This healthy whole wheat bread recipe featuring freshly milled spelt, is fast and easy to put together. We love how soft it is making it perfect for peanut butter & jelly, meat & cheese, tuna, or toast. I know you will love the benefits and flavor of baking with whole grains, the way they were intended.

Spelt is an ancient grain

Unlike modern wheat, ancient grains have not been genetically modified, making ancient grains richer in nutrition and easier on digestion. The gluten profile in spelt is different than modern wheat contributing to easier to digest. Spelt is also higher in fiber than modern wheat, which helps your body digest gluten.

Less kneading

Since spelt’s gluten is more soluble in water, the dough becomes cohesive and smooth more quickly than doughs made with hard modern wheat. This helps you get proper dough without as much effort and time as modern wheat.

Quicker ferment time

The gluten structure, enzyme activity, nutrient availability, and water absorption all make spelt ferment faster than modern wheat. Your fermentation time will be much quicker. so make sure not to over-knead the dough.

whole grains are better for you

Modern wheat processing removes valuable nutrients. When you use the whole grain, you include all 3 parts: germ, bran, and endosperm. These are rich in fiber, vitamins, minerals, and antioxidants. Modern wheat contains little to no fiber. Fiber helps you digest gluten, helps regulate blood sugar (lower glycemic index), and can help improve cholesterol and blood pressure contributing to hearth health. Fiber can help you feel full longer and avoid overeating.

Whole Wheat Soft Sandwich Bread

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Ingredients

First Step

350 g water 90 degrees
45 g honey
30 g olive oil
460 g Spelt freshly ground

Second Step

2 tsp. instant yeast (I use SAF instant)
9 g salt

Instructions

Mix warm water, oil, and honey
In the bowl of a stand mixer fitted with a dough hook, mix in the flour scraping the bowl until the dough comes together.
Let the dough sit covered (I use a plate) for 15-20 minutes to let the flour absorb the liquid.
After the rest, lift the cover, add salt and yeast until well combined. Knead the dough in the mixer using the dough hook for 5 minutes.
Let dough rise 1/3
Scrape the dough onto a clean surface. Dough should be slightly sticky at this point. If needed, spray work surface, hands, and rolling pin with alittle water to prevent the dough from sticking.
Roll dough into a rectangle about 8” X 12” then stretch and roll into a tight loaf.
Place the dough into the prepared bread pans, gently pressing it into the corners. Let rise until slightly domed above the tops of pans (this should take 20-30 minutes). During this time pre-heat the oven.
Bake at 350°F for 30-35 minutes, or until internal temperature reaches 200 degrees.