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Spelt Bread Recipes

Spelt is an ancient grain that has a somewhat nuttier and slightly sweeter flavor than whole wheat flour. It is a distant cousin to wheat and can be used in many of the same ways as wheat, such as bread and pasta making.1  Spelt contains more protein than wheat, and the protein in spelt is easier to digest. This means that some people who are allergic to wheat may be able to tolerate spelt. Spelt has gluten, just like wheat, so spelt is not suitable for a gluten-free diet.2
 

100% Spelt Sourdough with Flax Seed Soaker

 

 

Whole grain spelt flour performs better when mixed with other flours.  It has gluten but it is a very fragile gluten so it doesn't rise as well as wheat.  This is also what makes it more easily digestible than wheat for a lot of people.


 

 

You might like one of these spelt breads

 

Cornmeal Spelts - A hearty pancake recipe (from Rod in Dallas) with nutritional attitude. The natual flavors combine to create a delicious pancake that can be served at any meal.
Sourdough Spelt with Flax Seeds

Spelt Sourdough with Flax Seed Soaker - This sourdough bread is made with a Spelt levain, a flax seed soaker, white Spelt flour and Whole Grain Spelt Flour.

Easy Little Bread

Easy Bread made with Spelt - This easy bread is made with whole spelt flour instead of whole wheat flour and spelt flakes instead of rolled oats.

Filabuster Bread with flax seeds and spelt flour. Filabuster Bread - This nutritious bread (from Rod in Dallas) is made with organic Spelt flour & flax seed.
Five Grain Spelt Levain

Five Grain Spelt Levain - A delicious and chewy loaf made with spelt flour and a mixture of flax seeds, sesame seeds, oats and rye flakes.

Spelt Hazelnut Twists

Hazelnut Spelt Twists - These delicious and fun bread twists are made with a spelt levain, spelt and all-purpose flour, hazelnuts and dates.

Spelt Bread

Hildegard's Spelt Loaf - 100% Spelt Loaf made with spelt flour and spelt flakes.

Italian Chocolate Chip Bread

Italian Chocolate Chip Bread with Spelt - A delicious Italian Chocolate Chip Bread made with a mixture of all-purpose and spelt flours and a little bit of cocoa and semisweet chocolate chips.

Italian Spelt Bread

Italian Spelt Loaves - The biga and dough for this Italian Bread is made completely Spelt flour.

Multigrain Sourdough Spelt in Pot

Multi-grain Sourdough Spelt in a Pot - This loaf, baked in a pot, includes a mixture of several grains and seeds and can be made with a sourdough starter or poolish.

Italian Spelt Bread

No Knead Holiday Spelt Loaves with Anise -The combination of flavors in this bread are delightful; olive oil, anise, vanilla, and lemon.

No Knead Seven Grain Bread

No Knead Seven Grain Bread with Spelt - A healthy no knead bread…easy to make and tastes good too.

Red Wine and Cheese Bread

Red Wine and Cheese Bread with Spelt -This bread is made with rye flour, whole wheat spelt and all-purpose flours and includes red wine and cheese for a wonderful combination.

Roasted Potato and Onion Spelt Bread

Roasted Potato, Onion and Spelt Loaves -Roasted Potato, Onion and Spelt Bread made with a mixture of bread flour, white spelt flour and whole grain spelt flour.

Semolina Spelt and Sesame Seed Loaves

Semolina Spelt and Sesame Seed Loaves - The semolina and sesame seeds provide a slightly nutty and crunchy flavor and the Spelt provides extra nutrients.

Multigrain Sourdough Bread with overnight soaker and ancient grains Multigrain Sourdough Bread - This healthy bread is made with an overnight soaker and the ancient grains Spelt & Einkorn.
Spelteze Rolls Spelteze Rolls - This mild-tasting dough works great for baking rolls and bread strips to accompany soups and salads.
Spelt Bread

Spelt Loaf and Pizza - This dough is very versatile. It can be made into a freeform loaf, a sandwich loaf or Pizza.

Spelt Bread with Multigrain Soaker

Spelt Loaves with Multigrain Soaker -This Spelt Bread with Multigrain Soaker is made with 50/50 mixture of white spelt flour and whole wheat spelt and utilizes an overnight Pâte Fermentée and a multigrain soaker.

Spelt Bread with Pecans and Raisins

Spelt Loaves with Pecans and Raisins - Spelt Bread with Pecans and Raisins is a sweet and nutty flavored bread that contains no added sugar, just sweetness from the raisins.

Light Wheat and Spelt Bread

Spelt and Whole Wheat Bread - A light and clean-flavored Spelt and Whole Wheat Bread which utilizes an overnight pâte fermentée to boost the flavor and improve the texture of the bread.

Spelt Sourdough with Popped Amaranth and Potato Spelt Sourdough - This Spelt Sourdough with Popped Amaranth and Potato is flexible, fermented and fun.
Sprouted Spelt Bread

Sprouted Spelt Bread - Sprouted Spelt Bread is made with sprouted spelt grains and spelt flour. It takes a couple of days to sprout the grains but it's worth the extra effort.

Spelt Sweet Potato Bread

Sweet Potato and Olive Oil Loaf with Spelt - Sweet Potato and Olive Oil Loaf with Spelt (Pain au Potiron) can be made with pumpkin or sweet potato.

Teff 'n Stuff Bread

Teff 'n Stuff Bread - A whimsical bread (from Rod in Dallas) made with Spelt, Teff, and bread flours, cocoa powder, and some dark raisins and walnuts thrown in for good measure.

Whipped Bread Whipped Bread - This bread is similar to Italian Ciabatta, but rather than being shaped like a slipper, it is twisted.
Spelt Levain

Whole Grain Spelt Levain - This Spelt Levain Loaf is made completely with whole grain spelt flour. It doesn’t contain any white bread flour.


 

 

How do you use spelt in breads?

Spelt flour can be used as an exact substitute for whole wheat flour in baking recipes, although the flavor will be deeper and richer, and the texture will vary slightly.

According to Purity Foods, the company that reintroduced spelt into North America in 1987, there are some important considerations that need to be taken into account when working with spelt.  Source: http://www.ochef.com/108.htm

1) You must use the correct amount of water. Too much, and the dough is sticky and weak and will not be able to hold the gasses that are produced during the fermentation process. Too little, and the dough will be dry and dense. It will not rise properly because the water never fully gets into the protein and there is nothing to hold the loaf up. Also, the dense loaf is too tight to allow the yeast gases to expand the loaf.

2) You must also mix it just right. Too little mixing causes the dough to be crumbly (one of the problems you mention) and it will not develop the necessary protein to cause it to expand properly. A dough mixed too long will break down the fragile protein strands that hold in the gases. The first few minutes of mixing are critical, the company says. From the moment you add the water to the flour, you should take no more than 4 minutes to mix the dough completely.


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Filabuster Bread 
Upon retirement, Buster finally shared the endurance secret of his serial dissertations at the podium: a generous breakfast slice of this nutritious, organic …

Spelt & Rye loaf Not rated yet
This Spelt and Rye Loaf is so easy, anybody can do it. It's made completely in the bread machine. I weigh all my ingredients: 230 grams of Spelt …

Spelteze Rolls Not rated yet
Spelt flour and simple preparation combine to produce a mild-tasting, medium-rise loaf, but this dough is even better for baking rolls and bread strips …

Teff 'n Stuff Bread Not rated yet
In this experimental kitchen, a first attempt at a dark rye bread made a sudden turn down a country lane when Teff flour was added to the recipe. With …

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References:

1 http://nutrition.about.com/od/grainsandcereals/p/spelt.htm
2 http://www.whfoods.com/genpage.php?tname=foodspice&dbid=143