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Spelt Bread Recipe Pinterest

Spelt bread recipe, bread made with spelt flour, a healthy and delicious bread with a soft light crumb, slight honey hind flavor and no bitterness as with whole wheat flour.

Spelt is a nutritious whole grain flour, rich in vitamins and minerals such as magnesium, calcium, selenium, iron, manganese, zinc, vitamin E and B-complex vitamins. Spelt also contains a good amount of fibers and is easily digested.

Spelt flour is NOT GLUTEN FREE.

Spelt bread has a lighter crumb than whole wheat bread, still the crumb holds its shape nicely even when you spread a tough chunk of butter. Its taste is also milder with no bitterness as you can experience with whole wheat.

Spelt bread is always delicious whether with butter and jam or as a sandwich with any savory topping.

About the dough:

  • I first knead the dough just until all the dry ingredients are wet, rest for about 15 minutes to let the spelt flour and powdered milk well absorb the liquid, then I knead it for about 7 minutes
  • The dough is smooth, firm and not sticky. Depending on season and how dry your kitchen is, you might need to adjust the amounts of water or flour, you may add up to 1/2 cup flour, add it tbsp. by tbsp. After kneading, transfer to a lightly greased bowl, cover with plastic wrap and proof in a warm place for 1 1/2 hour, I like to run my microwave oven empty for 3 minutes, then I place my bowl on a damp cloth into the microwave turned off.
  • Once the dough has proofed, turn it over a lightly greased surface, deflate a little bit with your fingers and and form a log of about 8 inch long, transfer into a greased 9" x 5" loaf pan (23 cm x 13.5 cm). Cover loosely and let rise again 1 hour.
  • Bake for 35 to 40 minutes, in my oven 40 minutes.


I like my bread freshest, therefore I always freeze it. This bread freezes well, I like to slice it before freezing then I store it in my freezer into a Ziploc bag, this way we can help ourselves with a slice whenever we want and just pop it in our toaster.

Additional info:

  • 1 cup spelt flour = 100 g.

I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!

  • 1 loaf
  • Easy
  • 3 h 10

Recipe :


1 cup (227 ml) lukewarm water

2 tsp Instant yeast

1 tsp sugar

4 cups (400g) spelt flour

2 1/2 tsp salt

1/4 cup (35 g.) dry or powdered milk

1/4 cup (50 ml) vegetable oil

1/4 cup (85 g.) honey

1 bread mold 9 x 5 inches (23 cm x 13.5 cm)


Into a bowl, add the instant yeast, sugar and lukewarm water, about 100°F (40°C), wait about 10 minutes until frothy

Into the bowl of your stand mixer fitted with the dough hook, briefly stir or whisk together the flour, dry milk and salt

Add the vegetable oil, honey and yeast mixture, knead just until all the dry ingredients are wet, let rest for 15 to 20 minutes so they can absorb all the liquids

Knead for about 6 to 7 minutes until a smooth dough has formed, the dough should be smooth, firm and not sticky, depending on how dry your kitchen is, add more flour tbsp. by tbsp. if needed, you might need to add up to 1/2 cup

Turn over into a large greased bowl, lightly grease the top, cover with plastic wrap or a kitchen towel and let rise for 1 1/2 hour in a warm place,

Turn the dough over onto a lightly greased surface, deflate with your fingers, form an 8 inch long log and place into a greased loaf pan, cover loosely with greased plastic wrap and let rise for another hour

Pre-heat your oven at 350°F (175°C) and bake for about 35 to 40 minutes (40 minutes for me), the bread should reach an internal temperature of 190°F (87°C). Check after 20 minutes baking, if your bread is browning fast, cover lightly with aluminum foil

Let cool for about 15 minutes into the mold on a cooling rack, remove from the mold and let cool completely before slicing


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