Thursday, January 31, 2013

Carneros Spelt Loaves

Carneros Spelt Loaves 

As I'm writing this I'm eating a slice of the bread with sharp shedder cheese and a cup of coffee (since it's early in the day. It would be wonderful with a glass of red wine too.) The crust is a little crispy and the inside soft and chewy. The spelt flour gives the bread it's character. My picky husband also liked it, which is a good sign! I baked it with my dinner plans in mind. I'm going to make a salmon dish for dinner; with orange/lemon aioli, the bread is going to be a side dish, along with a green salad. I had to try the bread myself before serving guests of course…I've never baked this bread before, I made up the recipe as I mixed the dough. It is worth trying. I'm making it again, soon. It takes a total of 2hours and 15min to make it. It's a long time, but out of that time the dough is resting 2*40mins and the baking in the oven is 25min. The recipe is easy and not complicated at all. I exercised a horse during the first resting period and fed the baby/edited pictures during the second resting period. It's a low maintenance bread and you can do other stuff while the bread takes care of itself. 

The recipe is for 2 loaves of bread.

2 cups organic spelt flour
2,5 cups organic all purpose flour
3/4 oz active dry yeast
2tsp salt

Combine with a fork in a big bowl.

Add 1,5 cup cold water and 2 cups boiling water (then the mixture will have the right temperature.) Beat the dough in a machine for 3min or 5min by hand. Add 0,5 cup all purpose flour during the process, and mix until you have a smooth dough. Knead the dough by hand (take some flour on your hands,) on a table for a couple minutes. 

Cover the dough and let it rise for 40min (it almost double it's size in room temperature.)

..after 40min

Place the dough on a floured surface, cut into two pieces. Form the pieces into loaves. (Pat the dough to 12*6 rectangle and roll up tightly.)

Place your loaves on parchment paper and cover again. Let the dough rest there for another 40min.

(For extra stylish bread, use a sharp knife and make some diagonal slashes across the bread before baking.) If you want a crispy outside brush some water on the loaves before baking. I didn't do it, but they turned out pretty crispy anyway. 

Bake the bread in the lower part of your oven at 425 degrees Fahrenheit for 25-30min. 

Let the bread cool down covered, on the baking pan.



  1. This looks so good and easy to prepare. Thanks for sharing. Stopping by to say Hi from MeloMomma's blog hop. Happy Friday!

    1. Thank you Linda! I hope you decide to try them :)

      ~ Maria