An easy spelt bread recipe, made with 100% whole grain spelt flour, for the perfect sandwich bread. You're just over two hours away from homemade bread, and about 10 minutes of active kitchen time.
Prep time: PT10M
Cook time: PT45M
Total time: PT145M
Rating
4.57 stars (348 reviews)
Keywords
homemade bread, spelt bread, whole grain bread
Ingredients
60 ml (¼ cup) warm water
1 tablespoon honey or maple syrup
2 ¼ teaspoons yeast
250 ml (1 cup) non-dairy milk (can use dairy milk if preferred)
3 tablespoons olive oil
~500 grams (3 - 3 ½ cup) whole sprouted spelt flour *
1 teaspoon sea salt
Categories
Bread
Cuisine
North American
Steps
Add the water and honey to a large bowl, or the bowl of your stand mixer. Sprinkle the yeast over top and let it sit for ten minutes. After ten minutes, it should be foamy. If the mixture doesn't foam, discard - you need new yeast.
Add the milk, olive oil, 2 cups (300 grams) of the flour, and the salt. Stir with a wooden spoon until a loose dough forms.
Add the remaining flour ½ cup at a time, kneading between each addition, until a smooth, springy dough forms. This should take 6-8 minutes. It should be quite smooth and not really sticky. If you're using a stand mixer, use the dough attachment for this.
Place the dough into a large greased bowl and cover with a tea towel or large plate. Let it rise in a warm, draft-free place for one hour, or until doubled in size. This is called proofing.
When the dough has risen, punch it down gently and place it into a parchment-lined or well greased standard-size** loaf pan, tucking any untidy ends underneath. Cover with a tea towel and place the loaf into a warm place to rise again for half an hour longer. While it's rising, heat your oven to 180°C (350°F).
Bake the bread for about 45 minutes, or until golden, and it sounds hollow when tapped. Remove from the pan and cool for ten minutes on a rack before cutting.
Store the bread in a sealed container for up to three days, or freeze for up to a month.
Nutitrion
Serving Size: 1 slice
Calories: 207 kcal
Carbohydrates: 32 g
Protein: 6 g
Fat: 5 g
Saturated Fat: 0.5 g
Sodium: 213 mg
Sugar: 1 g
Unsaturated Fat: 3.4 g
Reviews
Audrey on 2026-03-19 (4 stars): The flavor of this bread is delicious. However, I made a mistake. I decided to score the top which deflated the loaf, so it was a short loaf, instead of a nicely rounded loaf. I will definitely make this recipe again, but won’t score it the next time.
Hope H on 2026-03-04 (5 stars): This bread turned out fantastic. Moist and a light texture. Thanks for sharing.
Melissa on 2026-02-20 (5 stars): Excellent recipe. I thought it was for two loaves and I doubled it to make four loaves, but it turned out doubling it made two loaves. But, that made sense because that amount of yeast was necessary to get the fluff for the spelt flour. The bread didn't taste of yeast, it was fluffy for spelt and delicious.
Stephanie on 2026-02-20 (5 stars): These recipies have made our introduction to ancient grains much smoother! This spelt bread in particular has become a staple in our kitchen, and we find it also works well with a substitution of one cup einkorn flour for a nuttier taste while still being an easy dough to manage.
Rhonda Howard on 2026-02-13 (5 stars): So delicious!! First time to make it and turned out beautifully!
Mary Shea on 2026-02-05 (5 stars): I’m new to spelt flour, learning it is better for me because of my blood type. I loved this recipe. It’s easy and delicious. Thanks🙏
Kathryn Adams on 2026-01-18 (5 stars): I made two loaves and they were very “crumby”. Is there a way to make it more moist?
Narell N on 2026-01-09 (5 stars): This is fantastic bread. I have tried the recipe by hand and mixing the dough in my breadmaker. I find by hand allows me to adjust amounts easier. The breadmaker is great when it is not good raising weather. Thank you for sharing this recipe.
Terri on 2026-01-01 (5 stars): A little denser than white bread, but great flavor and texture!
Becky on 2025-10-23 (5 stars): Susan, just an FYI, there is no GMO wheat on the market in North America. The only crops using that technology are Canola, cotton, soybeans, corn, sugar beets, alfalfa, one kind of apple, papaya, squash, and a type of potato.
You're probably sensitive to the glyphosate used when they desiccate the crops before harvest.
Christina on 2025-10-08 (5 stars): Great recipe. I tried once and it was successful. I recently bought organic spelt flour and made a loaf of bread again. It is so delicious. Thank you for the recipe.
Yvonne on 2025-09-29 (5 stars): Wish I had read this before starting .... as I did not allow the yeast to develop with the water.
Thanks for the very clear and useful instructions.
