Single-Rise Herbed Spelt Bread
- 3½ cups spelt flour
- 1 package quick-rise yeast
- ¼ cup sugar
- 1 teaspoon kosher salt
- 1 teaspoon rosemary, minced
- 1 teaspoon thyme, minced fresh
- ¼ cup milk
- ¼ cup water
- 2 large eggs
- 6 tablespoons softened butter, divided use
- 1 to 2 drops caryophyllene
In bowl of a stand mixer fitted with dough hook, combine flour, yeast, sugar, salt, rosemary, thyme, milk, water, eggs, 5 tablespoons butter and caryophyllene. Mix on medium speed to combine then on full speed until dough is smooth, soft and supple, about 6 minutes.
Butter an 8-cup loaf pan with remaining tablespoon butter. With floured hands, shape and smooth dough to fit pan. Cover loosely with towel; place in warm spot until dough has doubled, 45 to 50 minutes.
Heat oven to 350 F. When the dough has doubled, bake until deeply browned, 30 to 35 minutes. Remove from oven; let stand 5 minutes then invert onto a cooking rack. Serve warm or at room temperature. Makes 4 to 6 servings.
Recipe courtesy of Melissa D’Elia
Photo by Eva Kolenko
Food styling by Adam Pearson
Prop styling by Stephanie Hanes