Quick wholemeal spelt bread

GelesBy Geles    , , ,   , , ,

December 6, 2015

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If there is one product you can't be without in your diet, it's bread. Delicious in all its forms, today I'm going to show you how to make a tasty bread simply and quickly and without having to wait a long time. It's done using Castelló natural baking powder.

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • 10 mins

    25 mins

    35 mins

  • Diners: 7 portions


500g organic wholemeal spelt flour

275-300ml water

1 teaspoon salt

1 sachet Castelló baking powder


Mix the flour and water, always leaving out a little water in case it is not required.

Add the salt and knead until you obtain a smooth and elastic dough.

Leave to rest for some 5 minutes and knead again. Leave the dough to rest for another 5 minutes and in the last kneading process, add the baking powder. If the dough tears, cover it and leave it to stand for 10 minutes.

Divide the dough into 7 parts and give them a round shape, make some cuts and place them on a tray lined with baking paper in the oven.

Preheated oven at 180ºC, cook for 20-25 minutes.

Take out and put on a rack to cool the bread and enjoy.

Recipe for wholemeal spelt bread

I'm not giving an exact amount of water in this recipe because each flour has a degree of moisture and not all require the same amount of water, so I'm going to judge it by eye as this never fails. You should end up with a malleable dough, with sufficient moisture, and this will give the most fluffy rolls.

If you want to get a crispier crust, just put an oven-proof container full of water in the bottom of the oven to generate the steam that will do the trick.

The reason for doing a couple of short kneading sessions before adding the baking powder is for the gluten to develop; this way you'll get a slightly more elastic crumb. If you don't have the time to knead, mix all the ingredients in a single kneading process and then shape your rolls. They will turn out all right, with a slightly less elastic crumb, they might come apart a little, but will be very delicious.

You can make these rolls with any flour, either wholemeal or refined, and they will come out fantastic.

If you like seeds and sunflower seeds, you can add them to the dough and they will provide a fantastic flavour in addition to many useful nutrients.

I give them a rounded shape, making them into balls, and then with scissors I give some 3-4 pinches around, but you can make them long or tie them in knots.

Another option is to make two loaves with the dough in the form of baguettes or round loaves, whatever you like. I sometimes prepare it like that and then cut it into slices, ready to toast or even freeze it if I'm not going to eat it all the same day.

This bread does not last the same as that made with baker's yeast and long fermentations. It can stay soft for a couple of days at most; on the second day it is probably better toasted. Freshly made it is soft inside and crispy outside.

My suggestion is to make it when you have run out of bread, for an emergency, as it does not have the same characteristics as fermented bread, but it is really worth making that little bit of effort needed to get such a result.

Rich in fibre and minerals, it is ideal for keeping you regular, helps people with high cholesterol, high blood pressure or diabetes and is also great for its nutrient content.
Contains gluten but is lactose-free.

Suitable for vegans.


Nutritional Facts

Serving size7 raciones
Calories257 Kcal
Protein8.5 gr
Total Fat1.4 gr
Total Carbohydrates45.7 gr
Dietary Fiber6.4

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