Well, of course that is a bit of an exaggeration. There are so many sorts of excellent breads and rolls in the world. I am thinking of ciabatta, pita, baguette, simple Austrian rolls … aaahhh! Bread is such a wonderful thing, and even better, if it’s homemade! Nevertheless, this recipe for homemade spelt bread is one of my absolute favorites. It takes only little time for preparation and stays fresh for at least 3-4 days. It also contains no fat, but lots of different spices such as cardamom, anise, caraway, fennel, …
I got the recipe from my lovely mother-in-law, who has received it from a bread baking workshop of Irene Natter, and has passed it to me after I was so excited for it. Unfortunately, I can not link to a website of the original recipe, as I could not find something on the net, except that Irene Natter organizes baking workshops for wonderful homemade bread every now and then in Austria.
A small disadvantage of bread is that it needs quite a few different ingredients and spices. But if the one or the other spice is not in stock, it still works out just as well. – But nevertheless, if possible, it pays off to use all of the spices that are in the recipe. The bread tastes very aromatic and fits perfectly to both sweet and savory toppings.
But the very very best taste you get, if you eat it simply with butter. Then, the various spices of the bread can come into effect. Another great variation is to eat it with butter and chives (very traditional in Austria), or with walnuts on top, as you can see in the pictures.
For a one-person-household you can also cut parts of the bread into slices and freeze them. The slices can then be taken directly from the freezer and toasted in the toaster. This way you can have homemade spelt bread, which tastes like fresh from the bakery, for breakfast every day (only better than from the bakery 😉).