Spelt Dutch Oven Bread
Spelt Dutch Oven Bread is a rustic, flavorful loaf made with spelt flour that is both easy to prepare and incredibly satisfying to eat. The bread is baked in a preheated Dutch oven to achieve a crispy crust and soft, airy crumb. This recipe is perfect for beginners and experienced bakers alike, offering a delicious alternative to traditional wheat bread.The nutty flavor of spelt flour adds a unique touch, and the bread can be enjoyed fresh out of the oven, toasted, or used in sandwiches.
Equipment
- 1 Dutch Oven (4-6 quart)
- 1 Mixing Bowl (Large)
- 1 Wooden spoon or spatula
- 1 Baking parchment paper (optional, for easy transfer)
- 1 Kitchen towel or plastic wrap (for covering dough)
- 1 Knife or bread lame (for scoring the dough)
Ingredients
- 3 ½ cups 420g spelt flour
- 1 ½ teaspoons 9g active dry yeast
- 1 ¼ cups 300ml warm water
- 1 teaspoon 6g salt
- 1 tablespoon 15ml olive oil
Instructions
- Activate the Yeast: In a small bowl, mix warm water and active dry yeast. Let it sit for 5-10 minutes until frothy.
- Mix the Dough: In a large bowl, combine spelt flour and salt.Create a well in the center and pour in the yeast mixture and olive oil. Stir until a dough begins to form.
- Knead the Dough: Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1-2 hours, or until it doubles in size.
- Shape the Dough: Punch down the dough, turn it out onto a floured surface, and shape it into a round or oval loaf.
- Second Rise: Place the dough on parchment paper or a floured surface. Cover and let it rise for another 30 minutes to 1 hour.
- Preheat the Dutch Oven: Preheat the oven to 450°F (230°C). Place the Dutch oven inside the oven to heat for about 30 minutes.
- Bake the Bread: Transfer the dough (using parchment paper) into the preheated Dutch oven. Score the top with a sharp knife. Bake for 25 minutes with the lid on, then remove the lid and bake for an additional 15-20 minutes, or until golden brown and hollow-sounding when tapped.
- Cool the Bread: Remove the bread from the Dutch oven and let it cool on a wire rack for at least 30 minutes before slicing.
Notes
- Flour Variations: You can experiment with adding a small amount of whole spelt flour for a denser loaf, but you may need to adjust the water slightly.
- No Dutch Oven? If you don’t have a Dutch oven, you can bake this bread on a baking stone or sheet pan. Just place a pan of water in the oven to help create steam for a crispy crust.
- Rise Time: The rise times can vary depending on the room temperature. If your kitchen is cold, you can place the dough in an oven with just the light on to help it rise more effectively.
- Storage: This bread is best eaten fresh but can be stored for 2-3 days in an airtight container. It also freezes well if you want to save some for later.