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. Skip to the recipe →
I have a serious crush on homemade spelt bread (and Jamie from Outlander. Daaamn). 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. If you’re looking for a good basic toast/sandwich bread, this is it. It’s my staple bread recipe.
Embrace whole grains. Gluten free often doesn’t mean healthy, and this bread is mostly definitely good for you. Unless you’re celiac.
This is a nice, simple sandwich loaf made with 100% whole spelt flour. 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. Regular whole spelt flour just doesn’t bake up like that. Keep in mind, though, that it won’t last quite as long as other breads, so eat it pretty quick.
You should be able to find sprouted spelt flour pretty easily. I get mine at bulk barn. If you’re still a little wary about bread making, try a no knead spelt bread instead. That said, you can do it! With a little bit of practice, bread is not hard to make and it’s very rewarding. I recommend starting out with loaves like this before trying your hand at more complicated breads, like vegan cinnamon buns, but it’s up to you.
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- 1/4 cup warm water
- 2 1/4 teaspoons yeast, one package
- 1 tablespoon honey or maple syrup
- 1 cup non-dairy milk
- 3 tablespoons olive oil
- 2 1/2 - 3 1/2 cups whole sprouted spelt flour
- 1 teaspoon salt
- 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, you need new yeast.
- Add the milk, olive oil, 2 cups of the flour, and the salt. Stir until a wet 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 6-10 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 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 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.
- Bake the bread for about 45 minutes, or until it's golden and sounds hollow when tapped. Cool slightly before cutting. You can sprinkle a little flour on top before baking to get the same look as the pictured loaf.