Fresh Milled Whole Grain Spelt Bread

There is something deeply satisfying about baking a loaf of bread from scratch, especially when it is made with freshly milled flour and simple pantry ingredients. This whole grain spelt bread recipe is one I love for that reason. It gives me a soft, hearty loaf with good flavor, a beautiful rise, and a sliceable texture that works well as toast for my Sourdough Bread Recipe with Egg and Avocado, sandwiches, or serving with homemade honey butter or a dollop of old fashioned apple butter.

This fresh milled whole grain spelt bread is a soft, simple sandwich-style loaf made with freshly milled spelt flour, yeast, milk, and a touch of honey. It has a tender crumb, mild flavor, and comes together in a single bowl, making it an approachable way to work with ancient grains at home.

If you have been searching for a spelt bread recipe that feels practical and reliable, this is a good place to start.

A warm slice of this grain spelt bread with Classic Homemade Strawberry Jam or Low Sugar Peach Jam is one of those simple comforts that never gets old. It is also especially good with Easy Homemade Butter From Raw Milk spread over the top while the loaf is still slightly warm.

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Quick Look at This Recipe

• Prep time: 20 minutes
• Rise time: About 1 hour 30 minutes to 2 hours 15 minutes
• Bake time: 35 to 45 minutes
• Total time: About 2 hours 30 minutes to 3 hours 20 minutes
• Servings: 1 loaf
• Texture: Soft, hearty, and tender with a fine whole grain crumb
• Best served: Warm with butter, jam, toast, or sandwiches

Why I Make This Spelt Bread Recipe

I love old-fashioned baking, and this loaf fits right into that kind of kitchen. It uses simple ingredients, comes together in a single bowl, and bakes into a loaf that feels wholesome without being heavy.

Spelt is an ancient grain that behaves a little differently from modern wheat. The dough is softer and more delicate, so I handle it gently and avoid overworking it. That lighter touch is what gives this bread its soft texture. If you enjoy baking with this grain, you may also like my Spelt Sourdough Bread Recipe (Made With Fresh Milled Spelt Flour).

This recipe is made with freshly milled whole spelt flour from dry spelt berries, which gives it the best flavor and texture.

Ingredients for Whole Grain Spelt Bread

• 60 g warm water (¼ cup)
• 21 g honey or maple syrup (1 tablespoon)
• 7 g instant yeast or active dry yeast (2 ¼ teaspoons)
• 250 g milk or non-dairy milk, room temperature (1 cup)
• 41 g butter (3 tablespoons)
• 500 g fresh milled whole spelt flour, milled from dry spelt berries (3 ½ cups)
• 7 g sea salt (1 ¼ teaspoons)

Equipment

• large mixing bowl
• measuring cups and spoons
• kitchen scale
• grain mill
• 9 x 5-inch loaf pan
• clean kitchen towel or plastic wrap

How to Make Whole Grain Spelt Bread

Mill your dry spelt berries into fine fresh milled whole spelt flour. Measure out 500g for this recipe.

In a large bowl, stir together the warm water, honey or maple syrup, and yeast. If you are using active dry yeast, let it sit for about 5 to 10 minutes until it looks foamy. If you are using instant yeast, you can move right on to the next step.

In a large bowl pour in the proofed yeast and the milk and butter. Stir to combine.

Add the fresh milled whole spelt flour and sea salt. Stir until a shaggy dough forms, then begin mixing until all of the flour is incorporated. The bread dough should feel soft and slightly tacky, but not soupy. Because fresh milled flour can vary a little, you may need a touch more flour or an extra tablespoon or two of water.

Turn the dough onto a lightly floured surface and knead for about 6 to 8 minutes, just until smoother. Fresh milled spelt flour does not need aggressive kneading the way some other bread recipes do. I stop as soon as the dough feels soft, elastic, and cohesive. You can also knead this dough in a stand mixer with the dough hook on low speed for about 4 to 6 minutes, just until smooth and cohesive. Fresh milled spelt flour does not need aggressive kneading, so I stop mixing as soon as the dough feels soft and elastic.

Place the dough into a lightly oiled bowl, cover it, and let it rise in a warm place until puffy and nearly doubled in size, about 60 to 90 minutes.

Grease a loaf pan. Gently press the dough down, shape it into a loaf, and place it into the pan seam side down. Cover the loaf pan and let the dough rise again until it crowns about 1 inch above the rim of the pan, about 30 to 45 minutes.

Preheat the oven to 350°F. Score the top of the dough if you'd like. Bake for 35 to 45 minutes, or until the loaf is golden brown. If you like, you can check that the center is around 190°F to 200°F.

Let the loaf rest in the pan for about 10 minutes, then move it to a wire rack to cool completely before slicing. This helps the crumb set and keeps the loaf from becoming gummy.

Tips for the Best Spelt Bread

• Spelt dough is naturally softer than other bread doughs, so avoid adding too much extra flour
• Knead gently and only until the dough becomes smooth and cohesive
• Watch the dough instead of the clock during rising

Serving Ideas

This loaf is one of my favorite ways to enjoy homemade whole grain bread. It is lovely sliced thick and served warm with Easy Homemade Butter From Raw Milk. It also makes wonderful toast with Classic Homemade Strawberry Jam or Low Sugar Peach Jam.

If you want to keep the meal simple and old-fashioned, serve it with soup, eggs, or a little fresh butter and fruit. It is the kind of loaf that makes everyday meals feel special without a lot of effort.

Storage

Store the cooled loaf wrapped well or in an airtight container at room temperature for up to 3 days. For longer storage, slice it and freeze it so you can pull out pieces as needed.

Frequently Asked Questions About Whole Grain Spelt Bread Recipe

Tried this recipe?

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