Recipe

Honey Spelt Bread Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 6 months ago People in his native France might snub ingredients like spelt flour, but Lionel Vatinet has no trouble in North Carolina finding fans of his healthy, delicious creations. By Nick Fauchald The caricature of a french baker is a paunchy fellow who p... More Prep:25m Cook:35m Servings:8	Mystic_rive
	healthy vegetarian

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Ingredients

Honey Spelt Bread

TOTAL TIME: 4 HRS

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4 1/2 cups whole-wheat spelt flour, plus more for dusting

2 teaspoons fine sea salt

2 teaspoons active dry yeast

1 3/4 cups cool (70°) water

2 tablespoons honey

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1 HOUR STAND TIME

30 MINUTE COOL TIME

Directions

In a standing mixer fitted with a dough hook, combine the flour, salt and yeast. Turn the machine to medium low, add the water and honey and mix until the flour is moistened, about 2 minutes, scraping down the side of the bowl with a rubber spatula as needed. Increase the speed to medium and knead until a stiff dough forms, about 2 minutes longer.

Transfer the dough to a lightly floured work surface and shape into a ball. Set the dough in a well-floured bowl, cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2 hours.

Preheat the oven to 450° and spray a 9-by-5-inch loaf pan with vegetable cooking spray. Invert the dough onto a lightly floured work surface and gently punch it down. Fold the dough into a loaf, tucking in the sides and pinching the seams. Transfer the dough to the loaf pan, seam side down. Cover with plastic wrap and let stand until doubled in bulk, about 1 hour.

Remove the plastic wrap and lightly dust the dough with flour. Using a razor blade or sharp knife, make a shallow lengthwise gash down the center of the loaf. Bake for about 35 minutes, until the loaf is risen, golden on top and an instant-read thermometer inserted into the center of the loaf reads 180°. Let the bread cool in the pan for 10 minutes, then tip it out onto a rack to cool completely before serving.

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MAKE AHEAD The bread can be wrapped in plastic and kept at room temperature for up to 4 days.

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NOTES One serving 289 cal, 2.3 gm fat, 0.0 gm sat fat, 54 gm carb, 9.0 gm fiber.

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Comments

trigger 1 year, 6 months ago said:
Joymarie, thank you for posting this wonderful bread and for the background information on one of the worlds top bakers.
Michael

bluewaterandsand 1 year, 6 months ago said:
I live on the South Carolina/ North Carolina line. I have not heard of Lionel Vatinet. Thanks for the info. I am making a trip to the La Farm Bakeries to check him out. I hope they have a few samples for us to try! This bread sounds wonderful!

minitindel 1 year, 6 months ago said:
Never had it but it looks divine thanks

pariscipes 1 year, 6 months ago said:
Hello Joymarie, this is realy true for the salt and the French bakers. You know, dating back to the middle ages in the French bakery schools, they usualy say : "the more salt you put, the more good your bread is!". But now it's changing in France and the bakers make better breads by cutting in salt! Thank you Joymarie for your information and for your deliciously different bread!

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