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Best Ever Spelt Bread


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Ingredients

18 slice(s)

makes 1 large light and fluffy loaf

  • 280 g water
  • 2 tsp Yeast
  • 150 g wholemeal spelt flour
  • 400 g white spelt flour, (I buy unbleached white)
  • 2 tsp salt
  • 2 tsp natural bread improver, see tip under recipe
  • 1 tsp Raw Honey
  • 20 g macadamia oil, or oil of your choice
  • 2 tbsp Chia, mixed with 6 tbs water, see tip
  • 40 g linseeds (optional)
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Recipe's preparation

  1. Place water into the bowl and heat for 2 minutes, 37 deg, sp 1, or until the "37" light stops flashing and stays solid.

    Carefully add in the yeast around the blades and combine on speed 2 for 3 seconds.

    Add remaining ingredients in the order they are listed.

    Set to closed lid and knead for 4 minutes, then move the dough onto your breadmat or an oiled bowl. The dough will be quite sticky and hard to work with. Don't add more flour. Wrap in the mat, or cover the bowl with cling wrap and place somewhere warm for its first rise. Leave it until it doubles in size, then oil your hands (so the dough doesn't stick to you). Punch the air out of it and shape it into a loaf and place into your bread tin, then cover and leave it somewhere warm to again double in size. Please note, this dough would probably not be good as a free form loaf, as it is so moist and it would probably just become a large flat mess. When your loaf has doubled in size, place into your cold oven. Turn the oven on to 200 deg (fan forced) and cook for 30 minutes, or until ready.

    Enjoy!

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Tip

All About Bread sells a great natural bread improver, as does Demeter Farm Mills.

You need to mix the chia with the water in a small glass before you start making the dough.  By the time it's time to add it, it will have formed a gel - this only takes a couple of minutes.

This recipe also works well with the full amount of flour being white, rather than a mix of wholemeal and white.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • First rise 1 hour, but didn't rise again second...

    Submitted by emckayz1@gmail.com on 11. August 2017 - 08:19.

    First rise 1 hour, but didn't rise again second time. Having said that it was a beautiful, moist, tasty loaf

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  • This is my first ever comment. Followed the recipe...

    Submitted by claire128 on 29. June 2017 - 18:52.

    This is my first ever comment. Followed the recipe exactly and all 3 times it has worked. Beautiful as bread, keeps fresh and toasted it's awesome. Nice and crunchy.

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  • Can anyone advise what size

    Submitted by BakingMad on 17. June 2016 - 03:37.

    Can anyone advise what size of the tin I'd need for this please? Preferably in cm. Thank y so much in advance!

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  • Yay! Success!! After my epic

    Submitted by schachts on 14. March 2016 - 20:12.

    Yay! Success!! After my epic fail with a different recipe where I used milled spelt flakes a couple of weeks ago, I am delighted that this worked so well! Rose so nicely that now my loaf tin lid won't fit on!!! tmrc_emoticons.-)

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  • Wow ! This is amazing bread &

    Submitted by Alby68 on 21. February 2016 - 17:44.

    Wow ! This is amazing bread & so easy to make ! As a beginner in bread making , I really appreciate your detailed instructions . This will be a regular in our house - thanks tmrc_emoticons.-) 

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  • Fabulous bread - simple and

    Submitted by NatalieHales on 23. January 2016 - 16:19.

    Fabulous bread - simple and straight forward to make! Turned out perfectly tmrc_emoticons.)  - thanks for sharing!

     

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  • Good bread. I left to prove

    Submitted by amyk11 on 5. January 2016 - 21:13.

    Good bread. I left to prove too long due to mucking up the timing with dinner and it overflowed, but would have been good if I had a better size tin and didn't leave it so long

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  • This bread was delicious and

    Submitted by UrbanFarmGirl on 14. October 2015 - 09:04.

    This bread was delicious and a great texture thanks. I used this recipe as a base but made a few changes. Soaked dried and milled my own spelt/wheat mixture so used 300g of wholemeal instead. Added about another 1/2 cup water during kneading stage. I let yeast sit for 10 mins after heating as I always find this activates the yeast better. ( just let sit until you see some froth forming) I also used 2 tsp bit C powder instead of bread improver as I'm not a fan of bread improver. Did use the linseed a but smashed them a bit in mortar and pestle to release oils. Brushed with water and topped with sesame seeds. I had oven on already to cook some pies so oven was preheated at 200 and baked for 35 mins.

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  • Take 2 i tried again with a

    Submitted by D_Carrimko on 6. October 2015 - 21:41.

    Take 2 Take 2
    i tried again with a tin bread pan, but i still had to bake it for 60 minutes. This was the final result, LOVELY!!

    Step by step photos on The Blitzing Blade, facebook page

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  • Step by Step photos of this

    Submitted by D_Carrimko on 5. October 2015 - 04:04.

    Step by Step photos of this recipe can be found on: The Blitzing Blade, facebook page.

    Mine took an extra 10 minutes to bake, i think that was because i used a glass pan that did not allow for even baking, but with that said once it was baked It tasted great.

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  • The whole family loved this

    Submitted by Kelliec on 5. August 2015 - 20:48.

    The whole family loved this bread!

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  • Made this today, my first

    Submitted by brookemercieca on 28. July 2015 - 15:58.

    Made this today, my first ever loaf of bread, and I love it. Bread is delicious. Thanks!

    Brooke

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  • Fantastic! Thank you.

    Submitted by Tormey on 14. July 2015 - 15:37.

    Fantastic! Thank you.

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  • I made thes recipe without

    Submitted by letstryit on 10. July 2015 - 18:25.

    I made thes recipe without any adjustments and it was perfect.

    John Clark

    Independent Consultant (WA)

    0439 470 904

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  • (No subject)

    Submitted by vanduinb on 21. May 2015 - 12:59.

    tmrc_emoticons.)

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  • OMG......this bread is

    Submitted by Alana Bennett on 13. May 2015 - 14:03.

    OMG......this bread is absolutely divine and tastes just like the ones you buy at the store!!!!

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  • This is a seriously beautiful

    Submitted by Prostar on 2. May 2015 - 16:54.

    This is a seriously beautiful bread. Very light and fluffy with a gorgeous texture and taste.

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  • AMAZING BREAD! Fabulous

    Submitted by Suziq67 on 7. April 2015 - 20:28.

    AMAZING BREAD!

    Fabulous recipe thanks. Quick and easy to make. Soft and fluffy and very, very tasty.  I have made it several times and it always works perfectly. 

    A real hit in this house! 

     

     

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  • Wow...worked

    Submitted by Mungbean on 29. March 2015 - 20:44.

    Wow...worked beautifully...thanks very much....I omitted the chia and flax and added a tsp agar mixed in 120ml hot water...

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  • Wow! Amazing, my new

    Submitted by Pocockle on 29. January 2015 - 16:47.

    Wow! Amazing, my new favourite bread. Milled down 150g spelt grain for the wholemeal spelt flour and no problems. It's only been out of the oven for a few hours and the whole family can't get enough! I'm going to have to hide it! Can't wait to make sandwiches out of it! tmrc_emoticons.)

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  • This is the best bread recipe

    Submitted by nickivm on 24. September 2014 - 08:17.

    This is the best bread recipe that I have tried, thank you! I didn't have any bread improver and it still turned out beautifully. I add some dried fruit, spices and a little extra honey to a second and this was also awesome!  tmrc_emoticons.8)

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  • Oh no I find that using

    Submitted by thermobexta on 21. September 2014 - 16:46.

    Oh no tmrc_emoticons.( I find that using freshly milled spelt grain requires slightly more liquid when making bread, so your theory is more than likely correct. The other possibility is that it has been over-proofed. I also sometimes use umbleached white spelt flour for the whole flour component and if doing that, more flour is required. I will measure next time and make a note on the recipe.

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  • My first time baking with

    Submitted by digibron on 21. September 2014 - 08:18.

    My first time baking with spelt flour. I didn't have any wholemeal spelt so I ground normal whole grains for that ingredient. Not sure if that was the problem but my loaf didn't rise any more after it went into the oven, so it was fairly squat after it was done baking. (I also found it needed another 10 minutes or so to get a nice even brown crust.) I found the top pretty crumbly so I don't think I'll use it for sandwhiches but it tasted very nice fresh out of the oven and I'm toasting some up for breakfast right now. tmrc_emoticons.)

     

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  • Best spelt bread. EVER. 

    Submitted by pasleen on 15. August 2014 - 18:25.

    Best spelt bread. EVER. 

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  • Made this several times now,

    Submitted by Mother Mix on 15. August 2014 - 18:10.

    Made this several times now, with great success. The kids really enjoy it toasted in the morning. 

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  • I can be sensitive to gluten

    Submitted by mixing_liv on 5. July 2014 - 08:09.

    I can be sensitive to gluten and have heard that some people like me can handle spelt flour.

    I made this bread last night, and found that It was super easy! I just had a slice this morning and it tastes amazing.

    I hope I turn out to be one that I can tollerate spelt well.  tmrc_emoticons.)

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  • I've experimented with ratios

    Submitted by thermobexta on 7. June 2014 - 23:57.

    I've experimented with ratios using wheat flour and it is fine to use up to half the flour component as wholemeal when using wheat. I haven't experimented with spelt ratios, though. Would love to know how you get on if you do try it.

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  • Hi Is there a way to increase

    Submitted by Mordrid on 5. June 2014 - 08:13.

    Hi

    Is there a way to increase the wholmeal content without ruining the bread?

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  • Hi Is there a way to increase

    Submitted by Mordrid on 5. June 2014 - 08:11.

    Hi

    Is there a way to increase the wholemeal content without ruining the bread?

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  • Yum! The bread was delicious,

    Submitted by Amkiely on 25. April 2014 - 15:56.

    Yum!

    The bread was delicious, I think my loaf tin was a bit small though. Any tips on buying a good size tin as I will keep making this bread. Also what is the best way to store it please.

    Thanks for your lovely recipes 

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  • Wowee! Awesome! I'm SO

    Submitted by RachMichGriff on 24. April 2014 - 20:22.

    Wowee! Awesome! I'm SO pleased how it turned out as I had never baked with spelt before! I didn't have any bread improver so I used 1/3 of a teaspoon of ascorbic acid (Vitamin C - one of the ingredients in bread improver anyway). This will definitely become a regular in our family now. tmrc_emoticons.)

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  • The husband and family love

    Submitted by Irenelucie on 23. April 2014 - 18:12.

    The husband and family love this bread! 

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  • I love this bread much better

    Submitted by Rachie27 on 18. April 2014 - 18:26.

    I love this bread much better than store bought loafs

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  • The best spelt loaf I have

    Submitted by dellenewey on 6. April 2014 - 15:16.

    The best spelt loaf I have tried so far! I milled my own grain for the wholemeal portion and the loaf tourned out beautifully. Thanks for sharing the recipe!

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  • By far the best bread I have

    Submitted by Smithythermo on 30. March 2014 - 22:09.

    By far the best bread I have made Cooking 7  So moist and light....THANK YOU FOR SHARING!  Would give more stars if I could tmrc_emoticons.)

     

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  • Thanks for this recipe!  It

    Submitted by Christine E on 23. March 2014 - 19:07.

    Thanks for this recipe!  It was really easy to make and I found your instructions easy to understand and very helpful.   My daughter has had to cut out wheat and much prefers the spelt bread to other gluten free breads. This was the first spelt bread I've made and I'll certainly be making it again since she loved it tmrc_emoticons.)  

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  • Sure it will, replace it with

    Submitted by thermobexta on 9. March 2014 - 20:07.

    Sure it will, replace it with the same amount of sugar tmrc_emoticons.)

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  • hi would this work without

    Submitted by Ems77 on 8. March 2014 - 17:09.

    hi would this work without the honey? i know its only a small amount but im fructose intolerant

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  • Love this bread - thank you!

    Submitted by Jobee on 2. February 2014 - 21:30.

    Love this bread - thank you!

    You can follow me on Jobee & Thermie's adventure on facebook.

    Happy Thermomixing!

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  • Sorry... Forgot to rate this

    Submitted by Suzuki Mac on 2. January 2014 - 17:14.

    Sorry... Forgot to rate this tmrc_emoticons.)

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  • Very impressed with this.

    Submitted by Suzuki Mac on 2. January 2014 - 16:58.

    tmrc_emoticons.) Very impressed with this. Looked and tasted fantastic. Double thumbs up   Cooking 2

     

     

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  • Hi, I haven't used this

    Submitted by thermobexta on 22. December 2013 - 22:10.

    Hi, I haven't used this recipe for rolls, but I'm sure it would work well.

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  • I am wondering if you have

    Submitted by Amiracle on 22. December 2013 - 20:12.

    I am wondering if you have tried this recipe for rolls rather than a loaf?Thank you tmrc_emoticons.)  

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  • Best homemade bread I've made

    Submitted by Moosey'sMum on 5. December 2013 - 22:30.

    Best homemade bread I've made yet!  Soft and fluffy and much like store bought bread.  Went down a treat with the 3 year old and a fussy hubby, which makes this a winner for me!  tmrc_emoticons.)

    Thermomix Consultant since 2014 and loving it!  https://www.facebook.com/CleanGreenThermieMachine/

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  • Thanks, Cherie, I'm so glad

    Submitted by thermobexta on 17. November 2013 - 01:54.

    Thanks, Cherie, I'm so glad you like it tmrc_emoticons.)

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  • Makes a fantastic loaf of

    Submitted by Cherie Connor on 12. November 2013 - 21:27.

    Makes a fantastic loaf of bread. Lasts a long time without going stale and hard. We go through a loaf every 2 - 2.5 days. Thanks for sharing on here Bec x

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