Spelt and Corn Bread

Spelt and Corn Bread is a delicious, flavourful, light bread made from whole spelt flour and corn meal ( also known as corn flour, not to be confused with corn starch).

Making bread at home is a truly satisfying experience. After all the effort of kneading, resting, knocking, resting and baking, it is a very pleasing feeling when you get the perfect loaf of bread.

I quite enjoy making bread at home, trying different recipes from time to time and sometimes sticking with my tried-and-tested ones. I have already shared many bread recipes on my blog. You can check them out here.

Some Notes about the Ingredients and their sourcing in Germany:

Spelt is called Dinkel in German. Spelt flour is made from a type of wheat called Spelt, which is the ancestor of our present-day wheat. It has been cultivated in Asia and Egypt for over 1000 years and reached Europe in the Middle Ages. It has a more nutty and slightly tangy flavour. It has high fibre, protein, vitamins, and minerals like iron, magnesium, potassium, etc. The most common variants of this flour in Germany are Dinkelvollkornmehl, Dinkelmehl Typ 630, and Dinkelmehl Typ 1050. I have used Dinkelvollkornmehl, i.e. whole spelt flour, in this recipe.

Cornflour, also called Cornmeal or Maize Flour, is made from maize. It is a gluten-free flour that is used in many recipes. It is called Maismehl in German and is available in supermarkets and Indian and Turkish shops.

Chia Seeds: I have used chia seeds in the recipe. This is completely optional. You can add, skip, or even replace it with sesame, sunflower, flaxseeds, etc. The choice is yours. The rest of the ingredients cannot be skipped. I suggest my readers follow the recipe to the T for the best results.

Yoghurt: I have used yoghurt with 3.5% fat content. It is called Joghurt 3,5% Fett in German. Read more about yoghurt varieties in German supermarkets here.

Also, read my articles about sugar, salt and eggs.

Water: Use lukewarm water

Now, let´s start with the recipe for Spelt and Corn Bread.

Equipment Needed:

Mixing bowl
Baking Mould
Kitchen Scales
Measuring Cups and spoons

Read about all the equipment I use in my kitchen in my article: Setting Up My Indian Kitchen in Germany.

Ingredients for Spelt and Corn Bread:

350 gm Whole Spelt Flour
250 gm Corn Flour
7 gm Instant Dry Yeast
150 gm Yoghurt (at room temperature)
2 tsp Sugar
2 tsp Salt
100 ml Lukewarm Water
1 Handful Chia Seeds
1 Large Egg (at room temperature)

Method to make Spelt and Corn Bread:

Combine yeast, sugar and 20 ml of water in a small bowl. Let the yeast bloom.

Meanwhile, combine spelt flour, corn flour and salt in a mixing bowl.

Add chia seeds and mix.

Add yoghurt, egg and yeast & sugar mixture. Mix.

Add water and knead it into a smooth, pliable dough. Knead for about 6-8 minutes. Round the dough.

Cover and rest it for about an hour or until it doubles in volume.

Knock the dough and knead it once again. Then, transfer this dough to a greased baking mould.

Sprinkle some chia seeds and dry spelt flour. Cover and let the dough rest for another 30 minutes in a warm place.

Preheat the oven to 200 degrees C for 10 minutes. Transfer the baking mould to the oven. Bake the bread at 200 degrees C for about 40 minutes.

Then, take it out and let it cool.

Once cooled, slice and serve.

Here is the recipe in printable format: