Spelt Flour Bread

   This is a very simple and delicious recipe for Spelt Flour Bread. If you are in search of a new recipe which will change your baking routine then this is the recipe that you have been looking for. The mini loaves are ready in about 35 minutes with a total of 40 minutes in the making of this bread. No kneading, no extra work, no wasted time. All you have to do is mix all of the ingredients as directed in this recipe, bake and… voila. The heavenly smell of fresh baked bread spreads throughout your house. Then you are ready to take it out of the oven and surprise your family with warm and delicious bread. We created this recipe with you in mind and for those cooks who would like to make some quick and easy dish for busy weekday nights. We bet that it will be a challenge for you to wait until the bread cools down, before spreading some butter or your favorite jam on it. This bread is good for a couple of days and we recommend that you refrigerate it. We hope you and your family will enjoy spreading the love of baking from our Food For Your Good test kitchen.


Spelt Flour Bread | FoodForYourGood.com #spelt_flour_breadSpelt Flour Bread

INGREDIENTS

4 cups organic Spelt Flour
1/3 cup Sesame Seeds
1 tsp. Baking Soda
1 tbsp. dried Oregano
1/4 tsp. Salt
1 tsp. Honey
1/2 cup Water
2 cups Buttermilk

DIRECTIONS

1. Preheat oven 350 F.
2. In your medium size mixing bowl combine all dry ingredients and then add the water, honey and buttermilk.
3. Spray your baking pan with non-stick baking spray.
4. Sprinkle with sesame seeds over the top of your loaf if desired.
5. Bake about 1 hour for one loaf; or 35 minutes for six mini loaves; or until crust and golden brown and a toothpick inserted in the center of the bread will come out clean with a few crumbs.








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3 Replies to "Spelt Flour Bread"

  • comment-avatar
    Kim Archambault January 23, 2017 (3:38 PM)

    And what size baking pan is good for 1 loaf?

    • comment-avatar
      Kate @Food For Your Good February 2, 2017 (2:53 PM)

      9″x5″ loaf pan will work 🙂

  • comment-avatar
    Kim Archambault January 23, 2017 (3:32 PM)

    Does this bread freeze well or is it best to eat it within a few days and leave it in the fridge?

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