This is the best ever spelt bread recipe. It’s a baguette bread made with both Einkorn and Spelt flours which are great alternative flours for clean eaters.
I love the taste of fresh homemade bread. It is so delicious and always hits the right spot for me. It is a great carb to add to any meal if you ask me. I wanted to create a good recipe for clean eating bread and this is what the recipe evolved into.
When my husband was laid off for three months a while ago, we did everything we could think of to cut down on expenses around here. So we stopped buying bread at $6+a loaf (which goes very fast in our family). I made a spelt flour bread recipe I have made in the past, but my children didn’t like it. Go figure.
I thought it tasted great but my children were thrown off because when you use whole grain white spelt it’s neither white nor brown. They wanted white bread. Which is weird because they normally only eat spelt or whole wheat bread. Go figure. I’m also not really into regular bread that takes hours to rise.
I definitely do not think that far ahead nor do I have all day to cook. So I came up with this einkorn bread recipe. The most important part – all four of my children devoured it! I even had some and loved it. It’s so quick and easy. I just start to make it when I start making dinner, I get my main dish cooking while it rises then throw this in the oven. It couldn’t be easier.
Here are some tips: The amount of flour varies greatly depending on many things so don’t be afraid to keep adding flour until it doesn’t stick anymore but stop as soon as you get to that point. If your yeast doesn’t rise (get really nice and foamy), then the yeast is bad, get some fresh yeast. Don’t waste your time and flour making it into bread. Don’t be afraid to knead the dough for a while – you’ll get some good muscles and it will make it taste better.
I really liked the combo of einkorn and spelt in this recipe. The spelt gave it a chewy texture and added a lot to the flavor. Baking these with a hot dish filled with ice cubes on the bottom rack of the oven gave them an artisan feel, with a crusty outside and a soft, chewy inside. This dough holds its shape very well when baked.
Keep in mind that these flours will not rise in yeast bread like white flour will. It will rise, just not quite as much. I hope you enjoy the recipe and give it a try! What recipes would you like to see us come up with in the future? Comment below and we will see what we can do to make it happen!
After you try this recipe come back and give me your feedback. I’d like to know if you like it as much as I do.