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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 66 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

66 Reviews
5 stars: 53
4 stars: 4
3 stars: 5
2 stars: 1
1 stars: 3

Average Customer Rating:

CakeCakeCakeCakeHalf Cake

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By Mrs Helena Logan

15 Jul 2015 | 15:29 BST

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 BST

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 BST

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 BST

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!

By Mr Chris Upton

17 Jun 2015 | 21:58 BST

Rating: CakeCakeCakeCakeCake

I have been messing around with Spelt flour for almost a year, trying complex recipes and endlessly researching. Trying Long fermentation processes, making a sponge in advance, using a dough hook; making my own sourdough and nurturing it. Yet could never obtain a loaf with a soft well risen soft centre. Today instead of the usual 3 day anxiety provoking ritual. I started at 2pm and had the best spelt loaf ever. Simple, straightforward with an exceptional result.
Thank you very much. I was on the verge of giving up.

By Mr Jonathan Pearce

19 Apr 2015 | 19:46 BST

Rating: CakeCakeCakeCakeCake

Made first spelt loaf today. Used .5 measurements and made 1lb loaf. Amazing, it looks like a shop bought loaf. Can't wait until supper time.

By Miss JOANNE Pickard

06 Apr 2015 | 18:33 BST

Rating: CakeCakeCakeCakeEmpty Cake

First attempt today at this bread, never had much luck in the past but so happy with results. My baking skills lie with cakes so I'm so pleased to have found an easy loaf that I can eat instead of paying a fortune for one in the shops. Lovely taste, nice and crusty around the edge.
I used an old tin, oiled with rapeseed oil then floured, came out straight away. Got 20 or so slices and have frozen them ready to use for toast and sandwiches. Think I'll take up some suggestions and play around with this recipe but its definitely a great easy loaf to bake! Thanks Doves Farm! :)

By Mrs A Oates

03 Mar 2015 | 19:42 GMT

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 GMT

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 GMT

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.