Baked Spelt Bread Bowls Loaded with Potato and Cheddar

Spelt loaded potato bread bowls are baked rounds of spelt dough filled with roasted potato, bacon and melted cheddar. The crust turns crisp and the crumb stays soft, so each bowl holds its filling without going soggy.

Spelt gives the dough a mild, slightly nutty flavor. It needs a shorter knead than wheat dough, and it proofs faster. The steps stay clear, and the dough is forgiving if you watch the clock.

You can prepare the dough the night before and leave it in the fridge. Bake the bowls the next day and fill them while they're warm. Most of the 2 hours 38 minutes is hands-off rising time.

Serve one bowl per person with sour cream and chives. It suits a family dinner or a relaxed weekend gathering.

Why You'll Love This Recipe

Crisp crust holds the filling without going soggy
Dough can rest overnight in the fridge
Spelt adds a mild, nutty flavor to every bite
One bowl per person, with almost nothing to wash up

Hands scooping soft crumb from a baked spelt round on a floured marble counter beside roasted potatoes

Ingredient Notes

white spelt flour: White spelt gives a lighter, softer crumb. Whole grain spelt works too, but add 1 to 2 tbsp more water.
waxy potatoes: Waxy potatoes hold their shape when roasted. Leave the skins on and pat the cubes dry so they brown instead of steam.
bacon: Bacon adds salt and smoke. Replace it with 150 g sautéed mushrooms for a vegetarian bowl.
sharp cheddar: Sharp cheddar melts cleanly and keeps its flavor against the potato. Gruyère or smoked Gouda also work.
sour cream: Sour cream adds a cool, tangy contrast. Plain Greek yogurt is an easy swap.

Casual dinner table with a filled bread bowl at each place, a green salad and linen napkins

Prep Time 25 mins

Cook Time 33 mins

Rest Time 100 mins

Total Time 2 hrs 38 mins

Cooking Method: Oven

Cuisine: American

Courses: Main Course

Difficulty: Medium

Cooking Temp: 210 C

Servings: 4

Estimated Cost: 2.25

Calories: 770

Best Season: Fall, Winter

Dietary: Contains Dairy, Contains gluten (spelt), Contains meat, Egg-free, Nut-free

Description

Spelt dough bakes into sturdy bowls with a crisp crust and soft crumb. They hold a filling of paprika-roasted potato, bacon and sharp cheddar.

Ingredients

For the dough

420 g white spelt flour
7 g instant yeast ((2 tsp))
7 g fine salt ((1 1/4 tsp))
4 g granulated sugar ((1 tsp))
260 ml warm water (about 35 C / 95 F)
1 tbsp olive oil
1 tbsp spelt flour, for dusting

For the filling

500 g waxy potatoes (unpeeled, cut into 1.5 cm cubes, patted dry)
1 tbsp olive oil
1 tsp smoked paprika
1/4 tsp fine salt
1/4 tsp black pepper
100 g bacon ((4 rashers))
120 g sharp cheddar (grated)
3 scallions (thinly sliced)
100 g sour cream (for topping)
2 tbsp fresh chives (finely chopped)

Instructions

Make the dough

1
Whisk the spelt flour, yeast, salt and sugar in a 4-quart / 3.8 L bowl. Add the warm water and olive oil and stir into a shaggy dough. Knead on a lightly floured surface for 6 to 8 minutes, until smooth and slightly tacky. Stop there, since spelt dough weakens with long kneading.
2
Return the dough to the bowl, cover, and leave it in a warm spot for 60 minutes, until doubled in size.
3
Divide the dough into 4 pieces of about 180 g. Shape each into a tight ball by tucking the edges underneath. Place them 6 cm apart on a parchment-lined 33 x 46 cm / 13 x 18 inch sheet pan. Cover loosely and let them rise for 30 minutes, until puffy. Press a floured finger 1 cm into one. If the dent fills back slowly, it's ready to bake. If the dent stays and the dough looks wobbly, it has overproofed, so bake right away because spelt dough collapses and spreads flat when it rises too long.

Roast the potatoes and bake the bowls

4
Heat the oven to 210 C / 410 F during the last 15 minutes of the second rise. Toss the potato cubes with 1 tbsp olive oil, smoked paprika, 1/4 tsp salt and the pepper. Spread them in a single layer on a second 33 x 46 cm / 13 x 18 inch sheet pan.
5
Dust the tops of the dough balls with 1 tbsp spelt flour. Bake the bowls on the middle rack and the potatoes on the lower rack for 25 minutes. Turn the potatoes once after 12 minutes. The bowls are ready when deep golden and hollow-sounding underneath, reading 96 C / 205 F inside. The potatoes should be tender with browned edges.
6
While everything bakes, cook the bacon in a 26 cm / 10-inch skillet over medium heat for 8 to 10 minutes, until crisp. Drain on paper towels and chop. Grate the cheddar, slice the scallions and chop the chives.

Fill and finish

7
Cool the bowls on a rack for 10 minutes. Cut a lid about 8 cm wide from the top of each one. Scoop out the soft crumb, leaving a wall about 1.5 cm thick. Save the crumb for breadcrumbs.
8
Toss the roasted potatoes with the bacon, scallions and 90 g of the cheddar. Spoon the mixture into the bowls and pile it high. Top with the remaining 30 g cheddar. Set the bowls on a sheet pan with the lids alongside.
9
Bake at 210 C / 410 F for 8 minutes, until the cheese melts and bubbles. Top each bowl with 25 g sour cream and a scatter of chives. Serve warm with the lid for dipping.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 770kcal

% Daily Value *
Total Fat 35g54%
Saturated Fat 14g70%
Cholesterol 60mg20%
Sodium 1460mg61%
Potassium 825mg24%
Total Carbohydrate 98g33%
Dietary Fiber 10g40%
Sugars 5g
Protein 28g57%

Vitamin A 480 IU
Vitamin C 15 mg
Calcium 275 mg
Iron 4 mg
Vitamin D 10 IU
Vitamin E 1.5 mg
Vitamin K 10 mcg
Thiamin 0.5 mg
Riboflavin 0.3 mg
Niacin 8 mg
Vitamin B6 0.5 mg
Folate 65 mcg
Vitamin B12 0.5 mcg
Phosphorus 465 mg
Magnesium 78 mg
Zinc 3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Weigh the flour and water so the dough handles the same way each time.
Keep the potato cubes in one layer so they roast instead of steam.
Save the scooped crumb, then toast it for breadcrumbs or croutons.
Fill the bowls just before serving so the crust stays crisp.

Keywords: spelt bread bowls, loaded potato bread bowls, baked potato bread bowl, spelt dough recipe, savory spelt bread

Equipment

2 sheet pans, 33 x 46 cm / 13 x 18 inch
26 cm / 10-inch skillet
4-quart / 3.8 L mixing bowl
serrated bread knife
kitchen scale
instant-read thermometer

Tips

Use white spelt flour for lighter bowls. Whole grain spelt works too, but add 1 to 2 tablespoons more water and expect a denser crumb.
Cut the potatoes into 1.5 cm cubes so they brown at the edges and turn tender in the same 25 minutes as the bread.
Leave a wall about 1.5 cm thick when scooping, so the bowl stays sturdy once the filling and cheese go in.
Check the bread with an instant-read thermometer pushed through the base. A reading of 96 C / 205 F means the crumb is set.
Season the potatoes lightly with salt, because the bacon and cheddar add plenty. Taste one roasted cube before you fill the bowls.

Variations

Swap the bacon for 150 g sautéed mushrooms and an extra pinch of smoked paprika to keep the bowls vegetarian.
Use Gruyère or smoked Gouda in place of cheddar for a deeper, nuttier melt over the potatoes.
Shape the dough into 8 rolls of about 90 g each, bake for about 18 minutes, and fill them as small party bites.

Storage and Reheating

Leftover filled spelt bread bowls keep in the fridge for 3 days in an airtight container. Refrigerate them within 2 hours of baking. The crust softens in storage, and the oven brings it back.

Reheat the bowls on a sheet pan at 180 C / 350 F for 12 to 15 minutes, until the cheese bubbles and the crust feels crisp. Cover loosely with foil if the top browns too fast. The microwave softens the crust, so use the oven.

For make-ahead, chill the kneaded dough for 8 to 12 hours instead of the 60-minute first rise. Shape it cold, then proof for 45 minutes at room temperature. Roasted potatoes keep 2 days in the fridge, and baked, unfilled bowls freeze for up to 1 month.

Serving Suggestions

Serve each bowl warm with 25 g of sour cream and a scatter of chives. The cut lid works as a dipper. Serve within 10 minutes of the final bake so the crust stays crisp.

A green salad with lemon dressing keeps the meal balanced. A cup of tomato or leek soup suits cooler evenings. Both stay light enough to sit beside a filled bowl.

For a casual gathering, set out extra sour cream, sliced scallions and hot sauce. Guests can top their own bowls at the table.

Read it online: https://greatbritishspeltrecipes.com/recipe/baked-spelt-loaded-potato-bread-bowls/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!