This easy Spelt Bread recipe is made with 7 simple ingredients for the best everyday bread. Plus, this spelt sandwich bread is naturally vegan & dairy-free for a bread recipe that truly tastes great with any potential toppings!
It's about time I shared one of my go-to bread recipes! This vegan spelt bread is honestly great for sandwiches, topped with mashed avocado or tofu ricotta, served alongside my southwest tofu scramble or even spread with a simple mix of butter and jam. However you serve it, this truly is the best everyday bread!
What is spelt bread?
If you've never tried spelt flour before, it has a slightly nutty and sweet flavor. It's a pretty fine & light flour and honestly tastes a lot like whole wheat flour to me.
While spelt bread may not be gluten-free, spelt is an ancient grain with a stronger husk than wheat and some people actually find it easier to digest than wheat flour.
For this recipe, I decided to opt for a mix of spelt flour and all-purpose flour. The spelt flour gives this bread a nice crumb and nutty flavor, while the small amount of all-purpose flour gives this bread more structure so it can form a beautiful tall loaf of bread.
- Yeast: For this recipe I used Red Star active dry yeast which is pretty much my go-to yeast for any of my bread recipes like my Vegan Pizza Dough or even my Vegan Cinnamon Rolls. By the way, if you choose to use instant yeast instead, you can skip the step of activating the yeast in warm water and add it in with the flour.
- Spelt flour: For this recipe I used Arrowhead Mills spelt flour which I purchased at my local Whole Foods. I also highly recommend the sprouted spelt flour from Thrive Market!
- Maple syrup: The maple syrup doesn't make this bread sweet, but really balances out the nutty flavor of the spelt flour. Make sure to use a high quality real maple syrup for this recipe!
How to make spelt flour bread
Make the dough
- First, activate the yeast with warm water.
- Then, mix in the olive oil and maple syrup.
- Gradually add the spelt flour, all-purpose flour, and salt.
- Mix into a thick dough, then remove from the bowl and get ready to knead the dough.
Knead the dough
When it comes to kneading spelt bread dough, I genuinely prefer to do it in my KitchenAid mixer with the bread hook attachment. This dough is a stickier dough, so it can be more challenging to knead by hand. If you do knead by hand, just make sure to do so on a well-floured surface and lightly flour your hands so they don't stick to the dough.
You will know the bread is kneaded enough when it is tacky, elastic, and can be stretched without easily tearing. Again, this bread dough is pretty sticky, so keep that in mind.
The first rise/proofing
Take the kneaded bread and add it to a lightly oiled bowl. I just use olive oil to coat my bowls, but any oil will work here.
Then cover with a kitchen towel or plastic wrap and let rise about 1 hour until doubled in size.
Shape into a loaf bread & second rise
Punch the dough down and add it to a well-floured surface. Then, stretch it into a thick rectangle and roll the bread into a log as pictured below.
Add the bread to a loaf pan and cover with a paper towel or plastic wrap to rise for another 30 minutes.
I like to line my loaf pan with parchment paper and clip it to the sides with oven-safe metal clips. This makes it super easy to remove the loaf from the pan once it is baked!
Bake the spelt bread
As a final step, bake the spelt bread at 350F for 30-35 minutes. This bread really doesn't need a ton of time in the oven to form a beautiful crust. If you'd like a darker crust, just brush the top of the bread loaf with olive oil or vegan butter before baking.
Once the bread is ready, remove it from the oven and enjoy! I just spread a bit of vegan butter on my bread, but it's also great with jam, mashed avocado, blistered cherry tomatoes, tofu ricotta, or as bread to make any sort of sandwich!
FAQ & Tips:
Spelt is an ancient grain that many people consider to be healthier and less inflammatory than wheat. However, it has a similar nutrition profile to wheat. Spelt flour is a great source of fiber which is an important part of any diet too!
No, spelt bread is not gluten-free. Spelt contains a grain flour that isn't wheat, but it still contains gluten.
Spelt bread can be stored at room temperature for 3-4 days wrapped in tin foil. It also can be sliced and then stored in a freezer-safe bag in the freezer for up to 2 months. I find that storing in the fridge dries out the bread so I don't recommend it.
Yes! Before freezing, let the bread cool completely and then cut into slices. Then, add to a freezer-safe bag and store for later. You can add directly to a toaster or pan fry with butter in a pan to reheat.
This easy Spelt Bread is the perfect everyday sandwich bread made with only 7 ingredients. You are going to love this simple, nutty, and delicious bread recipe- enjoy!
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Make the Spelt Dough:
- Begin by adding your warm water and yeast to a large mixing bowl. Let sit for 3-5 minutes to make sure the yeast is activated. You will be able to tell if it's bubbling and turns frothy. If using instant yeast, you can skip this step and add the yeast directly to the mix with the flour and salt.
- Next, add the olive oil and maple syrup to the large mixing bowl and whisk together to combine.
- Gradually begin adding in the all-purpose flour & spelt flour about 1 cup at a time. Also, add in the ½ teaspoon of salt at this time.
Kneading & First Rise:
- Once all the flour has been added in, knead the dough. If using a standing mixer, switch the attachment to the bread hook and knead for 5-10 minutes until elastic. If you are kneading by hand, knead on a lightly floured surface for 10-15 minutes or until the dough is elastic. The dough is done being kneaded once it can be stretched without easily tearing and is smooth and tacky. This dough will still be pretty sticky when it is fully kneaded, so make sure your hands are well-floured if kneading by hand.
- After the dough is fully kneaded, add it to a well-oiled bowl for the first rise. I prefer to coat my bowl in olive oil, but any oil works here. The dough will be sticky so you may want to lightly oil your hands before grabbing the dough.
- Then, cover the bowl with plastic wrap or a towel, place in a warm place, and let rise 1 hour or until doubled in size. I like to test my dough by "poking" it with a finger. If it doesn't bounce back and stays indented, it is ready. It is also important to not “overproof” the dough, so do not let the dough sit too long.
Shaping the dough & second rise:
- Punch down the dough and turn it out onto a well-floured surface. Then stretch it into a thick rectangle and gently roll it up into a log.
- Place the dough into a parchment-lined or well-oiled loaf pan. Then, cover with a towel and plastic wrap and let rise for another 30 minutes. While it is rising, preheat the oven to 350F.
- After 30 minutes, remove the covering from the loaf and add the bread to the oven. Bake for 30-35 minutes until cooked through and browning on top. You can tell the bread is done by tapping it out of the oven and it should sound hollow. For a darker crust, glaze the bread with a little olive oil or vegan butter before baking.
- Remove the bread from the oven and place the loaf onto a wire cooling rack for about 10-15 minutes to cool before slicing. Then, slice and enjoy with your favorite toppings!
- If you don't want to use all-purpose flour, you can use 100% spelt flour for this recipe. Just keep in mind it will end up a little grittier/finer in texture.
- Maple syrup can be subbed 1:1 for honey or agave.
- Olive oil works best, but any liquid oil can be used in this recipe.
- I used my USA Loaf Pan to bake this bread lined with parchment paper.
- I also used Arrowhead Mills Spelt Flour and highly recommend it! Another good option is the sprouted spelt flour from Thrive Market.
- Spelt bread can be stored at room temperature for 3-4 days wrapped in tin foil. It also can be sliced and then stored in a freezer-safe bag in the freezer for up to 2 months. I find that storing in the fridge dries out the bread so I don't recommend it.
- This bread will not work gluten-free. That includes gluten-free 1:1 flour, oat flour, or other gluten-free flour. Gluten is essential to get the right texture for this bread so please do not try making it gluten-free.