Soft Spelt Baguettes in 2 hours, egg-free & dairy-free
My recipe for spelt flour baguettes is ready to eat in just 2 hours. The outside has a soft crunch that's easy to eat. This is my preferred style of baguette. This is made with white spelt flour, no eggs and no milk, quick dry yeast, warm water, a little salt sugar and olive oil.
Looking for a quick spelt baguette recipe? These spelt flour baguettes are soft inside with a light crunch on the outside—ready in just 2 hours! Made with white spelt flour, no eggs, and no milk, this recipe uses instant dry yeast, warm water, olive oil, salt, and a little sugar.
After a viewer's request for egg-free spelt baguettes, I tested this recipe multiple times and found the egg-free version just as delicious as enriched dough. If you prefer, you can add an egg for a richer result—just adjust the flour slightly.
Perfect served fresh for sandwiches, toasted, or sliced and baked into garlic bread. This is my go-to spelt baguette recipe—easy, versatile, and ideal for anyone avoiding eggs or dairy.
Make time = 10 minutes plus shaping
Rest = 30 minutes + 10 minutes + 30 minutes
Bakes = 20 minutes
Makes = 3 or 4 long baguettes
Ingredients
- White spelt flour, or your choice – 350g
- Dry yeast – 1 teaspoon
- White sugar – 1 teaspoon
- Fine salt – 1 teaspoon
- Warm water – 200g
- Olive oil – 2 tbs
- Egg wash – optional
Method
- Using a large bowl or stand mixer combine all ingredients until smooth.
- Transfer to an oiled bowl then cover with plastic wrap or a cloth and rest for 30 minutes in a warm spot.
- Remove and divide the dough into 4 pieces. About 220g - 250g per piece. Flatten and stretch and shape into a flat ball. Rest covered with a large bowl or cloth for 10 minutes.
- Final shaping into a baguette. Flatten into a rectangle or rough oval and release any bubbles. Fold over half into the centre towards you using your thumb and heel of your hand (the base of your hand), turn and repeat, turn and repeat. Place the seam on the bottom, then gently roll from the centre until smooth and a little longer gently roll until smooth from the centre and to lengthen the dough as you roll taper the ends slightly.
- Place on a lined baking tray long way. Cover and rest for 30 minutes.
- Preheat your oven 10 minutes before baking. I set my oven to 200˚C fan.
- You can gently brush with an egg wash now. Then slit the top of the dough on a diagonal with a razor blade or sharp knife before baking.
- Place a tray of water in the base or a small ramekin of water. Bake for 20 minutes until golden brown. Cool slightly before eating.
- Store in the freezer once cooled or in an airtight container for 2-3 days at room temperature. If you live in a warm climate or your home is humid store in the fridge.