Simple Bread Recipe with Spelt & Buckwheat

Having wanted to bake some bread for a little while now, yesterday, I finally took the plunge. Diving into the world of bread making has been something I’ve been hesitant to do because a lot of the bread recipes I’ve come across require leaving the bread to rise overnight, along with what seems like endless kneading. 

I’ve seen great recipes for ‘Ezekiel bread’ and a whole lot of ‘How to Make a Sourdough Starter’ but considering I’m a mere novice to this bread making game, I thought it best to start small. Thankfully, I found a simple, easy-to-follow bread recipe on Instagram (Thank You Lord!) which I decided to use as the basis for this method.

Wholesome Ingredients

As someone who is very mindful of the ingredients my family and I consume, it was important that this bread recipe was both nutritious and delicious. Store bought bread tends to be loaded with a lot of seed oils, sugar and preservatives, so I’ve often found it challenging to find a healthy loaf of bread. 

Spelt & Buckwheat

Whilst the recipe I used as a guide was great, instead of using plain flour, I opted for a blend of spelt and buckwheat. A relative of wheat, barley and rye, spelt is a nutritional whole grain that is high in protein with a nutty flavour. Buckwheat on the other hand is a great alternative to plain flour, with its high mineral and antioxidant content, in addition to its potential to improve blood sugar control.

A Simple Snack or a Full Meal

With a slightly nutty and sweet flavour, this spelt & buckwheat bread can be eaten on its own with some grass-fed butter slathered on top. Alternatively, it can be eaten as part of a meal—such as an accompaniment to a salmon omelette. 

Serves: 8-10 slices | Prep time: 2hrs 40 mins | Cooking time: 30 mins

Ingredients:

• 370g spelt flour 
• 180g buckwheat flour
• 2 tsp of yeast
• 355ml of lukewarm filtered water (I use an AquaTru filter)
• 30g raw honey
• A sprinkle of Himalayan pink sea salt
• A handful of poppy seeds

Method:

1. In a large bowl, combine lukewarm water with yeast and raw honey and stir well. 
2. Set the bowl to the side, allowing your yeast to proof for approximately 10 minutes. 
3. Add your measure of buckwheat flour and spelt flour to the bowl and mix all ingredients together thoroughly. 
4. Add your salt to the dough and fold in until you can no longer feel the grains of salt.
5. Work your dough into a ball and cover with a kitchen towel for an hour and a half. 
6. Once your dough has expanded, sprinkle some flour on your countertop or a wooden chopping board and transfer the dough onto the surface.
7. Re-work the dough into a ball again and let it rest on the counter for 30 minutes. 
8. Preheat your oven to 210c/410f.
9. Place your dough onto a baking tray lined with parchment paper and cut 3 slits on the top. Dust with some poppy seeds or seeds of your choosing.
10. Turn the oven temperature down to 190c/375f and bake your bread for 30 mins.
11. Remove bread from the oven once finished cooking, allow to cool before slicing and enjoy your delicious homemade bread!

If you try this lovely Spelt & Buckwheat Bread Recipe be sure to let us know! You can tag us on Instagram @marie.enro. For more recipes, be sure to check out our Food section.

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