleksandra Tarica says
Hi! Just found this blog, I’m a calorie counter beginner, trying to incorporate healthy recipes into my diet. Do you have the calorie break down by any chance? That would help a lot!
Bea says
Hi Oleksandra! Noted, will try to put the nutrition facts on all my healthy recipes 😊.
Penny says
It came out perfect. I made it today.
Thank you so much!
Bea says
Awesome! It's super easy, right? Thank you Penny!
Nora Elena Adams says
Hola, hace un par de semanas hice por primera vez esta receta y nos encantó. Estoy por hacer este pan otra vez pero me gustaría hacer un pan en lugar de dos. ¿Podrías aconsejarme cuánto tiempo debo dejarlo en el horno (para no tener que abrir el horno) si es solo uno ya que será un poco más grande? Vivo en Inglaterra y mi horno es de los que llaman 'fan assisted oven'. Muchas gracias.
Bea says
Hola Nora! No he probado hacer solo uno, pero puedes intentar añadir 10 minutos y vas viendo que tal. Ya me cuentas. Un saludo!
Stacey says
Hi this bread is tasty but doesn’t rise very much in the end. I’ve made it a couple of times and have resorted to making only one loaf (not dividing it) and baking in a small loaf pan. Still it won’t rise even to the top of the pan. Any advice?
Thank you!
Bea says
Hi Stacey! This is a type of bread that will not rise high like white breads due to the types of flour used (low gluten). You can browse for my other bread recipes if you're looking for tall rise breads/buns. Hope it helps!
Bel says
I tried this today! It turned out really really good! Thanks for simple and easy to follow recipe!!
Bea says
Awesome, glad that you liked it Bel!
Taline says
I followed the recipe exactly and it came out absolutely amazing! Thank you ❤️
Bea says
That's great Taline, thank you for your feedback! 😘
David Coleman says
I have not made this recipe yet. Just a question: Why is whole wheat flour added to the spelt flour? Can not solely spelt flour be used? Would doing so change the amount of liquid needed?
Bea says
Hi! I find the combination of both flours really gives the bread a nice texture (airy, not dense). Yes, changing the flours would mean adjusting the liquid accordingly. Hope it helps.
Meenakshi says
hi seems healthy but what can be used in place of splet flour
Carol E Stein says
This was my first try using spelt flour, and this was AMAZING! My husband and I loved the flavor, and the texture was nice and light! I will DEFINITELY be making this regularly!
Bea says
Yes, spelt gives you that light texture. I love using it in my healthy recipes. Glad that you both liked it, thank you!
Joan Christie says
tried the recipe. used whole wheat spelt flour . the results was awesome. Many thanks!
Bea says
Oh that's great, I'm glad you liked it! Thanks Joan!
Lakhani says
Hi Joan! Because you only used Speltb flour did you have to adjust the amount of water? (and if so by how much?)
Lourdes Hernandez says
La receta me gustó, a pesar de que use solo harina de espelta pero el pan quedó bueno esponjoso, un poquito duro pero muy bien, solo usé la espelta porque no puedo comer por ahora trigo. Muy bien y gracias por la receta , saludos desde México.
Bea says
Muchas gracias Lourdes! Me alegro que te haya gustado. Si, usando todo harina de espelta te queda un poco duro pero no pasa nada. Un saludo grande! 🙂
Andrea says
Hello! I was wondering if I knead this by hand since o6 don't have the machine.
Looks lovely.
Bea says
Hi Andrea, yes it's totally fine to knead it by hand 😉. Hope you'll give it a try!
Muna says
Hi! How long does it take approximately for it to double in size?
Bea says
Hi Muna! It depends on your kitchen's temperature. With mine it took more or less around 1-1.5 hours. Hope it helps 🙂
Diana says
Hi Bea, I wondered if I can change whole wheat flour to organic white flour instead? And another thing, what is wrong if the bread isn't rising?
Bea says
Hi Diana! Yes you can but adjust the liquid accordingly since whole wheat flour tends to absorb more. If the dough doesn't rise during proofing time means that the yeast has gone bad or it was not properly activated (water was too hot/cold). Hope it helps 🙂
Deborah says
Trying this right now! I am wondering if you have ever added seeds, nuts, or dried fruit to your loaves? Do you have to alter the recipe much, or just allow for longer proofing??
Bea says
I love adding seeds to my breads. I add a reasonable amount, not altering the recipe and yes, it does need a bit more of proofing time. Hope you'll like the bread!
Cat says
Hi. Wondering I'd you could just use spelt flour for the whole thing. Thanks!
Bea says
Hi Cat! I haven't tried it so I can't really say but I read that it's recommended to use up to half amount to substitute other flour with. Hope it helps.