Spelt Bread Recipe

For kids this easy spelt bread recipe is fun to prepare and a great opportunity to bake bread for the whole family.

My family has experimented with bread making quite a bit. We used to still perceive buying a French baguette as a treat until we managed to bake a bread ourselves that was light, fluffy, and warm just irresistible. Toying with the basic recipe we soon developed variations that enhanced the outcome even more. It’s fabulous that we can control how fluffy the end result becomes as well as how soft or crunchy the crust turns out. Even the taste can easily be adjusted by adding your favourite spices like cardamom, cumin or others. These additions make an ordinary bread taste special.

In comparison to the kefir bread we reduced the kefir to one cup for this recipe which eliminated the slight cheesy tasting component. Then we combined it with one teaspoon of yeast. This assures that the desired outcome is consistent.

The rest is pretty much up to the preference of the baker. Those following a low sodium diet can easily adjust the recipe, so can those who reduce sugar or go sugar free. We experimented with adding sugar or leaving it away and adding salt or accidentally forgetting it. This showed only slight impacts on the taste and none on the consistency.

How to fit the preparation into your daily life?

The dough itself is prepared either in the morning to bake in the evening, or in the evening to enjoy this easy bread recipe freshly baked in the morning. The long rising and fermentation time gives the light and fluffy result that you want.

Spelt bread recipe:

Homemade bread recipes
Himalayan crystal saltSalt

The amount makes 2 loafs (22cm/13cm) of bread or 20 rolls, perfect to use as burger buns.

Ingredients for the basic spelt bread recipe:

  • 6 cups white spelt flour
  • 1 teaspoon of yeast
  • 1- 1.5 cups of luke warm water
  • 3 teaspoons of salt
  • 1 cup of kefir

Step by step method:

  1. Measure the flour into a large kneading bowl.
  2. Press a hole into the middle of the flour and mix the teaspoon of yeast with about a quarter cup of luke warm water into the middle hole. Wait 5-10 minutes or until bubbles are visible.
  3. Around the flour heap add the 3 teaspoons of Himalayan salt, the remaining cup of water and the cup of kefir.
  4. When the bubbles are visible knead everything together until a smooth mass has formed. If the dough seems too dry and it is difficult to bind all flour in one flour ball add one or two tablespoons of additional water.
  5. Let the dough ferment and rise in a warm place for 6-8 hours.
  6. After the time is up punch the dough down and knead well. Half the dough and form two loafs to place into two 13 by 22 cm baking forms.
  7. Covered, let the bread loaves rise for another 30 minutes.
  8. Preheat the oven to 200C° (Convert!) and bake the bread for 20 minutes. When the timer goes off cover the bread with foil (shiny side towards the bread) and reduce the heat to 180 (Convert!). Bake the bread for another 40 minutes. The finished bread should have a honey coloured crust.

Before enjoying the freshly baked bread let it cool down for 20 minutes to make a cleaner cut. The bread will be soft and fluffy. You might want to cut the slices a bit thicker because it is so fresh.

For a softer crust:

Leave the temperature at 180 (Convert!) the whole baking time, cover the bread with foil for the first 40 minutes and remove the foil during the last 20 minutes baking time.

Rushing when baking bread results in a dense outcome:

The rising time is important. There are no short cuts in bread baking, if the dough didn’t rise at least to double its size the result will be most certainly be a lot denser.

Spice the spelt bread recipe up

ground cardamomCardamom

Add a favourite spice such as a ¼ teaspoon of cardamom which makes ordinary bread special.

Bread and seeds

sesame seedsSesame Seeds
sunflower seedsSunflower seeds
pumpkin seedsPumpkin seeds

Seeds ½ cup: sesame seeds, sunflower seeds, pumpkin seeds

Add them at the first kneading process or when punching down.

Soaked grains


½ cup over night soaked grains: millet, buckwheat

Knead them under at the first kneading process or when punching down.

Bread variations based on the spelt bread recipe:

  • Sweet potato bread recipe
  • Olive and onion bread recipe
  • Zucchini bread recipe
  • Carrot bread recipe
  • Pumpkin bread recipe

New bread recipes:

Got to buckwheat bread
Go to sweet carrot bread recipe
Go to pumpkin bread
Go to pita bread recipe

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