Spelt Bread
Whole Wheat & Multigrain Bread
An ancient grain bread with a sweet, nutty flavour and lighter texture than whole wheat.
Prep Time
15 min
Proof Time
1h 15m
Bake Time
35 min
Servings
10
Calories
175
Ingredients
- 2 cups whole wheat flour
- 1½ cups bread flour
- 2¼ tsp active dry yeast
- 1¼ cups warm water
- 3 tbsp honey
- 2 tbsp unsalted butter, melted
- 1½ tsp salt
Instructions
- 1
Activate Yeast
Dissolve 1 tbsp honey in warm water. Add yeast and wait 5 minutes.
- 2
Mix
Add remaining ingredients and both flours. Mix and knead 10 minutes until smooth.
- 3
First Rise
Cover and rise 60 minutes until doubled.
- 4
Shape & Second Rise
Shape into a loaf, place in a greased pan. Rise 30 minutes.
- 5
Bake
Bake at 375°F (190°C) for 30–35 minutes. Brush with butter.
Baker's Notes
“Pure whole wheat bread can be dense and bitter. My secret is the 60/40 blend of whole wheat to bread flour — you get the nutrition without sacrificing texture.”
— Baker Thomas Moreau
Nutrition Facts
175
cal
8g
Protein
5g
Fat
41g
Carbs
1g
Fiber
237mg
Sodium
Tips & Tricks
- •Whole wheat flour absorbs more water — add extra if dough feels dry.
- •Honey feeds the yeast and helps the bread brown beautifully.
- •Let cool completely before slicing for the best texture.
Reviews (3)
This recipe is a keeper. The Baker's Notes really helped me understand the technique. My new favourite bread to bake on weekends.
So glad I found this recipe. The instructions are clear and the result is consistently great. I've made it four times already and it's perfect every time.
Bakery-quality bread at home. I followed the recipe exactly and it turned out amazing. The proofing tips really helped.
Baker Thomas Moreau
Head Baker & Recipe Developer
Red Seal Certified Baker
