Spelt bread has been part of our weekly rhythm here at Serendipity Farmhouse for years, but this season we set out to make it better—more nutritious, more consistent, and more in tune with the way we live in our old farmhouse kitchen. What began as a simple recipe update turned into a deeper appreciation for fresh‑milled flour and the quiet, meaningful work of baking bread at home.
As many of you know, Fuzzy and I try to live our days with a sense of stewardship and simplicity. Milling our own flour fits beautifully into that rhythm. Fresh‑milled flour is richer in nutrients, fuller in aroma, and far more flavorful than anything we can buy in a store. It connects us to the grain itself—spelt with its ancient sweetness, and hard white wheat with its strength and structure. Together, they make a loaf that feels honest and nourishing.
A couple of years ago we showed how we originally did spelt bread (here). But switching to 100% fresh‑milled flour meant we had to rethink the recipe from the ground up. That’s where Fuzzy stepped in.
“Fresh‑milled flour absorbs water differently than commercial flour, so we had to rebalance the hydration. Spelt especially can be tricky—it’s delicate and needs precise measurements. We weighed everything: 281 grams of spelt, 94 grams of hard white wheat, and carefully measured liquids. Once we adjusted the hydration, the dough behaved beautifully. This version is the most consistent loaf we’ve ever made.”
Back in the kitchen, we filmed the entire process—milling the grain, preparing the dough, and baking the loaf in our bread machine. With summer heat already creeping into the Shenandoah Valley, the bread machine is our friend. It keeps the kitchen cool and gives us a reliable loaf every time. Liquids go in first, then the dry ingredients, and finally the yeast nestled into a small well. We use the whole wheat cycle and the dark crust setting for a rich, hearty finish.
As the loaf bakes, the kitchen fills with a warm, nutty aroma that feels like home. Once the bread is done, patience is key—letting it cool fully keeps the crumb from collapsing. When we finally sliced into this new version, we knew immediately: this was the best spelt bread we had ever made. Soft, flavorful, and perfect for sandwiches, toast, or simply warm with butter.
For us, baking bread is more than a recipe. It’s part of the quiet work that shapes our days as Benedictine Oblates living simply in a rural place. It’s a way of slowing down, using our hands, and caring for our home. We hope this improved recipe blesses your kitchen as much as it has blessed ours.
Fresh‑Milled Spelt & Hard White Wheat Bread
A whole‑grain loaf grounded in the rhythm of homestead life: warm, nourishing, and made from the work of your hands. Balanced for 100% fresh‑milled flour and perfect for the family table — a daily bread for the domestic church.
Notes
· Fresh‑milled flour absorbs more liquid; the 240 ml total liquid is intentional and usually just right.
· Spelt gluten is fragile—avoid over‑kneading.
· For a lighter loaf, increase vital wheat gluten to 6 tsp (20 g).
· For a softer crumb, replace 2 Tbsp (30 ml) of water with milk.
Ingredients
- Liquids
- · Water — ½ cup (120 ml)
- · Buttermilk — ½ cup (120 ml)
- (Total liquid: 240 ml; adjust ±10 ml during kneading as needed)
- · Olive oil — 1 Tbsp (14 g)
- · Whipped butter — 1 Tbsp (14 g)
- Flours
- · Fresh‑milled whole‑grain spelt flour — 2¼ cups (281 g)
- · Fresh‑milled hard white wheat flour — ¾ cup (94 g)
- Sweetener
- · Dark brown sugar — 2 Tbsp (24 g)
- Structure
- · Vital wheat gluten — 5 tsp (16 g)
- · Fine sea salt — 1½ tsp (9 g)
- Yeast
- · SAF instant yeast — 2 tsp (6 g)
- or
- · Bread machine yeast — 2½ tsp (7 g)
Instructions
- Add water, buttermilk, olive oil, and butter to the bread machine pan.
- Add spelt flour, hard white wheat flour, brown sugar, salt, and vital wheat gluten.
- Make a small well in the flour and add the yeast.
- Select the Whole Wheat cycle and dark crust setting.
- Check dough 5–7 minutes into kneading: Dough should form a soft, slightly tacky ball. If dry → add 1 tsp (5 ml) water at a time. If wet → add 1 tsp (3 g) flour at a time.
- When the baking cycle ends, remove the loaf immediately and cool on a rack until room temperature before slicing.
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