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Wholemeal Spelt bread

This is positively the easiest and most tasty Spelt bread recipe I have come across. Turns out perfectly every time and has become an often requested favourite of my clients. It takes next to no prep time, keeps well and is fab for toasting too!

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Pre-heat oven to 200°C

500g Wholemeal Spelt (or white works just as well)

150g 5 Seed Blend (some extra for topping)

10-12g dried active yeast or 32-34g fresh yeast (I use a bit more yeast for the wholemeal flour as it's heavier and needs a bit more lift)

1/2 tsp salt

500ml water

 

Mix all dry ingredients together, dissolve the fresh yeast in warm water (dried yeast can be added to the flour/seed mix) and mix well with the water.

It's a very wet dough, more like a cake mix but that's how it should be.

Brush a loaf tin with olive oil, fill with the mixture, brush top with Olive oil and sprinkle extra seed on top.

Place in pre-heated oven for 1 hour

then take out of the tin and put loaf back in for another 5-10min (usually 5min are enough)

Let it cool down and enjoy

 

Note:

I started using the 5 seed blend instead of the original

50g Sesame seeds

50g Sunflower seeds

50g Linseeds

(which I've used for the loafs in the photo)

Either works really well

Happy Baking :)

 

 

Added by: Claudia Lenz-Archer


Tags: Wholemeal Bread Spelt

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Spelt bread recipe

Easiest bread to make ever...no waiting, proving or kneading and came out beautifully risen! In fact removed the top shelf just in time before the bread rose through it! Fabuloso!!

Mrs julia Davies 04 April 2019

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BRILLIANT Apart from two failed attempts at making homemade bread in a breadmaker years ago, I have never made bread before but wanted to try making a healthier bread without all the additives found in shop bought bread. I knew spelt flour was supposed to be better than regular flour so bought some and googled some recipes. I wanted something quick and easy and came across this recipe. I made my first loaf a couple of days ago as per the instructions above and it turned out really well. It is a heavy bread but is very satisfying and filling. I baked my second loaf today using the rest of the flour and, wanting to try something different, I added a teaspoon of organic runny honey and a ripe banana. Using these two extra ingredients added to the flavour - again very successful. It rose well and is still a nice solid bread, which is fine for me as even just one slice keeps me going and doesn't seem to spike my blood sugar so that I feel hungry soon afterwards as I would do with regular shop bought bread. I didn't weigh out my seeds the second time round, I just threw in a handful each of pumpkin, sesame and poppy seeds. I found some Allinsons dried yeast sachets I bought years ago which still seemed fine to use. I am going to carry on using the same basic recipe but will be a little more adventurous each time to test out different flavours. I think I shall add some black olives to make an olive bread next time. Feeling very proud of myself.

Genevieve3 14 March 2019

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Fantastic

Super easy to make, it rose and well and tastes delicious. I replaced sunflower seed with oats as I didn't have the former and added a teaspoon of honey to the water. A convert, have made twice, both time perfect and got deal of approval from OH. Thank you.

deborah lancaster 01 February 2019

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Didn’t rise for me

I am an experienced bread maker but have never used Spelt flour before. I followed your recipe instructions but bread did not rise and it as left solid after cooking. Should it have been left to rise in tin before baking. I have made a similar whole meal loaf that after 5 minute kneading had to be left in tin to rise. Very disappointed with result a waste of expensive ingreadients will try it again my usua way of making bread.

Everlyn 09 December 2018

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Didn’t work for me

As I’ve previously failed in my attempts at making bread, I thought i’d try this. Sadly, it was another failure. Too dense, although it was cooked through. I followed the recipe, but it just didn’t work for me. I think i’ll Give up trying to make bread.

ChrissieW 10 September 2018

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Failed recipe

I have started using spelt flour recently due to health reasons. I was very interested in the recipe above and keenly tried it out this morning. I followed the recipe step by step. Check over temperature with thermometer , size of tin correct etc. The result was a disaster, a flat loaf, well done on the outside but unpleasantly moist on the inside plus some holes in the middle with wet centre . I am bemused, I believe all the comments above are real and not mickey-taking ones...so what is wrong?? I have a fan assisted oven but I know its way and the temperatures I use have been proven fine with other breads. The only factor different is a new fast acting dry yeast which I bought from a serious organic shop near me (Falkland Pillars of Hercules). Could it be that ?? Sorry to say that we have no bread for our lunch now.

gema 26 August 2018

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Super!

Just made this for me and all the family tucked in including kids who swear only white sliced is edible. They wolfed it down and asked for more. A great recipe and really tasty. I did 55 minutes in my fan over and it was just right. Thanks :)

Bev R 18 February 2018

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Spelt flour bread

I just made this recipe using 500g white spelt flour, 2teasp quick yeast, 500ml water. Mixed with a large spoon, put on oven and result a very edible loaf. I added a little salt and a teaspoon of honey for flavour and covered top for last few mins. 200deg is too hot in my fan forced oven so used 190deg

JenF 05 January 2018

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RE: Spelt flour bread

In this recipe there is no kneading or proofing before putting the bread in the oven.

Beverlyn 15 January 2018

Wholemeal spelt bread

Came across this recipe & made the loaf. Was sceptical that it would work as there is no proving but it does ! I made the loaf exactly to the recipe but with the addition of 1 tsp honey. I used 12g "Easy Bake" yeast. Amazingly the loaf rose well in the oven. I found the loaf took only 40 mins at 200 degrees plus an extra 5 mins in the oven out of the tin. The resulting loaf is soft & moist. Makes great toast ! Will definitely make this again but perhaps bake for an extra 10 mins in the tin at a lower temperature so that it is less moist. Mr Roy Wilson is completely wrong...... the heat of the oven does not instantly kill yeast. If it did no bread would ever rise in the oven ! Has he never heard of oven spring where the bread rises rapidly in the first 10 mins of being put in the oven ? If this recipe did not work for him then either his yeast was already "dead" or he did something wrong. This recipe does work and it's a great option if you want to bake a quick loaf without any kneading or proving.

Heather55 14 August 2017

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Wholemeal Spelt bread

Just tasted whole meal spelt bread recipe I made two hours ago. It rose really well and tastes really great. Anton 04 Aug 2017

anton 04 August 2017

Reply

What size loaf tin 1lb or 2lb?? Just about to try for first time

Mrs Kizzy Harris 06 June 2017

Reply
RE:

2lb loaf tin

Heather55 14 August 2017

Wholemeal Spelt Bread recipe

I was interested to find a recipe for spelt bread that doesn't require kneading or proving and can't wait to try it. I usually make spelt bread with one third wheat flour in my bread machine on a short program. This turns out fine but of course it is not just spelt which is what I really want. The question that I would like to ask is will it turn out O.K. if I omit the seeds? Also, what size loaf tin did you use?

phyl 27 May 2017

Reply
RE: Wholemeal Spelt Bread recipe

500g flour requires a 2lb loaf tin.

Heather55 14 August 2017

Second Attempt

Yum -yum! I looked up gram to tsp of dried yeast converter and it is between 3 and 4 tsps like you said - my loaf came out the same though. A bit tastier this time, but rose wonky and stuck to the bottom again. I just finished using some old yeast (still fizzed in water tho) so perhaps it's to do with that. And maybe the pan v's the halogen oven. You have to tweek with a halogen. Delish anyway!

Amy 31 March 2017

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Not bad for a first attempt in the halogen oven!

Hi, I left a message further down about the conversion provided for cups 'n' spoons. The update is, it went pretty well considering my little rack was on a slight tilt and made it rise wonky (at least I think this would be the cause), plus what I said about gauging how much yeast to put in, then putting more in late! I also had no baking parchment so it stuck to my cake tin and the bottom had to separate from the top in order to remove it. I've salvaged what I can - stuck it back together, levered the crusts off the bottom of the pan to use as hummus dips :D...apart from all that, the texture is bouncy and well risen, a weeny bit dry but that would probably be to do with my yeast situation (that sounds unhealthy) or perhaps the halogen oven. It's very tasty - the crust is on a very fine line between lovely and too hard. I'd be cautious about feeding it to an eldery person, for instance. Is there a way I can get the crust a little softer? Often I have to cover the top loosely when making bread in halogen - maybe I will try that next time and see if it helps the top from becoming igneous. thanks loads for this doddle of a recipe - oh yeah - I also didn't have any seeds. It was all quite impromptu after the flour was delivered just this morning - it turned out fine!

Amy 29 March 2017

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SPELT FLOUR BREAD

i HAVE JUST MADE THIS USING YOUR RECIPE AND IT WAS FAB, ONLY COMMENT WOULD BE THE CRUST IS A LITTLE HARD BUT TASTE IS GOOD AND CONSISTENCY OF MADE LOAF IS EXCELLENT BARRING A COUPLE OF HOLES I MISSED WHEN PUTTING DOUGH INTO TIN.

ALISON 13 March 2017

Reply

Just made this Loaf for the first time tonight and it came out great,190c in a fan oven,very easy and tasty too.

Richard G Jenkinson 03 March 2017

Reply
fresh yeast

If I"ll use fresh yeast how much i grams I need to use?

1971 Daniela Padolska 04 January 2017

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RE: fresh yeast

I did this bread too but I used sprouted whole spelt flour, pumpkin seed, linseed, and chia seed. I baked it in 200C for 15 minutes and 180c for 45 minutes. It is crusty but I like it.

Luzcal 23 February 2017

Perfect loaf every time

I made this loaf for the first time a few weeks ago and have never made bread before. This is a easy recepe and it turned out perfect the first time. I've since baked several loaves using a different variety of seeds and again turned out perfect.

Mijooles 19 September 2016

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RE: Perfect loaf every time

Oh forgot to thank you for the recepe so thanks x

Mijooles 19 September 2016

Soggy bread

So I made this loaf, it looked glorious from the outside, but was completely soggy and uncooked on the inside. The outside was seriously 'crusty' - so crusty it could probably break teeth! I'm not sure what went wrong as I followed the recipe. Maybe I need to cook it slow and low, rather than on 200c as I've got a fan oven? Any help is welcome!

AliceEmG 19 April 2016

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RE: Soggy bread

Hi Alice, the exact same thing has just happened to mine, and it's so disappointing. I'd read your post before, and so had already reduced the temperature to 180 fan. Did you have another go? I know my yeast is good as I've got some of the same in something else I'm baking. If you have any advice please let me know!

SophSoph 15 July 2016

RE: Soggy bread

Try it again fowolling the intruction

susan 23 October 2016

Spekt Bread

I tried this recipe for th first time last week as a novice baker. It worked really well and rose to the occasion. The crust was very hard but I think that is because my oven runs hot. I tried an alternative recipe where the dough was proved before baking and suprprisingly the loaf didn't rise anything like as much as with this recipe! Great recipe, and so easy.

Nick Goddard 24 February 2016

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Wonderful

Made this recipe for wholemeal spelt bread yesterday, almost unable to believe that there was no kneading or proving. The resulting loaf is very well risen and really delicious. I emailed the link to my daughter who made the recipe today and she also had a great result. I wonder if reviewer who had unrisen bread was using stale yeast, which can result in very poor rise. Certainly the recipe, as given, is a winner.

Missus 24 January 2016

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RE: Wonderful

I was just as surprised when I first tried it. And it definitely works every time. Another variation that I love is replacing the seeds with chopped up walnuts (150g) and if you have, walnut oil instead of olive oil to grease the tin. Gives the bread an awesome colour and great flavour (if you like Walnuts, that is ;) )

Claudia Lenz-Archer 10 February 2016

I want to use spelt and molasses. Could i put say half. Cup of molasses in this recipe.

Bluelapis 18 November 2015

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RE:

Never tried it and don't see the need for it.

Claudia Lenz-Archer 10 February 2016

Recipe in cups &teaspoons

Please put recipe in cups & teaspoons

Carole A Cornet 12 October 2015

Reply
RE: Recipe in cups &teaspoons

3 1/2 cups flour. 1/2 cups of each seed, sunflower, sesame, linseed. 3 1/2 teaspoos dry yeast granules, 2 cups warm water Hope this helps

denjo 25 June 2016

RE: Recipe in cups &teaspoons

Hi! I am just having a go at this using a halogen oven. I prefer cups and spoons measurement so thank you for the conversion. Would I be right in thinking it's really 3.5 tablespoons of yeast and not teaspoons? Or maybe dessert spoons? I put 3.5 tsp, the dough was ready in the pan, then I realised that it wasn't even a 7g sachet and the recipe said 10-12g of yeast. Normal bread generally uses a 7g sachet in my experience. My scales are really old 70's ones and don't even work properly so it was too small a measure to get right. I ended up using what I guessed to be 1.5 sachets (7g) of fast action yeast. It's in the oven now, Lord knows what will happen. Do let me know if you meant a bigger spoon than teaspoon as I will try it again if this doesn't work. Cheers.

Amy 29 March 2017

RE: Recipe in cups &teaspoons

Definitely 3 1/2 teaspoons of dry yeast. Hope you have a good result

denjo 27 August 2018

Absolutely delicious!

I made this yesterday, it turned out great, I was surprised how much it rose in the oven! It tastes delicious and today at a day old it is still great. Many thanks for sharing your recipe :-)

Jayney_A 26 July 2015

Reply
5seed mix

Would you just clarify what the 5 seed mix is please,thank you

Steven Ricks 29 May 2015

Reply
RE: 5seed mix

It's Shipton Mill's 5 seed mix as listed under products

Claudia Lenz-Archer 10 February 2016

If the mixture is put straight into a preheated oven as instructed, the temperature of the oven will immediately kill the yeast and the bread will not rise. This recipe as printed does not work.

Mr Roy Wilson 24 August 2014

Reply
RE:

Have you tried it? It sure works every time. And the instructions are accurate.

Claudia Lenz-Archer 25 August 2014

RE:

I have tried it -it produces an unleavened bread as the yeast has been killed by the temperature of the oven. Maybe this is what you desire

Mr Roy Wilson 26 August 2014

RE:

I have tried it -it produces an unleavened bread as the yeast has been killed by the temperature of the oven. Maybe this is what you desire

Mr Roy Wilson 26 August 2014

RE:

I am sorry, you're having issues with the recipe. All I can say is you must have made a mistake somewhere along the line. I have produced over 20 loafs exactly as instructed above (and I have checked the recipe again if i made a mistake writing it out). If you don't believe me ... you can google the recipe. it was originally in the Daily Telegraph a few years ago and has spread to many bread baking sites, e.g. this one http://www.truefood.coop/RecipesSpeltBread.cfm It does work!

Claudia Lenz-Archer 27 August 2014


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