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slices of Whole grain spelt bread with coffee and jelly

Whole grain spelt bread, with honey {lactose-free}

Homemade bread is so delicious and this whole grain spelt bread with honey is a great example. A flavorful lactose-free bread.
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Prep Time 15 mins
Cook Time 40 mins
rise time 2 hrs 55 mins
Total Time 3 hrs 50 mins
Course Baking bread, Breakfast, lunch
Cuisine Other
Servings 1 loaf
Calories 2397 kcal

This recipe is:

[recipe_key]

Equipment

  • convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)

Ingredients
 
 

  • 230 mL water
  • 1 egg size L
  • 230 gram whole grain spelt flour
  • 250 gram spelt flour
  • 1 teaspoon instant yeast
  • 2 tablespoons sunflower oil
  • 2 tablespoons honey
  • 1¾ teaspoons salt

Instructions
 

Bread Making machine (kneading and first rise)

  • Put all ingredients in the bread machine in the right order as specified by the manufacturer.
  • Then turn the machine on the dough mode into the position in which the machine kneads the dough and run the 1st rise. Go further at the *.

With the mixer or by hand (kneading and first rise)

  • Put 50 ml of warm water, yeast, and a half tablespoon of honey in a small bowl, mix well, and let stand 5 minutes. By then there should be bubbles (if that is not the case, then the yeast is no longer good and you must use a new package).
  • Put the whole grain spelt flour and the spelt flour in a bowl with the salt and mix well.
  • Then mix the egg, oil, and the rest of the honey and water through it. Stir well with a wooden spoon so that all the liquid is absorbed. Stir in the yeast mixture and start kneading (by hand or with the mixer).
  • Knead until the dough is smooth and elastic to the touch and that will certainly take 10 minutes of kneading.
  • Shape the dough into a ball.
  • Grease a bowl with oil and place the dough in it.
  • Turn once and cover the bowl with a damp towel and put it away in a warm place.
  • Let the dough rise for half an hour (or until doubled in volume).

Second rise *

  • Lay the dough on a greased workplace.
  • Press the air out, form a ball, and let it rest for 15 minutes.
  • Press the dough into a rectangle, with the width of the pan, and roll up tightly.
  • Press the seam tight and place the dough in the pan. Place the damp towel over the tin and leave the bread to rise for an hour in a warm place.
  • After half an hour preheats the oven to 375 degrees Fahrenheit (190 degrees Celsius).
  • After the second rise moisten the top of the loaf with water.
  • If you like, you can cut the top of the bread with scissors a few times for a playful effect.
  • Put the tin in the oven for 40 minutes and then remove the bread from the oven.
  • Let rest for 5 minutes and then remove the bread from the mold.
  • Let it cool on a wire rack.
Keyword home bread baking
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