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.
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.
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!
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!
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.