Making spelt bread has never been easier with this quick recipe.
Spelt flour and seeds make this bread amazingly nutritious.
The moist and great tasting bread recipe with video can be found at the bottom of the post.
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📕 What is Spelt?
Spelt, also known as dinkel, is a grain related to the common wheat grain, but it has a nutty flavor.
It is known as an ancient grain in Europe and the Middle East, as it has already been part of people's diet back in the bronze ages.
Today, spelt grains are turned into spelt wheat, which in turn makes lovely bread.
Spelt bread is a staple in Germany, Austria, and Switzerland where one can buy different spelt bread rolls, loaves and more.
👩🏻⚕️ Spelt for your health
Nowadays, spelt is considered to be health food.
Spelt contains gluten, so it's not a suitable grain if you follow a gluten-free diet.
Yet, spelt is an ancient grain so you can enjoy this bread if you are on a paleo diet.
Here are some spelt flour benefits.
Spelt wheat is a good source of fibers and those are great for your gut health.
Fibers help you to regulate your bowl movement and at the same time keep you full longer so that you don't have to experience sudden cravings.
This, in turn, can assist you on your journey to weight loss and it can regulate your cholesterol levels.
🔪 How to make it?
This spelt bread recipe is super easy to make as it is a wet bread dough.
Baking with spelt flour is not challenging, in fact with this recipe it's rather easy and you are going to love your moist and tasty bread!
The detailed recipe with ingredients and instructions + video can be found at the bottom of the post.
Step 1
Add to a large mixing bowl all the dry ingredients the spelt flour, salt, mixed seeds, and yeast.
Make a well in the center and add in the wet ingredients, the honey, vinegar, and water.
Mix and beat the dough with the help of your kitchen machine or by hand.
Step 2
Grease a pan and sprinkle in oats.
Pour in batter and even out.
Step 3
Bake bread at 390 Fahrenheit or 200 Celsius for about 60 minutes altogether.
However, take out bread from the oven after 20 minutes and make a cut lengthwise across the top of your bread.
Take it back to the oven to finish the baking process.
We make a cut on top so that the bread bakes evenly and doesn't get off shape.
💡 Choice of seeds
You can add any of the following seeds to your bread to add nutritious value to each slice.
The seeds also add a lot of flavor and texture to your spelt flour bread.
- sunflower seeds
- sesame seeds - white or black
- pumpkin seeds or other squash seeds
- flax seeds
- chia seeds or basil seeds
I also like to add oats and sometimes raisins to my bread.
The combination and choice of seeds is up to you.
I mainly use sunflower and pumpkin seeds and the red I fill up with the other seed varieties.
The bread in the recipe picture includes all the above-mentioned seeds.
🛍️ Buying spelt flour
You can get regular spelt flour or organic unbleached spelt flour in most supermarkets, online or your local farmer's market might sell spelt flour as well.
📜 Spreads to use along
- Liptauer spread
- Basil Cashew Pesto (yep it makes a great bread spread)
- Liver Paté
- Herb Butter
- Cinnamon Butter by thereciperebel.com
📖 Recipe
Quick Spelt Bread Recipe
Ingredients
For the Dough:
- 4 cups Spelt Flour
- 2 Teaspoon Salt
- 1¼ cups Mixed Seeds *see Notes
- 1 cube Fresh Compressed Yeast 1½ ounce, *see Notes
- 1 Tablespoon Honey
- ¼ cup Vinegar *see Notes
- 2 cups Water
For the baking pan
- Butter
- Oats quick cooking
Instructions
- In a large bowl add all the dry ingredients. The spelt flour, mixed seeds and salt. Break the fresh yeast into pieces and combine into the flour as good as possible.
- Make a well in the center and add the honey, pour in the vinegar and water.
- Mix and knead the ingredients into a dough with the help of your kitchen machine or by hand (that's a workout). With the kitchen machine, knead for about 5 minutes, or until the dough comes off clean from the bowl.
- Preheat your oven to 390° Fahrenheit/200° Celsius.
- Keep your baking pan ready by buttering it. Sprinkle some oats into the pan, that way you will have oats sitting on top of your bread, which looks nice.
- Pour your dough into the baking pan and smoothen out.
- Bake your bread in the oven at 390° Fahrenheit/200° Celsius.
- Take the bread out after 20 minutes and make a cut lengthwise into the bread on top. That way the bread won't deform during the baking process.
- Place the bread back into the oven to and bake another 40 minutes. The total baking time is 60 minutes.
Notes
- You can use mixed seeds such as pumpkin seed, sunflower seed, sesame seeds, flax seeds, chia seeds as well as oats. I used mainly sunflower and pumpkin seeds and the rest a mixed of chia, flax, sesame and oats.
- I use white wine vinegar.
- For the yeast, you can use fresh yeast or dry instant yeast. If you want to use dry instant yeast, use about ½ ounce (14 grams) dry yeast. I use fresh yeast because I prefer the taste, but this is my point of view, you might prefer regular dry yeast.
Thank you for this recipe! I’ve made it once and it was delicious but I don’t know how long to knead the dough so before I make it again, I’d love to know your recommendations on that. I don’t see kneading time recommended in the recipe.
Oh, you are right, I forgot to mention the kneading time. Fixed this now in the post. Knead it until it comes of the bowl. I would say for about 5 minutes with the kitchen machine.
Really interested in trying this recipe, but wondered how the rise is obtained? There is no proving time. Does fresh yeast work differently to sourdough and dried yeast? Thanks
I am giving it 5 stars so far because it has risen beautiful with my slap dash measurements. I used fresh lemon juice instead of vinegar. I also used some ground flax, poppyseed an chia seeds as that is all I had on hand I cannot wait to taste it!!!
Hi Helene, firstly thanks for the recipe/guide, made as above but needed more time to cook but tasted fantastic! Are you using a fan oven? I reduced heat by 20, was it 200 in a fan oven?
Many thanks, have been looking for a great spelt recipe for ages!
In the heading you say prep time 15 min, cook time 30 min, total time 45 min.
In the instructions you say cook for 20 min and then for a further 40 min. I presume it’s the latter ?
I’ve just made this at 4am (couldnt sleep). Looking forward to the outcome . Thanks for sharing
Adele, sorry for the confusion and thanks for pointing this out, I fixed it. And yes it's 60 minutes baking time (20 + 40) as per the description. Please feel free to share how you liked the bread later with us. 🙂
Hi
I don’t use any type of yeast. I am an alkaline eater. What else can be used in place of the yeast, if anything.
Thank you
Cie
Sorry I don't know. Never heard of this.
Can I substitute a cup nut flour??
I haven't tried it. Theoretically yes.
This turned out absolutely horrible, I have followed everything in the recipe and my yeast was fresh yet the bread didn't rise at all, and it has a very strong sour vinegar taste which makes it completely inedible. Such a waste of my spelt floor.
Hi Ouissal, I'm sorry to read that it didn't turn out as expected. Sometimes working with yeast can be tricky. I just realized that and I think I will prepare a post about how to test the activity of yeast. That way something like this won't happen to others. Nonetheless, thanks for sharing your experience with us.
I love this recipe. It's super easy and quick AND it tastes and looks great!!
But instead of putting the oatmeal on the bottom of the pan, you should put it on top of the dough before you put it in the oven. It looks much more professional!!
Thanks for the recipe 🙂
Thanks for sharing Becki. It's an idea worthwhile exploring.
I only have 3 cups of spelled flour. Do you think I can add one cup of whole wheat instead?
Yes you can add one cup of whole wheat flour.
Fabulous recipe! I've made this bread twice now and it's definitely a favourite - so fast & easy! I love the taste and the fact that it's so healthy.
Lovely, I'm glad that you enjoy it as much as we do. It is a great bread. 🙂
What size loaf pan did you use?
I used a 10 x 5 inch (25.4 x 12.7 cm) silicon loaf pan. You can use a regular loaf pan of that size too, doesn't need to be silicon. It's just easier with silicon pans. You can use an 11.8 x 5.4 pan too.
Love this bread ❤️
Thanks for your feedback 🙂
Do you have to use warm water? I’d like to try it but I’m a bit nervous as there is no rising time?
Pauline M Yorkshire
Hi Pauline, you can use room temperature water. We just use tap water. There is no rising time but enough yeast in the recipe. The results are as seen in the picture and video. It's my favorite recipe because it's so easy. 🙂
Needs a little more salt and honey
More honey will make it a sweet bread. but of course that's a taste preference. 🙂
Can you make this in a bread machine too?
Yes, you can. Just follow the instructions that came with your device.
Hello! Was wondering if you can use whole spelt flour?
Hi Karen, yes you can use whole spelt flour. (sorry for the late reply we were traveling and stuck in transit because of the coronavirus)
Is the nutrition info per slice or per two slices? (Counting carbs for my type one diabetic son).
Thanks!
The nutrition info is an estimate calculated by the program from the ingredients used in this recipe. This is per slice if you cut your bread into 12 thick slices. You might get more slices out of this bread.
Don't you have to let it rise?
Hi Susan,
No, you don't need to rise this bread because it contains enough yeast to make it come up during the baking process. The vinegar helps to equalize the flavors too. Hence why it's a quick spelt bread recipe.
Can I use active dry yeast instead
Yes you can if you are used to using active dry yeast instead of instant yeast.
One of my favourite ancient grains! Your spelt loaf looks terrific!
Right, I remember you posted a couple of amazing spelt bread recipes too. I think spelt is seriously an amazing grain. Unfortunately, it's not widely known across the globe.
I would like to know if I can use dried quick rise yeast instead of fresh cube yeast and how much.Would really like to make this spelt bread.
Hi Agnes, Yes you can use dried quick rise yeast instead of fresh yeast. Use about 1/2 ounce quick rise yeast (14 grams). Thanks for pointing this out, I added the missing info to the recipe.