Easy White Spelt Bread Loaf Recipe – Soft, Fluffy & Beginner-Friendly
I had a request for a simple white spelt bread therefore I decided to see if I could turn my spelt bun recipe into a loaf bread. I added fresh yeast for this spelt bread recipe as this is easier to buy here than dry or fast yeast. This bread is delicious and soft and stays fresh for a few days.
In this easy white spelt loaf bread recipe tutorial, I show you how to make soft and delicious spelt bread using either dry yeast or fresh yeast. This beginner-friendly recipe is based on my popular spelt buns, now adapted into a loaf for everyday use.
This homemade spelt bread stays fresh for a few days and is perfect toasted with your favourite breakfast spread. You can also substitute with whole-grain spelt flour – just adjust the hydration slightly, as whole-grain flours absorb more liquid than white blends.
Whether you're baking with spelt for the first time or you're a seasoned home baker, this soft loaf is a must-try!
Takes = 20 mins (1st prove approx. 60mins, 2nd prove approx. 30 mins)
Bakes = 20-30 mins
Makes = 1 small loaf about 10 slices
Ingredients
- White Spelt Flour – 500g, 1 lb 2 oz, (3 cups + 1/2 cup + 1 heaped tablespoon)
- Fresh yeast 25g or dry yeast– 10.5 g (3 + 1/4 ts)
- Lukewarm water – 50ml, 1.7 fl oz, (1/4 cup)
- Lukewarm soy or oat milk (or whole milk) – 250ml, 8.5 fl oz, (3 tablespoons + 1 teaspoon)
- Sugar – 1 tsp (optional)
- Salt – 1 tsp
- Egg, separated – 1
- Olive Oil – 2 tbsp
- Sesame Seeds
- Flour for dusting
Method
- Add yeast, sugar and warm water and whisk together then rest for 15 minutes to activate. If using fresh yeast dissolve the yeast in the sugar water then you can use it straight away.
- Warm milk slightly and stir in the egg yolk. (white is used for glazing)
- Add flour, salt, yeast, and milky egg mix and gently combine using your hands or the dough attachment on your stand mixer. Mix for a few minutes then add in the oil.
- When the dough pulls away from the bowl and starts looking clean remove the dough ball with your hands and form a ball—place it in another bowl that has been greased with a little butter or oil. Cover with a plastic cover, plastic wrap or a damp cloth and rest in a warm place for about 1 hour until the dough has risen and doubled in size.
- Cover the dough with plastic wrap or a damp cloth and rest in a warm spot for at least an hour until the dough doubles in size.
- Brush a small loaf tin with oil or butter. On a floured bench then gently knock out some of the air from the dough and fold it into a loaf shape.
- Place the dough into your loaf tin cover it with plastic or a damp cloth and rest in a warm place for another 30 to 45 minutes.
- Preheat the oven to 220˚C fan forced, for about 10 minutes before baking.
- Before baking gently brush the top of the bread with water or the egg white from and sprinkle with sesame seeds. Then bake in the oven at 220˚c for 10 minutes to make the dough rise fast then drop the temperature back to 200˚C fan and bake for a further 15 minutes until golden brown. Add a small tray of water to the bottom of your oven to create a steam bath in the oven, bread will be extra moist. Cool in the tin covered for about 20 minutes then remove from the tin.
Sue Maree P Baking Tips
- I tried baking a version of this without egg and water instead of the milk but I found it went dry after the first day. The recipe was much better.s