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 yeast bread: everyday bread with spelt flour.
Course bakery
Cuisine lactose free, vegetarian
Keyword bread with active dry yeast, homemade bread, simple bread, wholemeal flour
Prep Time 15 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 1round loaf
Calories 111kcal
Ingredients
500gall-purpose flour
200gwholemeal spelt flourI used Bartolini brand
3.5gactive dry yeast
1tspsugar
15gsalt
30mlextra virgin olive oil
150mlwarm milk
300mlwarm water
Instructions
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.
Baking method
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).
Notes
3 hours waiting time.The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
Nutrition
Serving: 1loaf | Calories: 111kcal
Remove from the oven and allow to cool completely before serving.
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.
View Comments
Can i uwe oatmilk? I am allergie for cowmilk.
Yes, you can.