Easy Spelt Bread Recipe | Two Spoons (2024)

Dec 1, 2022(Last updated Aug 10, 2023)by Hannah Sunderani

Spelt Bread Recipe

Recently I’ve really enjoyed baking this homemade spelt bread recipe! It’s made with 100% Organic Spelt Flour. By making it myself, I know I’m using high quality ingredients that are so pure, wholesome and simple – and I feel good about feeding it to my family.

Easy Spelt Bread Recipe | Two Spoons (1)

My 1-year-old, Oliver absolutely LOVES this bread. It’s healthy, easy for him to chew, and is free of bits or seeds – ingredients kids typically don’t like in sandwich bread.

Oliver enjoys it with hummus or cashew cheese, but I also love it slathered with vegan butter, dunked in soup or as sandwich bread. Try this easy spelt bread with Grilled Cheese, Vegan Egg Salad, or with some of my favourite cozy soups – Vegan Tomato Basil Soup, Vegan Potato Leek Soup, or Cream of Mushroom.

This Spelt Bread is…

  • Vegan, dairy-free & egg-free
  • Made with minimal ingredients
  • Soft and fluffy
  • Slightly nutty in flavour
  • Great for kids and adults alike
  • Nutritious
  • High in fiber and protein
  • Easily digested
  • Made with simple pantry staples
  • Perfect for meal prep
  • No stand mixer required!
Easy Spelt Bread Recipe | Two Spoons (2)

Sprouted Spelt Bread Benefits

Spelt alone is a nutritious ancient grain that is full of vitamins and minerals like magnesium, potassium, zinc, and folate. It’s also high in protein and a great source of fiber. That makes this bread the perfect loaf to enjoy on a healthy plant-based diet.

In this recipe I’ve used spelt flour from One Degree Organics, one of my favourite brands, which boosts the nutrition even further because they make their organic flours using sprouted spelt.

What the heck does that mean?? Well, when a whole grain has been sprouted, the nutritional content becomes more accessible and easy to digest. This is because the antinutrients in the spelt are broken down, increasing the bioavailability of the vitamins and minerals. Umm, cool right?

If you have trouble digesting whole grains or wheat breads without bloating or discomfort, this sprouted spelt bread recipe may be exactly what you need!

Easy Spelt Bread Recipe | Two Spoons (3)

Sprouted Spelt Bread

I love this sprouted spelt flour from One Degree Organics! Spelt is rich in protein, fiber, vitamins and minerals. Sprouting boosts key vitamins and minerals, and simplifies digestibility.

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(For more recipes using One Degree Organics, check out my Baked Apple Oatmeal.

And, if you love the sounds of this bread recipe, but don’t have time to bake this right now, check out the breads offered One Degree Organics! They’re really tasty and wholesome. I buy it often from the grocery store when I’m short on time).

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Ingredient Notes

In addition to organic sprouted spelt flour, you’ll need just 6 other simple ingredients I am guessing you already have stocked in your pantry.

  • Olive oil adds healthy fats. Some folks may find spelt bread to be dry and crumbly so adding olive oil to this spelt bread recipe helps soften the texture to avoid those issues.
  • Maple syrup adds natural sweetness, softening the nutty flavour and adding a beautiful color.
  • Almond milk gives this loaf the perfect golden colour and keeps this spelt bread naturally dairy free and vegan.
  • Dry active yeast quickly rises the bread in just a few simple proofs. Suitable for newbie bread bakers! You may also enjoy my No Knead Focaccia and Vegan Cinnamon Braid Buns.
Easy Spelt Bread Recipe | Two Spoons (5)

How to Make Spelt Bread at Home

If you’ve been intimidated by baking your own loaf bread at home, don’t be! In just a few easy-to-follow steps, you’ll have your own light and fluffy golden spelt bread at home.

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  • Start by activating the yeast. Whisk together the yeast, warm water and maple syrup. Cover and allow to sit for 10 minutes, or until nice and bubbly.
  • Add the remaining ingredients and half of the spelt flour. Stir with a wooden spatula until a soft dough forms.
  • Knead in the remaining flour until you’ve got a plush dough ball. After 8-10 minutes of kneading, your dough should be soft, but spring back when you push into it with your fingers.
  • Place in a clean, oiled mixing bowl and rise in a warm spot for one hour. The dough should have doubled in size.
  • Transfer the dough to a greased and parchment-lined loaf pan and rise once more. Then bake for about 40 minutes, or until fluffy and golden.
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Allow the loaf to cool at room temperature on a cooling rack before slicing and enjoying!

Easy Spelt Bread Recipe | Two Spoons (12)
Easy Spelt Bread Recipe | Two Spoons (13)

Recipe FAQs

Does spelt bread have gluten?

Yes, spelt is a subspecies of wheat and therefore contains gluten. Spelt is actually said to have the highest gluten content compared to its relatives wheat, rye and barley. However, the gluten molecules in spelt are different from wheat and many find it easier to digest.

If you are Celiac or gluten-intolerant, spelt unfortunately won’t work for you (sorry), but please enjoy any of the recipes in my ever growing gluten-free collection.

Can I freeze spelt bread?

Absolutely! If you’ve baked more bread than you and your family can enjoy before it spoils, stick the excess in the freezer to prolong its shelf life. I’d recommend freezing the spelt bread in slices in an airtight container such as a silicone reusable bag. This way you can pull out 1 or 2 at a time and defrost just what you need for easy lunches or a quick and healthy snack. It’s delicious toasted and can be toasted right from frozen!

Is it cheaper to make your own loaf of bread?

In addition to being healthier and preservative free, baking your own bread at home is significantly cheaper! One you get in the routine of baking a fresh loaf every week, you won’t want to go back to store-bought bread.

Why is my homemade bread dry?

If your loaf came out dry, you likely baked the loaf for too long. Baking for 40 minutes works well for my oven, but you may need to adjust the bake time to suit your oven. This is where investing in a simple oven thermometer can be useful. You’ll be able to tell if your oven runs hot or cold and adjust your bake times accordingly.

Or, it’s possible that you used too much flour. The best way to measure flour is always by weight, and the next best method is the spoon and level method. If you’re scooping a measuring cup directly into the flour then it’s likely to get packed and you’ll be using too much. This results in dry bread.

Easy Spelt Bread Recipe | Two Spoons (14)
Easy Spelt Bread Recipe | Two Spoons (15)

Top Baking Tips

  • Make sure the temperature of the water is no more than 115F/45C. (It should be lukewarm). Hotter temperatures will kill the yeast and prevent it from blooming. If the yeast mixture hasn’t bubbled, the water was likely too hot and you’ll need to start over.
  • If your home is cold/drafty, proof your loaf in the oven with the oven light on. The oven light bulb creates the perfect amount of warmth to properly rise the loaf.
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Other Simple Ways To Use This Bread:

Enjoy this bread with the following recipes,

  • Fried Apple and Almond Butter Toast
  • Peanut Butter and Coconut Yogurt Toast
  • Peanut Butter Banana Toast
  • Gourmet Avocado Toast

And of course, tag me onInstagramwith your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.

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SF

Spelt Bread Recipe

5 from 6 votes

By Hannah Sunderani

Made with 100% spelt flour, this spelt bread recipe is light and fluffy. Soft and perfect sandwich bread. Just 7 simple ingredients and no starter required. A popular (and healthy) bread for kids/toddlers, and delicious enough for adults too!

Print RecipePin Recipe

Easy Spelt Bread Recipe | Two Spoons (19)

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Proof Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Serves 1 standard loaf

Ingredients

  • 1/4 cup warm water
  • 2 tbsp maple syrup
  • 2 1/4 tsp dry active yeast
  • 1 cup almond milk (unsweetened)
  • 1/3 cup olive oil + 1 tsp, more for greasing
  • 1 tsp sea salt
  • 4 cups sprouted spelt flour (500g)

Instructions

  • In a large mixing bowl, whisk together the warm water and maple syrup. Add the yeast and whisk again. Cover and let sit for 10 minutes, or until foamy bubbles form on the top. (If the mixture hasn't bubbled, it's possible that the water was too hot and it killed the yeast. Start over.)

  • Pour in the almond milk, olive oil, and sea salt and whisk to combine. Add 2.5 cups of the spelt flour and stir with a spatula to combine into a wet dough.

  • Shake in the remaining dough, 1/2 cup at a time, while kneading with your hands until all the flour is incorporated and you've got a plush dough ball with a bit of bounce back when you push into it with your fingers, about 8-10 minutes of kneading. (I found it helpful to knead the dough on the countertop, especially closer to the end. Roll the dough back and forth and shake the flour remains from the mixing bowl onto the dough as you roll).

  • Clean and pat dry the mixing bowl. Then pour in 1 tsp olive oil and place the dough ball inside. Gently turn the dough to coat with the oil. Cover the mixing bowl with a tea towel, or plastic wrap, and proof for 1 hour or until doubled in size. (If your house is cold/drafty it's helpful to proof in the oven, turned off, but with the oven light on).

  • Lightly grease the sides of a standard loaf pan with olive oil (8.5-inch by 4.5-inch) and tightly line with parchment paper across the long edge going up the sides. Scoop the dough out of the mixing bowl and gently form a rectangular dough ball the length of the loaf pan. Place into the loaf pan and gently press to fill the pan. (It's okay if it doesn't fill the pan entirely. It will fill as it proofs). Cover with a kitchen towel or plastic wrap and let proof for 30 minutes, or until nearly doubled in size.

  • Meanwhile, preheat the oven to 375F/190C. When the dough is proofed, turn the oven down to 350F/180C and bake for approximately 40 minutes, or until the bread is puffed with a firm crust that's deep golden in colour. Rotate halfway for an even bake. Let cool for 5 minutes, then transfer from the pan to a wire rack to cool completely.

Notes

Baking time can vary depending on your oven. I found 40 minutes to be the perfect bake time, you might need a little more or a little less.

Nutritional information is calculated per slice. One loaf makes 12 slices.

Approvals

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Nutrition

Serving: 12slices | Calories: 232kcal | Carbohydrates: 33g | Protein: 6.3g | Fat: 8g | Saturated Fat: 0.83g | Polyunsaturated Fat: 0.75g | Monounsaturated Fat: 5g | Sodium: 224mg | Potassium: 29mg | Fiber: 6g | Sugar: 2g | Calcium: 30mg | Iron: 2mg

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    FAQs

    Why is my spelt bread so dry? ›

    You will have to pay careful attention to how much water you use when you bake with spelt. Too much water will make the dough sticky and weak. On the other hand, too little water will make it dry and dense. We recommend you reduce the amount of water by 25% compared with what you would use for wheat flour.

    Does spelt flour make good bread? ›

    Spelt flour is a must-have all-purpose flour everyone needs in their home. Spelt flour offers a myriad of highly nutritious content such as fiber, protein, alcium, selenium, and vitamins your body needs. In addition, it's perfect for all types of baking goods such as bread, muffin, or cookies!

    Why is spelt bread so expensive? ›

    Spelt is not a free threshing grain like wheat. It requires specialized and very expensive equipment to remove its tight outer hull. The gluten in spelt is very fragile and completely unsuitable for mass production.

    Does spelt flour need to be sifted? ›

    Note: Because white spelt flour is less refined, it is best sifted before adding to ingredients in order to break up small lumps and remove bits of bran. One cup of whole or white spelt flour weighs approximately 4½ oz or 120 g. your wheat flour recipe.

    What are the disadvantages of spelt flour? ›

    Refined spelt flour is higher on the glycemic index, similar to refined regular wheat, which can cause spikes to occur. Like modern wheat, spelt contains phytic acid, a compound that can interfere with the absorption of essential nutrients.

    Do you need to add baking powder to spelt flour? ›

    It's perfect for baking, creating delicious cakes, pastry, flatbreads, pizza bases and of course bread. Do you know that by adding baking powder you can make your own spelt self-raising flour? Simply add 2 teaspoons of baking powder to 150g of spelt flour. All our flours are free from additives and are not fortified.

    Why does my spelt bread not rise? ›

    Spelt contains less of the gliaden protein and hence exhibits a more delicate gluten structure when mixed with water, which means spelt bread doesn't rise as much and is more dense than regular bread.

    Is Ezekiel bread spelt bread? ›

    Wheat, barley, and spelt all contain gluten, so Ezekiel bread is out of the question for people with celiac disease or non-celiac gluten sensitivity. Ezekiel bread is made from whole sprouted wheat, barley, spelt, millet, soybeans, and lentils.

    Is Dave's Killer bread spelt? ›

    Made with organic whole spelt flour and packed with the nutritious goodness of organic seeds, this bread is low in fat and vegan-friendly.

    Which is healthier spelt or sourdough bread? ›

    Some reports suggest that spelt contains slightly more protein than modern wheat, is high in both vitamin B and fibre, and using wholemeal spelt also means you produce a low GI loaf, so it doesn't cause blood sugar to spike.

    Which is better rye or spelt bread? ›

    Spelt has more iron, manganese, vitamin B3, copper, phosphorus, magnesium, and zinc, and rye is richer in fiber, vitamin B2, and vitamin B5. Spelt's daily need for iron is 23 more. Spelt has 2 times more vitamin B3 than rye. Spelt contains 6.843 milligrams of vitamin B3, while rye contains 4.27 milligrams.

    Why do people eat spelt bread? ›

    Spelt, with its mild, nutty flavor, is a popular alternative to wheat. It also provides several essential nutrients, such as iron, magnesium, and zinc. Consuming spelt and other whole grains may improve heart health, aid digestion, reduce the risk of diabetes, and help people achieve or maintain a healthy weight.

    Is spelt mentioned in the Bible? ›

    Ezekiel 4:9 New King James Version (NKJV)

    “Also take for yourself wheat, barley, beans, lentils, millet, and spelt; put them into one vessel, and make bread of them for yourself. During the number of days that you lie on your side, three hundred and ninety days, you shall eat it.

    Does spelt flour need to be refrigerated? ›

    We both store our spelt flour and other whole wheat flours in the fridge, where they'll last longer. (Long story short: Whole wheat flours, ground up with their outer grain layers, are fresher and prone to going rancid. White flour has been stripped of those outer layers and is more shelf-stable.)

    What flour was used in biblical times? ›

    Barley. Barley was the grain most commonly used to make into flour for bread in Iron Age Israel. Barley (hordeum vulgare) was the most important grain during the biblical period, and this was recognized ritually on the second day of Passover in the Omer offering, consisting of barley flour from the newly ripened crop.

    What causes bread to be too dry? ›

    Bread can become too dry if it's baked too long, and this can add to a crumb issue. While your recipe may work wonderfully at 350 degrees Fahrenheit for 40 minutes in someone else's oven, you may need to make adjustments. Your oven's thermostat may be slightly off, so you may be inadvertently overbaking your bread.

    Does spelt flour bake differently? ›

    It's important to note that Spelt flour has different properties compared to modern wheat flour, which can affect the texture and rise of baked goods.

    What is the texture of Spelt bread? ›

    With spelt, the strands of gluten will actually start to break if the dough is kneaded for too long, giving the final bread a crumbly rather than chew texture.

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