Delicious Spelt Loaf Recipe

What you’ll need:

Nutritional Content (Per 100g)*

	Per 100g	Per loaf (approx. 800g)
Calories	~180 kcal	~1,570 kcal
Protein	~5.8g	~51g
Carbohydrates	~33.8	~296g
of which sugars	~1.1g	~10g
Fiber	~2.3g	~20g
Fat	~2.3g	~20g
of which saturates	~0.3g	~3g
Sodium	~274mg	~2400mg

*The nutritional figures given here are for guidance only and will vary depending on the types of ingredients used and the final weight of the loaf.

*Adding extra ingredients will change the nutritional values of the recipe:

• Seeded Topping: Adding seeds (e.g., sunflower, pumpkin, or chia) will increase calories, protein, healthy fats, and fiber. For example, adding 2 tbsp of mixed seeds adds about 120 kcal, 5g fat, and 4g protein.
• Egg Wash: Adds ~70 kcal, 6g protein, and 5g fat.

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Instructions:

Start the yeast

In a measuring jug, dissolve the sugar (or honey) in the warm water. Add the yeast, stirring gently, and leave it to sit for 5–10 minutes while you’re preparing the other ingredients. When it starts to bubble you know it’s read, as the bubbling indicates the yeast is active.

Preheat your oven

Place your Dutch oven (with the lid on) inside the oven and preheat to 250°C (482°F). This ensures the Dutch oven will be hot when the dough is ready to bake.

Prepare the dry ingredients

In a large mixing bowl, sieve together the spelt flour and xanthan gum. The xanthan gum replaces the function of gluten in traditional wheat flours, helping to bind the loaf and give it structure and that bounciness that traditional loaves and baguettes are known for.

Xantham gum can be bought from most good grocery stores or health food shops. Alternatively, you can order it online.

Combine wet and dry ingredients

Once the yeast mixture is bubbling, pour it into the bowl with the dry ingredients. Adding the salt, mix thoroughly with a wooden spoon until the mixture becomes claggy.

Be sure not to add too much salt as this will inhibit the activiy of the yeast, causing the rise time to be extended, or in some cases for the dough to not rise at all.

Add the olive oil

Once the mixture has formed a claggy dough, add the olive oil. This will make the dough easier to handle and improve the loaf’s texture.

Knead the dough

Tip the dough out onto a floured surface. Knead it 100 times, dusting both the dough and the surface as needed to prevent sticking. The dough should become smooth and elastic as you work.

Be sure not to knead the dough too much, as unlike traditional wheat dough where the kneading improves the elasticity, with spelt flour it can break down whatever gluten bonds are created.

Prepare the bowl

Line your large mixing bowl with a sheet of baking paper, and give it a light dusting of flour. This will make it easier to transfer the dough to the Dutch oven later, and to remove the loaf once cooked.

Shape the dough

When the dough has a nice smooth consistency, form it into a round shape and place it in the lined bowl. Cover it with a damp tea towel to keep the dough moist as it rises.

Let the dough rise

Leave the bowl in a warm place for at least 30 minutes, or until the dough has roughly doubled in size. The rising time may vary depending on the temperature of your environment.

Some people like to let the dough rise slowly over night by placing it in the fridge. This will give a smoother, more unfiorm bubble structure within the bread. However, this is a technique we have not yet tried.

Time to bake

Once the dough has risen, carefully remove the preheated Dutch oven from the oven and reduce the oven temperature to 200°C (fan) (392°F).

Transfer the dough

Using the corners of the baking paper, gently lift the risen dough and place it into the hot Dutch oven. Be careful not to deflate the dough during this step.

Be careful not to burn your fingers on the edges of your Dutch oven.

Top and score

Option 1: Plain Loaf

Dust the top of the loaf with a sprinkling of flour, then gently score the top three or four times with a sharp knife.

Option 2: Seeded loaf

Beat an egg to make a wash and brush it over the top of the loaf. Sprinkle your preferred seeds (e.g., Al Natura seed mix) generously over the top, then score the loaf (or leave it unscored if you prefer).

Scoring a loaf serves both practical and decorative purposes. It controls how the bread expands during baking, preventing it from bursting unpredictably and ensuring an even crust. It also enhances the loaf’s visual appeal, with artistic scoring patterns adding a personal or traditional touch. Overall, scoring helps create a well-baked, aesthetically pleasing loaf.

Bake the loaf

Cover the Dutch oven with its lid and bake for 30 minutes. Then, remove the lid and bake for an additional 15 minutes to allow the top of the loaf to brown.

Cool the loaf

Remove the loaf from the Dutch oven and place it on a wire rack to cool completely. This step ensures the crust stays crisp.

Serve and enjoy

Slice your spelt loaf and enjoy with lashings of salted butter and your favorite spreads. Bon appétit!