Round Braided Spelt Bread

Round Braided Spelt Bread

  • Prep Time: 110 minutes
  • Cook Time: 45 minutes
  • Total Time: 155 minutes
  • Yield: 1 loaf
  • Difficulty: 2 (1 - 5)
  • Allergens: Gluten
  • Categories: Breads Breakfast
Bake a beautiful loaf of homemade bread with this easy-to-follow recipe! This Round Braided Spelt Bread has a lovely nutty flavor from the spelt flour and a wonderfully soft crumb. The braided shape makes it look impressive, perfect for sharing or enjoying slice by slice. It's naturally vegan and incredibly satisfying to make.

Dough Preparation Instructions

  1. In a large mixing bowl, combine the spelt flour, instant dry yeast, salt, and sugar. Give it a good whisk to distribute everything evenly.
  2. Measure out the oat milk. Set aside about 30ml (roughly 2 tablespoons) for brushing later. Gently warm the remaining 270ml until it's lukewarm (comfortable to the touch, not hot).
  3. Make a well in the center of the dry ingredients. Pour in the 270ml of warm oat milk and the sunflower oil.
  4. Mix everything together with a spoon or your hands until a shaggy dough forms.
  5. Turn the dough out onto a lightly floured surface. Knead for 10 minutes until the dough becomes smooth and elastic. If it feels too dry, add a tiny splash of water (a tablespoon at a time). If it's too sticky, add a little more flour.
  6. Lightly flour a clean bowl. Place the kneaded dough inside, turn it over to coat lightly, and cover the bowl with a kitchen towel or plastic wrap.
  7. Let the dough rise in a warm spot for about 1 hour, or until it has doubled in size.

Shaping & Baking Instructions

  1. Once risen, gently punch down the dough and turn it out onto your lightly floured surface.
  2. Divide the dough into three equal pieces. Using a kitchen scale ensures they are perfectly even, which helps with braiding.
  3. Shape each piece into a ball, then roll each ball out into a long rope, about 4cm (1.5 inches) thick.
  4. Lay the three ropes side-by-side on your work surface. Pinch the top ends firmly together.
  5. Braid the ropes just like you would braid hair (right strand over middle, left strand over middle, repeat). Try to keep the braid somewhat tight but not stretched.
  6. Once you reach the end, pinch the bottom ends firmly together.
  7. Carefully tuck both the starting pinched ends and the finishing pinched ends underneath the braid to create a neat finish.
  8. Gently curve the braid into a circle, bringing the ends towards each other. Pinch or press the ends together where they meet to form a continuous round loaf.
  9. Line a baking sheet with parchment paper and carefully transfer the braided loaf onto it.
  10. Cover the loaf loosely with a kitchen towel and let it rest for another 30 minutes to puff up slightly.
  11. Meanwhile, preheat your oven to 180°C (350°F). If using a steam function, prepare it now (or place a heatproof dish with water on the bottom of the oven).
  12. Uncover the loaf. Brush the top and sides gently with the reserved 30ml of oat milk.
  13. Bake in the preheated oven for 40-45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
  14. Carefully transfer the baked bread to a wire rack and let it cool completely before slicing. This is important for the texture!

Notes

  • Spelt flour can absorb liquid differently than regular wheat flour, so be prepared to adjust slightly with water or flour during kneading.
  • Using a scale to divide the dough ensures even ropes, making the braid look much neater.
  • Tucking the ends under the braid helps maintain the round shape during baking.
  • Baking with steam (either via oven function or a water pan) helps create a better crust and rise.
  • Letting the bread cool completely before slicing prevents it from becoming gummy inside. Patience pays off!
  • Store leftover bread in a bread bag or airtight container at room temperature for up to 3 days.