Basic Spelt Loaf

    3 hours 50 minutes

    Spelt is a high protein wheat flour with a distinctive flavour and texture. Try this delicious bread.

    56 people made this

    Serves: 24 

    • 2 (7g) sachets dried active baking yeast
    • 1 tablespoon caster sugar
    • 800g spelt flour
    • 450ml warm water (45 C)
    • 1 tablespoon salt

    Preparation:1hour  ›  Cook:50min  ›  Extra time:2hours  ›  Ready in:3hours50min 

    1. Stir yeast and sugar, gradually adding warm water. Add about half the flour and the salt, and beat well. Add the remainder of the flour gradually to form a stiff dough. Knead 5 to 10 minutes until smooth and elastic.
    2. Put dough into a oiled bowl and turn once to oil surface. Cover with a towel and let rise until doubled, keeping it warm during the entire time of rising, about 2 hours.
    3. Grease two 23x12cm loaf tins.
    4. Punch down dough with your fist and divide into two parts. Knead and shape into 2 loaves and place into loaf tins. Cover again and allow dough to rise to top of tins. Preheat the oven to 180 degrees C.
    5. Bake in preheated oven for 50 minutes.

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    Reviews in English (24)


    Love this recipe, will definitely make again. First time making bread and it turned out beautifully. I made just one loaf by halving the recipe. I changed the castor sugar to sucanant sugar. I also used 2 cups of white spelt mixed with one cup of wholemeal rather than just white. And measured 2 1/4 teaspoons of dried yeast rather than sachets.  -  30 Apr 2012


    Used different ingredients. Very flavourful chewy bread. I used honey instead of sugar which could account for why it didn't rise the second time as well as I would have liked, but it still came out very good.  -  14 Jul 2008


    This is GREAT - it WORKED, was easy (although it takes hours) and was yummy. Thanks very much Patsy. The outside of the loaf was crunchy and the inside soft. By the second day the bread is not so fresh and crunchy but can be easily cut very thin and makes wonderful crispy toast. I am allergic to wheat and baking powder and this is the about the tenth recipe that I have tried and the first and only one so far that has worked - I am new to baking ! By the way my second attempt was even better than the first and rose more. I found that it was important to follow the temp guidelines and managed to keep the constant temp during rising by putting the bowl with the dough in an esky (Australian for cooler or picnic or insulated box) with a cup of boling water and thermometer. Temprature and humidity was constant. I am looking for more baking recipes to play with that do not use wheat or baking powder.  -  14 Jul 2008