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Bread

Simple Spelt Bread Recipe

March 30, 2020 by Alexandra Daum
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.
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Slices of bread, top down view, on parchment paper.

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.

Spelt bread in the baking tin, with parchment paper sticking up at the sides.

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.

Close up of bread loaf showing the crumb and texture.

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.

Hands holding a loaf of bread in tin lined with parchment paper.

More great spelt bread recipes

Spelt Tortillas
Easy Spelt Naan
Rye Sourdough Bread
Saffron Wreath Bread
Vegan Cinnamon Cardamom Buns

Loaf of spelt bread, sliced, front view.

Let’s connect! For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email. If you make this recipe, I’d love to see! Tag your instagram versions with @occasionallyeggs.

Simple Spelt Bread Recipe

Prep Time 10 minutes
Cook Time 45 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
4.5 from 289 votes

Ingredients

Metric – American
  • 60 ml warm water
  • 2 ¼ teaspoons yeast
  • 1 tablespoon honey or maple syrup
  • 250 ml non-dairy milk
  • 3 tablespoons olive oil
  • ~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 6-8 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 180°C (350°F).
  • 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.

Video

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 / 23×13. Mine is slightly longer and narrower than usual and it’s also fine.
• 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.

Nutrition

Serving: 1slice Calories: 124kcal Carbohydrates: 19g Protein: 4g Fat: 4g Saturated Fat: 1g Polyunsaturated Fat: 3g Cholesterol: 2mg Sodium: 190mg Fiber: 2g Sugar: 3g
© Alexandra Daum
Course: Bread
Cuisine: North American
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More Bread:

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Comments

  1. Erica Moore says

    July 6, 2019 at 6:15 pm

    Is there any way to make it without the yeast?

    Reply
    • Alexandra | Occasionally Eggs says

      July 8, 2019 at 5:32 am

      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!

      Reply
      • Kim says

        January 28, 2021 at 11:27 pm

        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!

        Reply
  2. Laura says

    August 9, 2019 at 7:11 pm

    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!

    Reply
  3. devorah hertzel says

    September 22, 2019 at 3:31 pm

    Can I use whole or white spelt flour (or a combination) instead of sprouted?

    Reply
    • Alexandra | Occasionally Eggs says

      September 26, 2019 at 8:31 am

      You absolutely can! I often use a mix, or just whole, or light spelt : )

      Reply
  4. Devorah says

    September 24, 2019 at 10:00 pm

    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)?

    Reply
    • Alexandra | Occasionally Eggs says

      September 26, 2019 at 8:31 am

      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.

      Reply
      • Obie says

        December 18, 2019 at 10:13 pm

        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?

        Reply
        • Alexandra | Occasionally Eggs says

          December 20, 2019 at 9:41 am

          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.

          Reply
  5. Nathalie Olaya says

    October 11, 2019 at 5:46 pm

    Thanks so much for this simple but delicious recipe. Just sliced mine and the house smells amazing! This is my new go to

    Reply
  6. Natalie Weiss says

    November 10, 2019 at 3:29 pm

    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!

    Reply
    • Alexandra | Occasionally Eggs says

      November 11, 2019 at 7:21 am

      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.

      Reply
      • Natalie Weiss says

        November 11, 2019 at 4:43 pm

        Thank you!

        Reply
      • Rae Ann Rockhill says

        November 18, 2021 at 11:27 pm

        Could I use the autolyse method with this recipe? Or have you and did it make a difference in the results?

        Reply
        • Alexandra Daum says

          January 6, 2022 at 6:20 pm

          I don’t notice a difference for this loaf when doing an autolyse.

          Reply
  7. Obie says

    January 27, 2020 at 2:47 pm

    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.

    Reply
    • Alexandra | Occasionally Eggs says

      January 28, 2020 at 3:54 pm

      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?

      Reply
  8. Kaja says

    February 16, 2020 at 7:47 pm

    Quick question. Is it possible that I need more than 3 1/2 of flour? Thank you!

    Reply
    • Alexandra | Occasionally Eggs says

      February 17, 2020 at 8:22 am

      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.

      Reply
      • Kaja says

        February 18, 2020 at 9:19 pm

        Thank you! The bread turned out delicious even though it was a bit sticky. I will knead longer the next time.

        Thank you!

        Reply
  9. Colleen Squires says

    March 2, 2020 at 12:47 pm

    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

    Reply
    • Alexandra | Occasionally Eggs says

      March 4, 2020 at 8:05 pm

      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.

      Reply
  10. Bat Sheva Hodes says

    March 20, 2020 at 3:53 am

    Hi, Can I use a regular milk instead of none dairy?

    Reply
    • Alexandra | Occasionally Eggs says

      March 20, 2020 at 9:34 am

      Certainly, no problem!

      Reply
      • Lee V says

        June 15, 2020 at 9:36 pm

        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!

        Reply
        • Alexandra | Occasionally Eggs says

          June 16, 2020 at 8:47 am

          Yes, I think that’d work well!

          Reply
  11. Uma says

    May 1, 2020 at 3:54 am

    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.

    Reply
  12. Jackie says

    May 2, 2020 at 4:48 pm

    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.

    Reply
  13. Lori Ottaviano says

    May 10, 2020 at 1:36 pm

    Amazing results! proofing, bread rise was better than any whole grain recipe I have done in the past.

    Reply
  14. Carole Barton says

    May 17, 2020 at 8:26 pm

    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!

    Reply
    • Alexandra | Occasionally Eggs says

      May 18, 2020 at 7:19 am

      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!

      Reply
  15. Miriam says

    June 4, 2020 at 1:50 am

    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.

    Reply
    • Alexandra | Occasionally Eggs says

      June 4, 2020 at 9:01 am

      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.

      Reply
  16. Iraina Neufeld says

    June 11, 2020 at 7:17 pm

    5 stars
    I used Quick Rise yeast and watched the proofing time very carefully and the results were fantastic. Lovely simple recipe. I also substituted lard for the olive oil because I prefer it in baking.

    Reply
  17. David says

    July 4, 2020 at 5:21 pm

    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?

    Reply
    • Alexandra | Occasionally Eggs says

      July 4, 2020 at 5:24 pm

      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.

      Reply
      • Threcia McFadden says

        June 18, 2022 at 5:34 am

        5 stars
        Turned out perfect first time. Ive been looking for a spelt flour bread recipe for years. I really appreciate your notes and comments. I am great at gluten flour bread but my spelt flour bread was always flat. I look forward to trying your other recipes. I used honey, spelt flour, olive oil, salt, fairlife milk, rapid rise yeast. I did bring milk to room temp. THANK YOU!

        Reply
  18. MEP says

    July 31, 2020 at 3:17 pm

    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!

    Reply
    • Alexandra | Occasionally Eggs says

      July 31, 2020 at 6:43 pm

      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 : )

      Reply
  19. Jen says

    August 1, 2020 at 4:31 pm

    How would I adapt this for my bread machine?

    Reply
    • Alexandra | Occasionally Eggs says

      August 3, 2020 at 8:15 am

      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.

      Reply
  20. Maria says

    August 21, 2020 at 9:09 pm

    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!!!

    Reply
    • Alexandra | Occasionally Eggs says

      August 22, 2020 at 7:04 am

      I’m so thrilled to hear this, thank you Maria. I’m very happy to be of some help : )

      Reply
  21. Maria Rivera says

    August 21, 2020 at 9:17 pm

    5 stars
    This bread is so easy to make, yet so deep in texture and flavor! The only substitution I made was normal milk and I doubled the quantities in order to use a long pullman mold. I am so happy to find thus recipe.

    Reply
  22. Ash says

    August 25, 2020 at 7:26 pm

    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).

    Reply
    • Alexandra | Occasionally Eggs says

      August 26, 2020 at 2:21 pm

      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.

      Reply
  23. Shonali Bose says

    September 2, 2020 at 8:52 am

    5 stars
    I live in India. And I’m neither a baker nor a chef. In fact totally illiterate in matters of baking. I eat extremely healthy and gave up bread long ago as store bought bread is filled with unnameable ingredients! Because of the 5 month lockdown perhaps – I have gravitated to the kitchen! And was inspired to try baking bread. The first attempt was with buckwheat flour from an online recipe. That came out bitter and really crushed me. But I decided to give it one more shot. If this recipe failed me I’d never likely bake again!!! But this recipe of Alexander’s – which I followed to a T – made the most marvelous yummy beautiful bread! I can’t believe it! It came out puffed up and golden brown. Looked perfect. And the crust was just right and the bread was soft. Absolutely amazing. And it’s all thanks to this recipe that I blindly followed. Thank you Alexander. I’m going to try your sourdough next.

    Reply
  24. Lee says

    September 12, 2020 at 6:49 pm

    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!!!

    Reply
  25. Holly S Wojnicki says

    September 21, 2020 at 2:42 pm

    Would it work if I use lactose-free whole milk?

    Reply
    • Alexandra says

      September 21, 2020 at 3:14 pm

      Sure will!

      Reply
  26. Marna Schwarz Carroll says

    September 27, 2020 at 10:25 am

    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

    Reply
    • Alexandra says

      September 28, 2020 at 8:54 am

      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.

      Reply
  27. Tova says

    September 29, 2020 at 10:49 pm

    5 stars
    Wow! This bread is soooo easy & soooo delicious! We always try to keep wheat consumption down (or none at all) but we miss bread. I’ve not been too successful making sourdough bread to date…great starter but no patience for the days long process. But THIS…this bread took next to no time, has a perfect crumb, cuts & toasts beautifully & is now our every day bread! I used a mix of whole grain & white spelt & just let my stand mixer do the hard work & a few short hours later…SO MUCH YUM! Thank you thank you thank you!

    Reply
  28. Jackie says

    October 14, 2020 at 12:36 pm

    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.

    Reply
    • Alexandra says

      October 15, 2020 at 9:35 am

      I hope you love the bread, Jackie!

      Reply
  29. Jane says

    October 24, 2020 at 4:59 pm

    5 stars
    I’ve made a quick bread version of a spelt loaf many times and I’ve enjoyed the dense quality that type of recipe creates.

    Curious to see how a spelt loaf would rise using yeast I tried this recipe. I don’t think I’ll ever make it any other way!

    This loaf is lighter than my quick bread method but still hearty. The softer interior with the lovely spelt crust is wonderful!

    Reply
  30. Mercedez says

    October 26, 2020 at 8:57 pm

    5 stars
    I used this recipe to make bread for the first time and it came out amazing. Thank youu ❤️

    Reply
  31. Sandy says

    October 28, 2020 at 3:04 am

    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!

    Reply
    • Alexandra says

      October 28, 2020 at 8:31 am

      So happy to hear that, thanks Sandy!

      Reply
  32. Melanie says

    November 19, 2020 at 1:54 am

    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. 🙂

    Reply
    • Alexandra says

      November 19, 2020 at 8:18 am

      I’m so happy to hear that, thank you Melanie!

      Reply
  33. Bill Admiraal says

    January 3, 2021 at 9:26 pm

    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.

    Reply
  34. Stitchgirl78 says

    January 14, 2021 at 7:37 pm

    All I can say is “WOW!” We LOVE this bread! So easy to make, and so good! Thank you for sharing your recipe.

    Reply
  35. Mark says

    January 25, 2021 at 4:14 pm

    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. 🙂

    Reply
  36. Maria V says

    February 6, 2021 at 3:08 pm

    Hi I want to know if I can use lactose free milk and no dairy free thank you

    Reply
    • Alexandra says

      February 7, 2021 at 10:01 am

      Yes, definitely.

      Reply
  37. Fred says

    February 7, 2021 at 9:45 pm

    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

    Reply
    • Alexandra says

      February 8, 2021 at 9:21 am

      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!

      Reply
  38. Stephanie Morris says

    February 26, 2021 at 6:37 pm

    Another comment about the video. I see 6 advertisement videos on this page, but nothing for the recipe. I am on a computer.

    Reply
    • Alexandra Daum says

      February 26, 2021 at 7:30 pm

      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.

      Reply
  39. Robin says

    March 24, 2021 at 1:34 pm

    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!

    Reply
    • Alexandra Daum says

      March 24, 2021 at 1:49 pm

      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!

      Reply
      • Robin says

        March 24, 2021 at 4:57 pm

        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!!!!

        Reply
        • Alexandra Daum says

          March 24, 2021 at 5:05 pm

          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!

          Reply
  40. Paul says

    March 27, 2021 at 10:57 am

    Hi,

    Is the oven temperature for fan assisted?

    Reply
    • Alexandra Daum says

      March 27, 2021 at 11:38 am

      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.

      Reply
  41. Sana says

    April 10, 2021 at 8:26 am

    5 stars
    This is a great bread recipe! I make it often with whole meal spelt and soy milk. But I don’t see a video on your website though you mention it several times in the post and in the comments. Just want to flag it’s not very easy to find if it is indeed somewhere on this page. Thanks so much for your recipes!

    Reply
  42. Cathy says

    May 13, 2021 at 11:41 pm

    Can I use this same recipe in a bread machine and would I have to adjust any of the measurements?

    Reply
    • Alexandra Daum says

      May 14, 2021 at 7:23 am

      I’ve never tried making this in a bread maker, sorry!

      Reply
  43. Nel says

    May 17, 2021 at 6:42 pm

    Hi! Is it possible to bake this bread without any added oils or fats? Thanks!

    Reply
    • Alexandra Daum says

      May 17, 2021 at 6:45 pm

      Hi Nel, you can leave it out, but the crumb won’t be as soft.

      Reply
  44. Patrick says

    June 5, 2021 at 9:21 am

    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.

    Reply
    • Alexandra Daum says

      June 5, 2021 at 9:33 am

      Yes, should be fine with no changes to other amounts needed.

      Reply
  45. Rachel Littleford says

    June 16, 2021 at 5:12 am

    This came out amaaaazing! thank you for sharing the reciepe

    Reply
  46. Judy C says

    June 19, 2021 at 5:21 pm

    5 stars
    This bread will now become my go to sandwich bread. The ease of work, time of proofing, baking…all are minimal, but producing one of the best breads I’ve ever made or eaten. Thanks so much for this great recipe!

    Reply
  47. Toni says

    June 21, 2021 at 12:18 am

    Can i use agave instead of honey or syrup?

    Reply
    • Alexandra Daum says

      June 21, 2021 at 2:42 pm

      Yes, no problem.

      Reply
  48. Rachel Littleford says

    June 25, 2021 at 9:22 pm

    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

    Reply
    • Alexandra Daum says

      July 3, 2021 at 7:38 am

      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.

      Reply
  49. Jeanne says

    July 7, 2021 at 1:45 am

    Can I add eggs to this recipe? Thank you for all your detailed instructions. I will need them.

    Reply
    • Alexandra Daum says

      July 7, 2021 at 9:04 am

      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!

      Reply
  50. Rachel says

    July 18, 2021 at 1:18 am

    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?

    Reply
    • Alexandra Daum says

      July 18, 2021 at 10:18 am

      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!

      Reply
  51. emy says

    July 20, 2021 at 9:58 am

    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.

    Reply
  52. Nora says

    August 2, 2021 at 12:13 am

    5 stars
    I made this bread today (August 1st) for Lughnasadh. It’s tradition to bake bread on this ancient Celtic/pagan holiday. I used white spelt and ended up needing more flour than the recipe called for, but the bread turned out fabulously deliciously fantastic. Perfect crust, perfectly soft and fluffy inside, amazing. Thank you.

    Reply
  53. Ha says

    August 9, 2021 at 8:51 am

    I don’t have a stand mixer not a hand mixer so this bread was a tough job for me, took me nearly 1 hour of kneading till the dough not to stick to my finger 😮 And when it came out of oven, it looked tough as brick, feel as hard as brick, I was thinking oh no, a brick bread does really exit 😮 but I took my courage to cut it. Luckily, turned out it was soft inside. Tasted good too. Thank you for the recipe. I enjoyed the bread but may not do it again till I get myself a stand mixer or at least a hand mixer 🙂

    Reply
    • Alexandra Daum says

      August 10, 2021 at 8:52 am

      Hi there, I think you probably would have been fine to just add a bit more flour! Spelt shouldn’t be kneaded so long and it will get pretty tough if over-mixed. I always knead this recipe by hand, but just add a sprinkle of flour as needed to prevent sticking. Hope this helps!

      Reply
      • Ed says

        September 22, 2021 at 8:05 pm

        Hi Alexandra

        I’m new to baking bread. And I am unfamiliar with what kind of yeast I should use in this recipe. Should I use active yeast, or quick yeast?

        Thx in advance

        Ed

        Reply
        • Alexandra Daum says

          September 24, 2021 at 6:54 am

          Hi Ed, this recipe blooms the yeast, so you can use either interchangeably. Quick yeast might cause a very slightly faster rise, but they can both be used.

          Reply
  54. Ed says

    September 22, 2021 at 4:03 am

    Can I , or should I, add dry malt powder to this recipe to enhance flavor and the fluffiness to the bread? If so, how much?
    Thx in advance
    Ed

    Reply
    • Alexandra Daum says

      September 22, 2021 at 7:09 am

      Hi Ed, I’ve never worked with malt powder so I can’t advise on this, sorry!

      Reply
  55. Ed says

    September 22, 2021 at 8:33 pm

    Hi Alexandra

    Can I substitute the Oat milk in this recipe with Almond, or Coconut beverage? How about Soy milk?

    As always, thx in advance for your help.

    Ed

    Reply
    • Alexandra Daum says

      September 24, 2021 at 6:53 am

      Hi Ed, you sure can. Any milk that would come in a tetra pack will work here, I’d just avoid something like canned coconut milk.

      Reply
      • Cherri says

        December 2, 2021 at 11:17 pm

        Do you think homemade hemp milk will work in this recipe. It only consists of hemp hearts and water.

        Reply
        • Alexandra Daum says

          December 3, 2021 at 9:08 am

          Hi Cherri, hemp milk would be fine.

          Reply
  56. Mary says

    September 28, 2021 at 5:16 pm

    I used this recipe to make hamburger buns! Thank you.

    Reply
  57. Hazz says

    September 30, 2021 at 4:10 pm

    I love your recipe!!! My family loves it! So soft and less kneading.

    Reply
  58. Maura Granered says

    October 10, 2021 at 10:41 pm

    I love this recipe! I mill my own grains and this method is so easy. I never thought of using maple syrup as the sweetener in place of honey and the yeast foamed beautifully. I also added 2 teaspoons of gluten for that sponginess texture.

    Reply
  59. Jas says

    October 18, 2021 at 9:06 am

    5 stars
    This bread was super easy to make and was so delicious that I’ll have to bake another tomorrow as it didn’t last the day in our house!

    Reply
  60. Carolyn says

    November 10, 2021 at 11:18 pm

    I made this yesterday. It tastes good enough. However, it did not rise as I expected, and it is quite dense. Any ideas?
    The yeast DID become quite foamy after the 10 minutes. I used honey and homemade oat milk. The flour was “Whole spelt flour (brown) organic” from Natural Grocers. I’m fairly certain I kneaded (using kitchenmaid mixer and dough hook) for at least 8 minutes; the dough consistency was as described.
    (NB: I am at ~5000 ft in Colorado; however, I have found I have not had to do any adjustments with other bread recipes and they work out just fine. The one trick that I usually employ for bread that I couldn’t use this time was warming the oven just a wee bit — preheat for 1 min then turn off — before putting the dough in to rise; so it was left to rise in normal room air temperatures. Not cold, but not AS warm as normal.)
    Thanks!

    Reply
    • Alexandra Daum says

      November 17, 2021 at 8:57 am

      Hi Carolyn, based on all the information you provided (helpful, thank you!) I’d say the dough was over-mixed. I’ve added a note to the recipe now about this, but using a standing mixer can result in a dense loaf with spelt if it’s kneaded too long. Next time, I’d go for 5-6 minutes, or even less, depending on the speed of your mixer. Go by feel rather than time. I hope this helps!

      Reply
  61. Cherri says

    December 2, 2021 at 11:09 pm

    This recipe sounds easy and straightforward for a newbie bread maker such as myself. I’m going to try it tomorrow. Do you have a recipe for sourdough starter that you recommend that calls for sprouted spelt flour. I’d like to also try your sourdough spelt bread recipe but need to make some starter first. I’ve tried making it several times and gave up because I didn’t want to waste anymore ingredients.

    Reply
    • Alexandra Daum says

      December 3, 2021 at 9:10 am

      Hi there, I make starter all the time with sprouted spelt flour. You can do the normal 100% hydration method and simply use that flour instead. I do have a very easy sourdough spelt bread recipe ready to post, but my oven at this (temporary) apartment doesn’t bake evenly, so I’ll be posting it in January. In the meantime, there’s also a good sourdough spelt bread in my cookbook, made with rye starter.

      Reply
  62. Sanne says

    January 3, 2022 at 2:14 pm

    Delicious and turns out great every time!

    Reply
  63. Kristen says

    January 14, 2022 at 9:28 pm

    Can I do this in the breadmaker?

    Reply
    • Alexandra Daum says

      January 15, 2022 at 8:56 am

      Hi Kristen, I haven’t used a breadmaker in years, so I can’t give concrete advice. My concern would be over-mixing when using spelt in the breadmaker, but you can certainly try it.

      Reply
  64. Stefanie says

    January 18, 2022 at 2:29 pm

    I’ve been making this bread for my husband and he really likes it except when it bakes in layers and gets gaps in it and falls apart. It seems to be an issue when I roll it to put it in the pan. How do I get it to stick together? Can I knead it again and form it into a loaf? I don’t know a lot about the science of bread baking.

    Reply
    • Alexandra Daum says

      January 19, 2022 at 8:13 am

      Hi Stefanie, I’ve never had this happen, but it sounds like you’re having a bit of trouble with shaping, or that the dough has a bit too much flour on it when you’re rolling it up before placing into the tin. If you could send me a picture, I’d be able to pinpoint the problem more effectively!

      Reply
  65. Annie says

    February 18, 2022 at 7:40 pm

    That bread is incredibly good. It rises well (if we give time enough) and toast well. It’s my favorite recipe and trust me, i’ve tried a lot of recipies.

    Reply
  66. Mary says

    February 26, 2022 at 4:43 pm

    Was skeptical about the short proving times but this bread turned out delicious! I used 4/5 spelt (Dinkel 605) and 1/5 wheat flour (505). It made a lovely, light, slightly cakey loaf with a great crunchy crust. Only thing I would love to work out is how to get the top of the loaf as crunchy and delicious as the sides and bottom!

    Reply
  67. Kristy says

    March 11, 2022 at 5:51 pm

    For this spelt recipe, can you substitute a sugar alternative like erythritol for the honey, to make it more diabetic friendly?

    Reply
    • Alexandra Daum says

      March 12, 2022 at 1:04 pm

      Hi Kristy, I haven’t tried it, but it should work. I’m not sure if it interacts in a different way with yeast. You can also leave the honey out altogether.

      Reply
  68. Linda says

    April 12, 2022 at 7:07 pm

    5 stars
    Delicious flavour, will use this recipe whenever I make spelt bread!

    Reply
  69. Caitlyn says

    June 8, 2022 at 6:17 pm

    Can the yeast be substituted with starter? And if so, how does the recipe change? Thank you!

    Reply
    • Alexandra Daum says

      June 8, 2022 at 6:43 pm

      Hi Caitlyn, I haven’t tried this particular recipe with starter and would have to test. You can try one of these, though, which are also made with spelt flour but use starter: spelt sourdough bread or honey oat spelt sourdough.

      Reply

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