This homemade honey-spelt bread recipe is one that I’ve been wanting to make for a very long time now! Ever since I found out I can’t eat wheat anymore, I’ve had to switch from eating regular brown or soda bread to alternatives. I first started out with gluten-free bread, but since I don’t actually have any problems with gluten, I switched to trying rye and spelt bread. I wasn’t too fond of the rye bread myself, I prefer rye as crackers, but damn I love spelt bread!
After buying spelt & honey bread in the supermarket for ages, I bought a bag of wholemeal spelt flour, so I could make my own. It then took me months before I actually had the balls to try and make it myself, cause I really was worried it would turn out horribly.
My first loaf turned out quite ok, could’ve done with some more flavour but in the end it was still tasty. Since then I’ve increased some of the ingredients in it to increase the flavour. I’ve also used dairy-free butter in this recipe and as there are no eggs or milk involved in it, it’s vegan friendly as well as dairy- and wheat free.
You can either use a stand mixer to make the dough, or you can use a combination of mixing the ingredients with a hand mixer and then knead by the dough by hand. I personally prefer to use a stand mixer with dough hook (I recommend KitchenAid) as it makes things easier and you’ll have less of a clean up afterwards.
Makes: 1 loaf
- 500g of wholemeal Spelt flour*
- 3 teaspoons active dry yeast
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 tablespoon of vegetable oil
- 3 tablespoons of runny honey
- 35g softened butter**
- 150 ml boiling water, 200ml cold water(=350ml lukewarm water)
- Optional: sunflower seeds & sesame seeds (about 3 tablespoons each)
Put the flour, sugar & salt in a mixing bowl if you’re using a hand mixer or put the flour, sugar & salt in your stand mixer’s bowl.
Put in the dry yeast on one edge of your bowl and add the butter, oil and honey on the other side. If you’re adding sunflower/sesame seeds now is the time to add them.
Make a little well in the centre of your bowl and poor in half of the water and start mixing. I used a dough hook for my bread but you can use a normal mixer as well and knead by hand later on. Keep adding more water, a little bit at a time until all the flour has been mixed in along with the water.
You should end up with a soft, slightly sticky dough. If it’s too sticky add a bit of flour, if it’s not at all sticky add just a bit more water. You can know either continue kneading with a dough hook or continue by hand if you used a hand mixer. If you’re kneading by hand, place the dough onto a lightly oiled surface (not need to add flour) and knead for at least 10 minutes, until the dough is smooth and elastic. If you’re using a dough hook you should put it on for about 5 minutes.
Shape your dough into a fat sausage shape and place it into a lightly oiled bowl. Place it in a warm environment (the countertop in your kitchen should be fine). Cover with cling film and let it rise until it’s doubled in size, which should take about 1,5 hours.
Line your loaf tin with parchment/baking paper. Now shape your dough into your preferred shape: either round or oblong (like I did). Put the dough into your tin and bake in a preheated oven at 220° for half an hour until the bread is risen and golden brown and sounds hollow.
For a soft crust on the sides: put the loaf tin onto a roasting tin filled with warm water as the steam will help you get a softer crust.
Once it’s ready, take it out of the oven and leave it in the tin for another 10 minutes, then take it out of the tin and place on a wire rack to cool. If you want a soft crust, spread some butter on top when you take it out of the oven, then cover it with a towel while it cools down.