{"slug":"spelt-bread","collection":"recipes","is_recipe":true,"visibility":"public","title":"Spelt Bread","description":"A simple, forgiving spelt loaf made in a stand mixer with minimal kneading, producing a tender 9-inch loaf in about 3 hours.","body_md":"\nThis is a super simple and forgiving spelt bread recipe. With the use of\na stand mixer, it requires little to no kneading, is easy to make and\nclean up, and requires maybe 20 minutes of actual work time. All in, the\nrecipe produces one standard 9\" loaf in about 3 hours.\n\n## Special Equipment\n\n-   Stand mixer with a dough hook\n-   Warm place for proofing (like an oven with a a \"proof\" mode)\n-   Plastic wrap or towel to cover rising dough\n-   Large bowl for rising dough\n\n## Ingredients\n\n-   500g (18oz) white spelt flour\n-   10g fast-action dried yeast\n-   7g fine sea salt\n-   30 ml tbsp light olive oil (plus extra for bowl)\n-   15 ml (21g) honey\n-   about 300ml lukewarm water\n\n### Cinnamon/Raisins\n\nTo convert this recipe to a cinnamon and raisin loaf, add:\n\n-   3 grams ground cinnamon\n-   10 green cardamom pods\n-   120ml (½ cup) raisins\n-   4 tablespoons butter\n-   60ml (¼ cup) packed brown sugar\n-   1 tablespoon all-purpose flour\n\n## Method\n\n### Dry Ingredients\n\nInto the bowl of a stand mixer fitted with the dough hook, combine on\nlow speed:\n\n-   flour\n-   yeast\n-   salt\n    -   Cinnamon/raisin: add 3 grams ground cinnamon and 120ml (½ cup) raisins.\n\nMake a well in the center, if not already created.\n\n### Wet Ingredients\n\nIn a small bowl, whisk together:\n\n-   olive oil\n-   honey\n-   warm water\n\n### Combine and First Knead\n\nAdd liquid to dry ingredients and knead on medium speed for **5 to 10\nminutes** until dough is elastic and moves freely in the bowl. Add extra\nwater and olive oil if dry ingredients do not incorporate fully. The\nhydration of this dough is a but subjective depending on the flour,\nhumidity, and personal preference.\n\n### First Rise\n\nPlace dough into a large oiled bowl. Cover and let stand in a warm place\n(24 to 27°C or 75 to 80°F) for **one to three hours** or until **doubled\nin size**.\n\n### Second Knead and Shape\n\n1. Punch dough and knead lightly by hand for one minute.\n2. If baking in a loaf pan, oil the sides of the pan. Place dough into pan.\n3. If not baking in a loaf pan, form dough into desired shape.\n\n### Cinnamon/Raisin\n\n1. Roll dough into rectangle wide enough to accommodate loaf pan.\n2. Combine brown sugar, ground cardamom seeds, flour, a little more cinnamon.\n3. Sprinkle sugar mixture evenly over dough.\n4. Melt butter and distribution evenly over sugar mixture.\n5. Roll dough and place into loaf pan.\n\n### Second Rise\n\n1. Cover and let rise another **one hour** or until **doubled in size**.\n\n### Bake\n\n1. If proofing dough in oven, remove dough.\n2. Heat oven to **205°C** or **400°F**.\n3. With a very sharp knife, make a slash in the top of the dough to allow for expansion. (Skip this stop for cinnamon/raisin)\n4. Return the dough to hot oven.\n5. Dump a cup of cold water into the over to create a blast of steam and immediately close oven door.\n6. Bake for **15 minutes**, rotate loaf and bake another **15 minutes**.\n7. Bread is done when internal temperate measures **190°F**.\n\n### Cool\n\n1. Remove loaf from oven and let cool **10 minutes**.\n2. Turn out loaf onto wire cooling rack and let rest until cool.\n\n\n## Notes\n\n- **Label correction (2026-07-30):** the Vegan theme was contradicted by the honey in the base dough and the butter in the cinnamon-raisin variation. Replaced with Vegetarian, which is accurate. Swap the honey for maple syrup or sugar and skip the butter variation for a genuinely vegan loaf.\n- **Method repairs (2026-07-30):** the Cinnamon/Raisin variation listed 120ml raisins but the method added only the cinnamon — the raisins were an orphan in the variation named for them. And Bake step 8 ('immediately turn out onto a wire rack') contradicted the Cool section ('let cool 10 minutes, then turn out'); the duplicate bake-step line is removed and the Cool section stands.\n","draft":false,"servings":"1","prep_time":"20 minutes","cook_time":"30 minutes","total_time":"3 hours","created_at":"2020-07-09T01:06:09Z","updated_at":"2026-07-30T11:41:32.620367Z","categories":["Bread"],"tags":["Spelt","Yeast"],"methods":["Baked"],"themes":["Vegetarian"],"ingredients":[{"section":"","items":["-   500g (18oz) white spelt flour","-   10g fast-action dried yeast","-   7g fine sea salt","-   30 ml tbsp light olive oil (plus extra for bowl)","-   15 ml (21g) honey","-   about 300ml lukewarm water"],"parsed":[{"raw":"-   500g (18oz) white spelt flour","qty":500,"unit":"g","item":"white spelt flour"},{"raw":"-   10g fast-action dried yeast","qty":10,"unit":"g","item":"fast-action dried yeast"},{"raw":"-   7g fine sea salt","qty":7,"unit":"g","item":"fine sea salt"},{"raw":"-   30 ml tbsp light olive oil (plus extra for bowl)","qty":30,"unit":"ml","item":"tbsp light olive oil"},{"raw":"-   15 ml (21g) honey","qty":15,"unit":"ml","item":"honey"},{"raw":"-   about 300ml lukewarm water","item":"about 300ml lukewarm water"}]},{"section":"Cinnamon/Raisins","items":["-   3 grams ground cinnamon","-   10 green cardamom pods","-   120ml (½ cup) raisins","-   4 tablespoons butter","-   60ml (¼ cup) packed brown sugar","-   1 tablespoon all-purpose flour"],"parsed":[{"raw":"-   3 grams ground cinnamon","qty":3,"unit":"g","item":"ground cinnamon"},{"raw":"-   10 green cardamom pods","qty":10,"item":"green cardamom pods"},{"raw":"-   120ml (½ cup) raisins","qty":120,"unit":"ml","item":"raisins"},{"raw":"-   4 tablespoons butter","qty":4,"unit":"tbsp","item":"butter"},{"raw":"-   60ml (¼ cup) packed brown sugar","qty":60,"unit":"ml","item":"packed brown sugar"},{"raw":"-   1 tablespoon all-purpose flour","qty":1,"unit":"tbsp","item":"all-purpose flour"}]}],"servings_int":1,"qc":{"status":"passed","last_checked_at":"2026-07-30T11:44:27.658877Z","checked_by":"claude-code","standard_version":"2026-07-29","findings_count":0,"stale":false}}