Go Back
+ servings
loaf of spelt bread on a wooden board with two slices cut off

Spelt Bread

This easy spelt bread is made with 7 simple ingredients for a vegan bread perfect for sandwiches or toast!
4.74 from 23 votes
Print Pin
Course: Vegetarian Sides
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 1 hour 30 minutes
Total Time: 2 hours 15 minutes
Servings: 12 slices



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 tsp 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.


Serving: 1slice | Calories: 195kcal | Carbohydrates: 31g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 101mg | Potassium: 40mg | Fiber: 5g | Sugar: 2g | Vitamin C: 1mg | Calcium: 7mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!