Nutty spelt and buttery Kamut make a splendid autumn loaf when tucked around sharp cheddar and apple. The pan supports the gentler ancient-grain gluten while the individual layers make this bread easy to share beside soup—or nibble before supper, which is a respectable occupational hazard.
Ingredients
Fresh-milled dough
- 250 g fresh-milled spelt flour
- 250 g fresh-milled Kamut/Khorasan flour
- 285 g whole milk, lukewarm
- 50 g beaten egg (1 large)
- 30 g honey
- 7 g instant yeast
- 9 g fine salt
- 45 g unsalted butter, softened
Apple-cheddar filling
- 150 g crisp apple, cut in ¼-inch dice
- 15 g unsalted butter
- 1 tsp fresh thyme leaves or ½ tsp dried thyme
- 170 g sharp cheddar, grated
- ¼ tsp black pepper
- 20 g melted butter for brushing
- Butter for the 9 × 5-inch loaf pan
Method
- Mix both fresh-milled flours, milk, and egg until no dry flour remains. Cover and rest 20 minutes.
- Add honey, yeast, salt, and softened butter. Mix on low 3 minutes, then medium-low 3–4 minutes, stopping when the dough is smooth enough to stretch without tearing immediately.
- Cover and rise 60–75 minutes, until about 60–75% larger. Do not wait for a full doubling.
- Meanwhile, cook diced apple in 15 g butter over medium heat for 3–4 minutes, just until the surface moisture is gone. Stir in thyme and black pepper; cool completely.
- Grease a 9 × 5-inch pan. Roll dough to roughly 12 × 18 inches. Brush with melted butter and scatter evenly with cheddar and cooled apple.
- Cut into 24 squares. Stack loosely in groups and stand the stacks upright in the pan. Cover and proof 35–55 minutes, until puffy and near the pan rim.
- Bake at 350°F (177°C) for 35–40 minutes. Tent loosely if browning quickly. The center should reach about 195°F.
- Cool in the pan 10 minutes, then turn out and cool at least 25 minutes before pulling apart.
Modern Organic-Wheat Version
For a taller, lighter loaf using modern wheat, replace the 250 g spelt and 250 g Kamut with 500 g King Arthur Organic Bread Flour. Use 300 g milk instead of 285 g and keep the egg, honey, yeast, salt, butter, filling, pan, and oven temperature unchanged.
- Mix bread flour, 285 g of the milk, and egg; rest 15 minutes.
- Add the remaining ingredients and mix 6–8 minutes, adding the reserved 15 g milk only as needed. The dough may be developed to a moderate windowpane.
- Let bulk rise until nearly doubled, usually 60–90 minutes, then shape and proof until the loaf crowns about 1 inch over the pan.
- Bake 35–40 minutes to about 195°F internally. This version will generally rise higher and feel springier than the ancient-grain loaf.
Make it well
Best served warm the day it is baked. Wrap cooled leftovers and keep at room temperature for 2 days or refrigerate up to 4 days. Rewarm individual pieces at 300°F for 6–8 minutes.
Grains & Tools Used in This Recipe
Only products that genuinely fit this recipe are listed here. Use what you already own when it does the job well.
OXO 11-lb Digital Food Scale
For repeatable gram weights and reliable hydration.
View product ↗Amazon affiliate link · commission may be earnedStainless Bench Scraper
For dividing dough, cutting strips, and keeping the bench clean.
View product ↗Amazon affiliate link · commission may be earnedFine-Mesh Flour Sifter
For removing a measured portion of coarse fresh-milled bran when desired.
View product ↗Amazon affiliate link · commission may be earnedNutriMill Artiste Stand Mixer
A roomy mixer with dough hook for enriched and everyday bread dough.
View product ↗Amazon affiliate link · commission may be earnedKing Arthur Organic Bread Flour
The modern organic wheat used in the alternate bread formula.
View product ↗King Arthur Baking affiliate link · commission may be earnedSAF Red Instant Yeast
Reliable instant yeast for the ancient-grain and modern-wheat versions.
View product ↗King Arthur Baking affiliate link · commission may be earnedAffiliate disclosure: As an Amazon Associate I earn from qualifying purchases. I may also earn from qualifying King Arthur Baking purchases through Awin. Recommendations are chosen for practical usefulness, not commission.
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