The Fresh Loaf

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Spelt Bread

Autumn15's picture

Spelt Bread

I've been diagnosed with a wheat allergy since about 2 years ago. Which is why I've often had to pay for expensive $5+ loaves of wheat free bread. So, as of late I've been trying to make my own wheat free bread in my Hamilton Beach bread machine. I've been using spelt flour as it tastes and acts quite like wheat flour. 


I've tried several times to make a loaf with only spelt flour, without any success. The loaves taste fine but they're often dense, with little rise. I have both white and whole spelt flour.The most recent recipe I tried was: 1.5 c white spelt, 1.5c  whole spelt, 1 tbsp olive oil, and 1 package active dry yeast. I give it 4 minutes to knead and wait over night for it to rise. At the most it rises 2 inches.

Does anyone know of any successful 100% spelt recipes? I know they exist,as I've bought commercial spelt bread on numerous occasions.

Autumn15's picture

I'm also not sure what setting to use on the machine

AbeNW11's picture
AbeNW11 (not verified)

Plus spelt will proof quicker than wheat. 

Seems like a long time for spelt. Where did you get that recipe?

AbeNW11's picture
AbeNW11 (not verified)

500g wholemeal spelt flour 

1/2 teaspoon salt

1 teaspoon quick yeast

1 tabespoon honey

400ml (=400grams) warm water

1 tablespoon olive oil


Now either choose a quick setting on your breadmaker or... 


1. In bowl mix flour, salt and quick yeast

2. Dissolve honey in water and mix into flour

3. While dough is still craggy add oil and mix well

4. Knead well for a few minutes and divide dough between two 500g/1lb bread tins 

5. Cover and leave to rise for 25 minutes

6. Bake in preheated oven for 40/45 minutes

Oven 200 Celsius / with fan 180 Celsius / 400 farenheit / gas 6


This is called Roman Style loaf.


Autumn15's picture

Will this work with dry active yeast and white flour?

Autumn15's picture

White spelt flour, I mean

AbeNW11's picture
AbeNW11 (not verified)

Dried active yeast is another name for quick yeast. Don't think it will make any difference. 

As a rule wholegrain needs more water than white flour. 

If you're doing a mix then no problem at all. Stick to the recipe. 

If you want 100% white spelt then should still be ok but you might wish to lessen the hydration a little bit. But again, won't be a huge difference. 

With spelt you can always find a wheat recipe (white or wholemeal) and simply substitute for spelt. The only thing you need to remember is to shorten the rising time. 

Lavanta's picture

It is very good.  I made it from home milled whole spelt with honey.




AbeNW11's picture
AbeNW11 (not verified)

Might try it myself however it's a sourdough!

108 breads's picture
108 breads

I have to run, but here is the link to a fantastic 100% spelt bread. Best of luck!

golgi70's picture

Just to clarify Spelt is an ancient variety of wheat.  It has gluten.  They do say that some with intolerance can handle it though.  It would be most excellent for you if that is the case.  


hanseata's picture

Spelt has a nice nutty taste and I bake often with it. For a 100 percent whole spelt bread I would always work either with pre-doughs, or stretch & fold and long fermentation, and not try to make it in a couple of hours. The taste of the bread will much improve if you allow the flavor to develop.

The shape of a whole spelt loaf will always be flatter than that of a whole wheat bread, since it has less gluten. You can improve the structure and the rise by adding protein (buttermilk or yogurt) to the dough instead of water only. 

An example for a very tasty spelt bread with walnuts you can find here:

Happy Holidays and Happy Baking,



drogon's picture

Are you sure it's not over-proofing and sinking again? Unless your bread machine is in the fridge then I fear that's what its going to do if you mix/knead it, then leave it with the normal amount of yeast...

I make spelt loaves regularly - about 10-12 a week or so. However they're all overnight sourdoughs. On the few occasions I've used yeast, I've just treated it like wheat flour - mix, knead then an hour or so to do the first rise, shape, then an hour or so to prove in a basket or tin and into a hot oven..

Spelt does "flow" though - I've not had any real success free-forming the loaves - they tend to end up somewhat pancake-like )-:

Do take it easy with spelt though - my mother in-law is also wheat intolerant and while she can take a few slices of spelt OK, any more is asking for the usual issues... She's fine with 100% Rye though.



Bröterich's picture

I baked this yesterday, first attempt (100% spelt). It's not too difficult.

Thanks  to Eric from Breadtopia:

AbeNW11's picture
AbeNW11 (not verified)

Eric's recipe for sourdough spelt was my first sourdough success. 

He has some great recipes and nice videos too. He even helped me with a query I had. 

Good call. 

Nice bread there. When spelt is done well it's so tasty. 

jen lynch's picture
jen lynch

I have made that sourdough spelt bread in the breadtopia video and it came out great even though I was a sourdough newbie.  However, if you go through the comments to the video there is a variation for a sourdough  spelt sandwich bread.  I have made that as well and like it even more.

Joyofgluten's picture

Hello, I've added an interactive formula here that uses preferments, there could be an idea or two in there for you.

The next time that I give this a go, i'll be adding a 2% butter addition to counteract for the tendency to dryness that this grain is known for. This, i'll carefully incorporate close to the end of the dough mixing period. 

100% spelt formula

cheers  daniel