Sandwich-Style Zucchini Spelt Bread
December 25, 2025
Savory spelt bread recipe with zucchini, rosemary, and seeds.
Serves:1 loaf
Time:Prep time: 25 minutes Rise time: 1 hour 15 minutes (first + second rise) Bake time: 40–45 minutes
Soft sandwich-style spelt bread with grated zucchini, rosemary, and seeds. This recipe builds on my previous spelt bread, with zucchini adding extra moisture to help the crumb stay soft for longer. The spelt flour is first hydrated with warm water to gently start gluten development without kneading. The remaining ingredients are then added, followed by a few minutes of kneading, and the dough is left to rise in two stages. The result is a light and easily sliceable loaf, perfect for sandwiches or dipped in soup.
Ingredients
Dry Ingredients
- 450 g wholemeal spelt flour
- 1 tsp sea salt
- 2 tsp instant yeast
Wet Ingredients
- 300 ml warm water
- 1 tbsp honey
- 2 tbsp olive oil
- 1 tsp lemon juice or apple cider vinegar
Zucchini
- 200 g zucchini, finely grated, squeezed well
Seeds (optional)
- 20 g sunflower seeds
- 20 g pumpkin seeds
- 10 g flax or sesame seeds
Topping
- Extra seeds and rosemary
Instructions
1. Autolyse
- In a large bow, mix spelt flour and 300 ml warm water. Mix until no dry flour remains. Cover and rest 15 minutes.
2. Prepare the zucchini
- Grate the zucchini finely. Squeeze very well using your hands or a clean tea towel until little liquid comes out.
3. Add remaining ingredients
- Add salt, honey, yeast, olive oil, lemon juice or vinegar, seeds and squeezed vinegar. Mix until fully incorporated.
4. Gentle knead - 1 to 2 minutes
- Fold the dough over itself repeatedly for 1–2 minutes, stopping as soon as it becomes smoother. Spelt dough is delicate and does not benefit from longer kneading.
5. First rise - 45 to 60 minutes
- Cover and rise until puffy and almost doubled.
6. Shape
- Transfer to a lined loaf tin. Smooth the top with damp hands and sprinkle with seeds.
7. Second rise - 20 to 30 minutes
- Cover and let the dough rise again in the tin.
- While waiting for the dough to rise turn on oven on 200°C/ 400°F
8. Bake
- Bake until golden and hollow-sounding underneath. Cover loosely with foil if browning too quickly.
9. Cool completely
- Zucchini breads must cool fully before slicing to set the crumb.
Serving Suggestions
- •Slice and serve with butter, soft cheese, or hummus, or use it for sandwiches with roasted vegetables, halloumi, or grilled vegetables.
- •Serve lightly toasted and served alongside soups, stews, or salads.
Storage & Meal Prep
- •Once completely cooled, store the bread wrapped or in an airtight container at room temperature for 2–3 days.
- •Freeze: For longer storage, slice the loaf and freeze for up to 3 months. Defrost at room temperature or toast directly from frozen.
Variations & Substitutions
- •Herbs: Swap rosemary for thyme, oregano, or a mix of fresh herbs.
- •Seeds: Use any combination of sunflower, pumpkin, sesame, or flax seeds, or leave out for a softer crumb.
- •Cheese: Add 50–75 g grated feta or hard cheese
- •Sweetener: Honey can be replaced with maple syrup.
Enjoy!
Soft sandwich-style spelt bread with grated zucchini, rosemary, and seeds. This recipe builds on my previous spelt bread, with zucchini adding extra moisture to help the crumb stay soft for longer. The spelt flour is first hydrated with warm water to gently start gluten development without kneading. The remaining ingredients are then added, followed by a few minutes of kneading, and the dough is left to rise in two stages. The result is a light and easily sliceable loaf, perfect for sandwiches or dipped in soup.
Ingredients
Dry Ingredients
- 450 g wholemeal spelt flour
- 1 tsp sea salt
- 2 tsp instant yeast
Wet Ingredients
- 300 ml warm water
- 1 tbsp honey
- 2 tbsp olive oil
- 1 tsp lemon juice or apple cider vinegar
Zucchini
- 200 g zucchini, finely grated, squeezed well
Seeds (optional)
- 20 g sunflower seeds
- 20 g pumpkin seeds
- 10 g flax or sesame seeds
Topping
- Extra seeds and rosemary
Instructions
1. Autolyse
- In a large bow, mix spelt flour and 300 ml warm water. Mix until no dry flour remains. Cover and rest 15 minutes.
2. Prepare the zucchini
- Grate the zucchini finely. Squeeze very well using your hands or a clean tea towel until little liquid comes out.
3. Add remaining ingredients
- Add salt, honey, yeast, olive oil, lemon juice or vinegar, seeds and squeezed vinegar. Mix until fully incorporated.
4. Gentle knead - 1 to 2 minutes
- Fold the dough over itself repeatedly for 1–2 minutes, stopping as soon as it becomes smoother. Spelt dough is delicate and does not benefit from longer kneading.
5. First rise - 45 to 60 minutes
- Cover and rise until puffy and almost doubled.
6. Shape
- Transfer to a lined loaf tin. Smooth the top with damp hands and sprinkle with seeds.
7. Second rise - 20 to 30 minutes
- Cover and let the dough rise again in the tin.
- While waiting for the dough to rise turn on oven on 200°C/ 400°F
8. Bake
- Bake until golden and hollow-sounding underneath. Cover loosely with foil if browning too quickly.
9. Cool completely
- Zucchini breads must cool fully before slicing to set the crumb.
Serving Suggestions
- •Slice and serve with butter, soft cheese, or hummus, or use it for sandwiches with roasted vegetables, halloumi, or grilled vegetables.
- •Serve lightly toasted and served alongside soups, stews, or salads.
Storage & Meal Prep
- •Once completely cooled, store the bread wrapped or in an airtight container at room temperature for 2–3 days.
- •Freeze: For longer storage, slice the loaf and freeze for up to 3 months. Defrost at room temperature or toast directly from frozen.
Variations & Substitutions
- •Herbs: Swap rosemary for thyme, oregano, or a mix of fresh herbs.
- •Seeds: Use any combination of sunflower, pumpkin, sesame, or flax seeds, or leave out for a softer crumb.
- •Cheese: Add 50–75 g grated feta or hard cheese
- •Sweetener: Honey can be replaced with maple syrup.
Enjoy!
