Farmers Spelt Bread

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Made by Alessandro Cipriano


For the dough

  • 500 g spelt flour (does not need to be sieved)
  • 1 tsp of salt
  • 20 g of yeast
  • 2 tbsp of honey
  • 3 dl lukewarm water

a handful each:

  • Linseed
  • Sunflower seeds
  • Pumpkin seeds
Farmers Spelt Bread
How to do it!


Put the flour in a bowl and mix with the salt. Crumble the yeast. Mix in a cup with the honey and a little lukewarm water. Pour the remaining water into the flour. Put everything together into a smooth dough, I work with the Artisan KitchenAid. Allow to rise twice at room temperature.

Approx. 60 minutes.

Take the risen dough out of the bowl and form it into a loaf on a little flour. You can shape it round, but you can also bake it in a cake tin as a loaf. Then sprinkle with a little flour (sieved) and brush lightly. I make the pattern with a sewing thread. (Crosswise*)

Preheat the oven to 240 to 250°C top / bottom heat. No circulating air, the bread would dry out too quickly.

Tip: Make sure that your baking tray is heated in the oven before baking.

On the lowest shelf of the oven, put a baking tray with water, for the steam and for a shiny crust.

Baking time: 45-50 minutes

Insert the bread on the second lowest shelf. Reset the baking temperature to 220°C. After 20 minutes, take out the water and continue baking for another 25 minutes.

Transfer to a cooling rack.

This bread tastes great with cold cuts and cheese. Best eaten fresh.

Spelt Bread with Cottage Cheese

Ready to serve, enjoy!