Spelt Bread with Fresh Milled Grain | Ancient Grain Bread

Spelt Bread is the perfect sandwich bread or homemade bread to eat anytime. Spelt is very nutty, and using fresh milled flour it is densely packed with nutrients. This recipe makes 2 loaves.

2 C warm water - 110-112 degrees
1/2 C oil
1/2 C honey
4 tsp quick rise instant yeast
1 egg
2 tsp salt
6 1/2 C spelt flour (4 1/3 spelt berries)

In a stand mixer with a dough hook. I use my Bosch Universal Mixer. Pour warm water in the bowl, add oil, honey and yeast. Add 2 C of flour and let it mix. Add egg and salt. keep adding flour cup by cup until it pull away from the outside edge of the bowl. Depending on the humidity you might need to add more flour. Knead for 5 minutes. Grease 2 4x8 standard loaf pans. Divide dough and form into a loaf. Place in each greased pan and let rise in a warm place until dough has just risen above the pan. Preheat oven to 350 and bake loaves for 30 minutes. Internal temp should reach 190 degrees and when you tap the bottom of the loaf of bread it should sound hollow. Let it cool for a couple hours before slicing unless you just can't wait! Store in plastic wrap in a ziplock bag on the counter. You can also freeze the loaves wrapped in plastic wrap in ziplock bags as well.

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