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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 40 customer reviews


Unit of measurement


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


  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 craggy 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

40 Reviews
5 stars: 34
4 stars: 2
3 stars: 1
2 stars: 0
1 stars: 3

Average Customer Rating:

CakeCakeCakeCakeHalf Cake

Share your thoughts with other customers:

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By Mr Ant Law

28 Feb 2014 | 17:51 GMT

Rating: CakeCakeCakeCakeCake

Easy to follow, brilliant results.
Mixes well by hand.
Ant Law, The Soul Restaurant

By Ms Denysia Wincott

15 Feb 2014 | 19:04 GMT

Rating: CakeCakeCakeCakeCake

Excellent. The only thing I think will be helpful in a limited kitchen if ingredient measurements are given in cups. I would like to know flour amounts in cups or millilitres instead weight

By Mr Simon Ross

09 Jan 2014 | 11:11 GMT

Rating: CakeCakeCakeCakeCake

Made one today with 400g spelt flour and 100g multi seed/grain wholemeal and one rising SUPERB bread

By Miss jacqui baldwin

28 Nov 2013 | 10:10 GMT

Rating: CakeCakeCakeCakeCake

it rose and tastes ok the only problem is with my kneeding technique and over proving otherwise all ok will try again later on

By Mr Simon Ross

11 Nov 2013 | 10:03 GMT

Rating: CakeCakeCakeCakeCake

I've been making this for a friend who has had stomach cancer & she loves it, even freezing slices and hiding them from her husband who has been converted from white bread! I also use a Kenwood chef and dough hook and still use honey instead of sugar and am asked for loaves by several friends.

By Ms Ann Marshall

19 Oct 2013 | 16:32 BST

Rating: CakeCakeCakeCakeCake

Amazing bread. So easy to make and tastes fabulous. Thank you so much!

By Ms Deanne Wallace

18 Oct 2013 | 15:21 BST

Rating: CakeCakeCakeCakeCake

I made this today and it came out perfectly - the first bread I've ever made! I used 1tsp salt, honey and olive oil. Mixed in the kenwood with dough hook and it wasn't too sticky. I left it to cool down for half an hour wrapped in tea towel and it sliced easily. Can't wait to try adding seeds and things next time!

By Mr Lawrence Kingsnorth

15 Oct 2013 | 19:59 BST

Rating: CakeEmpty CakeEmpty CakeEmpty CakeEmpty Cake

I'm a novice and diligently followed the recipe, the mix didn't rise, it had the most awful sticky texture and it is still trying to prove in the pedal bin. Will try again tomorrow

By Miss Sherlyn Melody Graham

05 Oct 2013 | 22:30 BST

Rating: CakeCakeCakeCakeCake

I'm doing the fast metabolism diet which allows me to eat spelt bread, so I just made bread for the first time, I used this recipe and I made bread rolls, but I cooked them for 30mins which was way too long for small rolls, so they were hard on the outside! But they taste good! I'm going to make some more! Can't wait, thanks for the recipe - lovely!!

By Mr Duncan Clark

28 Sep 2013 | 21:10 BST

Rating: CakeCakeCakeCakeCake

I have made this bread 5 times now and it is fantastic. So easy to make in a kenwood mixer with a dough hook. I made a loaf today and added 25g of oats at the start. It really helped lighten the texture of the finished loaf. I also always add slightly more salt and use olive rather than vegetable oil.