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White Spelt Bread

Makes 1 loaf

Spelt breads often prove and rise more quickly than bread made with conventional wheat flour, so once this loaf in in the tin, bake it as soon as it has risen.

Free from Egg, Soya, Dairy, Nuts
Vegetarian, Vegan, Organic


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  1. Put the flour, yeast, sugar and salt into a large bowl and blend them together.
  2. Stir in the water, and when everything looks craggy and lumpy, stir in the oil. Using your hands gather everything together into a doughy mass.
  3. Knead the dough for 100 presses, in the bowl or on a work surface.
  4. Cover the dough bowl with oiled cling film and leave it in a warm place, for the dough to double in size, which will take about an hour.
  5. Brush oil around the inside of a 1kg/2lb loaf tin.
  6. Knead the dough for another 100 presses.
  7. Shape the dough and put it into your prepared tin.
  8. Loosely cover the tin with the oiled cling film and leave it to rise in a warm place for 35 minutes.
  9. Pre-heat the oven.
  10. Bake the loaf for 40 minutes. You will know it’s done when the bottom sounds hollow when tapped. Leave to cool on a wire rack.


1kg/2lb loaf tin


220˚C, fan 200˚C, 425˚F, Gas 7

Cooking time

40 minutes
As others suggest, I think this should be 300ml of water not 350ml - I did it with 350ml and it was more batter than dough (still tasty though - just lost a load over the side of the tin and as we are in the middle of the Covid-19 crisis any lost flour is a great shame!). Also, if you look on the back of the bag of flour it says 300ml water for 500g flour. Note to self: check pack and/or reviews first.
By Sharon Nixon
28 Mar 2020
I have just made the white spelt loaf. Followed instructions correctly and it came out fabulous. Will definitely be making it again.
By Jill Telford
27 Mar 2020
Fabulous result! Used exact recipe amounts x2 (as I always make two loaves at the same time and freeze one.) Perfect rise, texture and taste. Having used this and many of the Dove bread flours I have found it very important to ensure no draughts/change of temperture can get to the proving area, also the kneeding has to be done properly!
By Judith Williams
11 Mar 2020
This recipe has been altered since I last printed it. It works perfectly with 300ml of water. I add a teaspoon of ascorbic acid for a lighter bake too, and leave to prove on the second time for another 5 minutes or so. You can also swap the sugar for a tablespoon of honey. For something different you can add more honey, dates and walnuts. Delicious either way.
By Rachel Ogden
13 Jul 2019
I have just baked the white loaf and I am very disappointed. The wholemeal baked beautifully and very light texture. As Sarah Ralph sid the dough was very wet so difficult to knead it. I will try it with the same quantity of water as the wholemeal loaf.
By Flat Top
06 Apr 2018
No domed top - just flat even when proving in loaf tin. Lovely crust. Lots of air bubbles, good taste but could have been a bit lighter. Very sticky, runny dough which stayed like that even after required kneading time. Unable to shape before going into loaf tin. Proved for extra 15 mins once in tin (perhaps that was my mistake). Would make again but do I need less water (have noticed brown spelt version uses 50mls less). Any advice welcome.
By Sarah Ralph
28 Feb 2018

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