I used to bake a whole lot of bread for our family. Then, we went totally grain-free for a couple of years as we worked on some gut-health issues, and so I stopped baking bread. When we did introduce grains back into our diet, I opted for mainly sprouted and sourdough grains because they're so much easier on the body and better for digestion and health. But for whatever reason, I didn't start baking my own bread again (except for a few less-than-stellar attempts at sourdough). Instead, I sought out quality store-bought breads. It can be hard to come by really good ones though, and they can be expensive. So, I decided that this would be the week I would get back on the bread-baking train and teach my 10-year-old to do it. That way, I can put her on permanent bread duty. 😉
It literally takes 5 ingredients: Sprouted flour (I used sprouted spelt), salt, butter (or oil), yeast, and honey (and water)...and my 10-year-old can do it. You can too!
I use my bread machine to do the kneading and the initial rise, but then bake it in the oven for a softer, fluffier loaf. I originally found (and slightly modified) the recipe here. You can also find directions there for making it without the help of a bread machine.
Sprouted Spelt Bread
- 2 cups, plus 2 tablespoons water
- 2 tablespoons raw honey (I use this local raw honey, or this one from amazon)
- 2 teaspoons sea salt (I use this one)
- 2 tablespoons melted grassfed butter (I use Kerrygold) or coconut oil
- 4 and 2/3 cups sprouted spelt flour (I use this sprouted spelt flour)
- 1 tablespoon yeast (I use this yeast for the best rise)
Place first four ingredients in bread maker. Then, put the flour on top, and make a little hole with your finger in the flour and put the yeast in there.
Set the bread maker to "dough" cycle. Once that's complete, punch the dough down and separate into two separate bread pans. Let rise again in a warm place for about another hour. Then bake at 350 for around 25 minutes.
That's all there is to it! Fluffy, healthy bread to serve your family!