Spelt Bread Loaf
A delicious and healthy wholemeal and white spelt bread, with a great rise, soft crumb and good crust.
Recipe type: Bread
Serves: One loaf (16-18 slices)
  • 7g (1/4 oz) sachet dry yeast
  • 1 tablespoon caster (superfine) sugar
  • 1-1/4 cups (300ml) (10 fl oz) warm water* (see note below)
  • 1-1/2 cups (190g) (6.7 oz) wholemeal spelt flour
  • 1-1/2 cups (190g (6.7 oz) white spelt flour
  • 1 teaspoon sea salt
  • 2 tablespoons linseeds (flaxseeds), divided
  • 2 tablespoons traditional rolled oats (or barley flakes), divided
  • 1 tablespoon olive oil
  • 2 teaspoons milk
  1. Place yeast, sugar and warm water in a jug. Whisk vigorously with a fork to dissolve yeast. Stand in a warm place for 10 minutes or until frothy.
  2. Sift flours into a large bowl. Stir in salt, 1 1/2 tablespoons linseeds, 1 tablespoon rolled oats, yeast mixture and olive oil. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead for 5 minutes or until smooth and elastic (spelt dough needs much less kneading time than wheat dough, and should feel tackier than wheat dough). Place in a large, lightly greased bowl. Cover. Set set aside in a warm place for 1 hour or until doubled in size.
  3. Preheat oven to 200°C (400°F). Lightly grease a 6cm-deep, 10cm x 20cm (4 x 8 inch) (at the base) loaf pan. Combine remaining linseeds and oats in a bowl and set aside.
  4. Using your fist, punch dough down and knead briefly until smooth. Shape into a log and place in prepared pan. Cover with lightly greased plastic wrap. Set aside in a warm place for 30 to 40 minutes or until dough has almost doubled in size (you can over-proof spelt dough, so don't be tempted to wait any longer).
  5. Brush top with milk. Sprinkle with linseed & oat mixture. Bake for 30 to 35 minutes or until dark golden and hollow-sounding when tapped. Turn onto a wire rack to cool.
*The original recipe quoted 1.5 cups water, however many recipe reviewers (including myself) found the dough to be very wet and had to add quite a bit of extra flour to make it workable. I've suggested you use 1-1/4 cups of water instead of 1-1/2 cups accordingly, however adjust as needed.
Recipe by The Kiwi Cook at https://thekiwicook.com/2015/08/11/spelt-bread-loaf/