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You are here: Home > Recipes > Spelt Bread

Spelt Bread

Doves Farm recipe

Our recipe

Spelt naturally proves and rises more quickly than conventional wheat flour, so bake it as soon as it has doubled in size. The flavour is delicious.

Customer rating: CakeCakeCakeCakeHalf Cake 53 customer reviews

Servings

Unit of measurement

Ingredients

500 gWhite Spelt Flour or Wholemeal Spelt Flour
½ tspSalt
1 tspQuick Yeast
1 tspSugar
300 mlWarm Water
1 tbspVegetable Oil

Method

  1. In a large bowl mix together the flour, salt, quick yeast and sugar.
  2. Carefully measure the water and roughly mix it into the flour.
  3. While the dough is still claggy add the oil and knead well until it feels smooth and pliable.
  4. Leave the dough in a bowl covered with a cloth, in a draught free place, to double in size (about an hour). To make a quick bread omit this stage and proceed straight to step 6.
  5. Turn the dough out onto a floured surface and knead the dough firmly for several minutes.
  6. Shape the dough and put it into an oiled 1kg/2lb bread tin or place it on an oiled baking sheet.
  7. Cover and leave dough to rise for about 25 minutes in a warm place.
  8. Bake in a preheated oven for 35/40 minutes.

Rate this recipe using the review button below, or click here to discuss it in our forum.

 

Temperature & cooking time:
220°C/Fan200°C/425°F/Gas 7 for 35/40 minutes

Dietary status:
Without Dairy , Without Nuts, Without Soya, Vegan, Vegetarian, Wholegrain, Organic.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

Customer reviews

53 Reviews
5 stars: 42
4 stars: 3
3 stars: 5
2 stars: 0
1 stars: 3

Average Customer Rating:

CakeCakeCakeCakeHalf Cake

Share your thoughts with other customers:

Write Review

 

By Miss Kerry Bradley

10 Oct 2014 | 16:07 BST

Rating: CakeCakeCakeCakeCake

I never made bread before but after finding this recipe and seeing how simple it was I thought I'd give it a try. It's so amazingly easy and the bread is delicious. The resulting texture is a cross between bread and cake. It's really filling too. I've made it every week since the first loaf. The fact that its better for me than shop bought is an added bonus

By Mrs T Mackie

28 Sep 2014 | 09:42 BST

Rating: CakeCakeCakeCakeCake

Tried this recipe with very low expectations as I've never been successful making bread in the past. Astonished to discover it worked perfectly, looked just like the photo and the smell in the oven was amazing. Tastes good too! Thank you. (I didn't have any quick yeast, used the one you have to mix with warm water and sugar before you start. )

By Mrs Helga Kattermann

22 Sep 2014 | 19:16 BST

Rating: CakeCakeCakeCakeCake

Hi, I just made the bread in a loaf tin. To avoid the bread sticking to the tin, just flour the tin after greasing and before baking. My loaf came out great.

By Mr Mark Rollason

10 Sep 2014 | 03:01 BST

Rating: CakeCakeCakeCakeCake

Found this recipe on the back of the Dove Farms Spelt Flour packet.

Did it in my Panasonic Bread maker, using the WHITE BREAD RAPID MODE setting. Result - total success in 1 hour 55 minutes.

Very interested in additional ingredients e.g. cider vinegar & pine nuts.

By Mrs Lesley McGinn

06 Sep 2014 | 11:45 BST

Rating: CakeCakeCakeEmpty CakeEmpty Cake

I have just made this loaf in a loaf tin. That was a mistake - loaf refused to come out even though I had heavily oiled the tin. Unable to use for sandwiches as had to wreck it to get it out. On a positive side the bread tastes good. I will NOT use a tin again.

By Mrs Lesley McGinn

06 Sep 2014 | 11:45 BST

Rating: CakeCakeCakeEmpty CakeEmpty Cake

I have just made this loaf in a loaf tin. That was a mistake - loaf refused to come out even though I had heavily oiled the tin. Unable to use for sandwiches as had to wreck it to get it out. On a positive side the bread tastes good. I will NOT use a tin again.

By Mrs Christine Ward

26 Aug 2014 | 14:22 BST

Rating: CakeCakeCakeCakeCake

Is it possible to combine the white gluten free flour with the spelt wholemeal, am assuming the rise would not be so great? Also, is the easy bake yeast the same as quick yeast? thank you

By Mr Kevin Coyne

24 Aug 2014 | 12:13 BST

Rating: CakeCakeCakeCakeEmpty Cake

Fabulous recipe, great taste and texture, I have played about with this recipe several times (adding rye, flavours etc) my one addition that I stand by is some cider vinegar which makes for a softer dough and a greater lift...

By Mrs Rebeka Soares

14 Aug 2014 | 19:54 BST

Rating: CakeCakeCakeCakeCake

Absolutely fantastic recipe. I mixed the 2 flours, 200gm wholegrain and 300gm white spelt because I had both. After all the kneeding process which I didn't mind at all, I oil the baking tray really good with sunflower oil. I could not believe the shine of the loaf. Risen beautifully. My favourite bread recipe so far!

By Mrs michelle mina

12 Aug 2014 | 18:13 BST

Rating: CakeCakeCakeCakeCake

a simple recipe that works and dummy proof and tastes really nice. I m a mother whose children have allergies and trainee nutritional scientist with a passion for cooking proper food.