Dec 1, 2022(Last updated Aug 10, 2023)by Hannah Sunderani
Spelt Bread Recipe
Recently I’ve really enjoyed baking this homemade spelt bread recipe! It’s made with 100% Organic Spelt Flour. By making it myself, I know I’m using high quality ingredients that are so pure, wholesome and simple – and I feel good about feeding it to my family.
My 1-year-old, Oliver absolutely LOVES this bread. It’s healthy, easy for him to chew, and is free of bits or seeds – ingredients kids typically don’t like in sandwich bread.
Oliver enjoys it with hummus or cashew cheese, but I also love it slathered with vegan butter, dunked in soup or as sandwich bread. Try this easy spelt bread with Grilled Cheese, Vegan Egg Salad, or with some of my favourite cozy soups – Vegan Tomato Basil Soup, Vegan Potato Leek Soup, or Cream of Mushroom.
This Spelt Bread is…
- Vegan, dairy-free & egg-free
- Made with minimal ingredients
- Soft and fluffy
- Slightly nutty in flavour
- Great for kids and adults alike
- Nutritious
- High in fiber and protein
- Easily digested
- Made with simple pantry staples
- Perfect for meal prep
- No stand mixer required!
Sprouted Spelt Bread Benefits
Spelt alone is a nutritious ancient grain that is full of vitamins and minerals like magnesium, potassium, zinc, and folate. It’s also high in protein and a great source of fiber. That makes this bread the perfect loaf to enjoy on a healthy plant-based diet.
In this recipe I’ve used spelt flour from One Degree Organics, one of my favourite brands, which boosts the nutrition even further because they make their organic flours using sprouted spelt.
What the heck does that mean?? Well, when a whole grain has been sprouted, the nutritional content becomes more accessible and easy to digest. This is because the antinutrients in the spelt are broken down, increasing the bioavailability of the vitamins and minerals. Umm, cool right?
If you have trouble digesting whole grains or wheat breads without bloating or discomfort, this sprouted spelt bread recipe may be exactly what you need!
Sprouted Spelt Bread
I love this sprouted spelt flour from One Degree Organics! Spelt is rich in protein, fiber, vitamins and minerals. Sprouting boosts key vitamins and minerals, and simplifies digestibility.
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(For more recipes using One Degree Organics, check out my Baked Apple Oatmeal.
And, if you love the sounds of this bread recipe, but don’t have time to bake this right now, check out the breads offered One Degree Organics! They’re really tasty and wholesome. I buy it often from the grocery store when I’m short on time).
Ingredient Notes
In addition to organic sprouted spelt flour, you’ll need just 6 other simple ingredients I am guessing you already have stocked in your pantry.
- Olive oil adds healthy fats. Some folks may find spelt bread to be dry and crumbly so adding olive oil to this spelt bread recipe helps soften the texture to avoid those issues.
- Maple syrup adds natural sweetness, softening the nutty flavour and adding a beautiful color.
- Almond milk gives this loaf the perfect golden colour and keeps this spelt bread naturally dairy free and vegan.
- Dry active yeast quickly rises the bread in just a few simple proofs. Suitable for newbie bread bakers! You may also enjoy my No Knead Focaccia and Vegan Cinnamon Braid Buns.
How to Make Spelt Bread at Home
If you’ve been intimidated by baking your own loaf bread at home, don’t be! In just a few easy-to-follow steps, you’ll have your own light and fluffy golden spelt bread at home.
- Start by activating the yeast. Whisk together the yeast, warm water and maple syrup. Cover and allow to sit for 10 minutes, or until nice and bubbly.
- Add the remaining ingredients and half of the spelt flour. Stir with a wooden spatula until a soft dough forms.
- Knead in the remaining flour until you’ve got a plush dough ball. After 8-10 minutes of kneading, your dough should be soft, but spring back when you push into it with your fingers.
- Place in a clean, oiled mixing bowl and rise in a warm spot for one hour. The dough should have doubled in size.
- Transfer the dough to a greased and parchment-lined loaf pan and rise once more. Then bake for about 40 minutes, or until fluffy and golden.
Allow the loaf to cool at room temperature on a cooling rack before slicing and enjoying!
Recipe FAQs
Does spelt bread have gluten?
Yes, spelt is a subspecies of wheat and therefore contains gluten. Spelt is actually said to have the highest gluten content compared to its relatives wheat, rye and barley. However, the gluten molecules in spelt are different from wheat and many find it easier to digest.
If you are Celiac or gluten-intolerant, spelt unfortunately won’t work for you (sorry), but please enjoy any of the recipes in my ever growing gluten-free collection.
Can I freeze spelt bread?
Absolutely! If you’ve baked more bread than you and your family can enjoy before it spoils, stick the excess in the freezer to prolong its shelf life. I’d recommend freezing the spelt bread in slices in an airtight container such as a silicone reusable bag. This way you can pull out 1 or 2 at a time and defrost just what you need for easy lunches or a quick and healthy snack. It’s delicious toasted and can be toasted right from frozen!
Is it cheaper to make your own loaf of bread?
In addition to being healthier and preservative free, baking your own bread at home is significantly cheaper! One you get in the routine of baking a fresh loaf every week, you won’t want to go back to store-bought bread.
Why is my homemade bread dry?
If your loaf came out dry, you likely baked the loaf for too long. Baking for 40 minutes works well for my oven, but you may need to adjust the bake time to suit your oven. This is where investing in a simple oven thermometer can be useful. You’ll be able to tell if your oven runs hot or cold and adjust your bake times accordingly.
Or, it’s possible that you used too much flour. The best way to measure flour is always by weight, and the next best method is the spoon and level method. If you’re scooping a measuring cup directly into the flour then it’s likely to get packed and you’ll be using too much. This results in dry bread.
Top Baking Tips
- Make sure the temperature of the water is no more than 115F/45C. (It should be lukewarm). Hotter temperatures will kill the yeast and prevent it from blooming. If the yeast mixture hasn’t bubbled, the water was likely too hot and you’ll need to start over.
- If your home is cold/drafty, proof your loaf in the oven with the oven light on. The oven light bulb creates the perfect amount of warmth to properly rise the loaf.
Other Simple Ways To Use This Bread:
Enjoy this bread with the following recipes,
- Fried Apple and Almond Butter Toast
- Peanut Butter and Coconut Yogurt Toast
- Peanut Butter Banana Toast
- Gourmet Avocado Toast
And of course, tag me onInstagramwith your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
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SF
Spelt Bread Recipe
5 from 5 votes
By Hannah Sunderani
Made with 100% spelt flour, this spelt bread recipe is light and fluffy. Soft and perfect sandwich bread. Just 7 simple ingredients and no starter required. A popular (and healthy) bread for kids/toddlers, and delicious enough for adults too!
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Prep Time 20 minutes minutes
Cook Time 40 minutes minutes
Proof Time 1 hour hour 30 minutes minutes
Total Time 2 hours hours 30 minutes minutes
Serves 1 standard loaf
Ingredients
- 1/4 cup warm water
- 2 tbsp maple syrup
- 2 1/4 tsp dry active yeast
- 1 cup almond milk (unsweetened)
- 1/3 cup olive oil + 1 tsp, more for greasing
- 1 tsp sea salt
- 4 cups sprouted spelt flour (500g)
Instructions
In a large mixing bowl, whisk together the warm water and maple syrup. Add the yeast and whisk again. Cover and let sit for 10 minutes, or until foamy bubbles form on the top. (If the mixture hasn't bubbled, it's possible that the water was too hot and it killed the yeast. Start over.)
Pour in the almond milk, olive oil, and sea salt and whisk to combine. Add 2.5 cups of the spelt flour and stir with a spatula to combine into a wet dough.
Shake in the remaining dough, 1/2 cup at a time, while kneading with your hands until all the flour is incorporated and you've got a plush dough ball with a bit of bounce back when you push into it with your fingers, about 8-10 minutes of kneading. (I found it helpful to knead the dough on the countertop, especially closer to the end. Roll the dough back and forth and shake the flour remains from the mixing bowl onto the dough as you roll).
Clean and pat dry the mixing bowl. Then pour in 1 tsp olive oil and place the dough ball inside. Gently turn the dough to coat with the oil. Cover the mixing bowl with a tea towel, or plastic wrap, and proof for 1 hour or until doubled in size. (If your house is cold/drafty it's helpful to proof in the oven, turned off, but with the oven light on).
Lightly grease the sides of a standard loaf pan with olive oil (8.5-inch by 4.5-inch) and tightly line with parchment paper across the long edge going up the sides. Scoop the dough out of the mixing bowl and gently form a rectangular dough ball the length of the loaf pan. Place into the loaf pan and gently press to fill the pan. (It's okay if it doesn't fill the pan entirely. It will fill as it proofs). Cover with a kitchen towel or plastic wrap and let proof for 30 minutes, or until nearly doubled in size.
Meanwhile, preheat the oven to 375F/190C. When the dough is proofed, turn the oven down to 350F/180C and bake for approximately 40 minutes, or until the bread is puffed with a firm crust that's deep golden in colour. Rotate halfway for an even bake. Let cool for 5 minutes, then transfer from the pan to a wire rack to cool completely.
Notes
Baking time can vary depending on your oven. I found 40 minutes to be the perfect bake time, you might need a little more or a little less.
Nutritional information is calculated per slice. One loaf makes 12 slices.
Approvals
Nutrition
Serving: 12slices | Calories: 232kcal | Carbohydrates: 33g | Protein: 6.3g | Fat: 8g | Saturated Fat: 0.83g | Polyunsaturated Fat: 0.75g | Monounsaturated Fat: 5g | Sodium: 224mg | Potassium: 29mg | Fiber: 6g | Sugar: 2g | Calcium: 30mg | Iron: 2mg
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