Easy spelt bread

Easy spelt bread

Lucy's Bakes
10 mins
Cooking time
35 mins
Jacqui Melville

Spelt is the wild ancestor of our common wheat flour today. It’s one of the easiest flours to use as it kneads quickly and rises fast and its flavour is fabulous. I recommend you try this early in your bread-making journey as I am pretty sure you’ll be happy with the results – it is a one-rise loaf, so no excessive waiting around is necessary. You can use all spelt flour but the texture will be a little heavier. This makes a good rustic loaf when plain but is very happy for nuts, seeds or spices to be added to it so let your imagination loose.


Quantity Ingredient
400g spelt flour
100g strong white bread flour
15g fast-action dried yeast
10g salt
100g walnuts, chopped, (optional)
320g warm water
20g clear honey
50g olive oil


  1. Line a baking sheet with baking paper.
  2. Stir the flours, dried yeast, salt and nuts, if using, together.
  3. Add the water, honey and olive oil to the bowl and mix together using a fork to a rough dough.
  4. Turn out onto a clean work surface and follow the instructions in the chapter introduction for kneading. The dough needs to be wet to start with and elastic when you are ready to shape it. This should take about 7–10 minutes. Once kneaded, sprinkle a little flour on the work surface and bring your dough to a round shape by folding the outsides in and turning the dough ball at each fold over. You will have a nice round ball.
  5. Turn the ball over onto the baking sheet and sprinkle with white flour. Put a clean tea towel over the top and leave it until doubled in size (I place it in my oven at 60°C with the door slightly ajar, for 30 minutes). Wait for it to double or the bread will be heavy.
  6. Preheat the oven to 220°C – take the loaf out first if proving in it!
  7. Bake for 35–40 minutes – you can tell the loaf is done by knocking with your fist on the bottom of the bread and then it should sound hollow. Transfer to a wire rack to cool.


  • This recipe is vegetarian and dairy-free.


  • Try using half water and half beer for a different flavour.

What the the testers say

  • MARK SCILLEY – ‘It took me three attempts to get a texture that I was proud of. I had not kneaded it enough but now I have the hang of it I bake it all the time. The loaf lasts well for several days and makes excellent toast.’

    IAN MEEKCOMS – ‘I have made white bread before but found spelt really easy to work with – one rise, so simple!’
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