Spelt bread toasts differently from white bread. The crumb is denser and holds its structure, so you get a firm bite with a slightly chewy center rather than a soft collapse.
The apple butter here is cooked down until it’s thick and spreadable, with cinnamon and a small amount of maple syrup. It goes on warm, straight onto the hot toast, where it softens slightly into the surface.
This is a breakfast that works on a slow weekend morning or a prepared-ahead weekday. The apple butter keeps in the fridge for up to two weeks, so the effort pays forward.
Spelt flour is lower in gluten than wheat but still contains it. The bread has a mild, nutty flavor that pairs cleanly with fruit-based toppings.
Why You’ll Love This Recipe
- Apple butter keeps two weeks, so prep once.
- Spelt toast stays firm and holds toppings well.
- Cinnamon and maple balance tart apple naturally.
- High-fiber spelt keeps you full longer.
Ingredient Notes
- Wholegrain spelt flour: Use 100% wholegrain spelt for the most fiber and nuttiest flavor. White spelt flour works but gives a milder result.
- Apples: Bramley or Granny Smith work best for apple butter because their high acid content balances the sweetness. Sweeter varieties like Fuji produce a flatter flavor.
- Maple syrup: I use a small amount to sweeten the apple butter without refined sugar. Raw honey is a direct substitute at the same quantity.
- Ground cinnamon: Ceylon cinnamon is milder and slightly floral. Cassia cinnamon is sharper and more common – both work, but reduce cassia slightly if you prefer a subtler spice.
- Unsalted butter: A small pat spread on the hot toast before the apple butter helps the topping adhere and adds a clean richness. Use coconut oil for a dairy-free version.
- Baking powder: This recipe uses a quick spelt soda-style loaf rather than yeast, so baking powder is the leavener. Check it’s fresh – flat bread toasts poorly.
Spelt Apple Butter Breakfast Toast
Description
Toasted slices of dense, nutty spelt bread spread with thick, cinnamon-spiced apple butter - the contrast in texture makes this breakfast satisfying without being heavy.
Ingredients
Spelt Quick Loaf
Cinnamon Apple Butter
To Serve
Instructions
Make the Apple Butter
- Place the chopped apples, water, lemon juice, maple syrup, cinnamon, and nutmeg in a heavy-bottomed saucepan over medium heat.
- Bring to a gentle simmer, then reduce heat to low. Cook uncovered for 18 to 20 minutes, stirring every 5 minutes, until the apples are completely soft and broken down.
- Mash the apple mixture with a fork or use an immersion blender until smooth. Continue cooking over low heat for a further 5 minutes, stirring constantly, until the mixture is thick enough that a spoon dragged across the base leaves a clean line.
- Transfer to a sterilized jar and let cool while you make the bread. The butter will thicken further as it cools.
Make the Spelt Quick Loaf
- Heat the oven to 200 C / 390 F. Lightly grease a 9x5 inch loaf pan and dust with a little spelt flour.
- In a large mixing bowl, whisk together the spelt flour, baking powder, and salt.
- In a separate bowl, combine the yogurt, beaten egg, and olive oil. Mix well.
- Pour the wet ingredients into the dry and stir with a wooden spoon until just combined - the dough will be thick and slightly sticky. Do not overmix.
- Spoon the dough into the prepared loaf pan and smooth the top with a damp spatula.
- Bake for 22 to 25 minutes until risen, golden on top, and a skewer inserted into the center comes out clean.
- Remove from the pan and rest on a wire rack for at least 15 minutes before slicing.
Toast and Assemble
- Slice the cooled loaf into 8 slices, about 1.5 cm thick each.
- Toast slices in a toaster or under a grill on medium heat until the surface is firm and golden brown, about 2 to 3 minutes.
- Spread a small amount of butter or coconut oil directly onto the hot toast, then add a generous tablespoon of apple butter per slice.
- Serve immediately while the toast is warm and the apple butter is soft against the surface.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 3g15%
- Cholesterol 55mg19%
- Sodium 280mg12%
- Potassium 290mg9%
- Total Carbohydrate 52g18%
- Dietary Fiber 6g24%
- Sugars 18g
- Protein 9g18%
- Vitamin A 150 IU
- Vitamin C 5 mg
- Calcium 120 mg
- Iron 2 mg
- Vitamin D 18 IU
- Vitamin E 1 mg
- Vitamin K 4 mcg
- Thiamin 0.2 mg
- Riboflavin 0.2 mg
- Niacin 2 mg
- Vitamin B6 0.1 mg
- Folate 22 mcg
- Vitamin B12 0.2 mcg
- Phosphorus 195 mg
- Magnesium 42 mg
- Zinc 1.4 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
- Do not slice the spelt loaf before it cools for at least 15 minutes.
- Cook apple butter on low heat - high heat scorches the sugars before the water evaporates.
- Use a heavy-bottomed saucepan for the apple butter to prevent hot spots.
- Sterilize the jar by filling with boiling water for 1 minute, then drain and dry completely.
- Toast slices to a firm golden brown for best structure under the apple butter.
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