Go to your basket

0 items - Your basket is empty

 

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 59 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

59 Reviews
5 stars: 48
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 Mrs A Oates

03 Mar 2015 | 19:42 UTC

Rating: CakeCakeCakeCakeCake

OMG this is the fluffist lightest spelt bread I have ever tasted. Only thing I did different to original recipe was add 1tblsp water as was bit dry and mixed it in my Kenwood mixer with a dough hook. It was amazing. Very happy:-).

By Mrs Susan White

21 Feb 2015 | 00:16 UTC

Rating: CakeCakeCakeCakeCake

I previously reviewed the white spelt recipe. I have since made several loaves, experimenting with various combinations of ingredients. The loaf I am most happy with is using 300 gms wholemeal spelt, 200 gms white spelt, 1-1/2 tspns yeast, 2 tspns bread improver, 1 tspn sugar, 1 tspn salt, 1 tbspn olive oil, 2 tbspns flax seeds, 2 tbspns black sesame seeds, 2 tbspns psyllium husks, 320 mls warm water (sometimes need to add a little more - 1 tbspn at a time), kneaded with dough hooks on Sunbeam mixmaster, shaped into a cob loaf & cooked for 30 mins (my oven cooks quickly). I leave the loaf to cool for 15-20 mins before slicing. The bread slices beautifully, has a nice texture, not too dense, and is crusty on the outside. I freeze leftover slices in plastic bags and defrost in microwave oven to make toast. This recipe makes fabulous French Toast served with warmed raspberries and maple syrup. ItThe bread is the perfect texture for it. I give the recipe 5 stars with my alterations.

By Mrs Jan Lane

02 Feb 2015 | 18:35 UTC

Rating: CakeCakeCakeCakeCake

I started making the wholemeal spelt bread for my Son who is unable to eat wheat was visiting from Australia. I use a bread machine and the results were amazing, I've never been very successful making wholemeal bread but this is really lovely bread and now the only bread I eat too! I also used the flour to make pastry which was also excellent.

By Mrs Jan Lane

02 Feb 2015 | 18:34 UTC

Rating: CakeCakeCakeCakeCake

I started making the wholemeal spelt bread for my Son who is unable to eat wheat was visiting from Australia. I use a bread machine and the results were amazing, I've never been very successful making wholemeal bread but this is really lovely bread and now the only bread I eat too!

By Mrs Susan White

04 Jan 2015 | 04:11 UTC

Rating: CakeCakeCakeCakeCake

I made this bread with white spelt flour & used 1 tspn salt. I kneaded the dough using my mixmaster with dough hooks attached; greased & floured a pizza tray and shaped the dough into a cob loaf. I also placed the tray onto another pizza tray. I cooked the loaf for 35 mins at 200 degrees Centigrade (I'm Australian) and then cooled the loaf for 20 mins on a wire rack covered with a clean tea towel. The loaf sliced beautifully, was crusty on the outside, soft on the inside & had a lovely flavour. Can't wait to try it again with wholemeal spelt and the addition of pumpkin seeds, linseeds and sesame seeds. Thank you for such a great, easy recipe. Loved it.

By Mrs Sandra Stark

19 Dec 2014 | 11:38 UTC

Rating: CakeCakeCakeCakeCake

Absolutely loved the recipe, made with wholemeal spelt, so much easier that normal bradmaking, although I really enjoy that as well. No trouble in tin, just put baking parchment on bottom and oiled the sides. Have varied it by adding roughly mashed banana, walnuts and a bit of black treacle, also added grated cheese and softly fried onion with rings of onion on the top. Love the taste of spelt flour and will be buying more soon, nearly all gone.

By Miss Kerry Bradley

10 Oct 2014 | 16:07 UTC

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 UTC

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 UTC

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 UTC

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.