Spelt bread


by: Debbi

We began making this because the British people seem to like brown bread, whereas Italians still associate brown bread with poverty. The bread looks like whole meal, and I love the flavor. We serve it with crab salad.


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serves: 1

0.18 ounce (5 grams) fresh yeast

3 cups plus 2 tablespoons water at room temperature

3/4 cup spelt (faro)

1 1/2 cups spelt (faro) flour

1 teaspoon salt

Nutrition Facts
Spelt bread

Servings Per Recipe: 1

Amount per Serving

Calories: 1331

  • Total Fat: 9.5 g
  •     Saturated Fat: 1.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 2613 mg
  • Total Carbs: 275.4 g
  •     Dietary Fiber: 42 g
  •     Sugars: 26.7 g
  • Protein: 58.5 g

how is this calculated?

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1.  Dissolve the yeast in half the water.

2.  Soak the spelt in enough water to cover generously for 10 to 15 minutes, skim the bits of husk from the surface of the water and drain. Put into a pan with the rest of the water, bring to the boil, then turn down the heat and simmer until all the water has virtually disappeared and the spelt is the consistency of risotto.

3.  While it is hot, transfer the spelt to a large mixing howl and mix in the flour and salt. Add the yeast mixture gradually, working it in with a wooden spoon until it is all incorporated. The dough will he very soft and sticky. Ladle it into a large loaf pan and leave for 1 to 1 1/2 hours until doubled in size.

4.  Meanwhile, preheat the oven to 500°F or to its highest heat. Put the bread in the oven and bake for 40 minutes. It is good to open the door very slightly for the last 1O minutes to help crisp up the crust.

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