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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: CakeCakeCakeCake3 Quarter Cake 85 customer reviews

Servings

Unit of measurement

Ingredients

500 gWhite 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

85 Reviews
5 stars: 72
4 stars: 4
3 stars: 5
2 stars: 1
1 stars: 3

Average Customer Rating:

CakeCakeCakeCake3 Quarter Cake

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By Ms Rel Jack

02 Nov 2016 | 15:24 UTC

Rating: CakeCakeCakeCakeCake

Excellent! Came our beautifully - a success, and myself - a novice...

By Miss Alberte L

05 Oct 2016 | 13:18 UTC

Rating: CakeCakeCakeCakeCake

Lovely recipe. Used brown sugar and rapeseed oil, and added roughly a handful linseeds after the first rise. It's soft, but a slightly crunchy crust. So delicious!

By Mrs Christina Marsden

28 Apr 2016 | 17:24 UTC

Rating: CakeCakeCakeCakeCake

well impressed... tasted so much better than the "Dinkle" bread found at the bakers,, so much cheaper too and softer texture. i am well impressed

By Mrs Charlotte Burn

16 Apr 2016 | 13:38 UTC

Rating: CakeCakeCakeCakeCake

Made this for the first time last week and was so impressed. One of the best loaves I have ever made. Great texture and rise. It lasted well and made super toast. I made a 'head' loaf with no tin. I added plenty of sunflower seeds after the first rise. I substituted the sugar for honey and thought it wise to add a little extra, but wished I hadn't. It was ivy honey from a friend who is a beekeeper and the loaf tasted a bit too strongly of ivy. This week, I am sticking to just a teaspoonful of honey and adding pumpkin seeds. Everything else is the same. I get a good rise by putting the dough in the oven at what is probably 25'C... well below the lowest setting of 50'C. For the oil, I used a mixture of walnut oil and rapeseed oil. The loaf did seem quite brown on the outside, but actually this was perfect: a nice crust and soft, firm bread within.

By Mrs willow hart

27 Mar 2016 | 19:28 UTC

Rating: CakeCakeCakeCakeCake

Lovely recipe, I altered it slightly by adding an egg and a little more salt

By Ms Roz Peverall

16 Jan 2016 | 23:26 UTC

Rating: CakeCakeCakeCakeCake

Great receipe, did half quantity and made rolls, so easy,lovely rise. Used honey instead of sugar, they were so yummy

By Ms Roz Peverall

16 Jan 2016 | 23:26 UTC

Rating: CakeCakeCakeCakeCake

Great receipe, did half quantity and made rolls, so easy,lovely rise. Used honey instead of sugar, they were so yummy

By Ms Roz Peverall

16 Jan 2016 | 23:26 UTC

Rating: CakeCakeCakeCakeCake

Great receipe, did half quantity and made rolls, so easy,lovely rise. Used honey instead of sugar, they were so yummy

By Mrs Pauline Buchanan

15 Jan 2016 | 17:59 UTC

Rating: CakeCakeCakeCakeCake

Great recipe! I used dried yeast and left it to rise in the airing cupboard while I went shopping. 4 hrs later the dough had risen beautifully. Once baked I let it cool on a rack. To soften the crust put it into a plastic bag before it is cold. I love the warm crusty end best.

By Mr Peter Geddes

14 Jan 2016 | 16:25 UTC

Rating: CakeCakeCakeCakeCake

Just found this website after making up my own recipe for bread using Spelt flour (Doves of course!).
The bread is still in the oven so unable to comment. I'll let you know how I get on!
I'll try the Doves recipe next but,having read earlier reviews, have given it 5 stars in advance in expectant anticipation!.