Spelt Bread Recipe – A quick Sandwich bread loaf

Spelt Bread Recipe is a sweet nutty bread that’s quick and easy to make. Homemade Spelt Bread makes an amazing turkey sandwich or delicious avocado toast. It’s easy to make and delicious to eat.

I originally made this Spelt Bread recipe as a part of a group of breadmakers that have a monthly challenge.

The theme was to bake completely with “ancient grains flour”.

I chose Spelt Bread, from whole grain spelt flour because it was something I’d wanted to try. How difficult could it be? Spelt is just flour, right?

What are ancient grains?

The Whole Grains Council,  generally define ancient grains loosely as grains that are largely unchanged over the last several hundred years.

This means that modern wheat (constantly bred and changed) is not an ancient grain, while einkorn, emmer/farro, Kamut®, and spelt would be considered ancient grains in the wheat family.

Heirloom varieties of other common grains — such as black barley, red and black rice, blue corn — might also be considered ancient grains.

Other grains largely ignored until recently by Western palates (such as sorghum, teff, millet, quinoa, amaranth) would also be widely considered to be ancient grains. Sometimes less common grains, like buckwheat, or wild rice, are also included.”

That doesn’t mean it’s gluten-free however and it’s not safe for people with celiac disease.

Don’t forget to pin this delicious recipe to your favorite board!

The second proofing rose above the rim of the pan but had a bit of spread too. All I could think of was this is going to be one beautiful loaf of bread.

Well, long story short, after my second proof, I watched my perfectly domed loaf flatten. Nooooo!

My beautifully domed bread was delicious but resembled a brick!

Was it just me? I didn’t know if the way this bread baked up was a characteristic of spelt or something that I did.

Where would we be if we never tried anything new? Our bread baking community is responsible for my baking outside the box.
Success or failure, I’m better with the experience and want to pass on this experience to you. ~Jules~

This was very consistent with what I’ve since read. Spelt flour has a lack of structure because it doesn’t have the gluten content of other wheat flours.

How to make Spelt Bread

When I make a Spelt Flour Bread, I now combine it with wheat flour or bread flour depending on the recipe that I use.

It’s also important not to over-knead this dough. It can be a very loose and sticky dough.

At first, I was worried that I would lose some of that sweet nutty flavor.

How did this Spelt Bread Recipe taste? This bread had a sweet nuttiness to it and was soft and tender. It was everything that I wanted in a Spelt Flour Bread. I didn’t need to worry a bit.

Spelt makes an amazing Sandwich Bread recipe. We made some amazing turkey sandwiches and it made the best toast!

Recommended Products

• Loaf Pans – I like that these pans are a little bit bigger. I use them for meatloaf and bread recipes.
• Organic Spelt Flour – I use this brand for a lot of my baking. It’s consistent and of good quality.

John thought this avocado toast was a gourmet delicacy!

Since remaking this Spelt Bread recipe, I’ve gained enough confidence to make a Spelt Sourdough Bread. It’s just amazing and has that same sweet nutty flavor but with that crispy crust, you want with artisan bread.

If you like this Spelt Flour Bread, here are some of our most popular bread recipes

• Overnight Sourdough Bread
• Italian Bread Recipe
• Medianoche Bread
• Cherry Bread
• Organic Whole Wheat Bread Recipe
• Brown Bread Rolls

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4.6 from 5 votes

Spelt Bread Recipe – A Quick Sandwich Loaf

An easy and simply delicious bread made with Spelt, an ancient grains flour. Spelt bread has a sweet and nutty taste. It is soft and tender, and makes a delicious sandwich or avocado toast!

Prep Time 3 hrs 20 mins

Cook Time 25 mins

Total Time 3 hrs 45 mins

Servings 12

Author Hostess At Heart

Cook ModePrevent your screen from going dark

Ingredients

• 1 cup warm water non-chlorinated
• 1 1/2 tablespoons honey
• 1 1/2 tablespoons unsalted butter melted
• 1/2 teaspoon kosher or sea salt
• 1 cup whole grain spelt flour
• 1 cup bread flour plus additional for dusting
• 1 1/4 teaspoons instant yeast

Instructions

• Put one cup of water in a large bowl and heat it in the microwave until warm. Add honey and stir until combined. Stir in butter and salt and when combined, stir in the flour and the yeast. Stir briskly with a wooden spoon. Add more flour until dough comes together. It is a sticky dough, but you will want to be able to handle it. Turn it out on a floured surface and knead for 5 minutes, adding additional flour if necessary, until smooth and elastic.
• Put the dough in a well oiled bowl, turning once to coat both sides. Cover and allow the dough to raise in a warm area for 2 hours.
• Shape the dough and put in a well greased 8 x 4 loaf pan. Cover and allow to raise for 1 hour.
• Bake in a preheated oven at 350 degrees F for 25 to 35 minutes.
• Remove the bread from the bread pan and allow it to cool completely on a cooling rack before slicing.

Video

Notes

It’s also important not to over-knead this dough. It can be a very loose and sticky dough.

Nutrition

Serving: 1g | Calories: 102kcal | Carbohydrates: 18g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 99mg | Potassium: 22mg | Fiber: 2g | Sugar: 2g | Vitamin A: 44IU | Calcium: 2mg | Iron: 1mg

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

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Now if you want to see how the pros bake bread, take a look at the other #BreadBakers contributions.

This month’s BreadBakers’ theme is Ancient Grains, hosted by Robin at A Shaggy Dough Story. Ancient grains are generally accepted to mean grains that have remained largely unchanged/un-hybridized over the last several hundred years, which means NO MODERN WHEAT. Here’s what our creative bakers came up with.

• Ancient Grain Carrot Bread from The Schizo Chef
• Barley Flour Donut Muffins from I Camp in my Kitchen
• Blueberry Peach Quinoa Oatmeal Muffins from Magnolia Days
• Dimbleby’s Breastfeeding Bread from Food Lust People Love
• Eggless Sorghum and Pearl Millet Banana Muffins (Eggless Jowar and Bajra Banana Muffins) from G’Gina’s Kitchenette
• Garlic Cheesy Einkorn Crackers from The Wimpy Vegetarian
• Injera Bread from Spiceroots
• Millet Idli from Gayathri’s Cook Spot
• Quinoa Banana Bread from Wholistic Woman
• Seeded Spelt Boules from Culinary Adventures with Camilla
• Spelt and Einkorn Sourdough with Caramelized Onions from Karen’s Kitchen Stories
• Spelt Bread from Hostess at Heart
• Teff Crepes with Spinach and Mushrooms from A Day in the Life on the Farm

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all of our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].