The Romans used spelt, an ancient grain with a delicious flavour, for bread making. It has made something of a recent comeback and gives a fine, crusty loaf.
Put the flour and yeast into the bowl of a stand mixer fitted with the dough hook. Mix thoroughly on the slowest speed to combine, then add the salt and mix well. Make a well in the centre.
Mix together the oil, honey and lukewarm water in a separate bowl. Pour the liquids into the flour well, then mix on the slowest speed until the ingredients come together in a soft, but not sticky dough. If the dough feels dry, work in more lukewarm water 1 tablespoon at a time; if it’s too sticky, work in more flour 1 tablespoon at a time.
Low Fodmap Spelt Sourdough Bread
Tip out the dough onto a lightly floured worktop and knead for 10 minutes, until smooth, pliable and stretchy but firm enough to keep its shape.
Return the ball of dough to the bowl and cover tightly with cling film. Leave to rise for 1–3 hours (depending on room temperature), until doubled in size (or leave to rise overnight in the fridge).
Punch down the risen dough, then tip it out onto a lightly floured worktop and knead gently for 1 minute to evenly distribute the bubbles of gas.
Simple Spelt Bread Recipe
Shape the dough into a neat, smooth ball, then place it on the sheet of baking paper. Dust lightly with wholemeal or white spelt flour, then cover lightly with cling film. Leave to prove for about 1 hour (a bit longer if the dough has been chilled), until just doubled in size.
Towards the end of the proving time, heat the oven to 230°C/210°C fan/450°F/Gas 8. Put the baking sheet into the oven to heat up and put a roasting tin on the bottom of the oven.
Sprinkle the loaf with a little more flour, then slash the top fairly deeply with a sharp knife. Very carefully transfer the loaf on its baking paper to the hot baking sheet, then quickly return to the oven. Pour a large mug of cold water into the roasting tin to produce a good burst of steam. Quickly close the door.
Spelt Bread Loaf (no Knead)
Bake the loaf for 15 minutes, then rotate the baking sheet and reduce the oven temperature to 200°C/180°C fan/400°F/Gas 6. Bake for a further 17–20 minutes, or until the bread is golden brown and sounds hollow when you tap the base.An easy spelt bread recipe, made with 100% whole grain spelt flour, for the perfect sandwich bread. You're just over two hours away from homemade bread, and about 10 minutes of active kitchen time.
This post was originally published in April 2015. It’s been updated as of March 2020 with new pictures, improved text and instructions, and a video.
I have a serious crush on homemade bread. Who doesn’t? I’m always happy in the kitchen, but baking bread always puts a smile on my face. The smell, the way the dough feels, and watching what sometimes feels a science experiment turn into something so tasty.
Three Minute Spelt Bread Recipe
Nothing beats a loaf of bread fresh from the oven. This is a nice, simple sandwich loaf made with 100% whole spelt flour. If you’re looking for a good basic toast/sandwich bread, this is it. It’s my staple bread recipe.
The recipe calls for sprouted flour, which has a couple of awesome qualities – it’s easier to digest than regular flour (both spelt and conventional wheat) and it makes for a lovely light bread. Keep in mind, though, that it won’t last quite as long as other breads, so eat it pretty quickly.
It’s easier than you think, really. You can watch the video for some ideas on how kneading should happen, etc. but it’s pretty basic. For this recipe, you just need yeast, flour, a bit of sweetener, water, milk, and olive oil. If you read through this, watch the video, and still think this might be a bit much, try this no-knead spelt bread first.
How To Make Spelt Bread In A Dutch Oven
The 10 minute sit with the water, yeast, and honey is important – first, it’ll tell you that your yeast is still active, so you don’t waste a bunch of time and ingredients with dead yeast. Second, it’s supposed to help your dough rise faster but that only really matters if you’re using traditional yeast.
There’s a range in the amount of flour you need for this recipe because it depends on a few factors. The big one is that when measuring by volume (cups) the density will vary between flour types and your measuring method.
Need to look at the range, but flour absorbability does vary between types so you will likely need a bit more or less. I use about 3 1/4 cups or just under 500 grams when I make it with the type of flour I use but have used much less with Canadian flour types.
Spelt Bread Recipe
The recipe calls for sprouted spelt flour, but you can see in the video that I use a lighter flour – it’s sifted or light spelt because I didn’t have sprouted. You can also use regular whole grain spelt, or a mix of any of the three.
This is a specifically spelt bread recipe, but if you don’t have enough on hand for the full recipe or want to sub something else, kamut, einkorn, or any other ancient grain can be used (and whole wheat/all purpose, of course). I haven’t tried making this recipe gluten free because it is spelt bread.
You can use dairy milk for non-dairy if you drink it, which can be said for just about any recipe. Any kind of liquid oil can be used instead of olive – just avoid very strong tasting oils like sesame. There is no substitution for yeast unless you’d like to try a spelt sourdough.
Wholemeal Spelt Bread
If you’d like to add some things in to this recipe, look to this honey and oat bread, also made with spelt flour. And if you love baking with spelt, almost all of my bread recipes are made with a base of spelt flour.
You can find spelt flour just about anywhere these days – most grocery stores carry it, you can order it easily online, and bulk barn carries light, whole grain, and sprouted. It’s a great flour and my go-to.
In the video, you can see that I roll the bread up into a log before placing it into the tin. This makes a nice tidy looking loaf and you can do that if you like, but it’s not essential – you can also just plop the dough into the tin and go.
Seeded Wholemeal Spelt Bread Recipe You Must Try!
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* Sifted or light spelt, regular whole grain, or sprouted can all be used interchangeably in this recipe. See above for more substitution guidelines.
** By standard size, I mean a loaf tin anywhere around 9x5in / 23×13. Mine is slightly longer and narrower than usual and it’s also fine.
Best Sourdough Spelt Bread Recipe [spelt Flour Sourdough]
• If using a standing mixer, you may need to reduce the kneading time, as they work much more quickly than kneading by hand. Go by the look and feel of the dough – if it’s smooth and no longer sticky, it’s ready, even if it’s only been four minutes.
Serving: 1 slice Calories: 124 kcal Carbohydrates: 19 g Protein: 4 g Fat: 4 g Saturated Fat: 1 g Polyunsaturated Fat: 3 g Cholesterol: 2 mg Sodium: 190 mg Fiber: 2 g Sugar: 3 g
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 117 Comments
Spelt Bread With Beetroot Hummus
A super easy, totally foolproof, quick yeast-free Spelt Bread that is ready from start to finish in a little over an hour. It's rustic, full of nutty, hearty flavours and perfectly soft and fluffy inside!
In a little over an hour, start to finish, a gorgeous warm loaf of completely yeast-free Spelt Bread could be yours to enjoy.
We're talking wholesome, rustic bread that can be made with nothing more than a bowl and a spoon and a loaf pan. We're talking so easy it's crazy and we're talking so tasty when schmeared with vegan butter that you might want to double up the recipe because one loaf will be gone before you know it.
Easy German Spelt Bread • Happy Kitchen
The spelt flour gives this yeast-free bread a nutty, savoury, hearty flavour just like it does in my Vegan Spelt Pancakes. It's soft and fluffy on the inside and slightly crusty and chewy with a scattering of nubbly, toasty oats on the outside. If you'd rather bake with white flour though, go check out my No Yeast White Bread which is an adapted version of this recipe, or my vegan soda bread.
This Spelt Bread is virtually foolproof. Just like my no yeast flatbreads, you don't have to worry about having yeast on
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