Spelt bread

Spelt bread

Spelt bread

Spelt bread

Spelt bread

Prep Time 2 hrs 10 mins
Course Spelt bread
Servings 20 slice


  • 1 Baking tray or universal tray


  • 120 g carrots
  • 42 g fresh yeast
  • 210 ml water | cold
  • 300 g wholemeal spelt flour
  • 200 g white spelt flour
  • 2 tsp salt
  • 100 g whole almonds


  • Finely grate the carrots.
  • Stir the yeast into the water to dissolveit. Add to the flour, salt and carrots andknead for 4–5 minutes until you have asmooth dough
  • Add the almonds and knead for another2–3 minutes
  • Shape the dough into a ball and place itin the oven in an uncovered bowl. Proveaccording to the settings in provingphase 1
  • Lightly knead the dough and shape intoa loaf measuring approx. 25 cm long.Place the loaf across the baking tray oruniversal tray. Score the loaf diagonallyseveral times to a depth of ½ cm

Automatic programme:

  • Start the Automatic programme andthen place the bread dough in the oven


  • Prove the dough using the settingsindicated for proving phase 2. Thenbake the bread


Settings for
proving yeast dough
Proving phase 1
Special applications | Prove yeast
dough | Prove for 30 minutes
Proving phase 2
Special applications | Prove yeast
dough | Prove for 15 minutes
Automatic programme
for baking bread
Bread | Spelt bread
Programme duration: 72 minutes
Oven functions: Moisture Plus + Fan
Temperature: 180–190 °C
Booster: On
Pre-heat: Off
Crisp function: Off
Number/Type of bursts of steam:
1 burst of steam/Manual, immediately
after placing the food in the oven
Duration: 50–60 minutes
Shelf level: 2 [1] (1)
Useful tip
You can use walnuts or pumpkin seeds instead of almonds
Keyword Miele Moisture Plus The Cookbook, Spelt bread
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