Bread Machine Spelt Bread

Read Reviews (23)

"This bread is made with spelt flour. Spelt and lecithin can be purchased at health food stores." — Diane

Directions

Place ingredients in order suggested by manufacturer. Bake on normal or basic cycle.

Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review

Mar 02, 2009

When making this recipe, you need to know what to expect from a spelt bread. The result is a very typical European bread that is heavy, dense, can be sliced SUPER thin and served much like soft crackers. It is also, however dense with nutrients and I thought this was a very good recipe for bread! After reading the other reviews, I added an extra teaspoon of xanthan gum to hold it together and keep it moist. This worked out wonderfully.

—LORIKAE

See full review »

Most Helpful Critical Review

Oct 30, 2008

Spelt does contain gluten and is not suitable for those who are coeliac, however its gluten can be eaten by most who are intolerent to wheat. I use Spelt for all my baking, bread, cakes, cookies etc using any wheat recipe I find! the key is adjusting quanties of liquid added and kneading/mixing times. Keep any kneading to a minimum, after 3-4 mins the gluten will collapse. Add more liquid than the recipe calls for, you want your mixture to be marginally "sloppier" than when using wheat, this will make your end product light and airy. If you treat spelt like wheat in recipes you will end up with a very dense result. (as I found out when I first started)

—Mairin

See full review »

26 Ratings

See other versions of this recipe!

Jul 06, 2007

Good Bread Recipe!! I have a lot of experience baking with splet and would like to give a little advise. When making spelt bread it is a good idea to add some Zanthan Gum (about 1 tsp. per cup of spelt) This will help it to rise better. Also keep in mind that spelt doesn't have gluten in it (the reason many people use it) so it will be a more dense bread. Don't be expecting a light fluffy loaf. If you are, find a different grain!! Great Recipe!!

—Catfish

See full review »

Jan 20, 2010

This bread has the potential to be great. You just have to have the right method. If you are using dry active yeast (as the recipe calls for) you need to add the yeast to the water (which I always heat to 100 degrees) and let it sit 10 minutes before you add the other ingredients. If you don't, most of your yeast will not become active and you will end up with a dense loaf. Also, lecithin is very important when making spelt as it acts similar to gluten and allows the bread to rise. Lastly, I always just use milk and skip the powder. I also usually double the lecithin for a lighter loaf. The bread is great, especially when toasted! Toasting really brings out the wonderful natural flavor of the spelt.

—hannah

See full review »

May 21, 2007

This recipe was great, however I changed it up a bit. I added 1Tbsp. butter(no oil or lecithi; I added 1Tbsp. honey total; I used 2 cups spelt flour, 1/2 C soy flour & 1/2 C bread flour. It turned out with great texture and highth, also very tastey. Good Luck!

—Lin

See full review »

Jul 24, 2005

I haven' tried this recipe (yet) however adding a tablespoon of Vital Wheat Gluten to any recipe that doesn't have a large amount of actual "Bread Flour" will make the dough rise.

—GRANTM

See full review »

Mar 02, 2009

I followed all the instructions, used new ingredients, right cycle, etc. The bread only rose to about 3 inches tall when it was done, and it tasted horrible! Don't waste your time or ingredients.

—SILVERSTAR61

See full review »

Dec 03, 2003

I made this a coupel of times its easy and tasty very european My fam loves it Thanks a lot for the spelt receipe

—HILLECHIEN GRETEBECK

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Spelt Flour Bread Machine Challah

Spelt Bread I

Spelt Bread II

Uncle Wynn's Bread Machine Rye

White Bread For The Bread Machine

Ron's Bread Machine White

Bread Machine Focaccia

Italian Bread Using a Bread Machine

Bread Machine Rolls

Caraway Rye Bread (for the bread machine)

Nutrition

Calories
118 kcal
6%

Carbohydrates
23 g
7%

Cholesterol
< 1 mg
< 1%

Fat
1.3 g
2%

Fiber
1.1 g
5%

Protein
4.9 g
10%

Sodium
302 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Bread Machine Spelt Bread

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 118
** Calories from Fat: 12

% Daily Value *
** Total Fat 1.3g 2 %
** Saturated Fat 0.1g < 1 %
** Cholesterol < 1mg < 1 %
** Sodium 302mg 12 %
** Potassium 47mg 1 %
** Total Carbohydrates 23g 7 %
** Dietary Fiber 1.1g 5 %
** Protein 4.9g 10 %
** Sugars 2.7g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium 3 %
** Iron 8 %
** Thiamin 2 %
** Niacin 4 %
** Vitamin B6 1 %
** Magnesium < 1 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.