Best Ever Spelt Bread – Wholemeal and White Versions

best-ever-spelt-bread

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.

Print Recipe
5 from 2 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 mins
Cook Time30 mins
Resting time1 hr
Total Time1 hr 35 mins
Course: Baking
Cuisine: Australian, Dairy Free, Egg Free, Nut Free, Vegan, Vegetarian
Keyword: Spelt bread recipe, Thermomix spelt bread
Servings: 1 loaf
Calories: 2718kcal

Ingredients

  • *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

Instructions

  • 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.

Notes

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.

Nutrition

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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Suzanne Smales
Suzanne Smales
6 years ago

If only I’d taken a picture of today’s baking effort. 2 loaves of this bread and then 16 rolls. That’s my bread for this week all done and dusted. Thanks heaps for the great recipe.

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[…] today onwards, this will be my go to bread recipe.  I prefer it to even my Best Ever Spelt Bread, which sort of means that is no longer the best ever… lol  This one is loaded with seeds and […]

Diane
Diane
6 years ago

Made this for the first time today – first time ever not using a bread machine and I am so impressed with how light and fluffy this turned out. It is the best ever bread recipe.

Cindy
Cindy
6 years ago

Amazing. After a thermie for years I have never made a successful loaf of everyday bread. This is fantastic. My young son has gobbled down four slices after turning his nose up at every other loaf I have made. Very happy.

Tina
Tina
6 years ago

Hiya! I made this bread minus the flaxseed and I put ACV instead of bread improver. Is very yum! I love it because it is a little dence. Great for toast on day 3 too, thanks Bec! You are the Bread Master!!!

ournourishedfamilyswanhill

I’ve just made this for the first time. Didn’t use bread improver and still turned out fantastically (i did the all white version). Very, very happy with this recipe – a definite keeper!

Trish McB
Trish McB
6 years ago

ThIs really does live up to its claim of Best Ever. It really does make a terrific bread and is my go-to recipe for Spelt bread. I just cut it up in slices and freeze so it’s ready when I need it. Thanks Bec.

Shannon
Shannon
6 years ago

Hi Bec, I just made my first attempt at this amazing looking bread! Smells great, but I’m resisting the urge to cut it whilst warm. How do you store your bread once cooled? Many Thanks

Marli
Marli
6 years ago

Hi Bec,
Thanks for this easy and amazing bread recipe that my husband, 2yo & 5yo enjoyed! It worked out perfectly and made a great morning tea treat with some homemade strawberry chia jam! This will be our go to bread recipe!

Sue Pryor
Sue Pryor
6 years ago

I have tried quite a few of TM bread recipes and I do get the best results from your recipes. However I am always unsure whether to use 450g, 680g sandwich or 900g tin. Do you have a formula based on how much flour is in each recipe?

Sue Pryor
Sue Pryor
6 years ago
Reply to  Thermobexta

I halved your easy wholemeal linseed recipe yesterday and used 450g tin. I baked once 2nd proof was level with top of tin but it did not rise further during cooking so I thought maybe was not enough mixture for tin size.

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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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