Simple everyday bread made with active dry yeast, wholemeal spelt flour and milk that has been incorporated in the dough that makes it become delicate but at the same time fragrant and inviting. This leavened dough is perfect to be prepared when you are in a hurry and have little time to knead but you need some homemade bread suitable for cheese toast and for croutons. If you are looking for a more intense bread, I recommend my No-knead bread with raisins, walnuts and apples.
Easy everyday bread with spelt flour
- 500 g all-purpose flour
- 200 g wholemeal spelt flour I used Bartolini brand
- 3.5 g active dry yeast
- 1 tsp sugar
- 15 g salt
- 30 ml extra virgin olive oil
- 150 ml warm milk
- 300 ml warm water
Instructions: Easy everyday bread with spelt flour
- For this recipe I used extra virgin olive oil D.O.P. and a amazing wholemeal spelt flour produced by Bartolini.
- In a bowl mix 2 types of flour, active dry yeast, sugar and salt. Add olive oil and warm milk and start to knead.
- Gradually add lukewarm water and knead the dough by hand or in a stand mixer with dough hook for about 10 minutes until the it becomes smooth and elastic.
- Move the dough into a slightly greased bowl, cover it with plastic wrap and let it rise in a warm place until it doubles the volume. Mine doubled in 2 hours. The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
- Deflate the dough then knead it briefly and create a loaf. Place it on a sheet of baking paper. Cover with a cotton cloth and let it rise for another hour.
- For this recipe I used cast iron pot with a lid as my baking method. If you do not have a pot like that this bread can be baked on a preheated baking tray.
- Preheat the oven to 250 °C with the cast iron pot (or baking tray) in the oven. Once the oven reaches the temperature, lower it to 220 °C. Carefully remove the pot (tray) from the oven and place the baking paper with your bread into the pot (tray), close the lid and place it in the oven. Cook 30 minutes with the lid and 20 minutes without it (50 min on baking tray).
Remove from the oven and allow to cool completely before serving.
lot of love. B.
p.s. If you like easy yeast breads maybe you should also check my: Bread with cooked barley.
This recipe was born thanks to the collaboration with Bartolini – an Italian company that produces high quality food products: extra virgin olive oil, pasta, legumes and cereals, polenta and flour.