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    You are in: Home / Recipes / Spelt Bread Recipe
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    Spelt Bread

    Spelt Bread. Photo by magpie diner

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Shannon 24's Note:

    This is my Grandad's recipe for bread, normally it calls for half white flour and half whole wheat flour, but as my son has a wheat allergy, I substituted both flours for Spelt flour. Spelt flour is an ancient grain and can be used in place of white flour. It can be found in most Health food stores. Enjoy! Editor's Note: Spelt is an ancient wheat that has recently been marketed as safe for wheat-allergic individuals. Wheat-allergic patients can react to spelt as they do to common wheat. Please consult with your health care provider to ensure spelt is appropriate for you.

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    Units: US | Metric


    1. 1
      In a cup, combine 3/4 cup of warm water, 1/4 cup of honey and 2 tbsp of yeast. Set aside.
    2. 2
      In a large bowl, combine 2 2/3 cup of warm water, salt and oil.
    3. 3
      Add half flour and yeast mixture.
    4. 4
      Stir well.
    5. 5
      Add remaining flour and knead for about 8 to 10 minutes.
    6. 6
      Preheat oven to 200 degrees and then turn off.
    7. 7
      Grease an ovenproof bowl and place dough in it. Let rise in oven. Punch dough down.
    8. 8
      Divide into three, place into three greased loaf pans, poke holes in loaves and let rise again.
    9. 9
      Bake 425 degrees for 20-25 minutes.

    Browse Our Top Yeast Breads Recipes

    Ratings & Reviews:

    • on February 03, 2007


      This bread turned out GREAT!!! Two large loaves of bread and used the third dough to make braided sausage bread. I did add three large pinches of granulated lecithin to the water in the bowl step #2. I did the 5 cups whole spelt and 4 cups white spelt sifted. Kneaded only 5mins. because dough was ready and spelt is very touchy about being over kneaded.The best spelt bread recipe I've made. This recipe does not deserve the two star rating just because wheat-allergy statement recipe. The poster makes it very clear to be responsible for your own health and ask the Dr. I would give this recipe more than 5 stars if possible 10 stars!!

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    • on February 07, 2007


      To the above chef. Spelt is safe for wheat allergies. It is not safe for gluten intolerance or celiac disease. This recipe is correctly written. My friend with a wheat allergy tried it, and loved it - I'll give 5 starts for her.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 08, 2013


      Great tasting and easy to make bread! I make this for myself all the time now. It doesn't rise very well, but it is very hearty, and has a taste I really love. Though it doesn't say, I myself use olive oil for the oil, and I like the taste that gives.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)


    Nutritional Facts for Spelt Bread

    Serving Size: 1 (1059 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 470.1
    Calories from Fat 370
    Total Fat 41.1 g
    Saturated Fat 6.1 g
    Cholesterol 0.0 mg
    Sodium 2336.0 mg
    Total Carbohydrate 26.3 g
    Dietary Fiber 1.7 g
    Sugars 23.2 g
    Protein 3.1 g

    The following items or measurements are not included:

    spelt flour

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