Spelt Bread

Here’s a beautifully simple and nourishing Spelt Bread recipe. It’s made with 100% whole grain spelt flour, and it’s ideal for sandwiches, toast, or pairing with probiotic spreads. Adapted from Occasionally Eggs, this version is vegan, soft, and slightly nutty.

🍞 Simple Whole Spelt Bread (Vegan)

🧄 Ingredients

• 60 ml warm water
• 1 tbsp maple syrup or honey
• 2¼ tsp active dry yeast
• 250 ml non-dairy milk (or water)
• 3 tbsp olive oil
• 500 g whole spelt flour
• 1 tsp sea salt

🔥 Instructions

1. Activate Yeast

In a large bowl, mix warm water and maple syrup. Sprinkle yeast on top and let sit for 10 minutes until foamy.

2. Mix Dough

Add milk, olive oil, 300 g of flour, and salt. Stir until a loose dough forms. Gradually add remaining flour, kneading between additions, until smooth and springy (6–8 minutes).

3. First Rise

Place dough in a greased bowl, cover with a towel, and let rise in a warm spot for 1 hour or until doubled.

4. Shape & Second Rise

Punch down dough gently. Shape into a loaf and place in a greased or parchment-lined loaf pan. Cover and let rise for 30 minutes.

5. Bake

Preheat oven to 350°F (180°C). Bake for 45 minutes until golden and hollow-sounding when tapped.

6. Cool & Store

Cool on a wire rack for 10 minutes before slicing. Store in a sealed container for up to 3 days or freeze for longer.

🌿 Optional Twists for You

• Add wild-foraged herbs or fermented garlic paste to the dough
• Use smoked salt or adaptogenic spice blends for depth
• Pair with probiotic cashew cream, fermented chutney, or miso butter