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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 90 customer reviews


Unit of measurement


500 gWhite 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

90 Reviews
5 stars: 76
4 stars: 4
3 stars: 5
2 stars: 1
1 stars: 4

Average Customer Rating:

CakeCakeCakeCake3 Quarter Cake

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By Mrs Rosemary Ripley

02 May 2017 | 23:13 BST

Rating: CakeCakeCakeCakeCake

Made this twice now in two 1 pound tins. Absolutely perfect both times

By Ms Christine Emanuel

03 Mar 2017 | 12:35 GMT

Rating: CakeEmpty CakeEmpty CakeEmpty CakeEmpty Cake

I followed the recipe to the letter but the dough didn't rise either the first or the second time! Any ideas what I have done wrong?

By Mrs Sharon Teale

27 Feb 2017 | 16:33 GMT

Rating: CakeCakeCakeCakeCake

I have a recipe for a choc chip Italian bread that uses spelt flour mixed with strong bread flour and then has I TBSP cocoa powder and choc chips added. Can anyone advise whether this would work with this all spelt flour recipe? Thanks

By Mrs Juliette Hodson

14 Feb 2017 | 18:01 GMT

Rating: CakeCakeCakeCakeCake

Such easy bread to make and delicious too!! I used a sunflower/pumpkin seed mix and linseed oil. Thumbs up from the whole family.

By Mrs Kim Douglas

19 Jan 2017 | 16:38 GMT

Rating: CakeCakeCakeCakeCake

This is a brilliant recipe. The bread is delicious. The only thing I found was that my loaf cracked along the top edge so I think I'll leave it to prove a bit longer than an hour.

By Ms Rel Jack

02 Nov 2016 | 15:24 GMT

Rating: CakeCakeCakeCakeCake

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

By Miss Alberte L

05 Oct 2016 | 13:18 BST

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 BST

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 BST

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 BST

Rating: CakeCakeCakeCakeCake

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