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Spelt Garlic Herb Tear-and-Share Bread

Golden spelt garlic herb tear-and-share rolls in a round tin, brushed with parsley garlic butter, one roll pulled apart

Spelt dough is more forgiving than standard wheat dough. It comes together quickly, rises reliably, and the flavour has a mild nuttiness that pairs well with garlic and fresh herbs.

These rolls are baked close together in a round tin so they rise into each other and pull apart cleanly at the table. The texture stays light, not stodgy.

The garlic butter goes on twice - once before baking, once straight out of the oven. That second layer soaks into the warm crust and keeps the bread fragrant.

You can prepare the dough ahead and refrigerate it overnight. It bakes well from cold with just a short rest at room temperature.

Why You'll Love This Recipe

  • Spelt flour adds gentle nuttiness without heaviness
  • Double garlic butter coating keeps every roll moist
  • One round tin, simple cleanup, feeds a table
  • Dough can be made the night before
Pastry brush applying garlic herb butter to proved spelt dough rolls in a round tin before baking

Ingredient Notes

  • White spelt flour: White spelt gives a lighter crumb than wholegrain spelt. You can swap up to half for wholegrain spelt flour, but the rolls will be slightly denser.
  • Fast-action dried yeast: Also sold as instant or bread machine yeast. Use 7 g (one standard sachet). Fresh yeast works too - use 15 g and dissolve it in the warm milk first.
  • Warm whole milk: Milk gives a softer crumb than water alone. Use plant-based milk (oat or soy) for a dairy-free version - the texture stays comparable.
  • Unsalted butter (dough): Softened butter folds into the dough more easily. If using salted butter, reduce the added salt by half.
  • Unsalted butter (garlic butter): Melted for brushing. Olive oil is a workable substitute and keeps the bread dairy-free.
  • Fresh parsley and rosemary: Fresh herbs give a cleaner flavour here. Dried herbs work in a pinch - use one third of the quantity called for.
  • Garlic cloves: Freshly minced garlic has the sharpest flavour. Garlic paste (from a tube) is a quick substitute - use half a teaspoon per clove.
Hands pulling apart a warm spelt garlic roll from the tin showing a soft, fluffy interior crumb
Prep Time 20 mins
Cook Time 25 mins
Rest Time 75 mins
Total Time 2 hrs
Cooking Method:
Cuisine:
Courses:
Difficulty: Medium
Cooking Temp: 200  C
Servings: 8
Estimated Cost: 0.65
Calories: 290
Best Season: all_year_round
Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian
Description

Spelt flour keeps these rolls soft and slightly nutty without feeling dense. Brushed with garlic herb butter before and after baking, they stay moist in the centre with a thin, golden crust.

Ingredients
    Dough
  • 450 g white spelt flour (plus extra for dusting)
  • 7 g fast-action dried yeast (1 standard sachet)
  • 1 tsp fine sea salt
  • 1 tsp caster sugar (helps activate the yeast)
  • 200 ml warm whole milk (around 38 C / 100 F)
  • 80 ml warm water (around 38 C / 100 F)
  • 30 g unsalted butter, softened
  • 1 large egg (lightly beaten)
    • Garlic Herb Butter
  • 60 g unsalted butter (melted)
  • 3 garlic cloves, finely minced
  • 2 tbsp fresh flat-leaf parsley, finely chopped
  • 1 tsp fresh rosemary, finely chopped
  • 0.5 tsp flaky sea salt (for finishing)
Instructions
    Make the Dough
  1. 1
    Combine the spelt flour, yeast, salt, and sugar in a large mixing bowl and stir briefly to mix.
  2. 2
    Add the warm milk, warm water, softened butter, and beaten egg. Mix with a wooden spoon or your hand until a rough dough forms.
  3. 3
    Turn the dough out onto a lightly floured surface and knead for 6-8 minutes until smooth. Spelt dough will feel slightly softer than standard wheat dough - stop kneading as soon as it no longer sticks to your hands.
  4. 4
    Shape the dough into a ball, return it to the bowl, and cover with plastic wrap or a damp tea towel. Leave to rise at room temperature for 1 hour, or until doubled in size.
    5. Shape the Rolls
  5. 5
    Lightly grease a 9-inch round cake tin with butter or oil.
  6. 6
    Punch down the risen dough and divide it into 8 equal pieces, about 95 g each. Roll each piece into a smooth ball.
  7. 7
    Arrange 7 balls around the edge of the tin and place one in the centre. The balls should be touching but not squeezed together.
  8. 8
    Cover the tin loosely and leave to prove for 30-45 minutes, until the rolls have puffed up and are pressing firmly against each other.
    9. Make the Garlic Herb Butter
  9. 9
    Melt the butter in a small saucepan over low heat. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned.
  10. 10
    Remove from heat and stir in the chopped parsley and rosemary. Set aside.
    11. Bake
  11. 11
    Heat the oven to 200 C / 390 F.
  12. 12
    Brush the proved rolls generously with half the garlic herb butter. Sprinkle with flaky salt.
  13. 13
    Bake for 22-25 minutes until deep golden brown on top. Tap the base of the loaf - it should sound hollow. The internal temperature should reach 93 C / 200 F.
  14. 14
    Remove from the oven and immediately brush the remaining garlic herb butter over the hot rolls. Serve warm directly from the tin.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 290kcal
% Daily Value *
Total Fat 12g19%
Saturated Fat 7g35%
Cholesterol 50mg17%
Sodium 310mg13%
Potassium 185mg6%
Total Carbohydrate 38g13%
Dietary Fiber 4g16%
Sugars 2g
Protein 8g16%
Vitamin A 340 IU
Vitamin C 1 mg
Calcium 45 mg
Iron 2 mg
Vitamin D 12 IU
Vitamin E 1 mg
Vitamin K 18 mcg
Thiamin 0.2 mg
Riboflavin 0.1 mg
Niacin 2 mg
Vitamin B6 0.1 mg
Folate 22 mcg
Vitamin B12 0.1 mcg
Phosphorus 160 mg
Magnesium 40 mg
Zinc 1.2 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 over-knead spelt dough - stop as soon as it feels smooth and elastic.
  • Second garlic butter brush must happen within 2 minutes of the bread leaving the oven.
  • Roll dough portions to equal weight for uniform rise and even baking.
  • If dough feels tight after mixing, rest it for 5 minutes before kneading further.
  • Overnight cold-proof in the fridge develops a slightly deeper, more complex flavour.
Keywords: spelt garlic herb bread, tear and share bread, spelt pull-apart rolls, spelt bread recipe, garlic herb spelt rolls

Equipment

  • 9-inch round cake tin
  • large mixing bowl
  • kitchen scale
  • pastry brush
  • instant-read thermometer
  • plastic wrap or damp tea towel

Tips

  • Weigh the spelt flour rather than scooping to avoid a stiff, over-floured dough.
  • Knead just until smooth - spelt gluten is more fragile than wheat, so stop once the dough is no longer sticky.
  • Place rolls touching each other in the tin so they rise upward, not outward, for a tighter pull-apart texture.
  • Brush the second round of garlic butter within two minutes of pulling the bread from the oven so it absorbs fully.
  • If refrigerating overnight, let the shaped rolls sit at room temperature for 30 minutes before baking to help them rise evenly.

Variations

  • Swap fresh herbs for 2 tsp za'atar and add lemon zest to the garlic butter for a Middle Eastern flavour.
  • Add 60 g grated Parmesan into the dough and top with extra cheese in the last 5 minutes of baking.
  • Use roasted garlic instead of raw for a sweeter, milder garlic butter that works well with thyme.

Storage and Reheating

Store cooled rolls in an airtight bag or container at room temperature for up to 2 days. The crust softens by day two but the crumb stays moist.

To reheat, wrap the whole loaf in foil and warm in a 170 C / 340 F oven for 10 minutes. Individual rolls reheat well in a toaster oven for 4-5 minutes.

For longer storage, freeze baked rolls in a sealed bag for up to 2 months. Thaw at room temperature for 1 hour, then warm in the oven as above.

Serving Suggestions

These rolls work well alongside soups and stews - the soft crumb absorbs broth cleanly. A simple tomato soup or a chunky minestrone pairs naturally with the garlic and herb flavour.

For a casual spread, set the tin on the table with a small bowl of good olive oil and a soft cheese like ricotta or burrata. The pull-apart format makes it easy for guests to help themselves.

Served warm from the oven with nothing but a little extra butter, they hold their own as a starter or a light lunch alongside a green salad.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-garlic-herb-tear-and-share-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!