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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 72 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 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

72 Reviews
5 stars: 59
4 stars: 4
3 stars: 5
2 stars: 1
1 stars: 3

Average Customer Rating:

CakeCakeCakeCakeHalf Cake

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By Mrs Christine Collier

21 Nov 2015 | 09:00 UTC

Rating: CakeCakeCakeCakeCake

This recipe makes the most delicious tasting bread. I used my Kenwood to mix the dough and the rising time was more than stated in the recipe, but it is an easy recipe to follow. My daughter now wants me to make the bread for her so it looks like I shall be busy!

By Mrs Vanessa Wiggins

10 Nov 2015 | 17:27 UTC

Rating: CakeCakeCakeCakeCake

Help! I have tried this recipe twice and have produced 2 bread bricks. The first time I think I killed the yeast as the water was a bit hot but the second time it just did not seem to rise. Any ideas please - by the way it was a brand new tin of Allison easy yeast

By Mrs Jennifer Wilson

05 Nov 2015 | 13:39 UTC

Rating: CakeCakeCakeCakeCake

Mrs Lesley McQuinn, can I suggest using the ready shaped baking parchment tin liners. They are readily available, not expensive and can, with care, be reused. Nothing ever sticks using these.

By Mr Ian Coghlan

02 Oct 2015 | 13:41 UTC

Rating: CakeCakeCakeCakeCake

This is an excellent recipe. Lovely bread, I have to stop my self eating too much.
I used my Kenwood to prep the dough so avoided the stickiness. It rose nicely and has a lovely colour.
I will be making this again and again.

By Ms Megan McGready

17 Sep 2015 | 11:19 UTC

Rating: CakeCakeCakeCakeCake

Victory is mine! I have just pulled the most lovely loaf out of the oven. It's a bit more cakey in texture than my normal basic white loaf, but it cuts well and tastes lovely. I didn't use easy-bake yeast, but mixed half of my water with yeast/sugar first. The dough was quite sticky but was a joy to work with and the whole process was quick and straightforward. I was worried that my loaf wouldn't rise but needn't have been - gorgeous rise on this loaf. This recipe is a keeper - thank you!

By Mrs Lore Boyd

05 Sep 2015 | 20:55 UTC

Rating: CakeCakeCakeCakeCake

This recipe works. The bread is delicious. Follow the instructions... You can't go wrong. I've made this bread a fair few times now, including a couple of times half quantities small loaf. (Slightly less time in the oven). I'm not an habitual yeast/ bread baker, just a regular ordinary home cook. I've been playing around with 'not wheat' flours for a couple of years as part of my 'not eating wheat' plan, mainly to stop grazing on easy, unnecessary snacks, and have substituted white spelt as my bag of all-purpose flour in the cupboard. I shall be trying out the 'quick bread' (which does away with the long first rise) tomorrow morning, in the hope that we can have bacon sandwiches before 8am.

By Mrs Helena Logan

15 Jul 2015 | 15:29 UTC

Rating: CakeCakeCakeCakeCake

Mrs Pat Bell, did you read the recipe?
It clearly states its a recipe for spelt bread.
If you have another go with the right ingredients your bread will be very good indeed

By Mrs Pat Bell

14 Jul 2015 | 13:14 UTC

Rating: CakeCakeEmpty CakeEmpty CakeEmpty Cake

Well I made this in my kitchen aid. I used 150g strong white flour and 350g wholemeal flour. I saved two pieces of dough to make a couple of rolls.

So dissapointed the rolls are soilid heavy, AND I did not overcook them.

Now the reviews encouraged me to make this bread.

Where have I gone wrong? Dont think its a mixture of flours because White Bread flour was supposed to make it less heavy.

By Mrs Kathleen Johnstone

03 Jul 2015 | 21:59 UTC

Rating: CakeCakeCakeCakeCake

Just made this recipe for the first time. 100% success according to my husband. Simple quick, lovely texture and as Helena said very tasty. I am a
FODMAP follower and this recipe is ideal. Highly recommend. Do try it.

By Mrs Helena Logan

28 Jun 2015 | 14:52 UTC

Rating: CakeCakeCakeCakeCake

I have just found this recipe, I've tried it twice and it's the best spelt bread ive ever made, it's simple, quick and very tasty.
If you've had trouble making spelt bread I can highly recommend this recipe, try it!