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Sweet spelt bread with honey, orange, and nuts - photo 1
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Sweet spelt bread with honey, orange, and nuts

Cakes and Bakes Desserts Breakfasts 120 min Medium 11 wyświetleń ~33.17 PLN - (0)
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Description

A delicate, slightly sweet bread made with spelt flour, inspired by traditional yeast bread, transformed into a 'Sweet Blog' style bake — with the addition of honey, aromatic orange zest, cinnamon, crunchy walnuts, and sweet raisins. This is an ideal suggestion for breakfast, a dessert for afternoon tea, or as a sweet snack with coffee. It has a golden, slightly shiny crust, a soft, moist crumb, and a pleasant citrus-cinnamon aroma. Serve sliced thickly with butter, homemade jam, or natural yogurt. The marbled structure of the nuts and raisins, along with the optional sprinkle of almond flakes and sesame, is visually appealing.

Składniki (15)

Servings:
10
  • Spelt flour 500 g
  • Egg 2 szt.
  • Milk 200 ml
  • Natural yogurt 150 g
  • Fresh yeast 20 g
  • Butter 50 g
  • Honey 60 ml
  • sugar 50 g
  • Orange zest 10 g
  • Raisins 80 g
  • Walnuts 100 g
  • 🌿 Przyprawy
  • Salt 6 g
  • Ground cinnamon 4 g
  • ✨ Opcjonalne
  • Almond flakes 30 g
  • Sesame (seeds) 20 g
💰 Szacowany koszt dania: ~33.17 PLN (3.32 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Starter

1

Heat 200 ml of milk to a temperature of 35-37°C: it should feel pleasantly warm to the touch, not hot (check with the inside of your wrist). In a small bowl, crumble 20 g of fresh yeast, add 15 g of sugar (from the total) and 60 ml of warm milk from the saucepan, and mix thoroughly with a fork until the yeast dissolves. Pour in the rest of the warm milk (the remaining 140 ml) and set aside in a warm place for 10-12 minutes. After this time, a frothy, slightly bubbly collar should appear on the surface — this is a sign that the yeast mixture is active.

Ingredients: Milk, Fresh yeast, sugar
Use a small glass bowl and a spoon or fork. If after 12 minutes you don't have foam, the yeast may be inactive — start with a new batch of yeast. The milk must not be hot (above 45°C kills the yeast).

Cake

2

In a large bowl or mixer bowl, place 500 g of spelt flour, 6 g of salt, and 4 g of cinnamon (2 teaspoons). Mix the dry ingredients with a wooden spoon, evenly distributing the spice. Make a well in the center of the dry ingredients.

Ingredients: Spelt flour, Salt, Ground cinnamon
Use a large stainless steel or wooden bowl. Accumulating dry ingredients makes it easier to control the addition of wet ingredients and prevents splattering.
3

In the well of the flour, add 120 g of eggs (2 eggs), 150 g of natural yogurt, 50 g of melted and cooled butter, and 60 g of honey. Pour in the entire active starter from step 1. Start mixing the ingredients in the center with a fork or spatula, gradually incorporating the flour from the sides until a sticky but cohesive dough forms.

Ingredients: Egg, Natural yogurt, Butter, Honey, Fresh yeast, Spelt flour
If you are using a stand mixer, attach the dough hook and mix on low speed until the ingredients are combined. If mixing by hand, stir with a wooden spoon, then knead by hand on a lightly floured surface.
4

Knead the dough for 8-10 minutes in a mixer with a hook on medium speed or 10-12 minutes by hand on a lightly floured surface. The dough is ready when it is smooth, elastic, and no longer sticks to your hands — when pressed with a finger, it should slowly spring back.

Ingredients: Spelt flour, Egg, Butter, Natural yogurt
Use a dough hook if you have one (mix for about 8 minutes). If you are kneading by hand, use the folding and pressing technique, avoiding adding too much flour — the dough should be soft and slightly sticky.

Additions

5

Add 80 g of raisins (previously drained) and 100 g of chopped walnuts to the dough. Knead for another 2-3 minutes to evenly distribute the additions throughout the mixture.

Ingredients: Raisins, Walnuts
If the raisins are hard, soak them for 10-15 minutes in warm water or rum and drain well. You can also lightly dry them in a pan before adding.

First rising

6

Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp cloth, and set aside in a warm place (about 24-26°C) for 60-90 minutes. The dough should double in size — you can check this by gently pressing your finger into it: the indentation should slowly spring back but not disappear immediately.

Ingredients: Spelt flour, Fresh yeast
The best option is a bowl covered tightly with plastic wrap. Avoid drafts. If the kitchen is cool, place the bowl in the turned-off oven with the light on for 1 minute or on a tray with warm water.

Shaping and second rising

7

After rising, place the dough on a floured surface, gently degas by folding it a few times, and shape it into a loaf that fits the size of the loaf pan (e.g., 23 x 11 cm) or shape it into an oval if baking free-form. Place it in a greased pan or on a baking sheet lined with parchment paper. Cover and let it rest for another 45-60 minutes until visibly puffed — the dough should be soft but springy.

Ingredients: Spelt flour
Use a bread loaf pan with a capacity of about 1.5 liters. If you don't have a pan, shape the loaf and bake it on a baking sheet. Do not overproof the dough — if it rises too much, it will collapse during baking.

Before baking

8

Preheat the oven to 180°C (top-bottom) about 15-20 minutes before baking. Just before placing the cake in, brush the top with a little milk (using a kitchen brush) — this will give it a slight shine. If using, sprinkle the top with 30 g of almond flakes and/or 20 g of sesame seeds for decoration.

Ingredients: Milk, Almond flakes, Sesame (seeds)
The best place is the middle rack of the oven. If the oven has a convection function, lower the temperature to 160°C and shorten the time for checking. Use a silicone brush for greasing.

Baking

9

Place the pan with the dough in the preheated oven and bake for 45-55 minutes. After about 30 minutes, check the color — it should be golden-brown. The bread is ready when the crust is deeply browned, a skewer inserted in the center comes out dry, or the internal temperature is about 95°C. After baking, remove the bread, gently tap the bottom — the sound should be hollow.

Ingredients: Spelt flour, Egg, Honey
Use a kitchen thermometer if you have one (insert it into the center of the loaf). Avoid opening the oven in the first 30 minutes of baking, as this may cause the loaf to collapse.

Cooling and glazing

10

Remove the bread from the pan 10 minutes after taking it out of the oven and carefully transfer it to a wire rack to cool completely — cool for at least 60 minutes. To achieve a delicate shine and extra sweetness, heat 30 g of honey with 10 g of water in a small saucepan (for a few seconds, just until liquid) and brush the still warm top of the bread. Allow the glaze to set for 5-10 minutes.

Ingredients: Honey
Do not slice the bread when it is hot — the crumb needs to cool down, otherwise it will crumble and fall apart. Use low heat to warm the honey, do not boil.

Serving

11

Cut the bread into thicker slices (about 1.5-2 cm) with a sharp bread knife. Serve with butter, jam, cheese, or yogurt. It pairs wonderfully with citrus tea or espresso.

Ingredients: Honey
Use a serrated knife for clean, even slices. Additionally, you can serve thin slices of fresh apple and a bit of peanut butter as a serving variation.

Fun Fact

💡

Spelt is one of the oldest cultivated varieties of wheat — it was popular in ancient times. In sweet cuisine, spelt gives baked goods a delicate, slightly nutty aroma and better digestibility for some people than modern wheat.

Best for

śniadanie rodzinne popołudniowa herbata piknik prezent domowy

Tips

🍽️ Serving

Serve slightly warm (after cooling) with soft butter and a bit of honey. For a richer presentation, add creamy vanilla cheese or ricotta mixed with a bit of honey and orange zest. By slicing thinly and toasting in a dry pan, you will get crispy croutons perfect for fruit salads.

🥡 Storage

Store completely cooled bread in a linen bag or wrapped in paper at room temperature for up to 3 days. Do not keep it in a plastic bag for longer, as it will lose the crispness of the crust and may collect moisture. You can slice and freeze pieces in the freezer for up to 3 months — thaw at room temperature or heat in a toaster.

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