You guys know me and my bread!!
This easy recipe is for all of you out there who don’t want to mess with the whole starter thing and just want a solid, heavenly scented loaf ready in one hour instead of….twelve. I adore this bread and have made it often over the past few years. I got the original recipe from one of Grayson’s early teachers, Susanna. When he was Luke’s age, we did an outdoor nature class with him on Saturdays that still remains one of my favorite memories. Every week, we would bundle up and explore one of San Francisco’s beautiful parks or beaches. Midway through the class, we would break and the teacher would set out a picnic blanket, herbal tea in a thermos and this bread, still warm from her oven at home.
I asked her for her recipe and she happily shared. This is a hearty bread made with 100% spelt flour, milk, eggs, butter and lots of honey. It’s easy to throw together, which makes it a great baking with your kids activity. Trust me – it’s hard to mess this one up. The worst thing that could happen is flour on the floor. 😉
I love this bread for breakfast, though I have made it to go alongside soups and stews for dinner as well. I’ve also made it as a snack for playdates, as it’s always a hit with the kids. Try it toasted with honey butter for breakfast and you’ll think you’ve died and gone to heaven. Also? It keeps especially well! Just wrap in foil and it should stay good for a few days, though if your family is like my family, it will be all gone in one afternoon.
To answer the question I know will arise, no I have not tried this with almond milk. Susanna was specific in that it should be WHOLE milk so that’s what I have always used. If you try with nondairy milk, report back! Don’t skimp on the quality of the butter here – we buy Kerrygold and I love it in this.
- 1 cup whole milk
- 1 cup honey
- 1/4 cup unsalted butter room temperature
- 2 whole eggs beaten lightly
- 2 1/2 cups spelt flour
- 1 tsp salt
- 1 tbsp baking soda
Preheat oven to 325 degrees. Butter or grease a loaf pan.
Heat the milk in a medium saucepan on the stove. Add the honey and stir until the honey and milk are combined. Remove from heat.
Add the softened butter and the lightly beaten eggs to the milk mixture and stir very well.
Add the flour, salt and baking soda. Mix until just combined.
Pour into prepared pan and bake for about 40 - 45 minutes. If it looks like the top is getting too dark, reduce the oven temperature to 300 degrees. I've made this in a few different ovens and it definitely ranges in time and temperature.
Honey Spelt Bread – Gym BuddiesSeptember 12, 2017 at 3:53 pm
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MarySeptember 13, 2017 at 7:37 am
This looks like fall! I will definitely be trying this when/if temps in SoCal get even a little bit fall-like.
But really what I wanted to say is… what a cool teacher!
RobinSeptember 13, 2017 at 8:23 am
I just made this with cashew milk instead of whole milk and it turned out great!
jennaSeptember 14, 2017 at 1:26 pm
oh! So good to know. thanks for sharing!
SandraMSeptember 13, 2017 at 3:10 pm
Just made this bread today. Very good. Next time I will turn the oven down as I did not pay close enough attention. The flavour of honey with the spelt flour is fantastic! And I think this bread will get even better tomorrow and the next day (as most things baked with honey do). Definitely going to be making this again. Will be making a loaf for my local honey suppliers for sure! Can’t wait to try it with the different honey.
jennaSeptember 14, 2017 at 1:23 pm
So glad you liked it, Sandra!
ChelseaOctober 13, 2017 at 8:01 am
I just made this yesterday & loved it! I used wheat flour because I couldn’t find any spelt flour (I live in a small town haha), but it was still so yummy! Thanks for the recipe!
Beth GebhardtOctober 26, 2017 at 12:34 pm
I’ve never tried spelt flour until now. What a delicious bread! Even better with Kerrygold butter on it! Thanks so much
LizJanuary 9, 2021 at 9:07 am
Can I use 1/2 cup of honey instead of a cup?