A Real Bread You Can Rely On
This spelt wholemeal bread is easy to make, full of flavour, and ready for everyday use. It’s crusty outside, soft inside, and packed with fibre. No bread machine needed—just your hands, a bowl, and an oven.
Why It Works
Spelt flour brings a gentle nutty taste and makes the dough more digestible than regular wheat. This recipe keeps ingredients minimal and wholesome. It’s perfect for toast, sandwiches, or dipping into soup.
Traditional Spelt Wholemeal Bread
Description
A simple, wholesome spelt loaf with a crisp crust and soft centre. High in fibre and perfect for everyday meals.
Ingredients
500 g, Wholegrain Spelt Flour
Instructions
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Mix the Dough: In a bowl, combine spelt flour, salt, and yeast. Add warm water and olive oil. Mix to form a soft dough.
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Knead: Turn the dough onto a lightly floured surface. Knead for 8 minutes until smooth.
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First Rise: Place dough in a lightly oiled bowl. Cover and let rise in a warm place for 60 minutes, until doubled in size.
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Shape the Loaf: Punch down the dough. Shape into a round or log. Place on a baking tray lined with parchment.
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Second Rise: Cover loosely and let rise again for 30 minutes.
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Preheat and Score: Heat oven to 200°C (180°C fan). Lightly score the top of the loaf with a knife.
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Bake: Bake for 35–40 minutes until golden and hollow-sounding when tapped underneath.
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Cool: Let cool completely before slicing.
Nutrition Facts
- Amount Per Serving
- Calories 195kcal
- % Daily Value *
- Total Fat 4g7%
- Saturated Fat 0.5g3%
- Sodium 310mg13%
- Potassium 190mg6%
- Total Carbohydrate 34g12%
- Dietary Fiber 5g20%
- Sugars 0.8g
- 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
Use fresh yeast if preferred (25 g fresh = 1 tsp dry).
You can shape this into rolls or a tin loaf.
For added flavour, mix in seeds like sunflower or chia.
