For kids this easy spelt bread recipe is fun to prepare and a great opportunity to bake bread for the whole family.
My family has experimented with bread making quite a bit. We used to still perceive buying a French baguette as a treat until we managed to bake a bread ourselves that was light, fluffy, and warm just irresistible. Toying with the basic recipe we soon developed variations that enhanced the outcome even more. It’s fabulous that we can control how fluffy the end result becomes as well as how soft or crunchy the crust turns out. Even the taste can easily be adjusted by adding your favourite spices like cardamom, cumin or others. These additions make an ordinary bread taste special.
In comparison to the kefir bread we reduced the kefir to one cup for this recipe which eliminated the slight cheesy tasting component. Then we combined it with one teaspoon of yeast. This assures that the desired outcome is consistent.
The rest is pretty much up to the preference of the baker. Those following a low sodium diet can easily adjust the recipe, so can those who reduce sugar or go sugar free. We experimented with adding sugar or leaving it away and adding salt or accidentally forgetting it. This showed only slight impacts on the taste and none on the consistency.
How to fit the preparation into your daily life?
The dough itself is prepared either in the morning to bake in the evening, or in the evening to enjoy this easy bread recipe freshly baked in the morning. The long rising and fermentation time gives the light and fluffy result that you want.
The amount makes 2 loafs (22cm/13cm) of bread or 20 rolls, perfect to use as burger buns.
Ingredients for the basic spelt bread recipe:
Step by step method:
Before enjoying the freshly baked bread let it cool down for 20 minutes to make a cleaner cut. The bread will be soft and fluffy. You might want to cut the slices a bit thicker because it is so fresh.
Add a favourite spice such as a ¼ teaspoon of cardamom which makes ordinary bread special.
Seeds ½ cup: sesame seeds, sunflower seeds, pumpkin seeds
Add them at the first kneading process or when punching down.
½ cup over night soaked grains: millet, buckwheat
Knead them under at the first kneading process or when punching down.