This wholesome spelt bread is a simple, satisfying loaf perfect for everyday meals.
Made with 100% whole grain spelt flour, it’s naturally high in fiber, offers plant-based protein, and contains heart-healthy fats from olive oil.
Light, slightly sweet, and easy to prepare, it’s ideal for quick breakfast sandwiches, meal prep, or simply enjoying warm with your favorite spread.
Quick and Simple Spelt Bread
Equipment
- Large mixing bowl (1)
- Wooden spoon (1)
- Stand mixer with dough hook (optional)
- Loaf pan, 9×5 in / 23×13 cm (1)
- Tea towel or plate (1)
- Parchment paper (optional)
Ingredients
- 60 ml warm water ¼ cup
- 1 tablespoon honey or maple syrup
- 2 ¼ teaspoons active dry yeast
- 250 ml non-dairy milk 1 cup; can use dairy milk
- 3 tablespoons olive oil
- ~500 g whole sprouted spelt flour 3–3 ½ cups
- 1 teaspoon sea salt
Instructions
- Activate the Yeast: Start by warming 60 ml (¼ cup) of water until it is pleasantly warm but not hot—about 38–40°C (100–105°F). Pour it into a large mixing bowl or the bowl of a stand mixer. Stir in 1 tablespoon of honey or maple syrup until dissolved. Sprinkle 2 ¼ teaspoons of active dry yeast evenly over the surface. Let it sit undisturbed for about 10 minutes. During this time, the yeast should become foamy and bubbly, signaling that it’s alive and ready to work. If no foam appears, your yeast may be expired or water too hot, so start over with fresh yeast.
- Combine Wet Ingredients with Initial Flour: Once the yeast mixture is foamy, add 250 ml (1 cup) of non-dairy milk and 3 tablespoons of olive oil. Stir gently to combine the liquids. Next, add 2 cups (approximately 300 grams) of whole sprouted spelt flour and 1 teaspoon of sea salt. Mix using a wooden spoon until the mixture forms a loose, shaggy dough. At this stage, the dough will appear sticky and uneven, which is completely normal. The goal is just to bring everything together.
- Knead the Dough: Gradually add the remaining flour, about ½ cup at a time, kneading well after each addition. You can knead by hand on a lightly floured surface or use a stand mixer fitted with a dough hook. Continue kneading for 6–8 minutes (or slightly less if using a mixer), until the dough becomes smooth, elastic, and springy to the touch. It should feel soft but not overly sticky. If it sticks excessively to your fingers or the work surface, lightly dust with a bit more flour.
- First Rise (Proofing): Grease a large bowl lightly with olive oil and place the dough inside, turning once to coat all sides. Cover the bowl with a clean tea towel or a large plate to prevent drafts. Set it in a warm, draft-free area for about 1 hour, or until the dough doubles in size. This first rise allows the yeast to develop flavor and structure in the bread.
- Shape the Loaf: After the dough has risen, gently punch it down to release excess air without deflating it completely. Turn the dough onto a lightly floured surface and shape it into a loaf by folding the edges underneath and smoothing the top. Place it into a parchment-lined or greased standard-size loaf pan (around 9×5 in / 23×13 cm). Tuck any loose ends neatly under the loaf. Cover loosely with a tea towel for the second rise.
- Second Rise: Allow the shaped loaf to rise in a warm spot for an additional 30 minutes. Meanwhile, preheat your oven to 180°C (350°F). The dough should puff slightly, giving a light, airy texture to your final bread. The second rise ensures the loaf achieves the perfect soft interior without collapsing during baking.
- Bake the Bread: Place the loaf in the preheated oven and bake for approximately 45 minutes. The bread should turn a deep golden brown, and if you gently tap the bottom, it will sound hollow—a classic sign of fully baked bread. Keep an eye on the crust to prevent over-browning.
- Cool and Serve: Remove the loaf from the oven and carefully lift it out of the pan. Place it on a cooling rack and let it rest for at least 10 minutes before slicing. This resting period allows the interior to set and makes slicing easier. Serve warm or at room temperature with your favorite spreads, soups, or sandwiches.
- Storage Tips: Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze the loaf; it keeps well for up to a month. Thaw slices at room temperature or toast directly from the freezer for fresh, soft bread anytime.
Notes
- Whole spelt flour, light spelt, or sprouted spelt can be used interchangeably depending on preference.
- Adjust the kneading time if using a stand mixer, as it works faster than hand kneading. Stop once the dough is smooth and no longer sticky.
- Ensure water is warm but not hot when activating yeast; high temperatures can kill the yeast.
- If your dough feels slightly sticky after kneading, resist adding too much extra flour; it will still bake into a soft loaf.
- A standard 9×5 in (23×13 cm) loaf pan works best, but slightly larger or smaller pans are fine—adjust baking time accordingly.
Chef’s Secrets For Perfect Loaf
Achieving a soft, flavorful spelt bread starts with proper yeast activation.
Always check that the yeast foams before adding other ingredients—it guarantees a good rise.
When kneading, focus on texture rather than strict time; the dough should feel smooth, springy, and slightly tacky.
Using warm, draft-free spaces for rising ensures consistent proofing.
For added depth of flavor, let the dough rise slightly longer than stated—it enhances the nutty, naturally sweet taste of spelt.
Serving Suggestions For Every Meal
This spelt bread is versatile and complements both sweet and savory dishes.
Slice it thick for hearty breakfast toast with avocado, nut butter, or jam. Use thinner slices for sandwiches—its firm yet tender crumb holds fillings beautifully.
Toasted slices pair exceptionally well with soups or stews, while a lightly buttered slice enhances simple afternoon tea.
For a special touch, sprinkle seeds or oats on top before baking to elevate flavor and texture.
Storage Tips To Maintain Freshness
To keep spelt bread soft and fresh, store it in an airtight container at room temperature for up to three days.
Avoid refrigeration, as it can dry out the loaf. For longer storage, slice and freeze portions individually in freezer-safe bags.
Thaw slices at room temperature or toast them directly from the freezer.
To refresh slightly stale bread, warm it in a preheated oven at 160°C (320°F) for 5–10 minutes—this restores a fresh-baked aroma and soft crumb.
Frequently Asked Questions
1. Can I use regular wheat flour instead of spelt?
Yes, you can substitute whole wheat flour, but the flavor and texture will differ slightly. Spelt provides a nuttier taste and softer crumb, while whole wheat may yield a denser loaf. Consider adjusting the liquid slightly if using wheat flour, as it absorbs more moisture.
2. How do I know when the bread is fully baked?
The bread is ready when it has a golden-brown crust and sounds hollow when tapped on the bottom. You can also use an instant-read thermometer; the internal temperature should be around 95°C (203°F).
3. Can I make this recipe dairy-free or vegan?
Absolutely! Using non-dairy milk like almond, oat, or soy, along with maple syrup instead of honey, makes this loaf entirely plant-based without affecting texture or flavor.
4. What if my dough doesn’t rise properly?
Check that your yeast is active and that the rising environment is warm and draft-free. If it still struggles, allow extra time, as cooler kitchens slow proofing. Avoid adding too much flour in this case; gentle patience often solves the issue.
5. Can I add seeds, nuts, or other ingredients?
Yes! Sunflower seeds, pumpkin seeds, oats, or chopped nuts can be mixed into the dough or sprinkled on top before baking. Keep additions moderate to maintain dough structure and rise.
