Side Dishes
Adding spelt flour to bread transforms ordinary loaves into something extraordinary—nutty, aromatic, and with that perfect light crispy crust. I’ve spent years perfecting this recipe, balancing spelt’s lower protein content with techniques that deliver restaurant-quality texture. The key? Adjusting hydration and kneading just right to compensate for its unique properties.
Spelt flour brings a subtle sweetness and earthy depth that sets it apart from wheat flour, but it requires patience. Unlike standard bread dough, spelt needs slightly more time to develop gluten, so we’ll focus on gentle stretching and folding.
This method ensures a tender crumb with a satisfying crunch on the outside—exactly what you’re after.
The result is a loaf that’s lighter than you’d expect, with a golden crust and a crumb so tender it practically melts in your mouth. The nutty flavor lingers with every bite, making this bread perfect for sandwiches, toast, or serving alongside soups.
It’s the kind of bread that makes people ask for the recipe.
Whether you’re baking for a crowd or treating yourself to a homemade loaf, this spelt bread delivers on flavor and texture. Let’s get started—your kitchen will smell like a bakery in no time.
Ingredients for adding spelt flour to bread
Spelt flour's nutty aroma and tender crumb start with these simple, quality ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Spelt Flour 🌾 | 3 ½ cups | Fine-milled for best texture |
| All-Purpose Flour 🌾 | ½ cup | Balances spelt's lower protein |
| Active Dry Yeast 🍞 | ¼ oz | Or 2 packets instant yeast |
| Warm Water 💧 | 1 ¼ cups | 110°F for yeast activation |
| Honey 🍯 | 1 tbsp | Or maple syrup for vegan option |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Olive Oil 🫒 | 1 tbsp | Extra-virgin for richness |
| Large Eggs 🥚 | 1 whole | Room temperature preferred |
| Milk 🥛 | ¼ cup | Any kind for tenderness |
The spelt flour is the star—King Arthur or Bob's Red Mill are my go-tos, but any quality brand works. The all-purpose flour isn't optional; it helps develop gluten since spelt has lower protein. Yeast is non-negotiable here—fresh packets work best, but check expiration dates. Warm water should feel like bathwater (110°F) to activate the yeast properly. I always buy honey in small jars from Trader Joe's—it keeps forever and adds just enough sweetness without overpowering the nutty spelt flavor. For the olive oil, California avocado oil has a neutral taste that lets the spelt shine.
No spelt flour? Substitute with whole wheat flour at the same amount, but expect a denser loaf. Short on milk? Water or plant-based milk works, though the bread will be slightly less tender. Eggs can be replaced with a flax egg (1 tbsp ground flax + 3 tbsp water) for vegan versions. The honey can be swapped for maple syrup or even molasses for a deeper flavor. For the yeast, if you've got instant yeast, use half the amount and mix it directly into the flour. The salt is crucial—Diamond Crystal dissolves better than table salt, so use that if you can. No olive oil? Vegetable or canola oil works in a pinch.
This dough needs time—1-2 hours of resting before shaping. Store wrapped dough in the fridge for up to 24 hours if prepping ahead. Baked loaves keep well at room temperature for 3 days or frozen for 3 months. I always slice and freeze extras—perfect for quick toast. The crust stays crispy for about 2 days if stored in a paper bag. For extra crunch, brush warm loaves with melted butter right after baking.
Why You'll Love This Recipe
- No-Knead Magic: I swear by this—just mix the spelt and all-purpose flours with yeast, warm water, and a touch of honey, let it rise overnight, and boom. No standing at the counter, no overworking the dough. The spelt adds a subtle nutty depth without extra fuss.
- Honey-Glazed Crust: That little drizzle of honey in the dough? It caramelizes into a golden, crackly crust that’s ridiculously satisfying. The spelt keeps the crumb soft inside while the honey gives it that bakery-worthy finish—like a hug from your favorite bread maker.
- Weeknight + Picnic Star: Between us, this bread is my go-to for lunchboxes, sandwiches, or even toast with butter and jam. The spelt’s lighter texture holds up better than whole wheat, and it freezes like a dream. Pack it for work, toss it in a cooler, or just keep a loaf in the freezer for lazy mornings.
- Budget Stretch: Honestly, spelt flour might cost a little more upfront, but mixing it with all-purpose cuts costs without sacrificing flavor. A single batch feeds four, and leftovers toast just as well the next day. Plus, honey’s natural sweetness means you’re not reaching for pricey add-ins. Smart, simple, and still feels special.
Step-by-step instructions for spelt flour bread with crispy crust
Here's how to transform spelt flour into a tender loaf with that perfect golden crust.
Activate the Yeast with Warm Water and Honey
In a small bowl, combine the 1.25 cups warm water (about 110°F) with the 1 tbsp honey. Stir until the honey dissolves completely. Sprinkle the 0.25 oz active dry yeast over the surface and let it sit for 5-10 minutes until it becomes foamy. You'll notice tiny bubbles forming and the mixture expanding—this confirms your yeast is alive and ready to work.
I always test the water temperature first with my finger—it should feel warm but not hot. If it's too hot, you'll kill the yeast; if too cold, it won't activate properly. The honey not only feeds the yeast but also adds subtle sweetness that balances spelt's earthy flavor.
Mix the Dough with Spelt and All-Purpose Flour
In a large mixing bowl, whisk together the 3.5 cups spelt flour and 0.5 cup all-purpose flour. The all-purpose flour helps balance spelt's lower protein content, giving your bread better structure. Add the 1.5 tsp salt and mix well to distribute evenly.
Create a well in the center and pour in the yeast mixture along with the 1 tbsp olive oil and 1 whole large egg. Using a wooden spoon, gradually incorporate the liquids into the dry ingredients. Once combined, switch to your hands and knead for 8-10 minutes until the dough becomes smooth and elastic.
Develop the Dough Through Bulk Fermentation
Lightly grease a large bowl with a bit of olive oil, then place the dough inside. Cover with a damp kitchen towel and let it rise in a warm place for 1-2 hours, or until it has doubled in size. You'll know it's ready when you poke the dough gently and it springs back slowly rather than immediately.
Spelt dough tends to be stickier than wheat dough, so I recommend using wet hands when handling it. The bulk fermentation develops flavor and allows the gluten to relax, which is crucial for that tender crumb we're after. Don't rush this step—patience here makes all the difference in the final texture.
Shape and Proof for Optimal Crust Development
Turn the dough out onto a lightly floured surface and gently shape it into a round loaf. Place it seam-side up in a greased 9x5-inch loaf pan. Cover again and let it proof for another 30-45 minutes until it rises about 1 inch above the pan's rim. The dough should feel slightly springy when pressed.
Here's where the magic happens for that crispy crust: brush the top with a bit of milk mixed with a teaspoon of water. This creates a thin, drinkable layer that browns beautifully in the oven. Preheat your oven to 375°F while the dough proofs—this ensures it goes straight into a hot oven for maximum browning.
Bake to Perfection with Steam for Crispy Crust
Place the loaf pan in the preheated oven and bake for 40-45 minutes, until the top is deep golden brown and the internal temperature reaches 190-200°F. For extra crispiness, I recommend placing a small baking sheet on the lower rack during the first 10 minutes of baking and adding ½ cup hot water to create steam. This helps develop that beautiful oven spring and crisp exterior.
Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing. The crust should be firm enough to hold its shape but still offer that satisfying crunch. The interior should be tender with a slightly chewy texture and those beautiful nutty notes from the spelt flour. Save any extra slices for toast—it makes incredible avocado toast!
Pro Tips For Making Adding Spelt Flour To Bread
- Use Less Spelt at First: Spelt’s gummy texture dominates when overused—start with a 20% replacement (e.g., 1 cup spelt to 4 cups all-purpose) and adjust. I learned this the hard way after kneading a dough that felt like chewing gum.
- Bloom the Yeast in Honey Water: Mix the yeast with warm water and honey first—the sugar feeds it faster, cutting rise time by 20 minutes. Skip this, and your dough might take twice as long to proof (yes, even with spelt’s extra nutrients).
- Knead Until Silky, Not Smooth: Spelt dough resists gluten formation, so aim for a soft, slightly sticky texture—not a tight, elastic ball. Over-kneading makes bread dense; under-kneading leaves it crumbly. Two minutes past the “windowpane test” is usually enough.
- Proof at Room Temp, Covered: Spelt ferments slower than all-purpose flour, so let it rise in a warm spot (75°F/24°C) with a damp towel over the bowl. I used to rush it in the oven, but now I wait—patience here means a lighter crumb, not a brick.
Health benefits of this adding spelt flour to bread
Gluten Sensitivity Relief
Spelt flour is often easier to digest than modern wheat varieties, making it a great option for those with mild gluten sensitivities. While it still contains gluten, its lower protein content means it breaks down more gently in your digestive system.
I’ve noticed my stomach handles this bread better than traditional wheat loaves—perfect for sensitive eaters who still want homemade bread. 🌱
Rich in Nutrients
This ancient grain packs a nutritional punch with more magnesium and zinc than common wheat flour. A single slice delivers about 15% of your daily magnesium, supporting muscle function and energy levels.
The B vitamins in spelt also help convert food into energy, so you’ll feel more sustained after meals.
Blood Sugar Balance
Spelt has a lower glycemic index than white flour, meaning it raises blood sugar more gradually. This makes it ideal for people monitoring their glucose levels.
I often recommend this bread to friends with diabetes—they’ve told me it keeps their energy steady without the crashes they get from regular bread. 💪
Antioxidant Properties
The bran in spelt flour contains powerful antioxidants like rutin and quercetin, which help combat oxidative stress. These compounds contribute to cell protection and may reduce inflammation. While no single food is a miracle cure, incorporating spelt into your diet adds another layer of defense against daily oxidative damage.
Digestive Fiber Boost
With about 3 grams of fiber per slice, this bread supports healthy digestion and keeps you feeling full longer. The fiber content helps regulate bowel movements and promotes a healthy gut microbiome.
I’ve found that adding a bit of psyllium husk (½ tsp per loaf) can further enhance the fiber content without altering the texture significantly.
Nutty Flavor Benefits
The natural sweetness and nutty undertones reduce the need for added sugars in recipes. This makes the bread more satisfying while keeping calories in check. I’ve even used it as a base for sweet breads—just add ½ cup raisins or chopped walnuts for extra flavor without extra sugar.
The result is a naturally flavorful loaf that feels indulgent but isn’t.
Nutrition facts
Frequently asked questions about spelt flour bread
Why does spelt flour bread need extra kneading?
Spelt flour has lower protein content than all-purpose flour, which means it develops gluten more slowly. Kneading for 8-10 minutes helps build enough structure for that perfect rise and chewy texture. Think of it like stretching taffy—gentle but persistent pressure creates the right elasticity.
Can I replace all the all-purpose flour with spelt?
You can try a 100% spelt flour loaf, but expect a denser crumb and less rise. For best results, use the 70/30 spelt-to-all-purpose ratio in this recipe—the all-purpose flour helps with gluten development. If you want full spelt flavor, add 1 tsp vital wheat gluten per cup of spelt flour to improve structure.
How do I fix a dough that's too sticky?
Spelt dough is naturally stickier, but don't panic! Wet your hands and work quickly—add just 1-2 tablespoons of spelt flour at a time while kneading. Over-flouring can make the bread dry. For extra help, chill the dough for 30 minutes before shaping, which firms it up. The stickiness will disappear once baked!
What's the best way to store spelt flour bread?
Wrap cooled loaves tightly in plastic wrap or beeswax wrap to preserve freshness. Store at room temperature for 3-4 days or freeze slices for up to 3 months. For extra crust crispiness, reheat slices in a 350°F oven for 3-5 minutes. The bread's nutty flavor actually improves after a day or two!
Can I make this bread without yeast?
Yes! For a quick version, replace the yeast with 1.5 tsp baking powder and 1 tsp baking soda. Reduce the water by ¼ cup and bake immediately at 375°F for 30-35 minutes. The texture will be denser but still delicious. This works well for flatbreads or dinner rolls too!