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Spelt Beer Bread

freshly baked spelt beer bread loaf on a rustic wooden board

A Quick Loaf with Character

This spelt beer bread needs no yeast proofing. You stir, bake, and enjoy. The beer adds lift and flavour while spelt gives a nutty texture.

It works well for sandwiches, soup sides, or a hearty breakfast toast. It also resists going stale too fast, thanks to spelt’s structure.

Simple, Honest Ingredients

You need just spelt flour, beer, salt, and a sweetener if you like. No kneading, no fuss. You can use your favourite beer (lager, ale, or wheat beer).

It’s a forgiving recipe. You can tweak beer strength or flour mix and still get a good loaf.

Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Cuisine:
Courses:
Difficulty: Beginner
Servings: 8
Estimated Cost: 3.20
Calories: 210
Best Season: Suitable throughout the year
Description

A simple, rustic loaf made with spelt flour and beer. It yields a hearty, slightly tangy bread with minimal effort and no yeast proofing.

Ingredients
  • 300 spelt flour, wholegrain
  • 1 tbsp baking powder
  • 1 tsp sea salt
  • 1 tbsp honey or maple syrup
  • 330 ml beer (room temperature)
  • 1 tbsp melted butter or oil (for brushing, optional)
Instructions
    Preheat oven to 200 °C (180 °C fan) / 400 °F.
  1. 1
    Grease and line a loaf tin (about 900g capacity).
    2. Mix dry ingredients.
  2. 2
    In a large bowl, whisk together spelt flour, baking powder, and salt.
    3. Add wet ingredients.
  3. 3
    Pour in beer and honey. Stir until just combined. Do not overmix.
    4. Transfer batter to tin.
  4. 4
    Scrape mixture into the loaf tin and smooth top lightly.
    5. Bake loaf.
  5. 5
    Bake 45–50 minutes until golden and firm. Insert a skewer — it should come out clean.
    6. Brush optional topping.
  6. 6
    If you like, brush the top with melted butter or oil while the loaf is hot.
    7. Cool on rack.
  7. 7
    Let bread rest in tin 10 minutes, then remove and cool fully before slicing.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 210kcal
% Daily Value *
Total Fat 2.5g4%
Saturated Fat 0.5g3%
Sodium 300mg13%
Potassium 120mg4%
Total Carbohydrate 42g15%
Dietary Fiber 4g16%
Sugars 3g
Protein 6g12%

* 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
  • If the crust browns too fast, cover loosely with foil after 30 minutes.
  • This loaf is best eaten fresh but keeps 2 days in a bread box.
  • Slice only when fully cooled to avoid squashing.

Optional Substitutions or Variations

  • Replace 50 g spelt with whole wheat flour for a denser loaf.
  • Use stout or darker beer for deeper flavour.
  • Add 1 tsp dried herbs (rosemary, thyme) or 50 g grated cheese for savoury twist.
  • For a sweet loaf, stir in 60 g raisins or chopped dried fruit after mixing.
Keywords: spelt bread, beer bread, easy loaf, no-yeast bread

Tips & Variations

  • Light Crumb: Use a mild beer (lager or pale ale).
  • Stronger Flavour: Use dark beer or include 1 tsp malt powder.
  • Cheese & Herb: Fold in grated cheddar and chopped herbs for an afternoon snack bread.

These tweaks let you make many versions from this base.

Conclusion

Give this spelt beer bread a go this week. It’s simple, flexible, and satisfying. Share with friends or enjoy warm with butter and jam. Drop a comment if you try a twist — I’d love to see how you adapt it.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-beer-bread/
Valentina - Spelt Recipes
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!