Quick Spelt Bread
Quick spelt bread - Beautifully fluffy and crispy even without a long waiting time. Photo: Jan Schümann
Healthy, because
Even smarter
Nutritional values
If you bake our quick spelt bread yourself, you know exactly what's in it: Unlike many industrially produced breads, it comes without additives. The whole spelt flour used still contains the germ and the outer layers of the grain and therefore has much more fiber, vitamins and minerals to offer than light flour. The nuts and seeds score with lots of vegetable protein.
If you like, you can also replace the whole spelt flour with whole wheat or whole emmer flour. You can also adjust the nuts or seeds to your taste or omit them altogether. Since the bread is easy to freeze, you can also bake two quick spelt breads next time and have a healthy supply on hand.
(Percentage of daily recommendation)
| Calorie | 142 cal. | (7 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 0.4 μg | (1 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 190 mg | (5 %) | ||
| Calcium | 10 mg | (1 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 8 tsps Dry Yeast
- 1 tsp salt
- 4 Tbsps apple cider vinegar
- 29 ½ ozs Whole Grain Spelt Flour
- 5 ozs Seeds, nuts or Seed to taste (e.g. walnuts, hazelnuts and pumpkin seeds)
- 1 tsp butter
Kitchen utensils
Preparation steps
Dissolve the yeast in 2 cups of lukewarm water. Add salt and vinegar and stir until all ingredients have dissolved.
Put the flour in a bowl and mix in 4 ounces of seeds. Add yeast water and mix everything with the dough hook of the food processor or electric hand mixer until a smooth dough. The dough is sticky and relatively moist.
Grease a loaf pan with the butter and pour in the dough. Cover with a damp kitchen towel and let rise in a warm and draft-free place for about 20 minutes.
Meanwhile, preheat the oven to 400° (convection oven).
When the surface of the dough begins to curve slightly upward, sprinkle bread with remaining seeds and bake in preheated oven for about 1 hour. You can use the knock test to find out whether the bread is done: To do this, simply tap the bread with your knuckles: If it sounds hollow, the bread is done.
At the end of the baking time, remove bread from the oven and let cool slightly. Then remove from the mold and let cool completely.
