This easy oven-baked spelt bread is soft, fluffy, and made with wholesome pantry ingredients. With its slightly nutty flavor and tender texture, it’s perfect for sandwiches, toast, soups, or a simple spread of vegan butter. Best of all, this homemade bread recipe is beginner-friendly and requires no bread machine or sourdough starter.
Why You’ll Love This Recipe
If you’ve been wanting to bake homemade bread without complicated techniques, this recipe is a great place to start. The dough is simple to work with, the ingredients are minimal, and the loaf bakes into a beautifully golden bread with a soft interior.
You’ll love that this recipe uses 100% spelt flour, giving the bread a wholesome texture and mild nutty flavor while still staying light and fluffy. The olive oil keeps the loaf moist, while the almond milk creates a tender crumb and gorgeous crust.
This bread is also excellent for meal prep. It slices beautifully for sandwiches, freezes well, and tastes delicious toasted. Whether you serve it with soup, hummus, or jam, it’s a comforting homemade staple the whole family can enjoy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/4 cup warm water
2 tablespoons maple syrup
2 1/4 teaspoons dry active yeast
1 cup unsweetened almond milk
1/3 cup olive oil, plus 1 teaspoon for greasing
1 teaspoon sea salt
4 cups sprouted spelt flour (500 grams)
Directions
In a large mixing bowl, whisk together the warm water and maple syrup. Sprinkle in the dry active yeast and whisk again. Cover the bowl and let the mixture sit for about 10 minutes until foamy and bubbly on top. If no bubbles appear, the water may have been too hot and the yeast will need to be restarted.
Pour in the almond milk, olive oil, and sea salt. Stir to combine well.
Add 2 1/2 cups of the spelt flour and mix with a spatula until a sticky dough forms.
Gradually add the remaining flour, about 1/2 cup at a time, kneading with your hands as you go. Continue kneading for 8 to 10 minutes until the dough becomes soft, smooth, and slightly springy when pressed.
Lightly oil a clean bowl with 1 teaspoon olive oil. Place the dough inside and turn it gently to coat. Cover with a kitchen towel or plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
Grease a standard 8.5 x 4.5-inch loaf pan and line it with parchment paper along the long sides. Shape the dough into a rectangle and place it into the loaf pan. Cover again and let rise for another 30 minutes until puffy and nearly doubled.
Preheat the oven to 375°F (190°C). Once the dough has finished proofing, reduce the oven temperature to 350°F (180°C).
Bake the bread for approximately 40 minutes, rotating the pan halfway through baking for even browning. The loaf should be deep golden with a firm crust.
Allow the bread to cool in the pan for 5 minutes before transferring it to a wire rack to cool completely before slicing.
Servings and timing
Servings: 1 standard loaf (about 12 slices)
Prep Time: 20 minutes
Cook Time: 40 minutes
Proof Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes
Variations
For a slightly sweeter loaf, add an extra tablespoon of maple syrup.
You can substitute almond milk with oat milk or soy milk for a similar texture and flavor.
For added texture, mix in sunflower seeds, pumpkin seeds, or rolled oats before the second proof.
If you prefer a richer flavor, replace olive oil with melted vegan butter.
Whole spelt flour can also be used, though the loaf may become denser and require slightly more liquid.
Storage/Reheating
Store the bread in an airtight container or bread bag at room temperature for up to 3 days.
For longer storage, refrigerate the loaf for up to 1 week.
This bread freezes very well. Slice the loaf before freezing and place the slices in a freezer-safe bag or airtight container. Freeze for up to 3 months.
To reheat, toast slices directly from frozen or warm the loaf in a 300°F oven for about 10 minutes until heated through.
FAQs
Is spelt bread healthier than regular wheat bread?
Spelt bread contains more fiber and nutrients than some traditional white breads. It also has a mild nutty flavor and wholesome texture.
Does spelt flour contain gluten?
Yes, spelt is a type of wheat and contains gluten. It is not suitable for gluten-free diets.
Can I use regular milk instead of almond milk?
Yes, regular milk can be used if you are not following a vegan diet.
Why didn’t my bread rise properly?
This usually happens if the yeast was inactive or the water used was too hot. Make sure the water is lukewarm, not hot.
Can I use instant yeast instead of active dry yeast?
Yes, instant yeast can work in this recipe and may reduce the proofing time slightly.
Why is my bread dry?
Dry bread is often caused by too much flour or overbaking. Measuring flour by weight helps create the best texture.
Can I make this bread without oil?
Yes, but the bread may turn out slightly drier and less tender.
How do I know when the bread is fully baked?
The crust should be deep golden brown and the loaf should sound hollow when tapped on the bottom.
Can I freeze homemade spelt bread?
Absolutely. Slice the loaf first so you can thaw individual slices as needed.
What can I serve with spelt bread?
This bread is delicious with soups, hummus, sandwiches, vegan butter, jams, or avocado toast.
Conclusion
This easy oven-baked spelt bread recipe is perfect for anyone looking to make homemade bread with simple ingredients and wholesome flavor. The loaf is soft, fluffy, and versatile enough for breakfast, sandwiches, or serving alongside comforting meals. With minimal ingredients and easy-to-follow steps, this vegan spelt bread is a reliable recipe you’ll want to bake again and again.
