Wholemeal spelt bread recipe
Bread made with wholemeal spelt flour, a delicious bread with which to awaken our senses. Few things smell as pleasant and tempting as freshly baked bread.
Make this recipe at home and enjoy a quality bread, crispy on the outside and spongy on the inside.
Perfect to accompany your favourite dishes or to prepare a weekend dinner with bread, sausage and a salad.
Spelt flour contains less gluten, making it a healthy and irresistible bread.
We mount the blade accessory on our Küken robot.
Add 600g of spelt flour, 15g of yeast, 1 teaspoon of salt, 400ml of water and 50ml of olive oil.
Knead for 3 minutes on speed 1.
Dust your hands a little with flour and, being careful not to cut yourself, remove the dough from the mixing bowl.
In a previously floured mould, ideally a long pudding mould, place the dough well distributed, cover with a tea towel and leave to rest for about 2 hours.
After the resting time, preheat the oven to 220ºC.
Decorate the top of the dough with seeds of your choice.
Bake in the oven for 25 to 30 minutes at 180ºC.
Our spelt bread is ready!
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Ingredients
Directions
We mount the blade accessory on our Küken robot.
Add 600g of spelt flour, 15g of yeast, 1 teaspoon of salt, 400ml of water and 50ml of olive oil.
Knead for 3 minutes on speed 1.
Dust your hands a little with flour and, being careful not to cut yourself, remove the dough from the mixing bowl.
In a previously floured mould, ideally a long pudding mould, place the dough well distributed, cover with a tea towel and leave to rest for about 2 hours.
After the resting time, preheat the oven to 220ºC.
Decorate the top of the dough with seeds of your choice.
Bake in the oven for 25 to 30 minutes at 180ºC.