Nutty Herbal Spelt Bread
Prep. Time
20 minutes
Cook Time
35 minutes
Servings
1 loaf
Difficulty
Easy
This hearty bread started from a recipe my best friend found and shared with me a long time ago, but while that recipe had a nice result, I had to take it to the next level. I made two versions of it, one with whole grain spelt and the other with the all-purpose flour. To both I add pure gluten for the sake of a better texture. Then for the taste and added nutritional value, I added chia seeds, flaxseed meal, nutritional yeast (for the cheesy flavor), and with the herbs, raisins and olive oil - you get the final touch! The result is a fine and rich balance of flavors - sweet, crunchy and a bit of herbaceousness that really work well together, to make this amazing loaf I usually bought at bakeries (yes! It's that good!). Both versions are absolutely divine (I heard people comparing it to a piece of cake even...), and you can really play a little with the goodies (for example, replace walnuts with your favorite nut, or not at all). The simplicity of this recipe is that it doesn't even require a mixer... just make sure your pantry is properly equipped, and you're good to go!
Ingredients
2 1/2 cups whole spelt flour
3/4 cup vital wheat gluten
3 tbsp nutritional yeast
2 tbsps chia seeds
1 tbsp Italian seasoning (or any mix with a touch of rosemary, thyme and basil)
1/2 cup chopped walnuts
1/3 cup raisins
3 tbsps olive oil
1 tbsp active dry yeast
11.8oz/ 350mL warm water + 3.4 fl.oz (100mL) warm water (to activate the dry yeast)
1 tbsp sugar (to activate the dry yeast)
2 tsps salt
Step by Step
Activate the yeast: In a measuring cup, combine 1/4 cup warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes, until the mixture becomes frothy.
Prepare the dry ingredients: In a large mixing bowl, combine the flour, gluten, nutritional yeast, dried herbs, and salt. Stir everything together, making sure it's evenly distributed.
Make the dough: Pour the olive oil and the rest of the warm water into the dry mix. Once the yeast mixture is ready, pour it into the dry ingredients as well. Combine and mix everything together until a dough starts to form. The dough will be a bit sticky—don’t worry, that’s normal! You don't need to kneed the dough, just make sure it is in an even consistency, and that the texture is of a sticky dough.
Place the dough in a greased bowl and cover it with a clean towel. Let it rise for 2 hours in a warm place (or room temperature), until it has doubled in size.
Bake: Preheat your oven to 410°F (200°C). Line a dutch oven (a heavy, lidded pot, usually made of cast iron that retains heat well enough to create a steamy environment for the bread) with parchment paper, or preferably use a silicone bread baking sling (allows you to lift the loaf easily from the oven once it's ready) and bake it with the lid on for 30-35 minutes, or until the top is golden brown.
Take the lid off, and bake for 5 more minutes.
Transfer the bread to a wire rack to cool completely before slicing.
And there you have it—a simple, rustic loaf that's rich in flavor and so satisfying. Enjoy it with a little butter, your favorite spreads and salads, or on its own; it’s that good!
Notes
No vital gluten in your pantry? No worries! Use half all-purpose flour and half spelt flour.
If you're looking for a taller loaf, replace half of the Spelt flour with all-purpose flour.
Once out of the oven and cool, slice the load and freeze in a gallon ziploc bag to maintain freshness.