Spelt – Whole Grain Bread

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	25 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

500 g spelled, freshly round or whole spelled
10 g salt
0.5 ½ cube yeast
400 ml water, approx., Lukewarm
1 pinch (s) sugar
50 g sunflower seeds or flax seeds, pumpkin seeds, sesame seeds etc. your choice
1 egg white

Instructions

Dissolve the yeast in lukewarm water and add a pinch of sugar.
Grind the spelled, add salt and add grains of your choice. Add the yeast water and knead for approx. 5 minutes to form a smooth dough. Put the dough in a plastic bowl and cover with a tea towel. Then let the dough rise in a warm place (e.g. in an open oven at 50 ° C) until it is twice as high (takes about 15-20 minutes).
Then knead the dough again briefly. Now shape the dough into a loaf of bread (it is best to put some flour on your hands, otherwise the dough will stick too much) and place on a baking sheet lined with baking paper. Brush the loaf of bread with the egg white and let rise for another 15 minutes.
Bake in the preheated oven at 200 ° C for about 42-45 minutes on the middle rack.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.