Easy Spelt Bread recipe
December 5, 2025
A beginner-friendly spelt bread loaf, topped with seeds and rosemary.
Serves:1 loaf
Time:Rise time: ~ 2 hours, bake time: ~40 min
This spelt loaf is a great option if you’re looking for an easier and more forgiving bread recipe, perfect if you’re new to baking. Spelt is more nutritious than regular white flour, and its gluten develops more quickly but is naturally more delicate, which means the dough only needs 1–2 minutes of kneading. First, the flour and water rest together. This step, called an autolyse, helps the flour soak up the water and makes the dough easier to work with. You then mix in the remaining ingredients, let the dough rise, and bake. The result is a loaf perfect for breakfast or sandwiches with a soft crumb, and a nice hint of rosemary.
Ingredients
Dry Ingredients
- 450 g (about 3 ¾ cups) wholemeal spelt flour
- 1 tsp fine sea salt
- 1 tbsp honey
- 2 tsp instant yeast
Wet Ingredients
- 380–390 ml warm water (1 ½ cups + 1–2 tablespoons)
- 2 tbsp olive oil
Seeds & herb (optional but recommended), choose any or a mix:
- 2 tbsp sunflower seeds
- 2 tbsp pumpkin seeds
- 1 tbsp flax seeds or sesame (whole)
- 5 tbsp in total
- Optional: 1 tsp fresh rosemary, finely chopped, or ¼–½ tsp dried rosemary
Topping
- Extra seeds
- Extra rosemary
Instructions
1. Autolyse
- In a large bowl, mix spelt flour and water.
- Mix until no dry spots remain.
- Cover and rest 20–30 minutes.
- This hydrates the spelt and improves the crumb.
2. Add the rest of the ingredients
- Add yeast, salt, honey, olive oil, rosemary, and mixed seeds.
- Mix until fully incorporated.
3. Gentle kneading
- Knead on a lightly floured surface for 1–2 minutes only.
- Stop when the dough is slightly sticky but cohesive.
- Spelt requires very little kneading. Spelt requires very little kneading because its gluten is more delicate. Kneading for too long can break down the gluten and make the loaf dense or crumbly.
4. First rise
- Place the dough in a clean bowl, cover, and rise 45–60 minutes until doubled.
5. Shape the loaf
- Line the tin with parchment, leaving enough paper over the sides to lift the loaf out easily. Add the dough to the tin and gently pat the top so the surface is smooth.
- Add your topping: Brush lightly with water and sprinkle seeds and rosemary (optional).
6. Second rise
- Let rise 20–30 minutes, just until puffy.
- Preheat oven to 200°C (fan 180°C) / 400°F.
7. Bake
- Bake 35–40 minutes, until golden and hollow when tapped.
- Cool fully before slicing to set the crumb.
Serving Suggestions
- •Breakfast toast: Slice and serve with eggs, avocado, cottage cheese, or nut butter.
- •Sandwiches: Pairs well with hummus, roasted vegetables, tuna, or classic cheese and tomato. I served it with edamame hummus and smoked salmon which worked really well.
- •Soup or salad side: Serve warm slices with a bowl of soup or alongside a fresh salad.
Storage & Meal Prep
- •Room temperature: Store in an airtight container for 2–3 days.
- •Freeze: Slice the loaf and freeze for up to 3 months. Toast slices straight from the freezer.
- •Avoid the fridge: Refrigeration dries out bread quickly, room temperature or freezer is best.
Variations & Substitutions
- •Flour: White spelt flour: Can be substituted 1:1. Reduce water by 10–20 ml if the dough feels very soft. Or Half wholemeal + half spelt which gives a lighter, softer loaf.
- •Replace rosemary with thyme. For a more neutral loaf, leave out herbs completely.
- •Sweetener: Swap honey for maple syrup, agave, or 1 tsp sugar.
- •Oil: Olive oil can be replaced with melted butter or any other neutral oil.
- •Topping: try oats or poppy seeds.
- •Vegetables: Add shredded carrot or zucchini Sandwich-Style Zucchini Spelt Bread
Enjoy!
This spelt loaf is a great option if you’re looking for an easier and more forgiving bread recipe, perfect if you’re new to baking. Spelt is more nutritious than regular white flour, and its gluten develops more quickly but is naturally more delicate, which means the dough only needs 1–2 minutes of kneading. First, the flour and water rest together. This step, called an autolyse, helps the flour soak up the water and makes the dough easier to work with. You then mix in the remaining ingredients, let the dough rise, and bake. The result is a loaf perfect for breakfast or sandwiches with a soft crumb, and a nice hint of rosemary.
Ingredients
Dry Ingredients
- 450 g (about 3 ¾ cups) wholemeal spelt flour
- 1 tsp fine sea salt
- 1 tbsp honey
- 2 tsp instant yeast
Wet Ingredients
- 380–390 ml warm water (1 ½ cups + 1–2 tablespoons)
- 2 tbsp olive oil
Seeds & herb (optional but recommended), choose any or a mix:
- 2 tbsp sunflower seeds
- 2 tbsp pumpkin seeds
- 1 tbsp flax seeds or sesame (whole)
- 5 tbsp in total
- Optional: 1 tsp fresh rosemary, finely chopped, or ¼–½ tsp dried rosemary
Topping
- Extra seeds
- Extra rosemary
Instructions
1. Autolyse
- In a large bowl, mix spelt flour and water.
- Mix until no dry spots remain.
- Cover and rest 20–30 minutes.
- This hydrates the spelt and improves the crumb.
2. Add the rest of the ingredients
- Add yeast, salt, honey, olive oil, rosemary, and mixed seeds.
- Mix until fully incorporated.
3. Gentle kneading
- Knead on a lightly floured surface for 1–2 minutes only.
- Stop when the dough is slightly sticky but cohesive.
- Spelt requires very little kneading. Spelt requires very little kneading because its gluten is more delicate. Kneading for too long can break down the gluten and make the loaf dense or crumbly.
4. First rise
- Place the dough in a clean bowl, cover, and rise 45–60 minutes until doubled.
5. Shape the loaf
- Line the tin with parchment, leaving enough paper over the sides to lift the loaf out easily. Add the dough to the tin and gently pat the top so the surface is smooth.
- Add your topping: Brush lightly with water and sprinkle seeds and rosemary (optional).
6. Second rise
- Let rise 20–30 minutes, just until puffy.
- Preheat oven to 200°C (fan 180°C) / 400°F.
7. Bake
- Bake 35–40 minutes, until golden and hollow when tapped.
- Cool fully before slicing to set the crumb.
Serving Suggestions
- •Breakfast toast: Slice and serve with eggs, avocado, cottage cheese, or nut butter.
- •Sandwiches: Pairs well with hummus, roasted vegetables, tuna, or classic cheese and tomato. I served it with edamame hummus and smoked salmon which worked really well.
- •Soup or salad side: Serve warm slices with a bowl of soup or alongside a fresh salad.
Storage & Meal Prep
- •Room temperature: Store in an airtight container for 2–3 days.
- •Freeze: Slice the loaf and freeze for up to 3 months. Toast slices straight from the freezer.
- •Avoid the fridge: Refrigeration dries out bread quickly, room temperature or freezer is best.
Variations & Substitutions
- •Flour: White spelt flour: Can be substituted 1:1. Reduce water by 10–20 ml if the dough feels very soft. Or Half wholemeal + half spelt which gives a lighter, softer loaf.
- •Replace rosemary with thyme. For a more neutral loaf, leave out herbs completely.
- •Sweetener: Swap honey for maple syrup, agave, or 1 tsp sugar.
- •Oil: Olive oil can be replaced with melted butter or any other neutral oil.
- •Topping: try oats or poppy seeds.
- •Vegetables: Add shredded carrot or zucchini Sandwich-Style Zucchini Spelt Bread
Enjoy!
