Easy Homemade Bread
Happy Thursday! This week is flying! We had SO much fun Tuesday night at the county fair. We {not me} indulged in corn dogs, polish sausage and funnel cake. The boys loved the kiddie rides and feeding the animals too. I just loved being out and about with my family. Sweet memories. 🙂
I’m really excited to share my homemade bread recipe with y’all today. I’ve been hemming and hawing {what does that mean, anyway?} about writing it all down here, but I’m finally taking the plunge. I’ve been using my friend Jo-Lynne’s Homemade Sandwich Bread recipe for at least two years now. It was the perfect inspiration and “jumping off point” for me as I tweaked and tested my own method with white spelt flour.
Every. single. time. I post on Instagram or Facebook about baking bread, y’all want to know about it, so here ya go! 🙂
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YUM. This bread is so good. My boys love it and any time I give a loaf away rave reviews follow. 🙂 That’s a good sign. Ha!
Easy Homemade Bread
{adapted from Musings Of A Housewife}
- 8 cups white spelt flour
- 2 tablespoons Real Salt
- 3 tablespoons active dry yeast
- 3/4 cup golden flaxseed meal
- 3/4 cup regular spelt flour {not white}
- 4 2/3 cups very warm water {110°F to 120°F}
- 2/3 cup honey
- 1 1/2 sticks butter
- 3-4 more cups white spelt flour
- Extra butter softened for tops of the loaves when they come out of the oven
In a very large bowl {I love this one from Ikea.} mix 8 cups white spelt flour, salt, yeast, flaxseed meal and regular spelt flour. I use a whisk for this step. Very simple.
Add water, honey and butter in a medium saucepan and place on low heat, stirring frequently. Use a candy thermometer to determine when to pull the pan off the heat. Trust me. Cooling water that is too hot is a royal pain. Don’t get distracted. When the water, honey and butter mixture is between 110* and 120*, remove the pan from heat and pour over the flour mixture.
Stir this mixture well. The yeast will begin getting a little bubbly. Add more flour a cup or two at a time until the dough reaches a kneading consistency. You don’t want it to be sticky or super thick. Knead the dough in the bowl until it is smooth like a baby’s bottom.
Remove the dough to a dinner plate and then clean out any leftover flour or dough that’s stuck to the bowl. Spray the bowl with olive oil spray or just use butter. Add the dough back to the bowl and oil the top of the dough. Cover with a flour sack towel and allow to rise until the dough fills the bowl – about an hour. I usually turn on my oven to 350 degrees to preheat and then any extra warmth just helps the dough rise quicker.
Prepare 4 loaf pans by spraying them or coating with butter. When the dough is ready, prepare your counter or pastry cloth for the dough. I lightly flour mine before dumping the dough out on it. Gently knead the dough and then divide into fourths. Knead each piece of dough until it is smooth and then place into the loaf pans. Cover pans with the same flour sack towel and allow the loaves to rise for about 15 minutes.
Bake at 350 degrees for 30 minutes or until bread is lightly browned. Remove from oven and slather the tops of the loaves with butter. After 5-10 minutes remove the loaves to cooling racks.
Enjoy! 🙂
Note: For some reason, my loaves always split weird. I have tried and tried to figure out why. If anyone is a baking genius and knows why this happens, please share! 🙂 Also, apparently there is some sort of spelt crisis because of weather effecting crops. They are about to harvest again, so hopefully the prices will come back down to normal. They are high right now, just FYI.
I know that reading through this recipe, it might seem complicated, but it is so not. My husband has made this recipe from start to finish with zero issues and perfect bread as the result. If he can do it, anyone can! 🙂
Oh, I figure someone is going to ask me why I use spelt. It has a lower gluten level than regular wheat. So it’s a healthier choice that we’ve made for our family. 🙂 I buy it by the 25 pound bag from my local food co-op.
I hope y’all enjoy this recipe as much as we do every week!
Do you bake bread for your family?
xoxo
Myra
Thanks for sharing! I’ll have to try this soon, it was so delicious on Sunday. It is perfect as sandwich bread and Kurt has been begging me to make loaf bread for his sandwiches again.
And I noticed the spelt crisis this week too when I was ordering grain from the co-op. $75 for a 6 gallon bucket of spelt! Yikes.
I bake bread at least once a week. I use wheat in stead of spelt flour.
The splitting is likely because you are using a low gluten flour. When the dough rises the flute is what helps it stretch and hold in the air. The other thing that may be causing it is not enough water. You may want to try adding just a little more water and see if that helps.
You are Brilliant!!! I will try that. Thank you!! 🙂
Also try proofing (letting the bread rise) for longer once the bread is in the pan. Underproofed bread cracks or splits 99% of the time. Add maybe 5 minutes at a time and see if that helps. Was a baker by trade for 3 years. 🙂
I’m allergic to flaxseeds, do you have any suggestions for a substitution?
Happy Thursday! This week is flying! We had SO much fun Tuesday night at the county fair. We {not me} indulged in corn dogs, polish sausage and funnel cake. The boys loved the kiddie rides and feeding the animals too. I just loved being out and about with my family. Sweet memories.
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