Spelt

There are over 110 spelt recipes on Occasionally Eggs with more being added almost every week. It’s the main flour type I use in my recipes and will sometimes be mixed with other ancient grains like emmer, einkorn, and rye.

Start with spelt flour basics: spelt pancakes, whole grain spelt chocolate chip cookies, spelt banana bread, and spelt tortillas.

If you like to work with yeast, try reader-favourite simple spelt bread, crisp and light spelt flour buns, and spelt flour pizza dough. If you prefer sourdough make spelt sourdough bread or spelt sourdough pizza dough.

For combinations with other ancient grains, you might like whole grain spelt rye bagels, overnight emmer bread, Swedish crispbread, or easy overnight dark rye bread (using, truly, the easiest bread method ever).

Treat spelt like any other flour. Refrigerate it if keeping for longer than about three months or keep it in a cool place otherwise, to prevent it from going rancid too soon. This is especially true for whole grain spelt flour.

Almost all of the baking recipes on Occasionally Eggs, unless gluten-free, are made with spelt flour. It’s used similarly to wheat flour but with some important differences, so I recommend using spelt-specific recipes. If you’re keen on baking with spelt, this is a great place to start!