Everyday Spelt Bread

This is the easiest bread recipe I have in my repertoire, I make it all the time. Mostly because it is a no-brainer recipe and some times because it’s even quicker than going to the store to buy a loaf, or because it’s raining and I don’t want to leave the house. Whatever the reason may be, this fool proof recipe is one I use time and time again .

Pro’s :

delicious
Soft
Warm
Healthier
No additives
Cheap
Home made

Con’s:

Nope…can’t think of any.

Prep time : 10 minutes

Cooking time : 30 minutes

oven temp : 200 C / 400 F

Ingredients:

2 teaspoons active dry yeast
3/4 cup warm water
1/2 cup milk at room temperature
2 tablespoons honey
3 1/2- 4 cups whole grain spelt flour
2 tablespoons extra-light olive oil
1 teaspoon salt
extra olive oil or melted butter for brushing loaf

Instructions:

Combine the warm water, yeast and honey in a large jug, and let it sit and “proof” for 10 minutes. Add the milk and stir.

Place the flour in the bowl of your mixer, fitted with the kneading hook, pour the water yeast mixture into the bowl of flour with the motor running on the lowest setting. Add the salt and olive oil. Once incorporated you can turn the mixer setting on higher. Knead for about 7 minutes.

Cover the bowl with a damp cloth and let the dough rise for 45-60 minutes in a warm place. It should double in size.

Grease a loaf tin with melted butter.

Turn the dough out on a floured surface and knead a few minutes. Shape into a loaf and place in loaf tin.

Let rise again for 30 minutes covered with an oiled piece of plastic wrap.

Preheat your oven to 200 C/400 F , remove plastic wrap and place loaf on a rack in the middle of the oven. Bake the loaf for about 30 minutes turning half way, tap the loaf to see if it’s fully baked, it should sound hollow. Once baked , brush the crust with some butter. This is an optional step but I love the way the crust gets a bit softer and glossier. Let it cool in the pan for a few minutes before removing it to cool completely on a wire rack.

Enjoy!

Myra xo

If you make this recipe please be sure to leave a comment and/or give this recipe a rating! I love hearing from you. And please don’t forget to tag me on Instagram so I can see your creations!

43 thoughts on “Everyday Spelt Bread”

Anonymous March 17, 2023 at 21:15

Love this easy and quick recipe. Can I make bread sticks with the one recipe?

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1. The Cooking spoon Post authorMarch 17, 2023 at 22:18
  
  Hi there, what a great idea, I’m sure you can. You will have to adjust the cooking time.
  
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Cortney March 11, 2023 at 13:55

Hi! I’m hoping I’m not too late. Is the bread okay to sit for about 2.5 hrs when rising? Poor planning left me in quite the predicament.

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1. The Cooking spoon Post authorMarch 11, 2023 at 21:32
  
  Hi Cortney, thanks for stopping by. I hope it turned out great. Sometimes when you let bread rise too long it can start to fermet and end up being sour. But I hope this wasn’t the case. 2.5 hrs should be ok.
  
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Deborah January 31, 2023 at 22:22

I substituted the honey with Maple Syrup! Fingers crossed!

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1. The Cooking spoon Post authorFebruary 1, 2023 at 22:35
  
  Hi Deborah, thank you for stopping by. I’m sure maple syrup will be equally delicious 🙂👍🏻
  
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Ania January 27, 2023 at 23:40

Great recipe, easy to follow, and the bread taste very good. It’s a keeper. I’m planning to add some sunflower/pumpkin seed and hemp seeds. Should I add more water or milk?

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1. The Cooking spoon Post authorJanuary 29, 2023 at 10:22
  
  Hi Ania, thanks for stopping by, how wonderful that you love the bread and that it turned out great. You can add some seeds, no need to add extra fluid though. 🙂
  
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Alex January 23, 2023 at 02:23

Hi, thanks for providing the recipe. First time using it as I write but what is meant by “turning halfway “? Do you take it out of the tin and turn it upside down in the tin? Thanks in advance

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1. The Cooking spoon Post authorJanuary 24, 2023 at 16:11
  
  Hi Alex, thanks for stopping by. I mean to turn the baking tin halfway so the top bakes evenly. If you have a super good and new oven, you can probably skip this step 🙂
  
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Chris Seiler January 6, 2023 at 23:14

My very first try at spelt bread was this recipe and it was a success! Delicious! I’m so happy!

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1. The Cooking spoon Post authorJanuary 24, 2023 at 16:13
  
  Hi Chris, thanks for stopping by. I’m so glad to hear your bread was a success 👍🏻🙂
  
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Anonymous May 18, 2021 at 02:37

This is my second time making this bread. The recipe is so easy and so delicious. The texture is awesome.

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1. The Cooking spoon Post authorMay 18, 2021 at 20:12
  
  I’m so glad to hear it. Thank you so much 🙂👌
  
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Cécile Roberson March 28, 2021 at 20:52

Hi!
I normally don’t use KitchenAid type appliances but my hands instead to knead dough. How long do you think it would take to do it that way?

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1. The Cooking spoon Post authorMarch 28, 2021 at 20:56
  
  Hi Cécile, I would knead it by hand for about ten minutes, it should be nice and “elastic” by then. This is quite a sticky dough so you will need a little extra flour.
  
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Cécile Roberson March 28, 2021 at 20:50

I do not have a KitchenAid type machine. I use my hands to knead dough. How long do you think it would take me to knead the dough?

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Rosie March 5, 2021 at 02:52

This recipe was a huge success! Used the spelt bread for sandwiches and toast. The texture and taste of the bread were perfect and I appreciated that the directions were simple and easy to follow. Thank you for sharing!

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1. The Cooking spoon Post authorMarch 5, 2021 at 08:16
  
  I’m so glad to hear that Rosie, thank you so much for taking the time to let me know. 😀
  
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Melissa Miller February 5, 2021 at 14:46

Can I use avocado oil instead of olive oil?

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1. The Cooking spoon Post authorFebruary 5, 2021 at 21:22
  
  Hi there, I’ve never used Avocado oil myself, but if you can cook with it, it should be fine 🙂, thanks for stopping by.
  
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Kara Wilson December 21, 2020 at 18:20

I just made this recipe today and it worked a treat. However I veganised by using oat milk (Oatly barista) and agave syrup (instead of the honey) also keep this to only 1 tablespoon rather than the suggested 2 and it is delicious! Thank you.

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1. The Cooking spoon Post authorDecember 21, 2020 at 19:11
  
  I’m so glad to hear it Kara, thank you so much. How great that you were able to adjust the recipe to vegan. Thanks for sharing 🙂
  
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coachlorigroleau August 14, 2020 at 18:38

Thank you, Thank you, Thank you…this is the best spelt bread recipe I have every made. Texture and density is amazing. Thank you for sharing it!!

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1. The Cooking spoon Post authorAugust 14, 2020 at 20:01
  
  Oh my gosh Lori, I’m so glad to hear that. Thank you very much 😀
  
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Anonymous May 9, 2020 at 18:09

Really great recipe. loaf looks so professional when its done. I have been making it in the bread machine because it takes up less bowls and turns out great.

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1. The Cooking spoon Post authorMay 9, 2020 at 19:51
  
  I’m so happy to hear that 😀, thank you very much.
  
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2. Jessica March 14, 2022 at 19:03
  
  What setting did you use, on your bread maker? I would also like to try this in mine for simplicity.
  
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  1. The Cooking spoon Post authorMarch 14, 2022 at 19:38
    
    Hi Jessica, thanks for stopping by. I don’t use a bread maker so I can’t help you with that question. I hope you love the recipe.
    
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3. Kim November 24, 2022 at 14:07
  
  Hi anonymous. Could you please share with us your directions for making this in your bread machine? Thanks very much!
  
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  1. The Cooking spoon Post authorDecember 9, 2022 at 19:42
    
    Hi Kim, thanks for stopping by. I never use a bread machine.
    
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Susanna Steiner October 12, 2019 at 20:33

Why do you bake at 400°? I’ve just tried this and my bread is very dark and a little too hard. But the inside texture is perfect!!!

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1. The Cooking spoon Post authorOctober 17, 2019 at 21:06
  
  Hi Susanna, sorry to hear that your bread turned out dark. 400 F is a fairly common temperature for bread baking, but not all ovens are the same sadly. Also if you see it going too dark you can cover it loosely with some foil and for a softer crust, put a small oven proof container filled with about 1/2-1 cup of water in the oven along with bread during baking.
  
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Kathy September 15, 2019 at 23:45

Could I make this in my bread machine? How would I do that?

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1. The Cooking spoon Post authorSeptember 16, 2019 at 22:24
  
  Hi Kathy, thanks for stopping by. I honestly don’t know, I don’t have a bread machine. But perhaps you could mix and knead the conventional way and then rise and bake in the machine.
  
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Tasty Eats Ronit Penso March 24, 2019 at 17:58

The bread looks so good!
And once again, your site decided to “un-follow” me from it! I’ll try not to take it too personally! LOL 🙂

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1. The Cooking spoon Post authorMarch 24, 2019 at 19:20
  
  Thank you so much Ronit. And I am sorry to hear about the un-follow, And glad you’re telling me because I did notice less response from followers lately and was wondering what was going on.
  
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  1. Tasty Eats Ronit Penso March 25, 2019 at 00:03
    
    Glad to be of help Myra. It must be quite frustrating. I hope the problem will be solved soon. Meanwhile, I will make a mental note to check your blog if I see you’ve “disappeared” for a while. 🙂
    
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    1. The Cooking spoon Post authorMarch 25, 2019 at 18:04
      
      Thank you Ronit, I appreciate it. It’s so annoying grrrrr 😂😢
      
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2. Jennifer March 26, 2019 at 00:57
  
  The directions say to add milk, but I don’t see milk in the list of ingredients. Also, will plant-based milks work?
  
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  1. The Cooking spoon Post authorMarch 26, 2019 at 03:34
    
    Hi Jennifer, the milk is right under the water in the ingredient list. Yes, unsweetened plant milk works too.
    
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