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.
Yeast-Free Spelt Bread
- Total Time: 1 hour 25 minutes
- Yield: 1 loaf 1x
Ingredients
- 3 ½ 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)
Instructions
- 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.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
Martha Moo
Do you think you could use water instead, i've got no milk in the house! 🙁
Lindsey
I don't see why not! I've never gone wrong making substitutes like that 🙂
Howard
Is there a substitute for the coconut oil?
Lindsey
Hi Howard! Coconut oil is a solid at room temperature, so I'd probably substitute butter ( or Earth Balance for a vegan alternative) for it to get the most similar result. Otherwise, try using canola oil and see what happens. It'll probably still work, but have a different texture and crumb. Of course, canola oil doesn't lend the amazing health benefits of coconut oil, but it's worth a try!
Kat
Great recipe. Can I use maple syrup instead of honey I am a vegan who does not eat honey?
Lindsey
Yes! I use maple syrup and honey interchangeably and I have never had a problem. Enjoy!
kelan
im on a strict diet with no oils or yeast, and oats to reduce mucus build up in the body what can i do to replace them in this recipe
Lindsey
Hi! Although I haven't tried this variation yet, you could try replacing oil with butter or applesauce and replacing oats with quinoa flakes. Fortunately, this recipe does not contain any yeast, as I also have problems with this ingredient 🙂 I hope that helps!
Robert
Coconut oil is alkaline and will assist in removing mucus. It is Sebi approved
Beverley
But you should not heat coconut oil. Grape seed avocado oil is fine
Lindsey
Coconut oil, unlike other vegetable oils is very stable when heated and does not create toxic byproducts. It has a smoke point of around 350 degrees Fahrenheit. Yes - grape seed and avocado oils have higher smoke points, potentially making them just as good for cooking. Lately, I have actually been trying to reduce the amount of oil I use in cooking - stay tuned!
Gina
Can I substitute whole wheat pastry flour for the spelt flour and oats? Thank you.
Lindsey
Yes!
Richa Sharma
Hello Lindsey
This was my first attempt at bread making so sorry for the naivety but I have a few questions and will really appreciate your insight:
1. The crust on top and sides came out so hard that it kept falling off when I cut it. The inside was real soft like store bought bread.
2. I baked in a glass bread pan and used canola oil instead of coconut oil. It felt like I greased the pan well but the bread did not slip out. I had to cut the sides off the pan walls.
Can you suggest some ways to fix these issues?
Thanks so much.
Richa
Lindsey
Hi Richa!
A lot of bakeries store their hard crust breads in bags right as they come out of the oven, keeping the moisture inside and resulting in a nice crust, not too hard. So, you might want to try placing it in a bag or wrapping it in a damp cloth. Also, my pan was non-stick so the loaf slid out very easily, but I can see how this might not be the case with a glass dish. I typically defer to parchment paper when I don't want something to stick, plus it makes for a very easy clean-up!
Kelly C
Is there something I can use instead of sesame seeds? I don't have any. Do they act as a thickener? I have chia, flax seeds, flax meal...
Lindsey
Hi!
You can absolutely use something else instead of sesame seeds. I would probably try chia seeds. The sesame seed is used to provide some added texture and nutritional value, but you can certainly still get that with other ingredients. 🙂
Kelly C
I went ahead and made it and left the sesame seeds out and didn't substitute them with anything. It still turned out great! My family really liked it and my kids kept asking for more! 😃 This is going to the top of my favorite breads list.
Also, to a previous commentor (Richa Sharma)- I use butter to grease my glass loaf pan and it works great! Everything comes out easily. I've tried oils, shortening, etc and always end up with a mess! Butter does the trick!
★★★★★
Richa Sharma
Thanks for the tip Kelly. We love this bread too. I will definitely try butter and post the results!
ISABELLE
Hi 🙂 can I bake this bread in a countertop oven ? do I follow the same baking temperature guidelines ?
Lindsey
Hi! No worries about the questions 🙂 I have actually never used a countertop oven so I have NO idea how well they work. I did a quick search online and from what I read, they generally work pretty well. Obviously some brands may be slightly better than others. I would give it a shot using the same baking instructions and hope for the best! 🙂
As for the flour, I would sift it, if possible. Although you may not notice much of a difference, sifted flour is much lighter than unsifted flour, and is easier to mix with other ingredients when making dough. This can be important for spelt flour, because it could get a crumbly texture if the mixing is too vigorous.
And yes, whole grain stone ground spelt flour is perfect for this recipe! This is the type of spelt flour I use, because the flour itself isn’t bleached or filtered out, leaving in a number of ingredients and nutritional benefits! I hope all of that helps 🙂
ISABELLE
Does the flour have to be sifted ?
ISABELLE
LOL last question, the spelt flour I have is "spelt flour whole grain stone ground" can I use this one ?
Amy
HI. This looks great. I am on a Yeast Free Diet and can't have honey. Do you know of a substitute? Thank you!
Lindsey
Hi Amy!
I too try to follow a predominately yeast-free diet. Depending on how strict your diet is, I recommend maple syrup, brown rice syrup or stevia instead of honey. My go-to substitute is maple syrup. However, keep in mind that if you use stevia, you may lose some of the moisture that honey provides. I've read that you shouldn’t use more than 15 drops of stevia for every tablespoon of honey. If you go above that ratio, you’re much more likely to experience an unpleasant aftertaste.
Sue
I substitute with agave, Dr. Sebi approves!
★★★★★
Lindsey
yay!
Irys
Can I use small loaf pans and cut the time in half?
Lindsey
I don't have a formula for adapting this recipe to a smaller pan, but a quick survey of some mini-loaf recipes online seemed to imply that mini-loaves tend to bake for about 30 minutes.
I would suggest baking one test loaf first, and reducing the oven temperature about 25 degrees from the temperature in the recipe. Then I would bake for about 25 minutes, then check with a toothpick every five minutes after that. When the toothpick comes out clean, it's done. Make a note of the baking time and go with that for the rest of your recipe.
Tamara
Hi,
What consistency should the mixture be? Is it the consistency of normal dough or is it a thick liquid?
Lindsey
Hi Tamara,
The consistency is going to be more similar to a thick, thick liquid than normal dough.
Chris
Good Morning,
Are you raw honey for your recipe? If not, do I use the same measurement for raw honey?
Thank you!
Lindsey
I generally try to use raw honey, so it would be the same measurement. Thanks!
dorca
Hi, can I make this bread in an electric bread machine ?
Lindsey
Dorca,
I have NO idea! I presume so, but I don't own an electric bread machine so I would definitely be curious to know if it works or not!
Sean
Hello People
2 TABLESPOONS of baking powder??? I went ahead as instructed, my oven is now like a science lab LOL
I assume it was supposed to be TEASPOONS? I guess I'm the idiot.
Anyway
Lindsey
2 TABLESPOONS it is! Without yeast, the baking powder helps the bread rise. I have yet to experiment with any other amount - perhaps soon!
Chelsea
Does it really only last 2 days?
Lindsey
It only lasted 2 days in my house ha ha... I am sure it lasts a bit longer, but fresh is always best! If you plan on eating it after 2 days I would highly recommend storing it in an airtight container.
Chelsea
I see why now! I made it with quinoa flakes as a substitute for oats & agave in place of sweetener. Delicious bread. It lost its moisture around 3rd/4th day. It is a matter of storage. Thank you for replying.
Veronica Shields
I have never made bread before and my friend recommended this recipe, it was so easy to make and so yummy! Would definilty recommend x
★★★★★
Lindsey
This recipe was the first time I made bread too! It's been awhile, I think I'll make it again 😉
Frances
Hi Lindsey. So delighted with the results in making recipe yeast free Bread, I’m hooked as I needed to find a recipe with spelt flour. Thank you Frances
★★★★★
Lindsey
I am so happy to hear! Thank you!
Patricia Lindsay
If using applesauce instead of coconut oil, about how much should I use?
Lindsey
I would try a 1:1 ratio 🙂
Becca
If I tried to make these into small sub rolls, think it would turn out well?
Thanks!
Lindsey
I wish I knew, but now I am interested in finding out! Hopefully one of us can update this thread with our results soon!
Lovee
My bread did not rise much . I used a new baking powder so it’s not at fault. I used warm water and maple syrup. I guess I will try again with milk . Hopefully that might make a difference
Lindsey
Interesting. Since the recipe is yeast-free, the bread won't rise as much as traditional loaves and the amount it rises is going to be heavily dependent on the baking powder used! I haven't noticed a different between different baking powders, but I wouldn't be surprised if one is a bit different than the other.
Rosa
Hi
I tried few different things but just put it in the oven so I'll come back and report. 😉
I used smoked honey (normal honey was not enough and we haven't used smoked honey since I bought it bc we don't eat meat 😂)
Also I added some sultanas and shredded coconut. I mixed sesame and chia seeds (a little of each).
I hope it works!
EAS
This recipe is amazing!
Found this site by accident and so glad I did. This bread is absolutely delicious and will make following the alkaline way of eating so much easier.
Thank you. Would give it 10 stars if I could. Hoping the 5 stars register as can only get it to black out 4!!!!
Elaine
★★★★
Adonis
Can the bread be eaten warm??? Oh and I also added cranberries. My bread is cooling, can't wait to try it!!
Marina
Hi,
Really want to try this recipe but not sure if it needs the honey for the bake. Not a fan of sweet tasting breads, that’s my only quibble. Can I just leave it ou?
Thank you kindly!
Lindsey
You could try leaving it out. The honey helps bind the ingredients and does not impart an overly sweet flavor, in my opinion 🙂
KitCat
This turned out excellent for me! My kids loved it! Thank you for the recipe.
faye
hi Lindsay. seems like a great recipe for my spelt flour. I have to bake a challah tomorrow for the special world wide shabbat project this weekend and i cant use yeast either. how can i make this dough thicker as i have to braid the dough to make it have the challah appearance. hope you and others can reply asap.
★★★★★
Serena williams
Can I substitute sesame seeds with amaranth. If so does it have to be flour or can I use whole amaranth
Lindsey
I have never tried the recipe with amaranth. I would substitute with poppy seeds. Baking or toasting poppy seeds brings out nutty and spicy notes that are like those from sesame seeds.
Starseed
Just discovered this recipe on a cold grey rainy winters day in the UK, WOW I am blown away with how incredible it tastes yet how simple this recipe is! Thank you for sharing, it has truly brightened up my day and nourished my soul x
★★★★★
Lindsey
You are the sweetest! Thank YOU!
Sarah
Hi can this be made in a bread maker? I have one that I havent used yet!
Lindsey
I don't know!
Krys
Does this bread rise very much?
Rosemary Ogilvie
This is really good. I rarely eat bread, but wanted a flavoursone but easy recipe to turn the bread into breadcrumbs. This certainly filled the brief. My only change was to use black sesame seeds. Thank you for posting
★★★★★
Lee Ro
Can this be made with buckwheat flour instead of spelt flour?
Lindsey
Use buckwheat flour for pancakes, crackers, noodles and dense cakes, rather than breads and baked goods. This flour absorbs a lot of water!
Alex Rodriguez
Hi. Can I pop this in a bread maker?
★★★★★
Lindsey
I would love to know! A few others have also asked but unfortunately I have never tried it in a bread maker.
Charlene
Could cassava flour be substituted for the spelt? I love spelt, but my health care coach has suggested I eat gluten-free.
Lindsey
Hi Charlene,
I have not tried cassava flour before, but I found this interesting article from Food52 that might help - https://food52.com/blog/16359-cassava-flour-a-great-grain-free-baking-option-with-some-caveats
Adri
Hi Lindsey! I’ve just made this bread and it’s absolutely delicious! Thanks for the recipe. I’ve substituted sesame seeds for a mix of flaxseeds and chia seeds and it turned out great! I was wondering if I could substitute the spelt flour for a GF option such as amaranth flour?
★★★★★
Lindsey
So nice to hear! A lot of others are interested in gluten-free substitutions as well, so I will have to experiment with some options to be certain! I will post any updates as soon as I know!
Mar
My mother made the bread and it was delicious. I’m going to try and make it in my bread machine.
★★★★★
Greg
How'd it come out? I'm curious to know as I want to get a bread machine and make yeast free bread.
Hyacinth Mclean
I try this bread and I love it also my daughter I made it even weekdon’t eat no other bread but this one and chickpea bread I thank you very much for this one
★★★★★
Shan
Hi
I made this bread. It seems it was ready after 40 min. The flavor has bitterness to it quite strong.
Any idea why?
Shan
Hi
So I realized I used too much baking soda. And I made it again with less and it’s good. I feel that 1:10 hour is a lot and I have no idea when it’s ready. Are there differences in times?
Thanks
Chantal
Hello, thanks for the recipe. I’m wanting to know if I’d be able to substitute the baking soda for sparkling water instead to assist in getting rising factor?
Joyce
I tried and loved this recipe. I did experience the bread crumbling and the crust being very hard. I did do as you suggested which did help with the hard crust. I did have a lot of crumbling still. Do you have any suggestions or perhaps I did something wrong ? Thanks I still have a high rating the bread was very good just felt I wasted a lot due to it crumbling at time of slicing it.
★★★★★
Candyce Donnie
This blog about Yeast-Free Spelt Bread helps me a lot in my diet.
Monique
Could the flour be substituted for the flour?
Kat
I made a few modifications: maple syrup instead of honey, avocado oil instead of coconut, half black sesame seeds instead of all white, and a well seasoned cast iron instead of a loaf pan. It turned out great! A crunchy crust with a soft middle, and extremely flavorful. It definitely tastes “healthy,” but with some Kerry Gold butter on top, it’s delicious.
★★★★
Lindsey
I love all of this!
Cheri
Cheri
I am giving this a 5-star rating based on how good it looks and reading the other comments. My question is, I don't have quick-cooking oats, only old-fashioned. Would it work with old-fashioned oats? I have a lot of spelt flour in my freezer that I have been wanting to use, but haven't found any recipes calling for spelt flour. I can't wait to try this out, even if it means going to the store and buying quick-cooking oats. I would appreciate any feedback.
Thank you
★★★★★