Homemade Honey Spelt Bread
A soft, golden loaf made with wholegrain spelt flour, lightly sweetened with honey and enriched with milk. This fiber-rich, protein-packed bread is perfect for breakfast, sandwiches, or snacks and keeps fresh for several days.
Equipment
- Large mixing bowl ×1
- Measuring cups and spoons ×1 set
- Wooden spoon or hands for mixing ×1
- Stand mixer with dough hook (optional) ×1
- Clingfilm or large plastic bag ×1
- Baking tray ×1
- Baking paper ×1 sheet
- Roasting tin ×1
- Wire rack ×1
Ingredients
- 650 g stoneground wholemeal spelt flour plus extra for dusting
- 1 sachet 7 g fast-action dried yeast
- 20 g unsalted butter softened and diced
- 1 tbsp clear honey
- 275 ml lukewarm semi-skimmed milk
- 125 ml lukewarm water
- 50 g honey multiflakes cereal e.g., mix of wholegrain corn, spelt, and barley
- 1½ tsp salt
Instructions
- Prepare Ingredients and Workspace: Begin by gathering all your ingredients and equipment. Measure out 650g of stoneground wholemeal spelt flour, 7g of fast-action dried yeast, 20g of soft unsalted butter, 1 tablespoon of clear honey, 275ml of lukewarm milk, 125ml of lukewarm water, 50g of honey multiflakes cereal, and 1½ teaspoons of salt.Line a baking tray with parchment paper and ensure your mixing bowl is clean and large enough to accommodate the dough’s rise.
- Combine Dry Ingredients: In your large mixing bowl, add the spelt flour, dried yeast, and salt. Use your hands or a wooden spoon to mix them together evenly, ensuring the salt does not come into direct contact with the yeast. This step distributes the yeast and salt throughout the flour, which is essential for proper fermentation and flavor development.
- Incorporate Butter into Flour: Add the diced butter to the bowl. Using only the tips of your fingers, gently rub the butter into the flour mixture. Work until the butter is fully absorbed and the mixture resembles fine breadcrumbs. This creates a light, tender texture in the loaf, while also distributing fat evenly throughout the dough.
- Prepare Wet Ingredients: In a separate small bowl, combine the lukewarm milk with 1 tablespoon of honey. Stir until the honey is completely dissolved. Add the lukewarm water and mix gently. Ensuring the liquids are slightly warm helps to activate the yeast without risking killing it, which is crucial for a proper rise.
- Form the Initial Dough: Create a well in the center of your dry ingredients. Slowly pour the milk and honey mixture into this well. Using your fingers, gradually draw the surrounding flour into the liquids, working from the edges inward. If you notice dry crumbs at the bottom, add water one tablespoon at a time. Allow the dough to rest in the bowl for 5 minutes, giving the flour time to fully absorb the liquid. This hydration step ensures a soft, pliable dough.
- Kneading the Dough: Turn the dough onto a lightly floured surface.Knead it by hand for approximately 10 minutes, pushing, folding, and stretching the dough until it becomes smooth, elastic, and slightly tacky but not sticky. Alternatively, you can use a stand mixer fitted with a dough hook at low speed for 5 minutes. Proper kneading develops the gluten network, which is key to a light, airy crumb in the final loaf.
- First Proofing – Doubling in Size: Place the kneaded dough back into your mixing bowl and cover tightly with clingfilm. Leave it on the worktop at room temperature to rise for 1 to 1¼ hours, or until it has doubled in size. During this time, the yeast ferments the sugars in the flour, creating air pockets that give the bread a light and fluffy texture.
- Preparing for Plaiting: Once the dough has risen, gently deflate it by pressing lightly with your knuckles. Sprinkle half of your honey multiflakes on the work surface in a rectangle roughly 20cm by 25cm. Carefully turn the dough out onto the flakes and gently press it into the same rectangular shape.Scatter the remaining multiflakes over the top, pressing lightly so they stick to the surface.
- Plaiting the Loaf: Using a sharp knife, cut the dough lengthwise into three wide strips, keeping them attached at one short end.Carefully plait the three strips together, tucking the ends underneath to create a neat, compact loaf. This plaiting not only looks attractive but also creates an even texture when baked.
- Second Proofing – Ready to Bake: Transfer the plaited loaf to your prepared baking tray. Loosely cover it with a large plastic bag or lightly with clingfilm. Slightly inflate the bag to prevent it from sticking to the dough. Leave the loaf to rise for about 50–60 minutes, or until it has doubled in size. Preheat your oven to 220°C (200°C fan, gas mark 7) and place a roasting tin inside to heat for creating steam later.
- Baking with Steam: Carefully uncover the loaf and place it in the preheated oven. Quickly pour a handful of ice cubes or hot water into the roasting tin to create steam. This helps form a crisp, golden crust while keeping the interior soft. Bake the loaf for approximately 30 minutes, or until it is deep golden brown and sounds hollow when tapped on the base.
- Cooling and Finishing Touches: Remove the loaf from the oven and transfer it to a wire rack to cool completely before slicing. Cooling allows the crumb to set and prevents the bread from becoming gummy. Once fully cooled, the loaf is ready to serve with cheese, pâté, spreads, or your favorite accompaniments.
Notes
- Use stoneground wholemeal spelt flour for a nutty flavor and better texture.
- Ensure milk and water are lukewarm (around 37–40°C) to properly activate the yeast.
- Knead the dough until elastic for a soft, airy crumb.
- Rest the dough briefly after mixing to allow full hydration before kneading.
- Plaiting the dough adds a visually appealing texture and even baking.
- Honey multiflakes add crunch and subtle sweetness; substitute with other cereals if preferred.
- Steam during baking enhances crust color and crispiness.
- Loaf freezes well; slice before freezing for easy use.
- Wholegrain breads benefit from slightly longer baking to ensure the center is fully cooked.
- Let the bread cool completely before slicing to prevent a gummy texture.
