Best Ever Spelt Bread – Wholemeal and White Versions


The Thermomix makes awesome spelt bread (actually bread of any kind!) With the ease at which it kneads, making bread is quick to get started and something that I really enjoy.

I love the bread making process. I love trying different mixes of ingredients and have done an awful lot of experimenting with it over the years.

Back when my kids were really little and I decided our diet needed an overhaul, bread was one of the first things I stopped buying.

After making an awful loaf of bread, I decided we would just go without. But as time went on, my partner brought home a loaf or two of store bought bread. It was then that I decided I needed to work out how to make a great loaf!

It didn’t take long for me to master regular wheat bread. I then started playing with spelt flour. After a few loaves, I came up with this recipe. It is very good.

First I published it on the Thermomix Recipe Community and it was incredibly popular there. So when I started blogging, I removed my recipes from the Recipe Community and re-published this Thermomix spelt bread recipe here.

Wholemeal and White Versions

The recipe as written is for a wholemeal loaf of bread. Be sure to check the Notes underneath the recipe if you’d prefer a white loaf.

The wholemeal version does use some white flour, as using all wholemeal flour results in a very heavy brick loaf of bread.

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5 from 3 votes

Best Ever Spelt Bread

This is a fantastic recipe for an amazing spelt bread! With both white and wholemeal options, you can make it your way.
Prep Time5 minutes
Cook Time30 minutes
Resting time1 hour
Total Time1 hour 35 minutes
Course: Baking
Cuisine: Australian, Dairy Free, Egg Free, Nut Free, Vegan, Vegetarian
Keyword: Spelt bread recipe, Thermomix spelt bread
Servings: 1 loaf
Calories: 2718kcal


  • *See Notes underneath recipe for a white loaf*
  • 2 tbs chia seeds
  • 400 g lukewarm water
  • 2 tsp dried yeast
  • 150 g wholemeal spelt flour (Note 1)
  • 400 g unbleached white spelt flour
  • 2 tsp salt
  • 2 tsp natural bread improver (Note 2)
  • 1 tsp honey
  • 20 g olive oil
  • 50 g linseeds


  • Firstly, combine chia and 120g of the water in a glass and set aside. It should sit for a little bit to form a gel before adding to the other ingredients. By the time you get the rest of your ingredients out and ready and it comes time to add it, it is about right.
  • Into mixer bowl, place remaining 280g water, yeast, wholemeal and white flours, salt, bread improver, honey, oil, linseeds and chia gel. KNEAD/4 minutes/MC on. The dough may be quite sticky.  If it is, don't add more flour. Sticky dough = fluffy bread.
  • Remove dough to either a silicon bread mat or a large oiled bowl. Either wrap in the mat or cover the bowl with glad wrap and leave in a warm place to double in size.
  • Oil your hands then knock all air out of the dough. Transfer to a bread tin, spray the top with water using a spray bottle (this will give a crunchy crust) and if you would like seeds on top, sprinkle them on now. Cover the top of the bread tin and leave to double in size again.
  • When dough has doubled in size, the bread is ready to cook. Spray the surface with water again then place in the oven (do not pre-heat oven when making bread). Turn oven on to 200°C. Bake for 30 minutes from the time you close the oven door.
  • When cooked, turn bread out onto a cooling rack straight away and leave to cool completely before slicing.


Note 1: For a white loaf, replace wholemeal and white flour above with 590g unbleached white spelt flour. You’ll notice that this is not a direct swap (weight) and that is because wholemeal flours absorb more water than white flours do.
Note 2: Bread improver is something I avoided for a long time in bread making, as the brands I saw at the supermarkets contained ingredients I didn’t want to use for my family. Then, I discovered that you can get natural bread improvers. I have been using them ever since, as they make a big difference to the finished product. The brands I use are Simply No Knead, Demeter Farm Mills and All About Bread.


Serving: 1loaf | Calories: 2718kcal | Carbohydrates: 435g | Protein: 90g | Fat: 66g | Saturated Fat: 6g | Sodium: 4711mg | Potassium: 1125mg | Fiber: 93g | Sugar: 7g | Calcium: 342mg | Iron: 29mg

Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.

Tried this recipe?Please rate it and leave feedback in the comments section below, or mention @Thermobexta or tag #Thermobexta on Instagram.
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2 years ago

5 stars
Thank you so much for this fantastic recipe! I made this for the first time and will not buy bread ever again! It was just delicious and makes great toast!??

Alison Joy Waine
Alison Joy Waine
5 years ago

Hi there
Where do you get your bread improver from?

Jill Shearing
Jill Shearing
5 years ago

Tried to add a picture but couldn’t ?

Jill Shearing
Jill Shearing
5 years ago

OMG! These look amazing! Made it once before and it didn’t rise as high as this one, and was a little dense. You say the dough is a little sticky, but the first time it wasn’t sticky at all. This time I added 20gms more water, and hey presto, a little sticky and look amazing, much better rise.

bec bio shot website

Hi, I'm Bec

I specialise in great tasting vegetarian Thermomix recipes and cater for a wide range of dietary needs. I love sharing here and in my cookbooks my healthy, delicious recipes (of course the odd treat too!) Whether you’re looking to ignite your thermo mojo, or just after some new, really tasty family friendly recipes, there really is something here for everyone



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