Whole Grain Wheat Spelt Bread

5 from 11 votes

Definitely a healthier option of a bread. Simple and delicious. Spelt lends that amazing nutty taste to this bread.

Prep Time10

Cook Time25

Passive Time1 30

Servings: loaves

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.

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.

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.