This Yeast-Free Spelt Bread is as delicious and easy to make as it is nutritious. You’ll find that this homemade loaf has a rich buttery, nutty flavor with a hint of sweetness. With a crispy outside and soft, chewy inside, it is difficult to eat just one slice!
If you have never baked bread, this is a great recipe for starters. My favorite part was the rich aroma that filled the air while the bread was baking. I always find it challenging to allow the bread to cool after it comes out of the oven. I just want to rip off a big piece to savor the warmth and goodness of freshly baked bread. This is comfort food for sure that hits the spot and warms the soul!
The main ingredient in this bread is spelt. Spelt is recognized for its ease in baking with results that are similar to using whole wheat flour. An intensely wheaty flavored flour, low in gluten and suitable for some people who are intolerant to wheat. While spelt isn’t appropriate for gluten-free diets, it is an excellent substitute for plain wheat flour as it adds wonderful flavor and consistency. Also, since the proteins in spelt are fragile the dough requires less mixing and kneading than traditional wheat flour.
This recipe is from the Sarah J Cuff blog.
- 3½ cups whole spelt flour
- ½ cup quick cooking rolled oats
- ¼ cup sesame seeds
- 2 tablespoons baking powder
- 1 teaspoon sea salt
- 2 cups unflavored, unsweetened almond milk, warmed
- 2 tablespoons honey
- 2 tablespoons coconut oil, melted
- ¼ cup quick cooking rolled oats (for topping)
- Heat oven to 350 degrees Fahrenheit. Grease (with coconut oil) and flour a 9×5 loaf pan.
- In a medium bowl, mix the spelt flour, oats, sesame seeds, baking powder and salt.
- In a separate bowl, whisk together the warmed milk, honey and oil until thoroughly mixed.
- Mix together the wet and dry ingredients until completely combined.
- Pour batter into the prepared pan and sprinkle the ¼ cup rolled oats over the top. Gently press the oats onto the batter.
- Bake for 1 hour and 10 minutes.
- Let cool completely.
- Invert the pan and gently remove the bread from the loaf pan (it should easily fall out). Use within 2 days, or slice and freeze for longer storage.