“Real” whole flour bread

I don’t know the reason why it’s so difficult to find real whole flour bread. They mix white flour with a small proportion of whole flour, they add some seeds on top and they sell it as “whole flour bread”.

But this is not whole flour bread!

The real whole flour bread is heavy, with dense crumbs and a crispy crust, it doesn’t become chewy the day after and the most important thing: it gives us very good nutrients that are lost when the flour is refined.

If you find a good baker who makes real whole flour bread, you are lucky, take care of him.

Anyway, today I bring you an easy recipe to bake your own spelt bread, you will see it’s really easy… and to have your own bread for breakfast is … another level  😉

500 gr. whole spelt flour

1 sachet powdered yeast (7 gr.)

400 gr. warm water

½ teaspoon salt

optional: seeds (pumpkin, sunflower…)


Put all the ingredients (except the seeds) in a bowl and mix them with the hand. <You will get a very moist and sticky dough.>

Cover the bowl with a cloth and leave it for 2 hours to ferment in a warm room.

Preheat the oven to 220 degrees.

Put some flour on the table, take the dough out of the bowl and knead it a bit forming a ball. Put the dough into a cake tin with wax paper.

Sprinkle some seeds on top the bread dough.

Bake it for 20 min. at 220 degrees (to get a crispy crust).

Lower the temperature to 180 degrees and continue baking for another 25-30 min.

Take it out of the tin. Cool down.

You can enjoy it fresh… or cut it into slices, freeze them and take a couple of them out of the freezer every morning for your breakfast.


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