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Spelt Bread Recipe

Spelt Bread Recipe

By What’s Baking

Rustic spelt bread with a nutty flavor profile, characterized by a tender crumb and satisfyingly chewy crust that makes for the perfect everyday loaf.
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
40 mins
Serves:
1 loaf (12 slices)
A freshly baked spelt loaf captured from a 45-degree angle, showcasing its golden-brown domed crust with natural cracks and splits. Shot in soft morning light that highlights the bread's rustic texture and deep amber tones. The cross-section reveals a medium-dense crumb structure with small, irregular air pockets throughout. Styled on a worn wooden cutting board with scattered spelt grains and a linen tea towel in muted earth tones. A serrated knife rests alongside with a slice already cut, revealing the bread's nutty interior that contrasts beautifully with the crust. Steam gently rises from the freshly cut surface, suggesting warmth and freshness.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">375g spelt flour (plus extra for dusting)</li><li class="ingredients-single-item">250ml warm water (around 38°C)</li><li class="ingredients-single-item">7g active dry yeast (or 5g instant yeast)</li><li class="ingredients-single-item">1 tbsp honey (or maple syrup)</li><li class="ingredients-single-item">1 tbsp olive oil (plus extra for greasing)</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tbsp mixed seeds, optional (sunflower, pumpkin, sesame)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Loaf tin (23cm x 13cm)</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Clean kitchen towel</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by activating your yeast. In a small bowl, combine the warm water (it should feel like bath water, not hot) with honey and yeast. Stir gently and let it stand for about 10 minutes until it becomes frothy and bubbly. This activation step ensures your yeast is alive and ready to help your bread rise properly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, combine the spelt flour and salt. Spelt has a more delicate gluten structure than conventional wheat, which gives the bread its characteristic texture but requires gentler handling. Make a well in the center of the flour mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the activated yeast mixture and olive oil into the well. Mix initially with a wooden spoon until the dough starts to come together. Then turn out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Spelt dough won't feel as springy as regular wheat dough - that's perfectly normal! The dough should be slightly tacky but not sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Lightly oil a clean bowl, place the dough ball inside and cover with a damp kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size. Spelt dough sometimes rises faster than regular wheat dough, so start checking after 45 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once doubled, gently punch down the dough to release air bubbles. Turn it out onto a lightly floured surface and shape into a loaf. If using seeds, sprinkle them on the work surface and roll your loaf over them to coat the outside. Handle the dough gently to preserve the air bubbles that will give your bread good texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the shaped dough into a greased loaf tin. Cover again and allow to rise for a second time for about 30-45 minutes, until the dough has risen about 2.5cm above the rim of the tin. Meanwhile, preheat your oven to 200°C.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Just before baking, use a sharp knife to make 2-3 diagonal slashes about 1cm deep across the top of the loaf. This allows the bread to expand properly during baking and creates that beautiful artisanal look.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 35-40 minutes until golden brown. The bread should sound hollow when tapped on the bottom – this is the most reliable way to check if it's fully baked. If you have a thermometer, the internal temperature should reach 90-95°C.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and turn out onto a cooling rack immediately to prevent the bottom from becoming soggy. Allow to cool completely before slicing (at least 1 hour). This resting time allows the crumb structure to set properly and makes for neater slices.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Store your spelt bread in a paper bag or bread bin for up to 3 days. It also freezes beautifully – slice before freezing for easy toasting straight from frozen. Enjoy your homemade spelt bread with butter, as sandwich bread, or alongside your favorite soup!</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving
🔥 Calories: 265 calories
🥑 Fat: 14 g
🧈 Saturated Fat: 8 g
🍞 Carbohydrates: 32 g
🍭 Sugar: 15 g
🍗 Protein: 3 g
🫀 Cholesterol: 55 mg
🧂 Sodium: 170 mg

Chef’s Notes

A few helpful details for making this recipe.

Why does spelt flour make better bread than regular wheat flour?

Spelt flour creates bread with a distinct nutty flavour and lighter texture. It contains more protein and nutrients than regular wheat, is easier to digest for some people, and has a more water-soluble gluten structure that requires less kneading while still producing excellent rise and texture.

Can I make this bread without a stand mixer?

Absolutely! While a stand mixer with a dough hook makes the process easier, spelt bread can be kneaded by hand. In fact, hand-kneading is often better for spelt dough as it allows you to feel the texture and avoid over-kneading, which can break down spelt's delicate gluten structure.

How can I tell when my homemade bread is properly baked?

Properly baked bread will have a golden-brown crust and sound hollow when tapped on the bottom. For precise results, use a thermometer to check the internal temperature has reached 90-95°C. Allow bread to cool completely before slicing to set the crumb structure.

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