In our quest to eat foods that are grown locally and that are healthier for us, I recently picked up some bags of Lindley Mills “Super Sprout” flour, which is their version of an organic spelt or whole wheat “sprouted” flour. Lindley Mills is a historic working mill in Alamance County, NC and is only about 15 minutes from our house! They sell all types of flours, grains, and other mixes and everything is 100% organic. Sprouted flour is supposed to be much healthier for you and easier to digest.
Their “Super Sprout” flour is the only thing they sell in a quantity less than a 25 pound bag and is supposed to have an amazing flavor- it can be used for any type of baking. Picked up straight from the mill, these 2 pound bags were only $3 each, and I bet had they been sold at a place like Whole Foods they would have been around $8 each or more because they are a specialty product.
I haven’t been baking fresh bread nearly as much as I had hoped to in the past several months but I am hoping to start a new routine of weekly bread baking of some kind. Perhaps one week it will be a sandwich bread, another week more of a crusty artisan bread, and another week maybe some dinner rolls. I like to keep things simple in my kitchen though and don’t want to deal with too complicated of a recipe.
For this bread I followed a very simple recipe from the Bob’s Red Mill website. You can find it by clicking here.
Ingredients include:
5 1/2 cups of organic spelt flour (plus more for dusting)
2 cups hot water
1 tablespoon of active dry yeast
1/2 tablespoon sea salt
1/4 cup butter, softened
1/2 cup honey
In a large mixing bowl place water and yeast, stirring to dissolve. Add butter, honey, sea salt and 1/2 package of the spelt flour. Mix until smooth and then gradually add additional spelt flour until thick enough to knead. Knead with remaining spelt flour (reserving about 2 TBSP flour to shape into loaves later) for 5-7 minutes. I did this part in my Kitchenaid mixer with the dough hook.
Let rise for about 1 hour, or until double in size. Shape into 2 loaves using reserved flour and place in greased loaf pans. Cover and let loaves rise another 45-60 minutes, until center reaches the top of the loaf pans. My loaf pans were pretty big and therefore my dough didn’t quite rise tall enough, but it still turned out fine.
Bake at 375 degrees for 45-60 minutes or until bread is brown and crusty on top. Let cool completely before cutting or storing. 
I was pleasantly surprised and impressed with this bread- it wasn’t at all dense like I thought it might be and had a great texture. It’s flavor was wonderful- a perfect taste of whole wheat, yeast and not bitter at all like some wheat breads. I had a piece toasted with jam and butter this morning for breakfast 🙂
I think this spelt flour bread recipe is definitely a keeper- and I’m looking forward to doing more baking with my “Super Sprout” local flour!
Megan that looks great ! I love homemade bread ! Where is this place ? We live in guildford county nc so maybe this spells out a good Sunday drive lol ! Hope you have a great start to your week !
Megan that looks great ! I love homemade bread ! Where is this place ? We live in guildford county nc so maybe this spells out a good Sunday drive lol ! Hope you have a great start to your week !
Yum! That looks like it would be tasty with last week's blueberry jam!
Yum! That looks like it would be tasty with last week's blueberry jam!
Yum! That looks like it would be tasty with last week's blueberry jam!
Looks delicious! I'd love to have a mill like that close to me. $3 a bag for that flour is a steal! I'm trying to get more into baking my own bread as well. I haven't been too successful with sandwich bread so far, but I'm still trying!
Looks delicious! I'd love to have a mill like that close to me. $3 a bag for that flour is a steal! I'm trying to get more into baking my own bread as well. I haven't been too successful with sandwich bread so far, but I'm still trying!
Looks delicious! I'd love to have a mill like that close to me. $3 a bag for that flour is a steal! I'm trying to get more into baking my own bread as well. I haven't been too successful with sandwich bread so far, but I'm still trying!
I can't wait to make this. It looks delicious! I am a proud co-host of the From the Farm Blog Hop and I know that our readers will love this post as much as I did. I hope that you will take a moment and add your link to this week's collection.
I just pinned this post to a few of my Pinterest boards. My followers will love this recipe. I hope that you'll link up and then come back again next week!
Jennifer @1840Farm
I can't wait to make this. It looks delicious! I am a proud co-host of the From the Farm Blog Hop and I know that our readers will love this post as much as I did. I hope that you will take a moment and add your link to this week's collection.
I just pinned this post to a few of my Pinterest boards. My followers will love this recipe. I hope that you'll link up and then come back again next week!
Jennifer @1840Farm
I can't wait to make this. It looks delicious! I am a proud co-host of the From the Farm Blog Hop and I know that our readers will love this post as much as I did. I hope that you will take a moment and add your link to this week's collection.
I just pinned this post to a few of my Pinterest boards. My followers will love this recipe. I hope that you'll link up and then come back again next week!
Jennifer @1840Farm
What a score with that flour! Your bread looks wonderful…there really is nothing like home baked bread!
What a score with that flour! Your bread looks wonderful…there really is nothing like home baked bread!