Spelt pain a l'ancienne Recipe

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3 votes | 1608 views

A bread from Peter Reinhart's The Bread Baker's Apprentice, a very easy one because it hardly needs any kneading and it only ferments once. And with a stunning result.

Prep time:
Cook time:
Servings: 12


Cost per serving $0.04 view details
  • 600g spelt flour
  • 2 tsp salt
  • 450g ice-cold water (put some ice cubes in a bowl and weigh them, then add water up to 450g)
  • 5g dry baker's yeast or 15g fresh yeast


  1. See the link below for directions.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 1g
Recipe makes 12 servings
Calories 1  
Calories from Fat 0 0%
Total Fat 0.02g 0%
Saturated Fat 0.0g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 388mg 16%
Potassium 8mg 0%
Total Carbs 0.16g 0%
Dietary Fiber 0.1g 0%
Sugars 0.0g 0%
Protein 0.16g 0%
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  • kathy gori
    this loos like an amazing recipe!
    • Cooking Rookie
      I have not tried spelt flour yet. Need to remember to get it some time soon. Your bread looks great!

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