Wednesday, 18 July 2012

Try this easy little bread recipe

The Bread Baking Babes are staying cool this month making an easy little bread. It’s been so hot, I haven’t felt like baking bread. I’ve been making jam and soups instead. I was starting to go through bread withdrawals. Sara of I Like to Cook came to the rescue with this easy little bread that doesn’t require much hands on time or heat up the kitchen too much. She adapted the recipe from 101 Cookbooks.

This easy little bread with spelt tastes great! The original version is made with equal parts all-purpose flour, whole wheat flour, and rolled oats, but I mixed things up a bit and used whole spelt flour instead of the whole wheat flour and spelt flakes instead of rolled oats. I left it a little too long in the proofing stage so it collapsed a bit on top when baked, but otherwise it turned out just fine. 



Easy Little Bread Recipe made with spelt

Adapted from: 101 Cookbooks

Makes: 1 Loaf


  • 300 ml warm water (105-115F)
  • 1 1/2 teaspoons instant yeast
  • 1 tablespoon honey
  • 150 g unbleached all-purpose flour
  • 140 g whole spelt flour
  • 75 g spelt flakes
  • 1 1/2 teaspoons fine grain sea salt
  • 2 tablespoons butter, melted, for brushing



1. In a large bowl, mix the flours, spelt flakes, instant yeast, and salt.



2. Stir the honey into the warm water, then add the wet ingredients to the dry and stir very well.



3. Brush an 8 x 4-inch loaf pan generously with some of the melted butter or grease with spray or oil. Spread the dough in the pan.



4. Cover with a clean, slightly damp cloth, and set in a warm place for 30 minutes, to rise.



I ran an errand while the dough was proofing so it proofed for an hour instead of 30 minutes. It rose really well in the pan, but not so much in the oven.



5. Preheat the oven to 350F / 180C, with a rack in the middle. When ready, bake the bread for 35-40 minutes, until golden and pulling away from the sides of the pan. 



6. Remove from the oven and turn the bread out of the pan quickly, if using a nonstick pan. I used a glass pan so I let the loaf sit in the pan for about 5 minutes before removing it to the cooling rack. Brush the loaf with melted butter. Then let it cool on a wire rack. Serve warm, slathered with butter.



As the other Babes have mentioned, this bread may not be much to look at, but it sure tastes good. The spelt gives it a slightly nutty flavor.  Yum!

Happy Baking!


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