Fall is the time of year when I just get so excited to start baking! And who doesn’t love warm, fresh bread at dinnertime? This recipe is so yummy and I don’t mind giving a big hunk of this bread with a huge pat of grass fed butter for my kids to enjoy!
Sprouted whole spelt is my favorite flour to bake bread with. Spelt is an ancient relative of wheat, and has been used in Europe for thousands of years. It has a delightful nutty flavor that we just love. It is also said that spelt is often better tolerated by those with wheat sensitivities as is it lower in gluten. I choose to use sprouted flours in my baking whenever possible because studies show sprouting improves the nutrient profile of grains and legumes by increasing the content of certain proteins and amino acids, bioavailability of the proteins and starch, and decreasing anti-nutrients.
It can be challenging to substitute whole spelt flour in quick bread recipes because it can behave differently than regular wheat flour. So I looked long and hard to find a recipe for a quick rising, tasty, no-knead spelt bread recipe. I then adapted that recipe to use just sprouted spelt flour instead of a mixture of flours. I have used this recipe to make many loaves of bread and even dinner rolls. From start to finish it takes about an hour and a half, so it’s a great option for when you want fresh bread at dinner, but didn’t start a loaf of sourdough that morning. (I also use sprouted spelt and sprouted wheat flour to make simple homemade sourdough).
Here’s my recipe for Sprouted Spelt Quick Bread (adapted from breadexperience.com)
- 300 mL warm water (105-115°F)
- 1.5 teaspoons instant yeast
- 1.5 tablespoon raw organic honey
- 360 grams organic, sprouted spelt flour
- 1.5 teaspoons fine grain celtic sea salt
- 2 tablespoons butter for brushing (we love Kerrygold at our house!)
Now, the amounts above are a starting point. The exact flour you use may require a little more water. I start with this recipe and then use more water if necessary. You want to final product to be more like a batter, less like an actual dough. Think really thick pancake batter.
- In a large bowl, mix the flour, instant yeast, and salt.
- Use a thermometer to test the temperature of your water, or if you’re experienced in using instant yeast, test the warmth with your hand. I typically put the water in a glass dish and microwave it for a little over a minute. This seems to get me very close to the right temperature.
- Stir the honey into the warm water, and add this mixture to the dry ingredients. Mix well until everything is combined. It’s ok if it’s a little lumpy!
- Spray or grease an 8×4 inch loaf pan and spread the batter/dough in the pan.
- Cover with a clean, damp cloth or paper towel, and let rise in a warm place for 30 minutes. Do not let it rise for much more than 30 minutes here or it won’t rise well in the oven.
- While the dough is rising, preheat your oven to 350°F. When ready, bake the bread on the middle rack for 35-40 minutes, until golden and starting to pull away from the sides of the pan.
- Remove from oven and turn the bread out. Brush the loaf with butter and serve warm, slathered with more butter!
Note: Make this recipe even faster by making it into rolls! Simply pour the batter into the muffin molds instead of the loaf pan (I use silicone muffin molds and absolutely love them!). After rising for 30 minutes, bake for about 25 minutes, until golden and pulling away from the mold. Here is a picture of the batter in the muffin mold and the finished rolls. The texture is really nice! Give this recipe a try and let me know what you think!