Easy Spelt Sandwich Bread Recipe | Fresh Milled
A soft, flavorful loaf of spelt sandwich bread made with fresh milled flour. This loaf is so delicious and nutritious, plus it’s super easy to make!
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Spelt is an ancient grain that packs a nutritional power punch! High in fiber, vitamins, and minerals, this flour adds a wonderfully nutty flavor to any baked goods.
This particular loaf is made with active dry yeast and whole wheat flour (fresh milled spelt flour) making it both a quick loaf that still packs a ton of nutrients!
Why I love this recipe for Spelt Sandwich Bread
Simple – This recipe is so easy to make with basic ingredients. From start to finish it takes less than 4 hours.
Delicious – Spelt flour has a nutty flavor that makes any bread so much more flavorful.
Nutritious – As stated above, spelt flour packs so much nutrition into your bread products and has a weaker gluten structure for easier digestion even if not long fermented with sourdough!
Looking for more Spelt bread recipes?
Try my Spelt Sourdough Artisan Bread Recipe
Or, try my Simple Sourdough Spelt Sandwich Bread
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To mill my spelt berries, I use the Nutrimill Grain Mill
The loaf pan I use is the Lodge Cast Iron Loaf Pan
Ingredients you will need to make Spelt sandwich bread
- Spelt Flour – I use fresh milled Spelt flour. You can use spelt flour from the grocery store as well.
- Water – For best results, use filtered water for better flavor.
- Active Dry Yeast
- Salt
- Sugar – Alternatives are honey or maple syrup. This small amount of sweetener is used to help proof the yeast.
- Oil – I prefer olive oil, but you can use avocado oil or melted coconut oil. Melted butter would also be delicious!
- Egg
For full ingredient amounts, see recipe card below
Directions for making Spelt sandwich bread
Mill your flour
First, if using fresh milled spelt flour, you will need to mill your berries on a fine setting of your grain mill.
Proof the yeast
Next, heat the water to between 100-105 degrees F.
In a large bowl add the heated water, sugar (or honey/maple syrup), and yeast. Mix together.
Cover and let rest for 5 minutes.
Your yeast is active and ready to go if it becomes foamy in the bowl.
Mix the dough
To this yeast mixture, add the flour, salt, oil, and egg.
Mix until combined and no dry bits of flour remain.
Cover with plastic wrap and let rest for 30 minutes.
Knead the dough
After the dough has rested, place it on a lightly floured surface and knead for 3-4 minutes or until soft and glossy.
Tip: Spelt has a weaker gluten structure and will not be as stretchy as dough made with regular flour
First Rise
Put the dough back in the bowl and cover with plastic wrap.
Place in a warm place and let rise 1-1 1/2 hours or until doubled.
Shape the dough
Punch the dough down and put it on a lightly floured surface. You will need less flour this time around for shaping than for the kneading process.
Roll the dough out with a rolling pin into a rectangle shape.
This makes sure all the little bubbles pressed out and will result in a better crumb with no large holes in the middle.
Take this rectangle and roll it up as tightly as possible in a log shape.
Drag the log, seam side down, against the table to seal the seam.
Place in a greased 8.5×4.5 loaf pan.
Cover with plastic wrap.
Second rise
Let the shaped loaf rise for 30 minutes to an hour or until it tops over the rim of the loaf pan.
Bake the loaf
Preheat the oven to 350 degrees F.
Bake the loaf in the preheated oven for 35 minutes.
Allow the loaf to cool on a wire rack until completely cooled before slicing.
Storage
Store cooled, sliced loaf in a plastic bread bag or beeswax wrap on the counter for 3-4 days.
This loaf can be frozen in a freezer bag for up to 3 months.
Easy Spelt Sandwich Bread Recipe | Fresh Milled
Equipment
- 8.5×4.5 loaf pan
Ingredients
- 3 1/2 cups Spelt flour
- 1 cup Warm water
- 2 1/4 tsp Active dry yeast
- 1 tbsp Sugar
- 1 tbsp Olive oil
- 1 Egg
- 1 1/4 tsp Salt
Instructions
- First, mill your spelt berries (if using fresh milled spelt) on a fine setting of your grain mill.
- Next, warm your water to between 100-105 degrees F.
- Pour the warm water in a large mixing bowl and add the yeast and sugar.
- Mix well, cover, and let proof for 5 minutes.
- Your yeast is ready to use if it becomes foamy in the bowl after 5 minutes.
- Add the flour, egg, oil, and salt.
- Mix well until there are no more dry bits of flour left in the bowl.
- Cover with plastic wrap and let rest for 30 minutes.
- After resting, turn the dough onto a lightly floured and knead for 3-4 minutes or until glossy and smooth.
- Return the dough to the bowl and cover with plastic wrap or a damp tea towel.
- Let the dough rise for 1 to 1 1/2 hours or until doubled in a warm place.
- Punch down the dough and put on a lightly floured surface.
- Prepare a loaf pan by spraying or rubbing with oil.
- Roll out the dough into a rectangle shape to press out all of the little bubbles.
- Roll this rectangle into a log shape as tightly as possible.
- Drag the log, seam side down, across the table to seal the seam.
- Place the shaped dough in the loaf pan.
- Cover with plastic wrap or damp tea towel and let rise for 30 minutes to an hour or until it tops over the rim of the loaf pan.
- Preheat the oven to 350 degrees F.
- Bake in preheated oven for 35 minutes.
- Allow to cool completely before slicing.
Hi there! What size loaf pan are you using for this recipe?
This pan is an 8.5×4.5.
I made this with half spelt half bread flower and it was fantastic. It was so soft and fluffy! Thank you!
Hello! I have made several loaves of your sourdough spelt sandwich bread using my sourdough starter, but I cannot get a good rise. The loaves never reach the top of my loaf pan. I was wondering if I could perhaps use this recipe with the commercial yeast and proof it longer and still get the benefits of a longer fermentation. Would I let it proof longer during the first rise or second rise? At room temperature or in the refrigerator? The sourdough loaves taste wonderful and they have a moist, flavorful crumb, but they just don’t rise very much at all and no oven-spring when I put them in to bake. Also, using the sourdough starter, I let them proof in my oven with the light on (about 80 degrees) for about 20 hours. I’m a new sourdough baker and any help or insights would be much appreciated! Thank you!
My advice for a slower and longer fermentation with yeast is to use only 1 tsp of yeast and ferment in the fridge. The longer rise times with a newer sourdough starter is frustrating and often leads people to give up for good reason. My advice for that is add a pinch of instant yeast to your sourdough loaves until your starter gets to be more mature and doesn’t need it anymore.
My advice is to add a pinch of instant yeast to your sourdough recipe until the starter gets to be more mature and doesn’t need the help anymore. With yeast recipes, to get a longer fermentation, reduce the yeast to 1 tsp and ferment in the fridge until doubled. Sure hope that helps! Working with a newer starter can be frustrating but adding just a pinch of yeast can help it rise much better until your starter gets stronger. I sure hope that helps!
Thank you! I’ll try that.😊
First time making bread, this came out perfect and delicious!
I don’t have a mill yet. Can’t make up my mind which one I want. I have been watching your mill videos, and still can’t decide. I have some splet flour. If I use that do I reduce the amount I put in. Should the dough be a little tacky. I am learning so much from your videos. Thank you for all the great information.
You can use the same amount of spelt flour. Yes, the dough should be a little tacky. Thank you so much for watching and commenting. I sure appreciate it!
What is the grams of berries/fmf?
367.5 grams of berries which will make the same weight of flour.
when milling fresh spelt grains what are the cups/grass to mill?
For 1 cup of spelt flour, mill 105 grams of spelt berries.
Hello! If I use instant yeast, will anything need to change for this recipe?
No, you can just add the yeast in without proofing it. Everything else will be the same.