Spelt Bread

Homemade bread is always a nice accompaniment and takes far less effort than imagined. Make a few loaves on Sunday and freeze and defrost later in the week to be certain that excessive sodium, sugar and high-fructose corn syrup don't make an appearance in your bread’s ingredient list.
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  • 1 small loafServings


  • 2 tsp active dry yeast
  • 2 1/4 cups spelt flour
  • 1/2 tsp fine sea salt
  • 1 tbsp pure maple syrup
  • 1 tbsp grape seed oil
  • Coarse sea salt, 
for sprinkling


  1. Preheat oven to 375°F. To a small bowl, add yeast and 2/3 cup warm water. Set aside to proof for 10 minutes.
  2. Meanwhile, in a large bowl, combine flour and fine salt. To yeast mixture, add maple syrup and oil; whisk together. Add wet to dry ingredients and incorporate. Knead until dough has formed. Cover with a damp towel and let rest for 20 minutes.
  3. Form into an oval shape on a greased baking sheet and sprinkle with coarse salt. Bake for 35 minutes, until golden brown.

Nutrition Information

  • Serving Size: 1/5 of loaf
  • Calories: 220
  • Carbohydrate Content: 41 g
  • Fat Content: 4 g
  • Fiber Content: 4 g
  • Protein Content: 8 g
  • Sodium Content: 501 mg
  • Sugar Content: 4 g