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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 47 customer reviews


Unit of measurement


500 gWhite Spelt Flour or Wholemeal 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

47 Reviews
5 stars: 38
4 stars: 3
3 stars: 3
2 stars: 0
1 stars: 3

Average Customer Rating:

CakeCakeCakeCakeHalf Cake

Share your thoughts with other customers:

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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.

By Mrs Helen Hearne

06 Aug 2014 | 17:01 BST

Rating: CakeCakeCakeCakeCake

First & every loaf since just brilliant, now make using a mix of white and wholemeal flours and put in some pine nuts and seeds and making bread for others in the family now
Love it!

By Mrs Nicola Casey

07 Jul 2014 | 12:53 BST

Rating: CakeCakeCakeEmpty CakeEmpty Cake

Hi I was going to make this bread for the first time and would like to know can i use original dry yeast instead of quick yeast as i cant get ti locally Thanks

Hi Nicola, yes you can indeed swap the Quick Yeast with the Original Dry Yeast, but make sure you activate it first by adding it to the warm water and leaving it to stand for 10/15 minutes. Then proceed as per original recipe. Happy baking, Doves Farm

By Ms Lorraine Soulsby

28 May 2014 | 15:50 BST

Rating: CakeCakeCakeEmpty CakeEmpty Cake

I made my first loaf today, my house is quite cold so placed it in the oven still wrapped up on 50 degrees- it doubled in size. I then cooked it. I ran out of oil so used olive spread and lined my tin with baking paper and pressed some mix seeds in the top it needed a shorter cooking time but I think it came out quite good but I have nothing to compare it too. The only thing as the baking paper ended up stuck to it.

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