Wholemeal Spelled Butter Toast Bread

5 from 5 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 541 kcal


  • 750 g Wholemeal spelt flour
  • 1 cube Fresh yeast
  • 450 ml Lukewarm water
  • 15 g Salt
  • 1 tbsp Honey
  • 70 g Butter


  • First the butter is melted. But be careful, it shouldn't tan under any circumstances, it should just become liquid. Then let cool down lukewarm.
  • Dissolve the yeast in 50 ml of lukewarm water. Put the flour in a bowl and make a hollow in the middle and the dissolved yeast comes into it, dust a little flour over it and let it rest for about 15 minutes.
  • In the meantime, line the loaf pan with baking paper. I crumple up the baking paper beforehand, wet it under running cold water and then squeeze it out really well. So it can be wonderfully given in any shape.
  • After the 15 minutes add the salt, honey and the rest of the lukewarm water and now everything is kneaded really well. Only now is the liquid butter added and everything is kneaded really well into a smooth dough. This can take a few minutes.
  • The dough comes into the loaf pan and is cut lengthways with a sharp knife and is covered and left to rest in a warm place until the dough volume has doubled.
  • In the meantime, set the oven to 200 degrees. Brush the top of the dough well with water and put it in the oven - middle rack for 25 minutes. After 25 minutes, the stove is switched off and the bread remains in the residual heat for 15 minutes.
  • Now take the bread out of the oven. Leave to cool in the tin for a few minutes, then remove from the tin and place on a wire rack, cover with a kitchen towel and let cool under the towel overnight.


Serving: 100gCalories: 541kcalCarbohydrates: 17.4gProtein: 0.5gFat: 52.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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