Spelt Bread Recipe: Quick and Nutrient-Packed!

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Here’s a simple Spelt Bread recipe made with just 7 basic ingredients. This sandwich bread is vegan and dairy-free, perfect for enjoying with any toppings you like!

I’m excited to share one of my favourite bread recipes with you! This vegan spelt bread is fantastic for sandwiches, whether you top it with mashed avocado or tofu ricotta, or serve it alongside dishes like my southwest tofu scramble. It’s also delicious with a classic spread of butter and jam. No matter how you enjoy it, this bread is truly perfect for everyday meals!

Spelt bread stays fresh at room temperature for about 3-4 days when wrapped in tin foil. If you want to store it longer, slice it first and then freeze it in a freezer-safe bag for up to 2 months. Avoid storing it in the fridge because it tends to dry out the bread.

Although spelt bread isn’t gluten-free, spelt is an ancient grain with a tougher husk than wheat. Interestingly, some people find spelt easier to digest compared to wheat flour.

The spelt flour in this recipe gives the bread a nice texture and nutty flavour, while a small amount of all-purpose flour helps it hold its shape and rise beautifully into a tall loaf. This bread is like whole wheat flour to me, with a fine and light texture that’s perfect for sandwiches or toasting.

Spelt Bread Recipe

Spelt Bread Recipe

This spelt bread recipe uses 100% whole grain spelt flour, perfect for making delicious sandwich bread right at home. It's a straightforward recipe that takes just over two hours from start to finish, with about 10 minutes of active kitchen time. If you're after a simple yet satisfying toast or sandwich bread, this recipe is a great choice and a personal favorite of mine.
Prep Time 10 minutes
Cook Time 30 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 195 kcal


  • 1 ¼ cups Warm water
  • 2 ¼ tsp Active dried yeast
  • 3 tbsp Olive oil
  • 2 tbsp Maple syrup
  • 2 ¾ cups Spelt flour
  • 1 cup All-purpose flour
  • ½ tsp Salt


Make the Spelt Dough:

  • Start by adding warm water and yeast to a large mixing bowl. Let it sit for 3-5 minutes until the yeast activates and becomes frothy. If using instant yeast, you can skip this step and mix the yeast directly with the flour and salt.
  • Add olive oil and maple syrup to the bowl, whisking well to combine.
  • Gradually add all-purpose flour and spelt flour, about 1 cup at a time. Also, add salt at this stage.

Kneading & First Rise:

  • Once all the flour is added, knead the dough. If using a stand mixer, switch to the bread hook and knead for 5-10 minutes until the dough becomes elastic. If kneading by hand, work on a lightly floured surface for 10-15 minutes until the dough is smooth and tacky. The dough should stretch without tearing easily.
  • Place the kneaded dough in a well-oiled bowl (olive oil works well). The dough will be sticky, so oil your hands lightly before handling it.
  • Cover the bowl with plastic wrap or a towel, and let it rise in a warm place for about 1 hour or until doubled in size. Check readiness by gently poking the dough—if the indentation stays, it’s ready. Avoid over-proofing the dough.

Shaping the Dough & Second Rise:

  • unch down the risen dough and turn it out onto a well-floured surface. Stretch it into a thick rectangle and gently roll it into a log shape.
  • Place the shaped dough into a parchment-lined or well-oiled loaf pan. Cover with a towel and plastic wrap, and let it rise for another 30 minutes. Meanwhile, preheat the oven to 350°F (175°C).


  • After 30 minutes, remove the covering from the loaf and place it in the preheated oven. Bake for 30-35 minutes until the bread is fully cooked and golden brown on top. To check for doneness, tap the bottom of the loaf—it should sound hollow. For a darker crust, brush the loaf with a little olive oil or vegan butter before baking.
  • Once baked, remove the bread from the oven and transfer it to a wire rack to cool for 10-15 minutes before slicing. Enjoy your homemade spelt bread with your favorite toppings!


  • If you prefer, you can use 100% spelt flour instead of a mix with all-purpose flour, but note the texture may be slightly finer.
  • Maple syrup can be substituted with honey or agave syrup in equal amounts.
  • Olive oil is recommended for best results, though any liquid oil will work fine in this recipe.
Keyword Easy spelt bread, Healthy bread recipes, Homemade spelt loaf, How to make spelt bread at home?, Spelt bread recipe, Whole grain spelt bread

Nutrition Facts:

Nutrition Value
Calories195 kcal

Can I Substitute All-Purpose Flour With More Spelt Flour?

Can I Substitute All-Purpose Flour With More Spelt Flour?

Yes, you can use 100% spelt flour if you prefer. Just note that the texture may be slightly denser or grittier than a mix of spelt and all-purpose flour.

How Can I Tell If the Dough Has Risen Enough During the First Rise?

You can check by gently poking the dough with your finger. The dough is ready if the indentation stays and doesn’t bounce back. Be careful not to let it rise too long, as overproofing can affect the final texture.

Can I Freeze the Baked Spelt Bread?

Yes, you can freeze the baked bread. Let it cool completely, then wrap it tightly in plastic wrap and place it in a freezer bag or airtight container. It will keep well in the freezer for up to 3 months. To thaw, leave it at room temperature or gently reheat in the oven.

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