Spelt Bread

13 Feb
Spelt bread

Spelt bread

As part of all the ingredients that I received from Abel and Cole last week to make their “Zest Ever Brownies” was a bag of Organic Spelt Flour from Dove’s Farm. I only used part of the bag to make the brownies so I decided to make a loaf.

Spelt, according to the Dove’s Farm website is, “An ancient relative of modern wheat, the spelt grain (triticum speltum) was widely grown by the Romans.”

I used a basic bread recipe to bake the loaf. The loaf had a lovely flavour, expecially a bit warm from the oven, and was great toasted too. Like all wholemeal bread, it had quite a dense texture, but I liked quite liked this. You could lighten the recipe by substituting up to half of the flour with white flour.

This method uses my mixer and dough hook, but you can of course knead by hand.

Spelt Loaf


400g Dove’s Farm Spelt Flour

1 tsp salt

1 sachet easy blend yeast

2 tablespoons olive oil or sunflower oil or melted butter

350ml (roughly) lukewarm water (1 third boiling and 2 thirds cold makes the right temp)


  1. Put the flour, salt and yeast into the mixing bowl. Add the oil or butter and start mixing with the dough hook or mix by hand.
  2. With the mixer running on the slowest speed add the water cautiously. You might not need all of it or you might need more! Bread making is a funny thing and it can vary. When you have combined all the flour and water to a soft dough, knead for 5 minutes in the mixer or 10 minutes by hand. Cover the bowl with cling film and leave to rise in a warm place for about an hour. It will not get as voluminous as white dough does.
  3. After this time, knock back the dough and knead for 3 minutes with the mixer or 5 minutes by hand. Shape into the shape you want and put onto a greased baking tray or into a greased 1kg loaf tin. Cover with a tea towel and leave to rise for about 45 minutes.
  4. Bake at 220C or 200fan for 30 minutes. The loaf shouldsound hollow if you tap the underneath when it is cooked.

One Response to “Spelt Bread”

  1. Camilla February 13, 2013 at 8:35 pm #

    I love home made bread and yours looks super! I have to get some spelt flour when I’ve got through my current stock, I’m so behind!

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