Spelt Sandwich Bread

Kayla Howard Real Food 8 Comments

Bread is one of my favorite reasons to be in the kitchen.  The squishy, bouncy feel of dough and the challenge of making delicious tasting loaves is rewarding.  I love all kinds of bread, but today I'm going to share how I make our staple bread, Spelt Sandwich Bread

This is our main loaf that we use for everyday sandwiches and toast.  We love all kinds of grains, but nothing equals the delicate nutty flavor of fresh ground Spelt—YUM!!!  

Spelt Sandwich Bread Recipe

  • 6 Cups Cold Water
  • 2 T Saf Yeast
  • 3/4 Honey
  • 3/4 Olive Oil
  • 2-3 T Sunflower Lecithin
  • 12 ish Cups Whole Spelt Flour
  • 2 T Sea Salt
  • 2-4 Cups White Spelt Flour (Vitaspelt) 
  1. Mix the water and yeast just briefly, allow to rest while you prepare the other ingredients. 
  2. Add all ingredients except white flour.  Rest for 5 minutes to hydrate the whole grain flour.
  3. Slowly add white spelt until the right consistency has been reached. 
  4. Knead the dough shortly, about 3-5 minutes… being careful not to over knead! 
  5. Allow to rise until doubled, about 1 hour depending on the warmth of your location. 
  6. Divide the dough into 6 loaves and shape.  I roll each into a rectangle, then fold into thirds and re-roll into a rectangle.  Roll into a "log" and punch ends under, then place in well oiled pans. 
  7. Allow to rise until crowning over the top of the pan, about 1-2 hours. 
  8. Please in a cold over, then set the temperature to 350 degrees and set your timer for 30 minutes. 
  9. Remove from pans to cool, (placing them on their sides for 10 minutes prevents loaves from sinking) then ENJOY!

Spelt Bread Resouces

Whole Spelt Grain for Milling

Spelt is a nutritious and flavorful relative of common wheat. An ancient grain, it is unusual because it retains nearly all of its nutritional value in the kernel, therefore, even after processing, it contains high levels of proteins and carbohydrates. Good source of dietary fiber, thiamine, niacin, iron and potassium. Easy to digest. Contains gluten, but is tolerated by many wheat sensitive people. Spelt has a delicious, light and nutty flavor. Easily substituted for wheat in recipes.

Order Spelt Grain Here

White Spelt Flour

VitaSpelt organic white flour is milled from 100% unbleached, unbromated and unenriched pure spelt. Today we work with local farms to grow the ancient grain spelt for our nutritious and healthy products. USDA Certified Organic by Quality Assurance International. Available in organic white and organic whole grain.

Buy White Spelt Flour Here

Sunflower Lecithin

Sunflower Lecithin is rich in Phosphatidyl Choline, which comprises a major portion of our brain and nervous system. In addition, Sunflower Lecithin is naturally rich in Phosphatidyl Inositol, Phosphatidyl Ethanolamine, and is a source of essential fatty acids.

Buy Sunflower Lecithin Here
About the Author

Kayla Howard

Kayla Howard loves doing business from her home in the woods where she is the master real food chef, homeschool teacher, goat shepherdess, head gardener and holds a certificate of studies from The Pacific Institute of Aromatherapy Her passion is vibrant health in beautiful homes! www.kaylahoward.com

Comments 8

  1. Thank you so much for the recipe. I love to bake bread and will definately try this. Would you mind sharing where you get your spelt flour? I haven't really found a good price. Thank you and happy baking!

  2. Thanks for showing us your bread making method! I also LOVE to bake bread, and try new recipes, so I will be trying this one out soon :). Do you know if this recipe freezes well? I've never actually made spelt bread before!

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  4. Thanks for posting your video!  This is exactly what I have been looking for.  I couldnt quite hear you after you finished kneading the dough (when you turned your video back on) did you say you added bread flour to the dough and that's why it was so nice and stretchy?  Also, i never heard of putting yeast in cold water.  how come you do this?  shouldnt it be warm (obiously not cuz your bread turned out ah . . . awsome!!)

    1. I have tried 100% spelt and it’s great! Just not QUITE as easy to work with…it’s more fragile. Only knead 100% spelt bread for 5 minutes TOPS. You will not get the great stretch this bread has, but you will still have a delicious bread. Great question!
      Kayla

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