Spelt bread is an easy and healthy bread you can bake at home. This recipe uses only spelt flour and a few simple ingredients to make a soft and light loaf. It’s great for sandwiches or just eating plain. You don’t need any special starters, and it’s perfect for the whole family.
Why We Love This Spelt Bread Recipe
You’ll find that spelt bread is not only tasty but also easier to digest than regular wheat bread, making it a favourite for many families. This particular recipe uses sprouted spelt flour, which adds even more nutrients and a pleasant nutty flavor. The bread’s texture is soft and light, yet it holds together nicely for slicing and sandwiches. Plus, the use of almond milk and olive oil adds moisture and richness without heaviness. This is a great bread to bake when you want something wholesome without fuss — it requires no starter and uses straightforward ingredients you likely have on hand. It’s a nourishing, simple loaf that anyone can enjoy.
Ingredients for Spelt Bread
- 1/4 cup warm water
- 2 tablespoons maple syrup
- 2 1/4 teaspoons dry active yeast
- 1 cup unsweetened almond milk
- 1/3 cup olive oil, plus 1 teaspoon for greasing
- 1 teaspoon sea salt
- 4 cups sprouted spelt flour (approximately 500 grams)
How to Make Spelt Bread: Step-by-Step Directions
Start by activating your yeast. In a large bowl, whisk together the warm water and maple syrup. Sprinkle in the dry yeast and whisk gently again. Cover the bowl with a cloth and let it rest for about 10 minutes. You’re looking for a foamy layer to appear on top, which means your yeast is active and ready to work. If you don’t see bubbles, the water might have been too hot and killed the yeast, so try again with fresh yeast and slightly cooler water.
Next, pour in the almond milk, olive oil, and sea salt to the yeast mixture and whisk until fully combined. Add 2.5 cups of the spelt flour and stir with a spatula. This will form a wet dough at first.
Now, it’s time to incorporate the remaining flour bit by bit. Add about half a cup of flour at a time while kneading the dough with your hands. Knead on a clean countertop for about 8 to 10 minutes, adding the flour gradually until you have a soft, slightly springy dough ball. When you press your finger into the dough, it should bounce back gently.
Once kneaded, clean and dry your mixing bowl. Drizzle a teaspoon of olive oil inside, place the dough ball in the bowl, and turn it around to coat it lightly with oil. Cover the bowl with a towel or plastic wrap, then let the dough proof in a warm, draft-free place for about an hour or until it doubles in size. If your kitchen is cold, placing the bowl in the oven with just the light on works well.
While the dough is proofing, grease the sides of a standard loaf pan (around 8.5 by 4.5 inches) with olive oil and line it with parchment paper along the long sides. After the dough has doubled, gently shape it into a rectangular form that fits inside your loaf pan. Press it lightly into the pan — it’s okay if it doesn’t fill the entire pan yet, as it will rise more.
Cover the pan and allow the dough to proof again for 30 minutes or until it nearly doubles in size.
Preheat your oven to 375°F (190°C). When ready, reduce the temperature to 350°F (180°C) and bake your loaf for about 40 minutes. The bread should rise fully and develop a deep golden-brown crust. To ensure even baking, rotate the pan halfway through.
When baked, let the bread cool in the pan for 5 minutes before transferring it to a wire rack to cool completely. This prevents sogginess and helps the bread keep its structure.
How to Serve Spelt Bread
You can enjoy this spelt bread fresh from the oven or toasted for a warm, crispy slice. It’s excellent with a simple spread like butter or your favorite jam. Because it’s light and tender, it’s perfect for sandwiches—try it with fresh veggies and hummus for a healthy lunch, or layer with cheese and cold cuts for a more filling option. It also pairs wonderfully with soups and salads, adding a wholesome touch to any meal. You can slice it thick for a rustic toast or keep slices thin for finger sandwiches.
If you want a more decadent breakfast, try topping slices with mashed avocado and a sprinkle of salt and pepper, or a drizzle of honey for a touch of sweetness. This bread’s mild flavor makes it versatile enough to match many different toppings and meals throughout your day.
Expert Tips for Making Perfect Spelt Bread
To get the best results, use warm — but not hot — water when activating your yeast. Temperatures between 100°F and 110°F (38°C to 43°C) are ideal. Too hot, and the yeast dies; too cold, and it won’t activate properly.
Kneading is key. Don’t rush this step. Knead until your dough feels soft and slightly elastic but still sticky. This helps develop the gluten in the spelt flour, which is necessary for good texture and rise.
If your kitchen is cold, proofing can take longer. To speed things up, place the dough in your oven with just the light on, or near a warm spot like a radiator.
Keep an eye on your baking time — ovens vary. Check your bread after 35 minutes by tapping the crust. It should sound hollow when done.
Using parchment paper in your loaf pan makes removing the bread much easier. Just lift the paper and your loaf comes out cleanly without sticking or breaking.
How to Store Spelt Bread
Once completely cooled, store your spelt bread in an airtight container or wrapped tightly in plastic wrap or foil to keep it fresh. At room temperature, it will stay good for about 3 to 4 days.
If you don’t plan to eat it quickly, slice and freeze the bread in a resealable bag. When you want a slice, toast it straight from frozen for best results. Avoid refrigerating bread, as it tends to dry out faster.
Variations of Spelt Bread to Try
If you want to switch things up, try adding seeds such as flax, sunflower, or sesame to the dough for extra texture and nutrition. You can mix in about 1/4 cup of seeds during the last part of kneading.
For a touch of sweetness, add dried fruits like raisins or chopped dates — about 1/3 cup — which pairs nicely with the nutty flavor of spelt.
To make a more rustic loaf, swap half the sprouted spelt flour with whole spelt flour. This will create a denser bread with a richer taste.
You can also experiment with herbs like rosemary or thyme. Add fresh or dried herbs to the dough for a fragrant twist perfect for serving alongside soups or cheese.
Frequently Asked Questions about Spelt Bread
What is spelt flour, and how is it different from regular flour?
Spelt flour comes from an ancient grain related to wheat but has a milder, nuttier flavor. It’s often easier to digest and can provide a healthier alternative for baking bread.
Can I use regular wheat flour instead of spelt flour?
While you can substitute wheat flour, it will change the bread’s texture and flavor. Spelt flour creates a softer crumb and a slightly sweet, nutty taste unique to this recipe.
Do I need a sourdough starter to make this bread?
No, this recipe uses active dry yeast, so you don’t need a starter. It’s a quick and simple way to enjoy homemade spelt bread.
How long does spelt bread stay fresh?
When stored properly at room temperature, spelt bread stays fresh for about 3 to 4 days. For longer storage, freezing is best.
Can I make this bread dairy-free?
Yes! This recipe already uses almond milk and olive oil, so it’s naturally dairy-free.
Spelt Bread
Equipment
- Mixing Bowl
- Loaf Pan
- Oven
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Ingredients
- 1/4 cup warm water
- 2 tablespoons maple syrup
- 2 1/4 teaspoons dry active yeast
- 1 cup unsweetened almond milk
- 1/3 cup olive oil (plus 1 teaspoon for greasing)
- 1 teaspoon sea salt
- 4 cups sprouted spelt flour (approximately 500 grams)
Instructions
- In a large bowl, whisk together warm water and maple syrup. Sprinkle in dry yeast and let it rest for about 10 minutes until foamy.
- Add almond milk, olive oil, and sea salt to the yeast mixture and whisk until combined.
- Stir in 2.5 cups of spelt flour until a wet dough forms.
- Knead in remaining flour gradually, about half a cup at a time, until you have a soft, slightly springy dough.
- Place dough in a greased bowl, cover, and let it rise in a warm place for about an hour or until doubled in size.
- Preheat oven to 375°F (190°C). Grease and line a loaf pan with parchment paper.
- Shape the dough into a rectangle and place into the prepared loaf pan. Cover and let it rise again for 30 minutes.
- Reduce oven temperature to 350°F (180°C) and bake for about 40 minutes until golden brown.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.