Quick, Easy and Nutritional Bread
Winter has a way of slowing us down. Cold days, quiet evenings, and the simple joy of gathering around warm food turn the kitchen into the heart of the home. This spelt bread is inspired by those moments — when you crave something healthy, homemade, nourishing, and comforting, without spending hours waiting for dough to rise.
With wholesome spelt flour, a touch of preferment, and the rich depth of beer, this bread comes together quickly and bakes straight away. Served warm, it’s perfect alongside soups and stews or enjoyed with butter on a chilly night. Healthy, Simple, rustic, and deeply comforting — this is winter baking at its best.
Why You’ll Love This Bread
- Quick & easy – no-kneading, no long rise or complicated steps
- Nutritious spelt flour – easier to digest than regular wheat
- Comfort food classic – perfect warm with winter meals
- Beer + preferment flavour – rich, deep taste without effort
- Beginner-friendly – ideal even if you’re new to bread baking
Health Benefits of Quick Spelt Bread
- Spelt flour is higher in protein and minerals (iron, magnesium) than modern wheat
- Preferment starter (poolish) helps improve dough texture and flavour
- Lower gluten strength than regular wheat (not gluten-free, but gentler for many people)
- Eggs & sour cream add protein and moisture
- Quick spelt bread means less fermentation stress while still delivering homemade goodness
This bread is a great balance between wholesome ingredients and comforting indulgence.
Ingredients
Preferment Starter (poolish – 4 hours before)
- 100 g spelt flour
- 100 g water
- 1/8 tsp active yeast
Method:
Combine all ingredients, mix until smooth, cover, and ferment:
- 4-5 hours at 80°F (24°C)
- By definition, poolish can be compared to a starter (because you can use it similarly). It is actually a pre-fermenter made of a mix of equal parts flour and water, as well as a bit of yeast, which can then be used in bread, pizza dough, ciabatta and English muffins. It’s all about flavour and texture. This method originated in Poland and can be used in a variety of baking and pastry recipes.
Bread Dough
- 500 g spelt flour
- 1 tsp salt
- 2 tsp baking powder
- 3 eggs
- 100 g sour cream
- ~200 ml beer (room temperature)
- 100 g preferment starter (poolish)
Instructions
- Prepare the starter 4 hours before.
- Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
- In a large bowl, combine spelt flour, salt, and baking powder.
- In another bowl, whisk together the sour cream, prefermented starter, eggs, and beer until well combined.
- Pour wet ingredients into dry and mix quickly to form a sticky dough.
- Oil the pan and your hands, and knead the dough just to form a nice ball. Do not knead too much; less is more.
- Place on the tray.
- Flatten slightly to about 1 inch in thickness.
- Bake immediately for 30 minutes at 400°F (200°C).
- Cool slightly, slice, and serve warm.
Serving Suggestions
- With soups, stews, or goulash
- Alongside roasted meats or sausages
- Warm with butter, honey, or cheese
- Perfect for cozy winter dinners
Storage Tips
- Best eaten the same day
- Store at room temperature, wrapped, for up to 2 days
- Reheat slices briefly in the oven for the best texture
Variations & Substitutions
- Replace beer with sparkling water or buttermilk
- Add seeds (sunflower, pumpkin) for texture
- Mix in grated cheese for a savoury twist
- Use whole spelt for a more rustic crumb
FAQ
Can I skip the starter?
Yes, but you’ll lose depth of flavour. The sourdough adds character without extra work.
Is this a yeast bread?
No — it’s a soda-style quick bread, baked immediately.
Is spelt healthier than wheat?
Spelt contains more minerals and is often easier to digest.
Zdravi Spelt Hleb-Pogača
Brz, Lak i Pravi Comfort Hleb
Zima nas uvek malo uspori. Hladni dani, tihe večeri i mirisi toplog hleba vraćaju nas u kuhinju — mesto gde se okupljamo i stvaramo uspomene. Ovaj spelt hleb sa kiselim testom nastao je baš iz te potrebe za domaćim, toplim i utešnim jelom, bez dugog čekanja.
Sa hranljivim spelt brašnom, blagom kiselošću startera i dubinom ukusa koju daje pivo, ovaj hleb se pravi brzo i peče odmah. Služi se topao, savršen uz supe i čorbe ili jednostavno sa malo putera tokom hladnih zimskih večeri.
Jednostavan, rustičan i pun ukusa — pravi comfort food.
Zašto ćete voleti ovaj hleb
- Brz i jednostavan
- Bez dugog dizanja
- Spelt brašno –zdravije, hranljivije i lakše za varenje
- Bogat ukus zahvaljujući pivu i starteru
- Idealan i za početnike
Zdravstvene Prednosti
- Spelt ima više proteina i minerala
- Kiselo testo poboljšava varenje
- Manje opterećuje digestivni sistem
- Jaja i pavlaka dodaju proteine i mekoću
Savršen balans između zdravog i utešnog domaćeg hleba.
Sastojci
Starter (poolish – 4 sata pre)
- 100 g spelt brašna
- 100 g vode
- 1 g svežeg kvasca
Fermentacija:
- 4-5 h na 24°C
Prema definiciji, poolish se može uporediti sa starterom (jer se može koristiti na sličan način). To je zapravo predferment napravljen od mešavine jednakih delova brašna i vode, kao i malo kvasca, koji se potom može koristiti u hlebu, testu za picu, čabatama i engleskim mafini. Sve je u vezi sa ukusom i teksturom. Ova metoda potiče iz Poljske i može se koristiti u raznim receptima
Testo
- 500 g spelt brašna
- 1 kašičica soli
- 2 kašičice praška za pecivo
- 3 jaja
- 100 g pavlake
- oko 200 ml piva
- 100 g preferment startera
Priprema
- Starter pripremiti 4 sata ranije.
- Zagrejati rernu na 200°C.
- Pomešati brašno, so i prašak za pecivo.
- U drugoj posudi sjediniti jaja, pavlaku, pivo i starter.
- Spojiti suve i tečne sastojke.
- Kratko umesiti .
- Oblikovati okrugli hleb i staviti na pleh.
- Malo spljoštiti.
- Peći 30 minuta na 200°C.
- Ohladiti kratko i služiti topao.
Serviranje
- Uz supe i čorbe
- Uz meso ili kobasice
- Topao sa puterom ili sirom
Čuvanje
- Najbolji isti dan
- Čuvati umotan do 2 dana
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