Homemade Spelt Bread Recipe

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If you are looking for an easy sourdough like bread recipe without starter, this homemade spelt bread recipe checks all the boxes. From flavor to texture to crackling crust, this whole wheat loaf has it all. 

homemade bread

Homemade Spelt Bread

A riff on my fan favorite Italian bread loaf recipe but heartier with a uniquely rich depth of flavor, I present to you the best spelt bread! Easy, no knead, no oil and vegan, it’s the perfect sandwich bread, great for Panzanella, grilling and making bruschetta rubbed with garlic and brushed with olive oil, to slather with a thick layer of Zacusca, top with Giardiniera and of course to dunk in a hearty bowl of  Zuppa Toscana or mushroom soup.

crusty spelt bread recipe

About the Spelt

Whole wheat ancient grain spelt flour gives this bread a slightly nutty flavor and hearty texture but without making it too dense or heavy. High in protein and fiber, easier to digest, it’s a great flour to keep in your freezer for bread making. Experiment with different ratios and find your ideal texture. I love a rustic hearty and more dense loaf of 50:50 spelt + all purpose, however most people seem to prefer the 80:20 for a lighter texture but still with lots of unique artisan flair. 

The Technique

Folding the dough onto itself without breaking the strands of gluten is where the magic lies. Do this after the first rise going around the bowl a couple of times and then again use the same method when shaping the final loaf. Easy and perfect every time, a great project for a Sunday at home.

homemade spelt bread

Why do we score the bread dough?

The scoring of the dough is done to create weak points so the bread expands in that direction. This can also be done in an artistic manner to create beautiful designs using a blade (or a lame), but a sharp serrated knife works just fine. I like to sprinkle sea salt flakes in the scored grooves for a little extra-extra! If you don’t score the dough it will eventually just burst and crack at its weakest point which could be its sides and your loaf will look a little wild.

The scoring is also particularly helpful if the dough is under proofed for some reason, the little cuts will help it open up quickly in the oven in a more controlled manner. 

This should be the last step of the process, just before placing the loaf in the oven. Personally I prefer to actually do this after I placed the dough on the pizza stone / aka dropped it like its hot. This way the transfer of the dough is easier particularly for the inexperienced home baker, as it’s not going to move around and open up on you so no need to stress about it. 

homemade spelt bread

Flavor + Texture

The combination of flour, yeast and vinegar + the method all play an important part in developing flavor and texture. The long rise time, the folding of the dough without breaking the gluten strands, passing the time and high baking temperature all contribute to developing the perfect homemade bread loaf in a simple manner that can be replicated in the home kitchen with professional bakery results. Time is your friend!

About the Crust

For an extra crispy crust you can splash /spray the dough with some water just before baking, or place a shallow dish with water in the bottom of the oven to create extra steam. (I did not use this method while baking this bread and the crust was still very crispy once cooled. I make sure to give it plenty of space while cooling on its side for the moisture to escape).

homemade bread

Recipe Tips

  • Transferring the dough to the oven – If this is your first time making this bread or simply don’t feel confident transferring the dough with your hands to the oven, just form your loaf on parchment paper and place it in the oven on top of the heated pizza stone. (Don’t use too big of a piece of parchment paper, just enough to be able to grab as handles to transfer the loaf. The paper will get brittle but will not burn, make sure to use the highest temperature rated parchment paper, mine is rated to 450”F but I use it at 500”F without an issue, it simply gets brittle and crispy). As you make this bread a few times you’ll develop a 6th sense for what the dough should feel like in every stage and gain the confidence to handle the dough in all its stages. 
  • Flour Ratio – If a nuttier and denser loaf is preferred you can go for a 50:50 ratio of whole spelt flour + all purpose flour. I had great success with this ratio and personally even preferred it. It yields a heartier spelt bread but still maintains its airiness and texture without it becoming too dense and hard, it was quite exceptional in my honest opinion, but this is all a matter of taste.
  • Cooling Period – Allow the bread to cool on its side for a good 15 to 20 minutes before slicing into it. This process will let the bread continue to cook in the center while the steam escapes and the crust stays crusty. 

spelt bread

Make Ahead

A great recipe to prep the night before and bake the following morning. Combine your dough a couple of hours before going to bed and fold it over on itself as instructed in the recipe just before you turn off the lights. Cover the bowl and allow to sit on the counter in a draft free area overnight. When you wake up you’ll repeat the folding process again, cover and allow the dough to rise a final time for 2-3 hours until doubled in size. Preheat your oven, dump and shape your loaf and bake per recipe instructions. Easy peasy, perfect bread every time! 

How to Store Homemade Bread 

As soon as you remove the loaf from the oven you must place it on a cooling rack ideally on its side. This is the best method to allow the steam to escape while the center finishes cooking and the crust stays crusty. Store in a breadbox or bread bag at room temperature and consume within 4 days for best result.

how to make spelt bread recipe

homemade bread
5 from 4 votes

Homemade Spelt Bread Recipe

If you are looking for an easy sourdough like bread recipe without starter, this homemade spelt bread recipe checks all the boxes. From flavor to texture to crackling crust, this whole wheat loaf has it all. 
Print Recipe

Ingredients

  • 2.75 cups all purpose flour
  • 1/2 cup whole spelt flour (or your favorite whole wheat flour)
  • 2 tsp instant yeast (or active dry yeast)
  • 2 tsp sea salt
  • 1.5 cups warm water
  • 1 Tbsp apple cider vinegar (with the mother)
  • Sea salt flakes for garnish
  • Add ins: 2 Tbsp rosemary (optional)

Instructions

  • In a large mixing bowl combine the all purpose flour, spelt flour, yeast and salt until well mixed.
    2.75 cups all purpose flour, 1/2 cup whole spelt flour, 2 tsp sea salt, 2 tsp instant yeast (or active dry yeast)
  • Add the water and vinegar and using a spatula mix until a dough ball forms. Cover the bowl with plastic wrap (wax wrap) and a tea towel and set aside in a draft free area to rise for 3 hours. (My inside home temperature was aproximately 75”F)
    1.5 cups warm water, 1 Tbsp apple cider vinegar
  • Check the dough after 3 hours. With a floured hand start stretching and folding the dough onto itself by reaching down the side of the bowl and pulling the dough from below towards the center (careful not to tear the gluten strands if possible. Watch the video tutorial for the method). Go around the bowl a couple of times stretching and folding the dough onto itself.
  • Cover the bowl and set aside to rise for another 3 hours.
  • Prepare a very well floured surface, like a large baking sheet, wooden board, marble or kitchen counter.
  • After the second rise sprinkle a little flour along the sides of the bowl, tilt the bowl on its side and carefully guide the dough out onto the prepared floured surface trying not to break the gluten strands. Use your floured hand to help guide the dough out of the bowl. It might look a little like a shaggy blob but don’t worry it’s fine! (watch video tutorial!).
  • Pre-Shaping - With well floured hands stretch and fold the dough onto itself again from bottom to top to form into a round loaf, taking good care not to overstretch and break the gluten strands. Do Not Knead, just pull the dough from the sides onto itself (Watch video tutorial for this technique). Sprinkle a little more flour around and on top if needed.
  • Flip the formed loaf so that that the top seam ends up on the bottom and the top is now smooth. You can use a dough scraper to help with this action and the reshaping of the loaf. Allow to loaf to rest while the oven is heating up (this will give the gluten time to bounce back from the handling).
  • Meanwhile preheat your oven to 500”F with a pizza stone on the bottom third rack or closer to the middle. Give it a good 30 to 45 minutes to get extra hot. (Make sure that your pizza stone is oven proof to 500”F, I used my enameled Emille Henry stone I’ve had for at least a decade. Alternatively you can use a shallow large cast iron skillet or a griddle in the same manner).
  • Check your loaf and give it a final shape if needed by tucking the sides underneath to create a tighter loaf with a little tension. (If the loaf is too loose it will tend to spread out during baking instead of rising up so this step is important). You can shape it into a round Boule or oval Batard, whatever you fancy.
  • Carefully scoop the bread loaf and drop it on top of the pizza stone (use a dough scraper to help with the transfer if you feel you need to).
  • Use a dough blade or sharp serrated knife and carve an X in the center of the loaf or a long slit across the top of a batard. Sprinkle with a good pinch of sea salt flakes and bake for 25 to 30 minutes until a dark crust is formed. (Optional: spray or splash the top of the dough with a little water to create steam and get an extra crispy crust. I didn't do this here and the loaf was perfectly crispy).
    Sea salt flakes for garnish

Success Tip

  • If this is your first time making this bread or simply don’t feel confident transferring the dough with your hands to the oven, simply form your loaf on parchment paper and place it in the oven on top of the heated pizza stone. (Don’t use too big of a piece of paper, just enough to be able to transfer the loaf. The paper will get brittle but will not burn, make sure to use the highest temperature rated parchment paper, mine is rated to 450”F but I use it at 500”F without an issue, it simply gets brittle and crispy).
  • Carefully remove the bread from the oven using oven mitts and place on its side on a cooling rack to cool. (Prop with a pot or an object if needed to make sure the loaf stays up).
  • Allow the bread to cool for a good 15 to 20 minutes before slicing into it. This process will let the bread continue to cook in the center while the steam escapes and the crust stays crispy.

Dutch Oven Method

  • Instead of the pizza stone simply preheat your oven with a dutch oven inside. Carefully drop the bread dough inside the hot pot and cover with a lid. Bake for 20 minutes, remove lid and bake an additional 5 to 10 minutes uncovered.

Video

Notes

  • CRUST TIP - For and extra crispy crust you can splash /spray the dough with some water just before baking or place a shallow dish with water in the bottom of the oven to create extra steam. (I did not use this method while baking this bread and the crust was still very crispy once cooled. I make sure to give it plenty of space while cooling on its side for the moisture to escape).
  • STORAGE - As soon as you remove the loaf from the oven you must place it on a cooling rack ideally on its side. This is the best method to allow the steam to escape while the center finishes cooking and the crust stays crusty. Store in a breadbox or bread bag at room temperature and consume within 4 days for best result.
  • FLOUR RATIO - If a nuttier and denser loaf is preferred you can go for a 50:50 ratio of whole spelt flour + all purpose flour. I had great success with this ratio and personally even preferred it. It yields a heartier loaf but still maintains its airiness and texture without it becoming too dense and hard, it was quite exceptional in my honest opinion, but this is all a matter of taste. Most people seem to prefer fluffier bread with a ratio of 80:20 which is 1/2 cup spelt flour + 2.75 cup all purpose . Experiment by swapping 1/4 cup of flour at a time until you find your ideal ratio. 

Nutrition

Calories: 193kcal | Carbohydrates: 38g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 469mg | Potassium: 58mg | Fiber: 4g | Sugar: 0.1g | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 2mg
Course: Baked Goods
Cuisine: American Italian
Keyword: homemade bread, spelt bread
Servings: 10 people
Calories: 193kcal
Author: CiaoFlorentina.com

Serving suggestions…

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Minestrone
Italian White Bean Soup
White Bean Soup
Ribollita soup
Ribollita

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9 Comments

  1. I LOVE this recipe. I have tried to make a simple rustic rye and spelt loaf. This recipe and techniques develop brittle gluten structure of spelt and rye.
    I’ve tried the recipe in the original form, then I experimented. This last loaf, while small, was a success. I used 1/2 cup of whole rye, 2 3/4 cup of spelt, then 1/2 of all purpose. The dough was sticky (likely from rye flour) so I used a scraper to assist. Used all purpose flour to shaping- etc for any handling of dough.the cooking time was about 30 min.
    The result was a crispness to crust but tender, a yielding crumb. An enjoyable result.
    I’ve tried other recipes where kneading these flours created a dense, unforgiving result.
    Great techniques and good proportions. Is open to variety of whole grain possibilities!

  2. 5 stars
    This is the BEST Homemade bread I have ever made. All the extra steps are worth it, this is honestly better than the loaf I get at the bakery and the smell is heavenly. Thank you for the recipe. The Best!

  3. Greetings!
    I have made this bread twice & have failed both times in getting the bread to come out as dark & crispy as yours. The internal texture itself is awesome & has an amazing flavor! Can you give me some tips on how to get that dark almost burnt texture on the outside! Thanks so much!

    1. Hi Lori, I’m so happy you love this bread, it is my absolute favorite of all the breads I make and have tested over time. The dark crust color is certainly an issue of the hot oven imho. I make sure to preheat mine with the pizza stone/ cast iron skillet for a good 35 to 45 minutes. Sometimes ovens are not calibrated properly so it might not be as hot as it shows… I also have a convection oven with a fan that helps circulate the hot air around for even results, although I am not quite sure that is the culprit at all as it sounds your bread cooked properly throughout … The crispy crust has a lot to do with moisture levels and making sure the steams escapes properly during the cooling step. Always place the hot loaf on its side on a cooling rack to allow as much steam as possible to escape…I hope this helps and the nest loaf will be dark and crusty ~ Florentina Xo’s

  4. 5 stars
    Tired it today and am so happy with the result. I used 50:50 – strong flour: spelt flour and the texture is wonderful—not hard at all. It has a bounce and bite to it.

    I didn’t expect the dough to be as wet as it did— I couldn’t shape it into a ball as in the video, but it worked out at the end. I used a glass loaf dish (for cakes) and lined it with grease paper. The dough filled like 1/4 of the dish, but the bread at the end filled 80% of the dish. So it had a good rise. This made the 6-hour proofing time all worth it. I will try this recipe again and add flax seed to the dough.

    1. Soooo happy you loved this bread, it’s my absolute favorite bread to make now. When going for a 50/ 50 flour ratio it is normal for the dough to be a little more wet, you could add just a little extra flour if desired to make it easier to shape. Thank you for reporting back ~ Florentina Xo’s

  5. 5 stars
    This bread is seriously amazing, I can’t believe I just made this! Thank you for this incredible and easy recipe Florentina, I will be making this loaf weekly!

    1. 5 stars
      My first time making bread! Tired the recipe today and am so happy with the result. I used 50:50 – strong flour: spelt flour and the texture is wonderful—not hard at all. It has a bounce and bite to it.

      I didn’t expect the dough to be as wet as it did— I couldn’t shape it into a ball as in the video, but it worked out at the end. I used a glass loaf dish (for cakes) and lined it with grease paper. The dough filled like 1/4 of the dish, but the bread at the end filled 80% of the dish. So it had a good rise. This made the 6-hour proofing time all worth it. I will try this recipe again and add flax seed to the dough.