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Spelt Flour Bread

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1h

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12 servings

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This hearty and wholesome spelt flour bread has a nutty flavor and dense, satisfying texture. Made with ancient grain spelt flour, it's perfect for sandwiches, toast, or enjoying on its own with a smear of butter. This simple no-knead recipe yields a rustic, artisanal loaf.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
3 g
2 g
Allergen Content

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Ingredients

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Steps

Read instructions and get ready to cook

1
Combine dry ingredients

In a large bowl, whisk together the spelt flour, yeast, and salt.

2
Mix wet ingredients

In a separate bowl or measuring cup, combine the warm water, honey, and olive oil. Stir until the honey dissolves.

3
Combine wet and dry ingredients

Pour the wet ingredients into the dry ingredients. Using a wooden spoon or rubber spatula, mix until a shaggy, sticky dough forms.

4
Cover and rest dough

Cover the bowl tightly with plastic wrap. Let the dough rest at room temperature for 2 hours, until doubled in size.

5
Shape dough

Turn the dough out onto a lightly floured surface. Gently shape it into a round loaf, tucking the edges under.

6
Transfer to Dutch oven

Place the loaf in a greased Dutch oven or large oven-safe pot with a lid. Cover and let rise for 30 more minutes.

7
Preheat oven

While the dough rises, preheat the oven to 425°F (220°C).

8
Bake bread

Slash the top of the loaf with a sharp knife. Cover and bake for 30 minutes. Uncover and bake 10-15 minutes more, until the crust is deep golden brown.

9
Cool and serve

Remove the bread from the pot and let cool completely on a wire rack before slicing, at least 1 hour.

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