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.
Simple Spelt Bread
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.
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.
Watch the Video:
Making bread from scratch
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.
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.
If you’re using gram measurements then you don’t really 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.
Substitutions & Tips
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.
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.
More great spelt bread recipes
Spelt Tortillas
Easy Spelt Naan
Rye Sourdough Bread
Saffron Wreath Bread
Vegan Cinnamon Cardamom Buns
Let’s connect! If you liked this recipe, make sure to leave a comment below, I love hearing from you! Tag me on instagram @occasionallyeggs and #occasionallyeggs so I can see what you’re making, and stay in touch via email, facebook, and pinterest.
Simple Spelt Bread Recipe
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.
Ingredients
- 1/4 cup (60ml) warm water
- 2 1/4 teaspoons yeast
- 1 tablespoon honey or maple syrup
- 1 cup (250ml) non-dairy milk
- 3 tablespoons olive oil
- 3 - 3 1/2 cups (~500 grams) whole sprouted spelt flour*
- 1 teaspoon sea salt
Instructions
- Add the water and honey to a large bowl, or the bowl of your stand mixer. Sprinkle the yeast overtop and let it sit for ten minutes. After ten minutes, it should be foamy. If the mixture doesn't foam, discard - you need new yeast.
- Add the milk, olive oil, 2 cups (300g) of the flour, and the salt. Stir with a wooden spoon until a loose dough forms.
- Add the remaining flour 1/2 cup at a time, kneading between each addition, until a smooth, springy dough forms. This should take 8-10 minutes. It should be quite smooth and not really sticky. If you're using a stand mixer, use the dough attachment for this.
- Place the dough into a large greased bowl and cover with a tea towel or large plate. Let it rise in a warm, draft-free place for one hour, or until doubled in size. This is called proofing.
- When the dough has risen, punch it down gently and place it into a parchment-lined or well greased standard-size** loaf pan, tucking any untidy ends underneath. Cover with a tea towel and place the loaf into a warm place to rise again for half an hour longer. While it's rising, heat your oven to 350F/180C.
- Bake the bread for about 45 minutes, or until golden, and it sounds hollow when tapped. Remove from the pan and cool for ten minutes on a rack before cutting.
- Store the bread in a sealed container for up to three days, or freeze for up to a month.
Notes
* 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 / 23x13. Mine is slightly longer and narrower than usual and it's also fine.
Nutrition Information:
Yield:
12Serving Size:
1 sliceAmount Per Serving: Calories: 124Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 190mgCarbohydrates: 19gFiber: 2gSugar: 3gProtein: 4g
This data is provided by a calculator and is a rough estimation of the nutritional information in this recipe.
Erica Moore says
Is there any way to make it without the yeast?
Alexandra | Occasionally Eggs says
Hi Erica, if you mean to make it with a sourdough starter, you can try following the directions here. Otherwise no, sorry, this bread can’t be made without yeast. Hope that helps!
Kim says
Wow! I’ve made a lot of homemade bread over the years and this bread has the most amazing texture. I used homemade almond milk and maple syrup. My spelt flour was not sprouted. Worked out really well. Husband I I both like the bread. Thank you!
Laura says
Thanks for sharing this simple recipe for sprouted spelt bread. I made it last night and was really pleased with how it came out. Moist, flavorful, and quick!
devorah hertzel says
Can I use whole or white spelt flour (or a combination) instead of sprouted?
Alexandra | Occasionally Eggs says
You absolutely can! I often use a mix, or just whole, or light spelt : )
Devorah says
Hi! I made this and it delicious!! I’m making again! Can I double recipe? Can I bake in long loaf pan (16*4*4)?
Alexandra | Occasionally Eggs says
I’m so happy to hear that! You can certainly double the recipe, and bake it in a long loaf pan. Just check for the signs of it being done and I think it’ll need an extra ten minutes or so.
Obie says
Kind of confused with the 2 1/2 – 3 1/2 cups of flour. Is it one or the other or does it matter? Also what size pan do you use?
Alexandra | Occasionally Eggs says
The amount of flour is listed with a range because you might need more or less depending on a number of factors – that’s why the recipe says to add it in 1/2 cup increments and knead until you form a smooth dough. A pan anywhere around 25cm long will be fine.
Nathalie Olaya says
Thanks so much for this simple but delicious recipe. Just sliced mine and the house smells amazing! This is my new go to
Natalie Weiss says
If I do not have a bread maker, how can I make this otherwise [pyrex for instance]?
Any alternative to the yeast? Maybe ACV, egg?
Thank you!
Alexandra | Occasionally Eggs says
Hi Natalie, this recipe doesn’t use a bread maker, are you referring to the bread tin? If so, a pyrex bread form or silicon or whatever you have will work. There is no alternative to yeast. If you’d like to use sourdough, you can try my spelt sourdough.
Natalie Weiss says
Thank you!
Obie says
Another question but I’m not sure why my load does not rise as high as the one you have pictured above? I’m pretty sure I’m doing everything right. My loaf always turns out flat.
Alexandra | Occasionally Eggs says
If you’re certain that your yeast is active and you’re letting the dough proof for the correct times, then the only thing I can think of is that you might be kneading the dough for too short of a time. Are you using a normal bread tin and making sure the oven is hot when you place the bread in to bake? How flat is flat? What does the inside of the loaf look like after baking?
Kaja says
Quick question. Is it possible that I need more than 3 1/2 of flour? Thank you!
Alexandra | Occasionally Eggs says
It’s possible, but not likely – if it seems a bit ragged, keep kneading a bit longer before reaching for more flour and only add it if it’s really sticky even after a bit of extra kneading.
Kaja says
Thank you! The bread turned out delicious even though it was a bit sticky. I will knead longer the next time.
Thank you!
Colleen Squires says
Hello! I Made this twice and its was perfect – a beautiful and very satisfying loaf, thank you so much for sharing Alexandra:) I love the texture of using 100% spelt flour, however while my little boy and husband loved this bread as well, they prefer a less “gritty” texture (which to me is not gritty but the way spelt is, but alas …) – I am just curious, I have some sprouted whole wheat flour on hand- do you think if I replaced maybe 1 cup of the spelt with whole wheat it would it work out the same? Or would you recommend maybe increasing the water? I’m a novice bread maker 😉 Thanks!!! and thanks for all your recipes, plan on trying many more! xx
Alexandra | Occasionally Eggs says
Thanks so much for your kind comment, Colleen! Sprouted whole wheat is a perfect substitute for spelt, go ahead and and pop it in 1:1.
Bat Sheva Hodes says
Hi, Can I use a regular milk instead of none dairy?
Alexandra | Occasionally Eggs says
Certainly, no problem!
Lee V says
Hello! Can i use whey instead of non-dairy milk? I just made ricotta cheese using whole milk and there is plenty of it that needs to be put to use. Thanks!
Alexandra | Occasionally Eggs says
Yes, I think that’d work well!
Uma says
This bread was a big success! From now on, the recipe will be a go-to for an everyday sandwich bread. I used 250 grams of sprouted spelt flour and 250 grams of all-purpose flour because my family prefers a lighter texture (all-spelt breads can be very dense). Also, I used dairy milk, avocado oil, and instant yeast (meaning I could skip proofing the yeast). While shaping the dough for the second rise, I mixed some sunflower seeds into the dough. (They got pushed to the edges of the loaf as the dough rose, so I have to find a better way of mixing them in).
Alexandra, your recipes are so well-written. It’s clear to see the attention to detail you put into your site.
Jackie says
It is very important that you weigh the flour as it does not always come out to 3 1/2 cups. I live in southern Ontario and this is May. When I weighed the flour, 500 grams was actually closer to 4 cups of flour. The extra flour was definitely needed as the dough was too sticky without it. I used regular spelt flour from the bulk barn . This bread was excellent and after letting it sit overnight, I was able to slice it into very thin slices.
Lori Ottaviano says
Amazing results! proofing, bread rise was better than any whole grain recipe I have done in the past.
Carole Barton says
I have two questions. I am new at baking bread. I tried this recipe today. As I was kneading the dough it kept assimilating the flour I was putting on the counter. At some point the dough was no longer sticky and stopped taking in the additional flour. I believe I used more than 31/2 cups. Is this okay?
Also, I gave the dough twice as much time to rise both times because I was hoping it would get lighter. At what point do you know that you have given it enough time for proofing?
It did not rise above the pan edges.
I haven’t cut into it yet but I look forward to eating some soon!
Alexandra | Occasionally Eggs says
I think it may have risen a bit less because the hydration was lower due to adding extra flour – the dough should be soft and smooth, but not dry. Does that make sense? Maybe the video can help a bit to show what the dough looks like quickly when kneading. There’s a touch test you can do for proofing if it doesn’t seem to be rising much. Just gently prod the dough with your fingertip. If it doesn’t spring back immediately, then it’s proved. For rising time, it might have been a colder space or the yeast might be slow/old and that can affect the time needed. It sounds like it didn’t rise much at all so I’d consider those for next time. Hope that helps!
Miriam says
I’ve made your recipe half a dozen times so far and have had differing results. Most loaves turn out fine and taste delicious and I’ve added oats and chopped nuts a few times. However some of the slices break at the top third. Slices are around 1/2 inch thick. Would adding an egg help? I’m kneading for 10 minutes so I don’t think that is the problem. I’m at a loss how to fix this.
Alexandra | Occasionally Eggs says
I think if you’re having success sometimes and not others, it might be an issue with proving time. Underproved bread is more likely to crumble when sliced (same with under-kneaded, but that’s not the problem). If there are any temperature changes in your house, the proving time will change based on things like that as well as any additions you make to the dough. It might also be not quite enough moisture in the dough especially with additions like oats (maybe you want to check out this honey oat bread?) You can certainly try adding an egg and it wouldn’t hurt anything, but I’d recommend reducing the flour by 2-3 tablespoons and making sure the dough is fully proved (doubled the first time, past the edge of the pan the second) and see if that helps.
David says
Only have instant yeast left in the house. Can I use it, and if so, what is the amount and how does the recipe change?
Alexandra | Occasionally Eggs says
Hi David, nothing will change. Use the same amount and method (you can skip the yeast bloom if you know your yeast isn’t old). It may rise slightly faster so keep an eye on it after about 30 min into the first proof.
MEP says
Hi there:)
I have sprouted spelt and would like to give this a try. Have you or would you ever recommend using a combination of flours esp sprouted spelt and regular spelt or any other combination? I’m wondering if there’s a better success rate in using a combo. When you say “non-dairy milk”, what do you use?
Thanks for the recipe!
Alexandra | Occasionally Eggs says
Hello! I make this with any variation of spelt flours – 100% of white, whole grain, or sprouted, or any combination of them in any ratio. They’ll all work well. I usually use homemade oat milk, but any type of milk will be fine : )
Jen says
How would I adapt this for my bread machine?
Alexandra | Occasionally Eggs says
Hi Jen, I’m afraid I can’t advise on this as I haven’t used a bread machine in about 15 years. I would treat it like a normal loaf that you’d make in your machine.
Maria says
Great recipe! I’ve bren looking for a recipe like this and finally got it. It was a huge success and I went ahead and set a spelt flour subscription on amazon. I live in a very rural area and in this Covid times Im not able to travel to buy bread too often so Im so grateful!!!
Alexandra | Occasionally Eggs says
I’m so thrilled to hear this, thank you Maria. I’m very happy to be of some help : )
Ash says
Love this recipe. have made it a number of times. Do you think I could use the same recipe to make it in a breadmaker (panasonic).
Alexandra | Occasionally Eggs says
I’m not sure, I’ve never tried it and I’m afraid I don’t have access to one to test it. That being said, though, I think a breadmaker would work fine for this recipe.
Lee says
I started making my own bread a couple of years ago and this is the best spelt bread recipe I’ve found … and so easy … it is the only one I will use from now on. Thank you! I was shocked at how high it rose, it toasts great. I used a combination of sprouted, light and whole spelt, instant yeast and almond flour. I threw all the wet ingredients into my Ninja and then heated it, in it went to the prepared dry ingredients … I also added a tablespoon of Whole Psyllium Husks which I now always do with spelt as I’ve found it helps keep the flour moist and there’s less cracking on the sides. Thank you, thank you, thank you!!!
Holly S Wojnicki says
Would it work if I use lactose-free whole milk?
Alexandra says
Sure will!
Marna Schwarz Carroll says
hi what can i substitute the milk with ? just plain water ? more egg ? i want the bread to be non dairy and i dont have non dairy milk . thank you
Alexandra says
Hi Marna, feel free to use plain water in place of milk. The bread may be very slightly less soft but shouldn’t be much changed.
Jackie says
So happy to find your site. I have a bag of spelt flour and am planning on trying your recipe. Looking forward to exploring your site.
Alexandra says
I hope you love the bread, Jackie!
Sandy says
Just made the bread and I love it! I’m on a special diet and spelt is one of the few flours I can have. I like that I can still eat bread 🙂 Thanks for the recipe and easy to follow instructions! The video was very helpful as well. On a side note, I used maple syrup instead of honey, and it still turned out great!
Alexandra says
So happy to hear that, thanks Sandy!
Melanie says
Wonderful recipe – thank you! I’m new to bread making and this was blissfully easy. Your video is the perfect amount of visual aid. Looking forward to trying more of your recipes. 🙂
Alexandra says
I’m so happy to hear that, thank you Melanie!
Bill Admiraal says
Hi,
Just an observation.
Bread needs to be proofed in a warm area. Myself make your spelt bread and do my
Proofing in the microwave. The area is small and the proofing process created heat and some moisture. You can cover it with thin plastic wrap. I do this with the first proof and second proof in the loaf pan. I hope this suggestion help you to have every time the same proofing temp. Good luck.
Stitchgirl78 says
All I can say is “WOW!” We LOVE this bread! So easy to make, and so good! Thank you for sharing your recipe.
Mark says
I tried spelt bread about 15 or 20 years ago when all the recipes I could find called for Xantham gum and other stuff like eye of newt caught on a moonless night. They usually turned out like bricks. This one is MUCH better and so simple! My loaf turned out quite well, it didn’t rise as well as I’d hoped but I think I didn’t allow enough time on the 2nd prove.
Also I need to adapt the temperature as my fan oven cooks faster than some. I’m going to have fun experimenting and adapting . I may try substituting some very strong white or wholewheat to make it a little lighter. Many thanks for sharing this. 🙂
Maria V says
Hi I want to know if I can use lactose free milk and no dairy free thank you
Alexandra says
Yes, definitely.
Fred says
Thank you Alexandra for all the work you put in. Just trying your spelt bread. Would have loved to watch the video however I can not seem to find it or any link?
Regards
Fred
Alexandra says
Hello Fred, may I ask if you were on your smartphone? I’m having a bit of trouble with my advertising company right now and that might be the difficulty – if it is, then I know how to fix it. Thank you!
Stephanie Morris says
Another comment about the video. I see 6 advertisement videos on this page, but nothing for the recipe. I am on a computer.
Alexandra Daum says
Hi Stephanie, I have emailed about this but have yet to receive a response. I can see the video on my laptop, desktop, and cell phone, in every browser – I’m not sure why it doesn’t seem to be working for a handful of people, but hope to have a solution soon.
Robin says
I made this bread yesterday and I don’t know what made it turn out so terribly dense and heavy and not a nice rise with a rounded top!! What I did was mix spelt with whole grain flour, I used 1/2 cup kefir with 1/2 cup of whole milk and I mixed it with the dough hook in my stand mixer. I did have it mix for 8 minutes, as I understood the instructions that way whether it was hand kneaded or done with the mixer. I clearly am not happy with the results but feel it was something I did! Any thoughts? I would like to try again but also would like to be more hopeful next time. Also, does the age of flour affect the outcome other than perhaps flavor? Thank you so much for any ideas/suggestions!
Alexandra Daum says
Hi Robin, that’s too bad! I don’t think it was your flour or kneading with a stand mixer, but probably more to do with proving time. Did it rise well before baking, during both rising periods? Age of flour won’t really affect it, but the age of your yeast would, if there’s a chance it was dead before using (or the milk was too hot). If the dough rose very well both times before baking, then there’s a chance that it actually over-proved, or perhaps that the oven temperature was off. There are a few factors to consider but I hope that can narrow it down!
Robin says
It did rise the first time, but not as I would have expected. The second time it did not form any shape at the top, even though I left it to rise 2-1/2 + hours. I went ahead and baked because it seemed it wasn’t going to do any better! I do have a dough proofer I used. The yeast was foamy after the 10-15 min. The water was barely room temperature. Please wish me luck on my next attempt!!!!
Alexandra Daum says
That is very strange! Fingers crossed it turns out better next time- you may want to increase the liquid a touch if you’re using regular wheat flour to make up for the different absorption, but that shouldn’t make such a difference. Good luck!
Paul says
Hi,
Is the oven temperature for fan assisted?
Alexandra Daum says
Hi Paul, most modern ovens are the correct temperature even with the fan setting. I use a separate oven thermometre to make sure the temperature is correct.
Cathy says
Can I use this same recipe in a bread machine and would I have to adjust any of the measurements?
Alexandra Daum says
I’ve never tried making this in a bread maker, sorry!
Nel says
Hi! Is it possible to bake this bread without any added oils or fats? Thanks!
Alexandra Daum says
Hi Nel, you can leave it out, but the crumb won’t be as soft.
Patrick says
Good morning,
Is it okay to add flax seeds to the mix? I was thinking about 25 grams. Also a few grams on top of the loaf.
Alexandra Daum says
Yes, should be fine with no changes to other amounts needed.
Rachel Littleford says
This came out amaaaazing! thank you for sharing the reciepe
Toni says
Can i use agave instead of honey or syrup?
Alexandra Daum says
Yes, no problem.
Rachel Littleford says
Ive now made this 3 times, first time by the recipe, 2nd time in the bread machine, 3rd knead and raised in machine, cooked in oven! All 3 times they came out great, but I preferred the texture to the ones cooked in the oven (and not loosing a chunk to the bread machine blade), due to arthritis it is hard for me to knead properly so having the bread machine to prep it really helped. I did raise for 30 mins again after the bread machine in the tin before baking and it came up heaps, the cooked bread was much bigger than my 1st loaf and an amazing texture. Thank you again
Alexandra Daum says
Thanks very much for all of your notes, Rachel! I’m so happy to hear it turns out well for you with the machine kneading.
Jeanne says
Can I add eggs to this recipe? Thank you for all your detailed instructions. I will need them.
Alexandra Daum says
Hi Jeanne, I think that eggs would make for a richer, denser loaf, more like a sweet dough. You could whisk them into the milk before adding but you may need to add more flour when kneading to make up for the greater liquid content. Hope that helps!
Rachel says
Just made it today and we loved it. My husband and 3 yr old couldn’t get enough. Making another loaf tomorrow. Can I let it proof in the fridge over night or leave it out to be baked in the morning?
Alexandra Daum says
Hi Rachel, I’m so glad you like it. I haven’t tried extending the proving time for this recipe, but you would need to reduce the yeast to leave it on the counter. It should work to have it in the fridge for the second proof, after shaping, and then bring it to room temp before baking (but haven’t tried!) – please let me know how it goes!
emy says
I followed the recipe and added half a cup of chickpea flour as well. The recipe is easy to follow and works perfectly. Maybe the best recipe till now.