development – almond spelt bread


After making almond milk this morning, I added half a cup of the left-over almond pulp to my spelt dough and a new delicious spelt loaf was created.  Moist, crunchy, and oh, so delicious. 


1 cup warm water
1 tbs yeast
3/4 tsp salt
3 tbs honey
3 tbs coconut oil
3 cups spelt flour
1/2 c almond pulp

Using a bread-maker, combine all except one cup of spelt flour. On the shortest cycle, allow the bread-maker to begin mixing the dough. Once it is mixed fairly well, add the remaining spelt flour and use a spatula is used to make sure all of the flour gets mixed properly. Close the lid and wait for your lovely loaf! I prefer the crust setting on “light,” make appropriate setting adjustments based on your bread mixer.


11 thoughts on “development – almond spelt bread

  1. thanks for the recipe,

    I would like to adapt this recipe to mix, knead, rise, and bake without a bread machine.

    Any ideas?

    • Hi Margaret,

      Funny, I’ve been wanting to try and adapt it for a more artisian version. I would use the same ingredients, just knead by hand for 5-7 minutes (200 times or so) cut dough into two and knead each again. Let rise for 2 hours in a warm place or until it has doubled in size. Then I am going to cover each dough in extra flour and place in the oven on a cookie sheet, bake at 400 for 15 minutes and then another 30 minutes at 325 degrees.

      I’ll post when I’m done or let me know how it goes for you!

  2. i followed your instructions for ‘a more artisan’ bread – voila! it worked out well. maybe a little bit too moist/dense, but very tasty none the less.

    more kneading?

    • Wow Margaret, you are fast! 🙂

      Too moist and dense…hmmm, perhaps substitute 1 cup of the spelt flour (spelt is so dense), for a lighter flour like potato starch or sorghum flour. Hopefully that will lighten it up for you. As for the moistness, when I use freshly made almond pulp and it is still pretty wet, I don’t add the whole cup of water…usually omit a 1/4 c. You can try that or omit a tbs of the coconut oil. I’d keep all the honey because it helps the dough stay together.

      Perhaps before altering the recipe too much though, I would try your suggested extra kneading…use half of the flour and knead 200 times, add the remaining flour, cut dough in two, and do another session of kneading. And perhaps if you let the dough stay out an extra hour to rise it will dry it out a bit as well. I guess that depends on where you live though right? The Rocky Mountains keep everything dry out here! 🙂

    • Hi Sonia 🙂 Deffinitely substitute the agave for the honey. As for the millet, give it a try. I want to try more with millet, so I’d love to hear how it goes.

  3. This bread looks awesome! Do you use here light spelt flour or wholegrain spelt flour?
    I love this tasty recipe a lot! I also love spelt flour, can you tell?

    • Sophie :), I grind the spelt berries, so wholegrain…though I’m sure you would end up with a lighter, less dense loaf if you tried the light spelt. If you do, let me know how it turns out!

  4. Pingback: Leite de oleaginosas / Nut milk - Compassionate Cuisine

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