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Slices of bread, top down view, on parchment paper.

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.
Course Bread
Cuisine North American
Prep Time 10 minutes
Cook Time 45 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Calories 124kcal


  • 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


  • 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.



* 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.
• 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.


Serving: 1slice | Calories: 124kcal | Carbohydrates: 19g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 190mg | Fiber: 2g | Sugar: 3g