Wholesome Spelt Bread With Nutty Flavor and Tender Crumb

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (about 12 slices)
• Prep Time: 20 minutes (plus rising)
• Cook Time: 35–40 minutes
• Total Time: 3 hours 10 minutes (includes rising and 30 minutes cooling)

Quick Ingredients

• 330 g warm water (about 1 1/3 cups + 2 tablespoons), 38–43°C / 100–110°F
• 21 g honey (1 tablespoon)
• 7 g instant yeast (2 1/4 teaspoons)
• 300 g whole spelt flour (about 2 1/2 cups, spooned and leveled)
• 150 g white spelt flour (about 1 1/4 cups, spooned and leveled)
• 9 g fine sea salt (1 1/2 teaspoons)
• 14 g olive oil (1 tablespoon), plus more for the bowl/pan

Do This

• 1) Mix warm water, honey, and yeast; rest 5 minutes.
• 2) Stir in flours, salt, and olive oil until a shaggy dough forms; rest 10 minutes.
• 3) Knead gently 5–7 minutes (or fold in the bowl) until smooth and slightly tacky.
• 4) First rise: cover and let rise at room temp until puffy and about doubled, 60–75 minutes.
• 5) Shape into a log; place in an oiled 9 x 5-inch loaf pan. Proof 35–55 minutes until the dough crowns 2–3 cm (about 1 inch) above the rim.
• 6) Bake at 190°C / 375°F for 35–40 minutes (internal temp about 93°C / 200°F). Cool 30 minutes before slicing.

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Why You’ll Love This Recipe

• Comforting flavor: Spelt’s naturally nutty, mildly sweet taste makes a loaf that’s delicious plain or toasted.
• Tender crumb: A blend of whole and white spelt gives you wholesome character without feeling heavy.
• Beginner-friendly: No sourdough starter and no special equipment required.
• Everyday versatile: Great for sandwiches, breakfast toast, and soup-dunking.

Grocery List

• Produce: None needed
• Dairy: None needed
• Pantry: Whole spelt flour, white spelt flour, instant yeast, honey, fine sea salt, olive oil

Full Ingredients

Dough

• Warm water: 330 g (about 1 1/3 cups + 2 tablespoons), heated to 38–43°C / 100–110°F
• Honey: 21 g (1 tablespoon)
• Instant yeast: 7 g (2 1/4 teaspoons)
• Whole spelt flour: 300 g (about 2 1/2 cups, spooned and leveled)
• White spelt flour: 150 g (about 1 1/4 cups, spooned and leveled)
• Fine sea salt: 9 g (1 1/2 teaspoons)
• Olive oil: 14 g (1 tablespoon)

For the Pan and Finishing

• Olive oil: 1–2 teaspoons, for greasing the bowl and a 9 x 5-inch loaf pan
• Optional topping: 1 teaspoon olive oil (to brush on after baking for a softer crust)

Step-by-Step Instructions

Step 1: Prep your pan and measure everything

Lightly grease a 9 x 5-inch loaf pan with olive oil. Gather and measure all ingredients. Accurate measuring matters with spelt because it can turn gummy if the dough is too wet or dry if too floury.

Step 2: Activate the yeast

In a large mixing bowl, combine the warm water (38–43°C / 100–110°F), honey, and instant yeast. Stir for 10 seconds and let it stand for 5 minutes. You should see a light foam or bubbles on the surface, which indicates the yeast is active.

Step 3: Mix the dough and let it rest briefly

Add the whole spelt flour, white spelt flour, salt, and 1 tablespoon (14 g) olive oil to the bowl. Stir with a sturdy spoon until no dry flour remains and the dough looks shaggy.

Cover the bowl and let the dough rest for 10 minutes. This short rest helps the flour hydrate and makes the dough easier to handle with less kneading (especially helpful for spelt).

Step 4: Knead gently until smooth

Turn the dough onto a lightly oiled counter (oil is better than extra flour here). Knead gently for 5–7 minutes, using a light touch: fold the dough over itself, press down, rotate, and repeat. The dough should feel soft, elastic, and slightly tacky but not wet.

If the dough is very sticky and hard to handle, add 1 tablespoon (about 8–10 g) white spelt flour at a time, kneading briefly between additions. Avoid adding too much flour; spelt dough should be a bit tacky.

Step 5: First rise (bulk fermentation)

Lightly oil the mixing bowl. Place the dough inside and turn it once so the surface is lightly coated. Cover tightly with a lid or plastic wrap.

Let rise at room temperature (about 21–24°C / 70–75°F) until puffy and close to doubled, 60–75 minutes. If your kitchen is cooler, allow up to 90 minutes.

Step 6: Shape and proof in the loaf pan

Gently turn the dough out onto a lightly oiled counter. Press it into a rectangle about the length of your loaf pan. Roll it up tightly into a log, pinch the seam closed, and tuck the ends under.

Place the log seam-side down in the prepared loaf pan. Cover lightly (a clean towel or lightly oiled plastic wrap works well).

Proof until the dough crowns about 2–3 cm (about 1 inch) above the rim of the pan, 35–55 minutes, depending on room temperature.

Step 7: Bake until deeply golden and fully set

When the dough is nearly done proofing, preheat the oven to 190°C / 375°F (set a rack in the middle).

Bake for 35–40 minutes, until the top is a rich golden brown. For best accuracy, check doneness with an instant-read thermometer: the center should read about 93°C / 200°F.

Remove the loaf from the pan immediately and cool on a rack for at least 30 minutes before slicing. (Cutting too soon can compress the crumb and make it feel gummy.) If you like a softer crust, brush the warm top with 1 teaspoon olive oil.

Pro Tips

• Go easy on kneading: Spelt has a more delicate gluten structure than modern wheat. Gentle kneading and that 10-minute rest produce a tender crumb without overworking the dough.
• Look for “puffy,” not just “double”: Rise time depends on temperature. The dough should look airy and resilient; if it starts to collapse, it has over-proofed.
• Use a thermometer: Pulling the loaf at 93°C / 200°F in the center helps prevent an underbaked, gummy middle.
• Oil your hands instead of adding flour: Too much extra flour can make spelt bread dry and crumbly.
• Cool before slicing: This loaf continues to set as it cools. Waiting improves texture and sliceability.

Variations

• Seeded spelt loaf: Mix in 60 g (1/2 cup) sunflower seeds or pumpkin seeds with the flour, and sprinkle 1 tablespoon seeds on top before baking.
• Oat-honey spelt bread: Replace 30 g (about 1/4 cup) of the white spelt flour with rolled oats, and increase honey to 28 g (4 teaspoons) for a slightly sweeter loaf.
• Olive-herb spelt bread: Add 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried) and 60 g (about 1/3 cup) chopped olives during mixing for a savory version.

Storage & Make-Ahead

Let the bread cool completely, then store tightly wrapped at room temperature for 2–3 days. For longer storage, slice the loaf and freeze in a zip-top bag for up to 2 months. Toast slices straight from frozen for the best texture. You can also make the dough through shaping, place it in the pan, cover tightly, and refrigerate overnight for 8–12 hours; bring to room temperature for about 45–75 minutes (until it crowns above the rim), then bake as directed.

Nutrition (per serving)

Approximate per slice (1/12 loaf): 150 calories, 3 g fat, 28 g carbohydrates, 4 g fiber, 3 g sugar, 5 g protein, 220 mg sodium.