This bread tastes like whole wheat bread is supposed to taste! I substituted more spelt flour for the white flour, figuring the more whole grain the better. My substitution worked really well and I used bread flour instead of all-purpose to make up for the gluten that it might need because of my substitution. Spelt flour has less gluten and requires less water than wheat flour, and you need to be careful not to over knead the dough or it can create a crumbly finished loaf. Thanks for reading, enjoy!
Whole Wheat Bread – adapted from Musings of a Housewife
- 6 cups white whole wheat flour (720 grams)
- 2/3 cup honey
- 1/2 cup coconut oil or butter, melted
- 2 tablespoon salt
- 3 tablespoons active dry yeast
- 4-1/2 cups water
- 2 cups Spelt or white flour (I used 3.5 cups or 402 grams)
- 4 to 6 cups all-purpose flour (I used 3-3.5 cups or 381-444 grams)
- Combine coconut oil, honey and 4-1/2 cups water in a small saucepan. Heat over low heat JUST until the oil is melted. It should be about 120 degrees so as to not kill the yeast.
- Place whole wheat flour, yeast and salt in a large mixing bowl. With the paddle attachment, mix about 15 seconds on Stir. (This is the mixer I have. It will do 4 loaves at once, but I often end up kneading the last few minutes by hand.)
- Continuing on Stir, add warm water mixture to flour mixture. Mix about a minute.
- Then with the dough hook in place, add the spelt and all-purpose flour, 1/2 cup at a time, mixing well between each addition.
- Mix about 2 minutes, or until dough starts to clean sides of bowl, adding flour as necessary.
- Knead on Speed 2 about 2 minutes longer.
- Place dough in greased bowl, and turn greased side up.
- Cover and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched.
- Form your loaves and place them in 8×4 loaf pans to rise for about an hour.
- When they look the right size, bake for 30 – 40 minutes in a preheated 350-degree oven, or until the internal temp is 190 degrees.
- Remove immediately to a cooking rack, brush tops with butter (optional), and try to wait a few hours before cutting into one.
I love wheat bread with spelt! I have never tried using spelt, but a friend of mine does. YUM!
I see spelt flour occasionally … I must try it!
I hope you do! Thanks for stopping by 🙂