Spelt Bread

Farmstead Table

Ancient grains prove their staying power in this simple and satisfying spelt bread recipe from chef Sharon Burns. The high-protein, whole grain flour lends a lightness to the finished loaf, enhanced by a little honey sweetness. Prep the dough the night before and bake away the next day for a hearty and wholesome addition to the bread box (best with a slab of butter).


Yields: 1


  • 1 cup all purpose flour
  • 1 1/4 cups high gluten flour
  • 1 1/4 cups whole grain spelt flour
  • 1 1/2 teaspoons active dry yeast
  • 1 1/2 teaspoons sea salt
  • 1 1/3 cups water
  • 1 1/2 tablespoons honey


  1. Stir together all ingredients, or combine in an electric mixer with a dough hook, until the dough is smooth. Refrigerate in a tightly covered bowl overnight. (The bowl should have enough room so that the dough can double without spilling over.)
  2. The next day, preheat the oven to 400F. Place the chilled dough in a greased loaf pan and let it rise to the top of the pan.
  3. Bake for 18 minutes. Lower the oven temperature to 325F and bake another 35-45 minutes. Remove the bread from the oven and turn it out of the pan right away. Let it cool before slicing.

You may also be interested in