Spelt Bread Recipe
European · Bread · 60 min total
A wholesome, nutty-flavored bread made entirely from spelt flour, perfect for sandwiches or toast. This recipe yields a soft, slightly dense loaf with a tender crumb.
20
min prep
min prep
40
min cook
min cook
12
servings
servings
140
kcal/serving
kcal/serving
Ingredients
- 3 cups (360g) spelt flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/4 cups (300ml) warm water (110°F/45°C)
- 2 tbsp honey or maple syrup
- 2 tbsp olive oil
- 1 tsp salt
Instructions
- In a small bowl, combine warm water, honey, and yeast. Let stand for 5-10 minutes until frothy.
- In a large bowl, mix spelt flour and salt. Add yeast mixture and olive oil, stir until a shaggy dough forms.
- Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Add a little extra flour if sticky.
- Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled.
- Punch down dough, shape into a loaf, and place in a greased 9x5-inch loaf pan. Cover and let rise for 30-40 minutes until risen above the pan rim.
- Preheat oven to 375°F (190°C). Bake for 35-40 minutes until golden brown and hollow when tapped. Cool on a wire rack.
Tips
- Spelt flour absorbs less liquid than wheat; add water sparingly if dough feels too wet.
- For a crustier top, brush loaf with water before baking.
- Store in a bread bag at room temperature for up to 3 days, or freeze for longer storage.
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