Bread Machine Spelt Bread

Bread Machine Spelt Bread

Diane 0

"This bread is made with spelt flour. Spelt and lecithin can be purchased at health food stores."

Ingredients {{adjustedServings}} servings 118 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 302 mg
  • 12%

Based on a 2,000 calorie diet

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  1. Place ingredients in order suggested by manufacturer. Bake on normal or basic cycle.
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Reviews 23

  1. 26 Ratings


When making this recipe, you need to know what to expect from a spelt bread. The result is a very typical European bread that is heavy, dense, can be sliced SUPER thin and served much like soft crackers. It is also, however dense with nutrients and I thought this was a very good recipe for bread! After reading the other reviews, I added an extra teaspoon of xanthan gum to hold it together and keep it moist. This worked out wonderfully.


Spelt does contain gluten and is not suitable for those who are coeliac, however its gluten can be eaten by most who are intolerent to wheat. I use Spelt for all my baking, bread, cakes, cookies etc using any wheat recipe I find! the key is adjusting quanties of liquid added and kneading/mixing times. Keep any kneading to a minimum, after 3-4 mins the gluten will collapse. Add more liquid than the recipe calls for, you want your mixture to be marginally "sloppier" than when using wheat, this will make your end product light and airy. If you treat spelt like wheat in recipes you will end up with a very dense result. (as I found out when I first started)


Good Bread Recipe!! I have a lot of experience baking with splet and would like to give a little advise. When making spelt bread it is a good idea to add some Zanthan Gum (about 1 tsp. per cup of spelt) This will help it to rise better. Also keep in mind that spelt doesn't have gluten in it (the reason many people use it) so it will be a more dense bread. Don't be expecting a light fluffy loaf. If you are, find a different grain!! Great Recipe!!