Very Simple Spelt Bread Recipe -
Very Simple Spelt Bread Recipe
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Very Simple Spelt Bread

Recipe by  

"Utterly Simple Spelt Bread made without yeast, so you won't have to wait all day to enjoy fresh bread."

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Ingredients Edit and Save

Original recipe makes 2 big loaves Change Servings
  • PREP

    5 mins
  • COOK

    1 hr 10 mins

    1 hr 15 mins


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
  2. In a large bowl, mix together the spelt flour, sesame seeds, salt, molasses, baking soda and milk until well blended. Divide the batter evenly between the prepared pans.
  3. Bake for 1 hour and 10 minutes in the preheated oven, or until golden. Placing a tin of the same size over the top of the loaf while baking gives it a lovely crust.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Mar 20, 2007

As far as spelt bread recipes go, this is by far the best I've tried. It is also very forgiving and easy to experiment with. I have tried this recipes with flax, sesame and sunflower seeds (in various combinations) and it has turned out well every time. Much like other reviewers, I add honey (about 1/8 cup) and 1 tsp of xantan gum when I have it. Another to die for combination my family enjoys is cinnamon raisin. 3/4 cups raisins (soaked in water for 15 minutes and drained) and cinnamon to taste (approx 2tsp for me)... when toasted with butter is fantastic!

Most Helpful Critical Review
Jan 13, 2009

This was easy and great tasting bread. it was a bit heavy,possibly because I used buttermilk as the liquid. As good as it tasted, could have used the loaf as a door stop. I did a variation with rye flour and unbleached bread flour (below) which is fantastic. Modified -Very Simple Spelt Bread Variation with Rye Simple Spelt Bread Variations ( one loaf) Variation #1 w/rye flour 2 cups spelt flour 1 cup rye flour 1 cup unbleached bread flour 1 teaspoon baking powder 2 teaspoon salt 2 1/4 cups skim 1 table spoon molasses 3 table spoon honey ** increase honey and molasses by a table spoon each for sweeter bread DIRECTIONS Preheat the oven to 350 degrees F (175 degrees C). Grease 9x5 inch loaf pan. In a large bowl, mix together all dry ingredients until well blended. Place liquids ingredients in a jar or container, mix well, microwave for one minute. Create a well in dry ingredients and half liquid, mix while adding remainder of liquid. Fold the mixture over and over several times. Place mixture in a Pam sprayed loaf pan. Sprinkle top with sesame , sunflower, or seeds of your choice. Bake for 1 hour and 10 minutes in the preheated oven, or until golden. Placing foil loosely over the top of the loaf while cooking and removing the last half hour of baking enhances the crust. Finally, the last ten minutes I brush loaf top olive oil and place back in for the final ten minutes baking. Sometimes mix garlic powder with olive oil. Everything can be mixed in 4 to 5 minutes ea

Feb 19, 2007

This recipe IS truly simple & very user friendly. I dont normally bake bread, but due to my sons wheat allergy, I thought I'd try this spelt recipe. Now...not being totally equiped with all ingredients, I used alot of substitutes. ie: had no sesame seeds, so I used half poppy seeds and half crushed blanched almonds; had no molasses, so used part brown sugar and part maple syrup to make up the tbsp; had no cows milk so used a rice milk. Oh and I added a touch more b/soda. All I can say is this was one fantastic loaf of bread! It rose up beautifully and was soooo yummy. So I guess I played around with this recipe due to lack of exact ingredients, but must say I had alot of fun making the bread. Thanks so much Jean for sharing this great bread recipe! YYYYUM!

Dec 02, 2003

This bread lives up to its name! Very easy to make, and quite tasty! I omitted the sesame seeds and used honey instead of molasses. Good stuff. Thanks for the recipe!

May 09, 2007

I wondered when I read everyone else's comments why they would all be reviewing it but with substitutions. But I'm glad they did. I can't use milk or sugar, so I substituted maple syrup and rice milk and the recipe still turned out great! Thanks, as I have given up wheat, dairy, sugar as well as other things and it is great to be able to have bread again! Great recipe.

Oct 10, 2005

I have been experimenting with spelt bread recipes for a while now, and this was my best result to date, rising higher (about double) and coming out less fragile than any of my attempts with yeast. It was a heck of a lot faster and easier, too. I used ½ regular spelt and ½ whole spelt, and was generous with the honey (instead of molasses). Next time, I will either add even more honey, or use 3 parts regular to 1 part whole, since this loaf tasted so nutty it was almost woodsy. But this is the recipe I plan to use as a base in the future.

Feb 26, 2007

Wow, this was super-easy to make and very flavorful. I used an 8 grain cereal instead of the seeds and added about 1/8 cup honey along with the molassas. Also some golden raisins. Probably can make this bread a variety of ways. Might try mashing 1/2 banana in the dough next time around.

Jul 16, 2007

Very good and easy bread to make. I substituted honey and almond milk. It came out great. Thanks!


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  • Calories
  • 139 kcal
  • 7%
  • Carbohydrates
  • 25 g
  • 8%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 2.4 g
  • 4%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 139 mg
  • 6%

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

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