A super easy, totally foolproof, quick yeast-free Spelt Bread that is ready from start to finish in a little over an hour. It's rustic, full of nutty, hearty flavours and perfectly soft and fluffy inside!
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In a little over an hour, start to finish, a gorgeous warm loaf of completely yeast-free Spelt Bread could be yours to enjoy.
We're talking wholesome, rustic bread that can be made with nothing more than a bowl and a spoon and a loaf pan. We're talking so easy it's crazy and we're talking so tasty when schmeared with vegan butter that you might want to double up the recipe because one loaf will be gone before you know it.
The spelt flour gives this yeast-free bread a nutty, savoury, hearty flavour just like it does in my Vegan Spelt Pancakes. It's soft and fluffy on the inside and slightly crusty and chewy with a scattering of nubbly, toasty oats on the outside. If you'd rather bake with white flour though, go check out my No Yeast White Bread which is an adapted version of this recipe, or my vegan soda bread.
This Spelt Bread is virtually foolproof. Just like my no yeast flatbreads, you don't have to worry about having yeast on hand. You don't have to worry about kneading. You don't have to worry about rise times. It’s just a quick, easy, and very delicious savoury quick bread made with simple ingredients that you can whip up at the last minute.
And we all know that there are few better things than freshly baked bread pulled straight from the oven, and as much as I love baking bread like my Easy Whole Wheat Bread with yeast, sometimes it's nice to have a super quick emergency bread option up your sleeve. Like when you run out of yeast or you decide to make soup for dinner last minute and need a tasty accompaniment.
This Spelt Bread is here for all of your "need bread quick" emergencies and then some because once you've tried it you'll be wanting to make it on the regular.
Ingredients & equipment notes
Here is what you'll be needing to make this Yeast-Free Spelt Bread and why:
- Spelt flour: A flour you see used here on AVV a lot because it's my absolute favourite. It has so much nutty flavour and a light but hearty, fluffy texture when baked. I highly recommend keeping a bag in your pantry. And if you buy it especially for this recipe check out my healthy vegan banana bread and Vegan Spelt Pancakes to help use it up!
- Oats: For texture, toasty oaty flavour, nutrition and presentation.
- Maple syrup - Real maple syrup, not the fake stuff. Its flavour really compliments the spelt flour and oats. It's not enough to make the bread sweet, but adds depth.
- Molasses - Not enough to taste molasses-y, but what is there compliments the spelt, maple and oats flavours and adds depth to the breads flavour.
- Baking powder & baking soda - Both for extra fluff and height. The bonus baking soda reacts with the acidic molasses to boost the ooomph from the baking powder.
- Oil- Not absolutely essential and it can be omitted if you are oil-free, but it does improve the texture slightly and works as a preservative too.
- Salt: Essential in bread for flavour.
You will also need an 8.5 x 4.5-inch or a 9 x 5-inch loaf pan. Either is fine.
How to make my Easy Spelt Bread
This is the bread recipe you've been waiting for. It's so simple!
Step 1: Grease and line a 9" x 5" (or similar) loaf pan. This USA Pan Loaf Pan is my personal favourite.
Step 2: Add all of the dry ingredients to a large bowl and whisk them up.
Step 3: Add all of the wet ingredients to another bowl and stir them up (it starts off looking white because the molasses sinks, then turns orange once it's all mixed together).
Step 4: Pour the wet into the dry and mix gently. A wooden spoon or a spatula is great for this.
Step 5: Pour the batter into the tin and top with some oats then bake.
And here's what your gorgeous loaf of Spelt Bread looks like when it's done:
Success Tips
- Follow the recipe exactly and weigh the flour. I know I bang on about this every single time but it's so important if you want the very best result. This scale is really inexpensive and accurate.
- Don't over-mix the batter. Just mix it gently and only enough to incorporate the dry flour.
- Be sure to sprinkle the top with some extra oats. It makes it look pretty!
- Try to let it cool for at least 10 minutes before cutting into it. Notice I say "try". It's very hard to resist and no judging from me if you don't ;O)
Freezing instructions
Cook the spelt bread as per the instructions and cool it thoroughly on a cooling rack. Wrap well or place in an airtight freezer-safe container or freezer bag and freeze for up to 3 months.
Allow to defrost at room temperature on a cooling rack so it doesn't get damp. Eat as it is or reheat it in a warm oven. 350°F (175°C) for about 20 minutes should do it. You don't need to put it in a pan. Just sit it straight on the oven shelf.
I like to make two loaves at a time and keep one to eat, then freeze the other for another day.
Ways you can adapt this recipe
This Spelt Bread is pretty perfect as it is but you could:
- Use beer instead of the water/milk (have you tried the yummy beer bread recipe in my cookbook yet?)
- Add some herbs and vegan cheese to the batter
- Make it as muffins instead of a loaf. (Bake at the same temperature for 20 to 25 minutes. Check done-ness with a toothpick/metal skewer).
- Add another couple tablespoons of maple syrup and a couple of handfuls of dried fruit for a sweet, fruity spelt bread.
- Use quinoa flakes instead of oats
- Use all purpose or wholewheat flour but be sure to weigh it o you get exactly the correct amount. 1 cup of spelt flour weighs less than 1 cup of all purpose or wholewheat flour.
Recipe
Easy Yeast-Free Spelt Bread
Author:WATCH HOW TO MAKE IT
Ingredients
- 3¾ cups (430 g) spelt flour
- ½ cup (45 g) rolled/old fashioned oats , plus a few more for sprinkling on top. (Do not use steel cut oats)
- 3 teaspoons baking powder
- ¼ teaspoon baking soda , (bicarbonate of soda in the UK)
- 1 teaspoon fine salt
- 2¼ cups + 2 teaspoons (550 mls) water or plant-based milk
- 1 tablespoon molasses , regular or blackstrap
- 1 tablespoon maple syrup , or 2 teaspoons sugar
- 2 tablespoons neutral oil of choice , such as avocado oil, light olive oil, vegetable oil, sunflower oil, canola oil or melted refined coconut oil (measured after melting) - see notes for oil-free option
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Preheat oven to 350°F (175°C) and grease a 9 x 5 inch loaf (or similar) with a little oil. Lay a rectangular strip of parchment paper down the middle to stop the bottom of the bread sticking and to act as handles for lifting the loaf out after it's baked.
- To a large mixing bowl add the spelt flour, oats, baking powder, baking soda and salt and whisk to combine.
- In another bowl add the water/milk, molasses, maple syrup and oil. Whisk them together well.
- Pour the wet ingredients into the dry ingredients and stir together gently. Mix until you can no longer see any dry flour but treat it gently and don't beat it hard or use an electric mixer. The batter will be like cake batter consistency.
- Spoon the batter into the prepared tin, scatter some more oats over the top and bake for about 1 hour 5 minutes until it's risen and golden and starting to come away from the edges of the pan. A toothpick or metal skewer inserted into the middle should come out clean. Cooking times vary depending on your oven and the pan you use so it might need a few minutes more or less.
- Lift the loaf out of the pan and place on a cooling rack. Tip it gently to the side to remove the parchment paper and allow to cool.
NOTES
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Wendy says
What temperature should I use for a fan oven?
A Virtual Vegan says
I haven't tested the recipe in a fan oven, but quick breads like this tend to bake better in a conventional oven so I recommend turning the fan off and baking as per the recipe if you can. A lot of ovens have the option to do that. If you can't, you usually need to reduce the temp by about 20°C/68°F, but it can vary from oven to oven so it's always best to check your manual. It should say in there. Some convection/fan ovens have a specific convert setting too that converts it out for you. Hope that helps!
Svetlana says
Hi, Melanie, can i use whole grain spelt flour
A Virtual Vegan says
It should be fine.
Suzanne says
Hi Mel, not sure which oats you mean. Do you mean the quick cook porridge oats from the UK for this recipe or the porridge oats that take slightly longer to cook - more Scottish style?
A Virtual Vegan says
I just checked on Tesco's site. These are rolled oats and the kind you need for the recipe: https://www.tesco.com/groceries/en-GB/products/256039303
They are the whole flattened oat groat. Quick cook oats tend to be broken up and a bit dusty to use in a recipe like this. Hope that helps!
Alex says
Delicious recipe. Thank you!!!
Heather says
Can this be made without the oats? If so, would I need to adjust the liquid content without parts? Also, would the liquid content need to be adjusted for sprouted spelt? Thank you!
A Virtual Vegan says
I haven't tried it myself but it should be absolutely fine without the oats. I'd just remove 2 or 3 tablespoons of the milk I expect if I did it. Using sprouted spelt flour won't make any difference to the liquid quanitity. Hope that helps!
Adriayah says
Hi can any other flour be added to this with spelt like Oat or Quinoa flour.
Thanks
Shirley says
Can this recipe be made with a gluten free flour?
A Virtual Vegan says
I haven't tested it with gluten-free flour I'm afraid so don't know. If you try it let me know how it goes!
Andrea says
Hello! Curious if this will work with sprouted spelt flour?
A Virtual Vegan says
Yes it will be fine!
Stephanie says
Hello Mel! How I wish I discover your website sooner. My family and I are very glad I found this recipe, as I have been making it on a weekly basis now. I have two smaller silicone loaf pan so I increased the ingredients quantity to 1.5 times and made further adjustments as; omitted molasses, used brown sugar in place of maple syrup and used only water. It worked out perfectly! After the loaves are cool completely, I sliced them up before freezing them. Now we can enjoy bread again, all thanks to you Mel! Sending you love from New Zealand.
A Virtual Vegan says
I'm really pleased you're enjoying the recipe Stephanie and thanks so much for stopping by to leave a rating/feedback. It's much appreciated!
Walaa Sabih says
Loved the recipe. It was delicious, the texture was soft and it did not crumble.
Allie says
Can you use a skillet pan or cake round or square pan if you don’t have a loaf pan?
A Virtual Vegan says
You could use an 8 x 8 square pan or an 8 or 9 inch round pan. Make sure you line them well. The cooking time will likely be quicker as it will be shallower. I'd check it at 30 minutes. It should look done, be coming away from the sides, be firm if you poke it, and a skewer, toothpick or sharp knife inserted into the middle should come out clean.
Melanie Schuchart says
I tried this last week and loved it. We are trying to stay away from the GMO Wheat and focused on the older varieties. I'm baking in a glass pan and wondered if I use the same amount of time and temp? I took it out at an hour and was moist inside. I wasn't sure if that was right or not, but was very good but not sure I would make a sandwich with it. I'm making it again today and will cook for the full time.
Thanks for sharing. I'm just working to perfect it now as I will be making it often.
A Virtual Vegan says
I personally never bake in glass bakeware. You get much better results baking in metal pans. Glass doesn't radiate heat the same and you never get the same crust or outcome. This bread shouldn't be moist inside. Well, not damp moist anyway. It should be a fluffy crumb like bread. It will almost certainly be because you used a glass pan. In glass it would need longer to cook through (because the glass doesn't radiate the heat as well as metal) but I can't say how much longer because I haven't' tried it. Maybe 10 minutes? The toothpick test is a reliable way to test for doneness. If there's any residue on it it's not done so give it a few minutes more.Keep the oven at the same temp.
My biggest recommendation though would be to invest in a good metal loaf pan. They don't cost much and you'll get much better results for bread and loaf style cakes. I love the USA Pan loaf pans.
Hope that helps!
Melanie Schuchart says
Thanks so much.. I will buy a new pan as the family really loved it.
Melanie. :)
Steph says
Hi can just whole wheat be used?
Deborah Parsons says
just made this wonderful yeast free spelt bread. Blown away with the ease, taste and texture. thank you for sharing, this is my new go to bread, since trying to go yeast and sugar free.
A Virtual Vegan says
I'm really pleased you're enjoying it Deborah and thanks so much for stopping by to leave a rating/review. It's much appreciated!
Mai says
I love this recipe! I leave out the molasses and reduce the salt to 1/2 - 3/4 tsp after some experimenting and it's perfect. I usually bake at least one loaf every week and use it to replace sandwich bread and even (vegan) hotdog buns! I've stopped buying bread because this spelt bread is so much healthier and wholesome.
Priyam says
At what temperature should I bake it for 1hour and 5 minutes? Your recipe does not specify it. Also, is this quantity for 1 loaf or two loaves? Thanks.
A Virtual Vegan says
The temperature is specified. The first step of the recipe asks you to preheat the oven to 350 °F and grease and line a loaf pan. The recipe makes one loaf.
Priyam says
Thank you. I made it. It turned out very well!