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Recipe: Spelt with a capital Mmmm

dscf0246I have a serious penchant for bread and because of this addiction I’ve become a bread snob. Up until 10 years ago, I only ate white bread but it made me feel bloated and rubbish, so I switched to brown.

The results were good, and as long as I stuck to the proper wholemeal bread and avoided the quasi brown breads – which tastes like white bread painted brown – the results remained good.

Not significant enough though, so I switched to spelt bread. It’s made all the difference. Spelt bread is a tasty wheat-free option and my local bakery, run by a very nice Polish lady, supplies the real thing. But at €3.50 for a small loaf and having to buy at least two loaves a week, I ended up spending a fortune.

So I’ve started baking it myself. Sorry Polish lady. It’s worked out really well. The 1Kg bag of spelt flour costs €3.34 and the quick yeast is  €1.15, both bought at my local health food store. I can make around six loaves from the 1kg bag, bagging me a hefty saving. Adding my own nuts and seeds, I make a few at a time and just pop them in the freezer.

If bread makes you feel a bit crap, I recommend trying this wheat-free alternative.

Ingredients:

  • 500g Wholegrain spelt four
  • ½ tsp salt
  • 1 tsp quick yeast
  • 1 tbsp Honey
  • 400ml warm water
  • 1 tbsp olive oil

Instructions:

  1. In a large bowl mix together the flour, yeast and salt.
  2. Dissolve the honey in the water and roughly mix it into the flour.
  3. While the dough is still craggy, add the oil and mix well.
  4. Knead or work the dough for a few minutes and then divide it between two 500g bread tins.
  5. Cover and leave dough to rise for about 30 minutes in a warm place.
  6. Bake in a preheated oven for 40/45 minutes.
  7. When baked, let rest on a rack for about 30 minutes.

11 Comments

  1. Sounds very tasty, and so simple. I always thought bread-making would be a lot more complicated than it is until I actually tried it (and it gets even simpler if you bake yeast-free quick breads!).

  2. Thanks Rercy, this sounds very tasty and easy to do, especially if you make several at a time. I will try it soon. Just one question: do you freeze the whole loaf? if so, how do you defreeze it? (I often freeze slices, but had never thought of freezing an entire loaf)

    Aidan: yeast free quick bread sounds very good too, (esp as my boyfriend is allergic to yeast). Can you recommend a recipe? Thanks!

  3. I think I’m gonna try this at the weekend! Made regular brown bread last Saturday but it didn’t really do it for me.

  4. Hey Melanie, I freeze the whole loaf. When you take it out you can let it thaw for a bit and and it’s ready to cut and you can toast it or if you want to have it untoasted, you have to let it thaw out completely for a couple of hours.

    I haven’t tried yeast free yet. Aidan, can Bicarbonate of Soda or baking powder be used instead of yeast?

  5. Thanks for the info Rercy, it makes it much more worthwhile to make my own bread!

  6. Melanie, Rercy,
    The method for quick breads (like soda bread or wheaten loaves) is much the same as in the recipe above, except without the half hour to let the dough rise. The rise comes from adding baking soda (bicarbonate of soda), which is alkaline, to an acidic ingredient like buttermilk, milk soured with lemon juice, or yoghurt. You mix and put it straight in a warmed oven.
    There’s a recipe here (http://www.iol.ie/~discover/recipe.htm) for brown bread, but there are thousands of variations on the theme if you try some Googling. I’m not the best personally at following recipes so I tend to look at them for ideas and then throw it together on judgement (which may not always work out as I imagined but is fun!). Once you get the basic recipe they’re easy to play around with – at various stages I’ve added nuts, fruit, chillis, roasted squash, beer(s), orange juice and honey. Yum.

  7. This is great! Was eating too much wheat and feeling worse for wear for it. I found my local Supervalu makes this in-store for €2.19 and its yum. I’ll definitely be giving this recipe a go – nothing like homemade bread!

  8. Thanks for that Aidan, will give it a go!

  9. What temperature oven should the bread go into?

  10. Thanks for the recipe. Looks great x

  11. What is the temperature?