Often breads that are labelled whole grain are made with a mixture of whole grain and white or bread flours. The inclusion of white bread flour in whole grain bread recipes has its advantages, in that it makes the bread dough lighter which then rises more and produces a softer bread. However, with a bit of bread baking experience and attention to the requirements of whole grain flours, wonderful soft, highly nutritious whole grain bread can be made at home without any additional white flours.
Here I am posting my tried and tested easy recipe for 100% Whole grain spelt bread with whole spelt flakes. The nutritional benefits of this 100% whole grain bread is reason alone to try out this recipe. By virtue of being 100% whole grain this bread is high in fibre and has a lower glycemic index than white bread, meaning that the energy from a slice of this 100% whole grain bread is released slower and is longer lasting than from a slice of white bread, which would typically cause a rapid spike in blood sugar followed by an undesirable energy dip.
This spelt bread is also higher in protein and minerals than bread made from regular wheat flour. Furthermore, since spelt has a more delicate gluten than regular wheat its easier to digest and good choice for those with gluten sensitivity.
Aside from the health benefits of this 100% whole grain spelt bread, its one of my favourite multi-use breads and one which I bake very regularly. It has wonderful wholegrainy nutty flavour, the crust is perfectly chewy but not thick or tough and the interior crumb is soft, well structured and not at all crumbly.
Recipe for 100% Whole grain spelt bread
- 325g water
- 500g whole spelt flour
- 7g dried yeast
- 10g salt50g spelt flakes
- 35g molasses
- 15g oil
- mix the flour and water and allow to hydrate for 20 minutes.
- add the yeast, molasses and knead to 5-10 minutes.
- add the spelt flakes, salt and oil and breiefly knead to incorporate.
- form into a tight ball and place in an oiled bowl.
- refrigerate for 6-8 hours.
- Turn out the dough, deflate and form into round, place into a well floured prooving basket.
- allow to re-rise for 1.5 hours or until almost re-doubled in size.
- pre-heat oven and dutch oven or baking stone to 250 degrees C.
- bake at 250 degrees for 20 minutes, then reduce the heat and further bake for 30 minutes.