Crispy Spelt Baguette with a Golden, Crackly Crust

A crispy spelt baguette gets its crackling crust from steam in the oven and its open, airy crumb from one slow rise. Spelt flour gives the loaf a light, nutty flavor without the heaviness people expect from wholegrain bread.

The dough stays soft and easy to shape because spelt gluten is more delicate than regular wheat gluten. That means gentler kneading, not more of it.

You can mix the dough in the evening and shape it the next morning, or bake it start to finish in one afternoon. The steps stay clear either way.

A pan of hot water in the oven does the real work here. It keeps the crust flexible long enough to expand, then lets it dry into a crisp, shattering shell.

Why You'll Love This Recipe

Crust shatters when you tear it, crumb stays soft and open
Spelt flour adds a light, nutty flavor without extra density
Dough can rest overnight for a slower schedule
Only six ingredients, no special starter required

Hands scoring a proofed spelt baguette with a razor blade on a semolina-dusted couche before baking

Ingredient Notes

White spelt flour: Gives a lighter crumb than wholegrain spelt. Swap up to half with wholegrain spelt for more texture, but expect a denser rise.
Instant yeast: Skips the proofing step you'd need with active dry yeast. Active dry works too, just dissolve it in the warm water for 5 minutes first.
Warm water: Keep it between 100 and 110 F / 38 to 43 C. Water that's too hot kills the yeast before it starts working.
Olive oil: Keeps the crumb soft for an extra day. You can leave it out for a drier, more traditional baguette texture.
Semolina or cornmeal: Stops the shaped dough from sticking to the couche or pan. Extra flour works in a pinch but browns less evenly.

Sliced spelt baguette on a linen napkin beside olive oil and cheese, set on a sunlit wooden table

Prep Time 20 mins

Cook Time 25 mins

Rest Time 90 mins

Total Time 2 hrs 15 mins

Cooking Method: Oven

Cuisine: French

Courses: Side Dish

Difficulty: Medium

Cooking Temp: 230 C

Servings: 6

Estimated Cost: 0.60

Calories: 347

Best Season: all_year_round

Dietary: Contains gluten (spelt), Vegetarian

Description

This spelt baguette gets its crackly crust from a hot steam bath in the oven and its open crumb from one slow rise, no starter needed.

Ingredients

500 g white spelt flour (plus extra for dusting)
7 g instant yeast (1 packet)
9 g fine salt (about 1.5 tsp)
350 ml warm water (100 to 110 F / 38 to 43 C)
1 tbsp olive oil (optional, softens the crumb)
2 tbsp semolina or cornmeal (for dusting the pan)

Instructions

1
Combine the warm water and instant yeast in a small bowl. Let it sit for 5 minutes until slightly foamy.
2
In a large mixing bowl, whisk the spelt flour and salt together. Pour in the yeast mixture and olive oil, mixing until a shaggy dough forms.
3
Turn the dough onto a lightly floured surface and knead gently for 8 to 10 minutes, until smooth and elastic. Spelt gluten is delicate, so avoid over-kneading.
4
Place the dough in a lightly oiled bowl, cover, and let it rise for 60 minutes at room temperature, until roughly doubled.
5
Punch the dough down and divide into 3 equal pieces, about 280 g each. Shape into rough logs and let them rest, covered, for 10 minutes.
6
Roll and stretch each log into a 35 cm / 14-inch baguette shape. Dust with semolina and place seam-side down on the baguette pan or couche.
7
Cover the shaped loaves and proof for 30 minutes, until visibly puffy.
8
Heat the oven to 230 C / 450 F with a sheet pan on the bottom rack for steam.
9
Score each loaf with 3 to 4 diagonal slashes using a lame or sharp razor blade.
10
Transfer the loaves to the oven, pour 1 cup hot water into the bottom steam pan, and bake for 22 to 25 minutes, until the crust is deep golden and the loaf sounds hollow when tapped. Internal temperature should read 96 C / 205 F.
11
Cool the baguettes on a wire rack for at least 20 minutes before slicing.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 347kcal

% Daily Value *
Total Fat 4g7%
Saturated Fat 1g5%
Sodium 660mg28%
Potassium 200mg6%
Total Carbohydrate 58g20%
Dietary Fiber 6g24%
Sugars 1g
Protein 10g20%

Calcium 20 mg
Iron 2 mg
Vitamin E 0.5 mg
Vitamin K 1 mcg
Thiamin 0.3 mg
Riboflavin 0.2 mg
Niacin 3 mg
Vitamin B6 0.1 mg
Folate 30 mcg
Phosphorus 150 mg
Magnesium 40 mg
Zinc 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Don't rush the bulk rise, spelt dough needs the full 60 minutes to build structure.
Score quickly and confidently, a slow cut drags and flattens the loaf.
Add steam right when the dough goes in, timing matters for the crust.
Cool fully before slicing, the crumb keeps setting for 20 minutes after baking.

Keywords: spelt baguette, crispy spelt bread, spelt bread recipe, homemade baguette, spelt flour baking

Equipment

large mixing bowl
bench scraper
perforated baguette pan or couche
lame or razor blade for scoring
sheet pan 33 x 46 cm / 13 x 18 inch for steam
wire cooling rack

Tips

Weigh the flour instead of scooping it, spelt packs down easily and extra flour makes a dense loaf.
Knead spelt dough gently for 8 to 10 minutes only, over-kneading tears the softer gluten strands.
Score each loaf with one confident, quick motion, hesitating drags the blade and flattens the cut.
Add the steam pan before the bread goes in, not after, or the crust sets too fast to expand.
Cool the baguettes fully for at least 20 minutes before slicing, the crumb is still setting inside.

Variations

Swap 200 g of the white spelt flour for wholegrain spelt for a nuttier, denser crumb and deeper color.
Add 1 tbsp chopped rosemary or thyme to the dough for a herbed version that pairs well with soup.
Shape the dough into two shorter, wider loaves instead of three baguettes for a rustic bâtard shape.

Storage and Reheating

Store cooled baguettes at room temperature in a paper bag for 1 to 2 days. The crust softens by day two, that's normal for a lean bread with no fat added.

To bring the crust back, warm the loaf directly on the oven rack at 200 C / 400 F for 5 to 8 minutes. Let it cool for a few minutes before slicing, the crust firms up as it cools.

For longer storage, freeze whole or sliced baguettes in a sealed bag for up to 3 months. Reheat frozen loaves straight from the freezer at 200 C / 400 F for 10 to 12 minutes.

Serving Suggestions

Slice a warm crispy spelt baguette on the diagonal and serve alongside a simple tomato soup or a sharp cheese board. The crust holds up well next to soft cheeses like brie or a mild goat cheese.

Tear pieces for dipping into olive oil and balsamic, or use thick slices for open-faced sandwiches with roasted vegetables.

For a casual lunch, pair a few slices with a green salad and a soft-boiled egg. The crumb soaks up dressing without turning soggy.

Read it online: https://greatbritishspeltrecipes.com/recipe/crispy-spelt-baguette/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!