A super easy, nutritious, yeast-free Spelt Bread recipe that is much healthier than store-bought bread. It’s soft, fluffy, and amazingly tasty given the little effort involved.

You can whip this spelt bread recipe up in minutes because you don’t have to factor in time for kneading and rising, like you do with traditional bread recipes containing yeast. And we all know that you can't beat the smell and taste of freshly baked bread.

This spelt bread can be served with soup, or salad, or chilli, or used as a sandwich, or topped with your favourite spread.

There's so many options that you’ll want to make a loaf weekly, to support your healthy eating habits, which is something I always work with clients on to help them reach and maintain their  long-term goals.

Yeast Free Spelt Bread Recipe

Ingredients

Spelt flour - often, the reason why people react to bread is because of the yeast, wheat and additives in it. This spelt bread just contains highly nutritious spelt flour, which has a nutty and earthy taste. No yeast, wheat or unwanted additives.

Spelt does contain gluten though, so if you're completely off gluten it’s not for you. However, spelt has less gluten making it easier to digest than wheat, plus it has more fibre which also helps digest the gluten better. Spelt contains plenty of protein and a wealth of nutrients and minerals like manganese, phosphorus, and iron.

Maple syrup (the real stuff) - adds depth rather than sweetness, and its flavour really compliments the spelt flour and oats. It also contains a number of antioxidants, vitamins and minerals and has a lower glycaemic index than sugar.

Baking powder & bicarbonate of soda – both add height and fluff. Bicarbonate of soda also reacts with the acidic maple syrup to boost the lift from the baking powder.

Extra virgin olive oil – improves the texture slightly and works as a preservative.

Oats – for added texture, nutrition and decoration.

Himalayan salt – is important for adding flavour to the bread.

How to make this simple spelt bread recipe

Servings: 14 slices

Prep time: 10 minutes  Total time: 1 hour 20 minutes

DRY INGREDIENTS:

• 430g spelt flour
• 45g rolled gluten free oats (plus a handful for sprinkling on top)
• 1 teaspoon baking powder
• 1/4 teaspoon bicarbonate of soda
• pinch of salt

WET INGREDIENTS:

• 530ml filtered water
• 1 tablespoon maple syrup
• 2 tablespoons extra virgin olive oil

METHOD:

1. Preheat the oven to 180 C (350 F), grease a 14cm x 24cm loaf tin with a little oil and line with greaseproof baking paper.

2. Add all the dry ingredients - spelt flour, oats, baking powder, bicarbonate of soda and salt to a large bowl and mix them together thoroughly.

3. Put all the wet ingredients - water, maple syrup, and oil in a food processor, or another bowl (if prepping by hand) and process until they combine together as one.

4. Pour the dry ingredients into the food processor with the wet ingredients (or bowl if you're not using a food processor). Process until well combined and you can't see any dry flour. You should have a cake batter consistency.

5. Pour the bread batter into the greased and lined tin and top with some oats. Then bake in the oven for about 1 hour 5 minutes until your loaf has risen and is golden in appearance. It should start to come away from the edges of the tin. If it's cooked, a toothpick or metal knife inserted into the middle should come out clean.

6. Remove the bread from the oven and lift the loaf out of the tin before placing it on a cooling rack.

7. Allow the bread to cool for at least 10 minutes before cutting and serving it.

How to freeze:

Cool the bread thoroughly on a cooling rack. Wrap well or place in an airtight container or freezer bag and freeze for up to 3 months. If you slice the bread before freezing, you can reach out just the number of pieces you need at any given time.

Allow to defrost at room temperature on a cooling rack so it doesn't get damp. Eat as it is or reheat for about 20 minutes in a warm oven, 180 C (350F).

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