Spelt Sandwich Bread

Servings 6 Loaves


  • Bosch Mixer


  • 6 Cups Water tepid or cool
  • 2.5 tbsp Saf Yeast or your favorite instant yeast
  • 3/4 Cup Olive Oil extra virgin
  • 3/4 Cup Honey
  • 2 tbsp Liquid Sunflower Lecithin
  • 2 tbsp Sea Salt
  • 10+ Cups Spelt Flour


  • Dissolve the year in the water in your mixer. If you are grinding your own flour, use cool water as your flour will be warm.
  • Grind 8 cups whole spelt berries. If you do not have a grinder, that makes about 10 cups of flour.
  • Add the remaining ingredients, mix until incorporated and allow to rest for 15 minutes.
  • Turn on your mixer and add white spelt flour as needed to reach your preferred consistency. I usually add 1-2 cups.
  • Allow the machine to knead your dough for a few minutes, be careful though because it's easy to over knead spelt!
  • Put the dough in a large oiled bowl and allow to rise until doubled.
  • Divide into 6 equal parts, and shape each part into a loaf. I personally roll it into a rectangle, then fold it into thirds, then thirds again cross grain. Then I re-roll into a rectangle, then by hand roll it into a log, then pinch the ends under and place sealed side down in well oiled pans. The crossing of the fibers gives it the best rise!
  • Allow to rise until cresting the top of your pans. Preheat the oven to 350 degrees.
  • Bake 30 minutes, or until golden brown. You may butter the tops if you like!
  • Turn out of pans immediately and allow to cool before slicing. ENJOY!


The extra loaves freeze perfectly and will keep for many months.  Just pull them out as you need them.