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Fresh milled whole grain spelt bread baked in a loaf pan with a golden brown crust.

Fresh Milled Whole Grain Spelt Bread

This fresh milled whole grain spelt bread is a soft, homemade loaf made with freshly milled spelt flour, milk, butter, honey, yeast, and salt. It bakes into a tender sandwich bread with a hearty texture and rich whole grain flavor, making it a simple and delicious way to use fresh milled flour in everyday baking. This fresh milled spelt bread is perfect for toast, sandwiches, or serving warm with butter.
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Course: Breakfast, Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 2 hours 30 minutes
Servings: 1 loaf
Author: Stephanie

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Kitchen scale
  • Grain mill
  • loaf pan 9 x 5-inch loaf pan
  • clean kitchen towel or plastic wrap

Ingredients

  • 60 g warm water ¼ cup
  • 21 g honey or maple syrup 1 tablespoon
  • 7 g instant yeast or active dry yeast 2 ¼ teaspoons
  • 250 g milk or non-dairy milk room temperature (1 cup)
  • 41 g butter 3 tablespoons
  • 500 g fresh milled whole spelt flour milled from dry spelt berries (3 ½ cups)
  • 7 g sea salt 1 ¼ teaspoons

Instructions

How to Make Whole Grain Spelt Bread

  • Mill your dry spelt berries into fine fresh milled whole spelt flour. Measure out 500g for this recipe.
  • In a large bowl, stir together the warm water, honey or maple syrup, and yeast. If you are using active dry yeast, let it sit for about 5 to 10 minutes until it looks foamy. If you are using instant yeast, you can move right on to the next step.
  • In a large bowl pour in the proofed yeast and the milk and butter. Stir to combine.
  • Add the fresh milled whole spelt flour and sea salt. Stir until a shaggy dough forms, then begin mixing until all of the flour is incorporated. The bread dough should feel soft and slightly tacky, but not soupy. Because fresh milled flour can vary a little, you may need a touch more flour or an extra tablespoon or two of water.
  • Turn the dough onto a lightly floured surface and knead for about 6 to 8 minutes, just until smoother. Fresh milled spelt flour does not need aggressive kneading the way some other bread recipes do. I stop as soon as the dough feels soft, elastic, and cohesive. You can also knead this dough in a stand mixer with the dough hook on low speed for about 4 to 6 minutes, just until smooth and cohesive. Fresh milled spelt flour does not need aggressive kneading, so I stop mixing as soon as the dough feels soft and elastic.
  • Place the dough into a lightly oiled bowl, cover it, and let it rise in a warm place until puffy and nearly doubled in size, about 60 to 90 minutes.
  • Grease a loaf pan. Gently press the dough down, shape it into a loaf, and place it into the pan seam side down. Cover the loaf pan and let the dough rise again until it crowns about 1 inch above the rim of the pan, about 30 to 45 minutes.
  • Preheat the oven to 350°F. Score the top of the dough if you'd like. Bake for 35 to 45 minutes, or until the loaf is golden brown. If you like, you can check that the center is around 190°F to 200°F.
  • Let the loaf rest in the pan for about 10 minutes, then move it to a wire rack to cool completely before slicing. This helps the crumb set and keeps the loaf from becoming gummy.

Notes

  • Spelt dough is naturally softer than other bread doughs, so avoid adding too much extra flour
  • Knead gently and only until the dough becomes smooth and cohesive
  • Watch the dough instead of the clock during rising