Homemade Spelt Bread Recipe

I’ve developed a super easy Spelt Flour Bread made with whole spelt flour, flax and sesame seeds, and one simple change makes it reliably successful every time.

So I never thought a loaf made from whole spelt flour and a spoon of ground flaxseed could start a family debate, but here we are. My Homemade Spelt Bread has a warm nutty crumb and a little chew that somehow makes toast feel fancy.

If you like Spelt Flour Bread this one will sneak into your rotation, and honestly I keep it bookmarked in my Whole Grain Spelt Recipes folder for those lazy bake days. It looks like it took effort, but it forgives mistakes.

Try it once and you might annoy your friends by refusing store bought bread forever.

Ingredients

• Whole spelt flour: nutty, light, more fiber and protein than white flour, gives hearty crumb.
• ground flaxseed: binds moisture, adds omega 3s, extra fiber, makes loaf tender.
• Whole flaxseed: crunchy nibble on crust, tiny protein boost, helps texture.
• Sesame seeds: toasty flavor on top, adds calcium, nice crunch and visual pop.
• Honey or maple syrup: mild sweetness, feeds yeast for rise, gives golden crust.
• Extra virgin olive oil: healthy fats, keeps bread moist, subtle fruity flavor.
• Active dry yeast: makes dough rise, gives airy crumb, just a little patience needed.
• Sea salt: balances flavor, helps control yeast activity, enhances crust color.

Ingredient Quantities

• 400 g whole spelt flour (about 3 1/4 cups)
• 300 ml lukewarm water (about 1 1/4 cups)
• 1 packet (7 g) active dry yeast
• 1 1/2 tsp (9 g) fine sea salt
• 1 tbsp (15 g) honey or maple syrup (use what you got)
• 1 tbsp (15 ml) extra virgin olive oil
• 2 tbsp (14 g) ground flaxseed
• 1 tbsp (10 g) whole flaxseed
• 2 tbsp (16 g) sesame seeds
• 1 tbsp rolled oats (optional)

How to Make this

1. Warm 300 ml water to about 38-43°C, stir in 1 tbsp honey or maple syrup and sprinkle the 7 g active dry yeast on top, let sit 5-10 min until foamy (dont add salt yet).

2. In a large bowl mix 400 g whole spelt flour, 2 tbsp ground flaxseed, 1 tbsp whole flaxseed, 2 tbsp sesame seeds, 1 tbsp rolled oats if using, and 1 1/2 tsp fine sea salt so the dry stuff is evenly distributed.

3. Make a well in the dry mix, pour in the foamy yeast mixture and 1 tbsp extra virgin olive oil, stir with a wooden spoon until a shaggy, slightly sticky dough forms. If it’s too dry add a teaspoon or two of water, too wet dust with a little flour.

4. Gently knead by hand 4-6 minutes or use a mixer on low for 3-4 minutes, just until smooth-ish and cohesive — spelt is delicate so dont over-knead or the loaf gets gummy.

5. Lightly oil a bowl, place the dough inside, cover with a damp towel or plastic wrap and let rise in a warm spot 45-60 minutes until roughly doubled; spelt ferments faster so check it earlier than you think.

6. Punch down gently, shape into a loaf or free-form boule, place in a greased 9×5 inch loaf pan or on a baking sheet; wet your hands or oil them if the dough is sticky, it helps with shaping.

7. Cover and proof 25-40 minutes until puffy but not collapsed. Meanwhile preheat oven to 200°C (400°F) for at least 20 minutes so it’s fully hot.

8. Just before baking slash the top once or twice with a sharp knife, brush with a little water or oil for shine, sprinkle extra sesame seeds and oats and press them in lightly so they stick.

9. Bake 30-35 minutes until deep golden and the bottom sounds hollow when tapped; if it browns too fast tent with foil after 20 minutes. Cool on a rack at least 1 hour before slicing so the crumb sets (internal temp about 95°C or 203°F if you use a thermometer).

Equipment Needed

1. Digital kitchen scale (or measuring cups and spoons if you dont have a scale)
2. Large mixing bowl
3. Small bowl or jar for proofing the yeast
4. Wooden spoon or sturdy silicone spatula for mixing
5. Stand mixer with dough hook or just your hands for kneading
6. 9×5 inch loaf pan or a baking sheet for a free form loaf
7. Sharp knife or bread lame for scoring the top
8. Pastry brush (or a clean finger) to glaze and a spoon to sprinkle seeds
9. Cooling rack and oven mitts

FAQ

Homemade Spelt Bread Recipe Substitutions and Variations

• Whole spelt flour: Use whole wheat flour 1:1 (a bit heavier), or white spelt flour 1:1 for a lighter crumb. If you only have all purpose, add 1 tbsp vital wheat gluten per cup to help structure.
• Active dry yeast: Swap for instant yeast (use about 20% less by weight and add straight to the flour), fresh yeast (about 3 times the weight of dry yeast, dissolve in the water first), or a ripe sourdough starter (replace the yeast with ~150 g active starter and reduce the water a bit, expect longer proofing).
• Honey or maple syrup: Use agave nectar 1:1, or brown sugar/granulated sugar (use same sweetness, dissolve in the water), or molasses if you like stronger flavor (use less, about 1 tsp).
• Extra virgin olive oil: Swap for melted butter 1:1 for richness, or a neutral oil like canola/sunflower 1:1 for milder taste. You can also replace up to half the oil with Greek yogurt to add moisture and tenderness, but the loaf will be slightly denser.

Pro Tips

– Start with slightly less water than the recipe lists and add more by teaspoon if it feels dry. Whole spelt varies a lot, so aim for a tacky, not soupy dough. If you over-hydrate a bit its easier to fix than when you go too dry.

– Be gentle with the gluten. Short, slow kneads or a couple of stretch-and-folds while the dough rests give better texture than aggressive kneading, otherwise spelt can get gummy. Also try a 20-30 minute autolyse (flour + water, then add salt/yeast) for a lighter crumb.

– Boost flavour and texture by toasting the sesame and oats briefly in a dry pan first, and either grind the flax fresh or soak the whole flaxseed for 10 minutes so it makes a little gel. That gives more moisture and helps the seeds stick to the crust.

– For oven spring and crust, preheat thoroughly and create steam for the first 8-12 minutes (hot tray of water, or mist the oven). Check doneness with a quick tap on the bottom or a thermometer; let the loaf cool at least an hour before slicing or the crumb will be gummy.