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Spelt Bread

Dairy-free and Egg-free.


Breadmaker: Put in all ingredients, on the "dough only" setting. When it's done, form dough into a loaf and place in greased loaf pan.

Cover and let rise in warm place until doubled, usually almost 1 hour.

Bake in 350 degrees preheated oven for about 25 minutes, or until hollow sounding when tapped.

Brushing top with a melted margarine/honey mixture when baking will give you a nicely browned top.

By Hand: Mix all ingredients, form into a ball and knead for 10 to 15 minutes on a spelt-floured board. Place in a bowl in a warm place and let rise until doubled, then follow instructions above.

Notes: Spelt bread is very good. It's a dense, moist loaf, very much like 100% whole wheat bread. It is best toasted and served with margarine and honey (or almond butter, jam, etc.). It makes a very dense and hearty sandwich bread.

Keys: The first key to making a good spelt loaf is adding the xanthan gum. Xanthan gum is a natural binding agent, and since the spelt flour does not have as much gluten as wheat flour, this will help it rise more and be less crumbly.
Letting the dough rise for a long time is very important. Again, the spelt flour does not have nearly the gluten content and the yeast needs a long time to puff up the spelt dough. Be patient. Baking it before it has properly risen will result in a hard, dense brick!

Makes 1 loaf (about 13 slices).

Spelt Bread


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Products Used in this Recipe

Org. Quick Cooking Rolled Oats

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Baking Aids
Sea Salt

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Flours & Meals
Light Spelt Flour

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Gluten Free
Xanthan Gum

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Gluten Free
Active Dry Yeast

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