100% Spelt Sandwich Bread
Spelt gluten is weaker than wheat — keep hydration at 64%, knead briefly, and shape gently for a soft sliceable 100% spelt sandwich loaf.
Key Takeaways
- Spelt absorbs water fast but its gluten breaks down quickly — never over-knead.
- A 20-minute autolyse is enough; longer can leave the dough slack.
- Honey adds tenderness and helps browning at the lower bake temperature.
- Proof to 1 inch above the pan rim — over-proofing causes spelt to collapse.
About this recipe
A soft, tender 100% fresh-milled spelt sandwich loaf with a tight even crumb — designed to slice cleanly without crumbling.
Prep: 30 min
Bake: 35 min
Hydration: 64%
Ingredients
- Fresh-milled spelt flour500 g
- Water (95°F)320 g
- Instant yeast6 g
- Honey25 g
- Olive oil20 g
- Fine sea salt9 g
Instructions
- 1
Mill 500 g of spelt berries on the finest setting. Let cool to room temperature.
- 2
Whisk water, honey, and yeast. Let bloom 5 minutes.
- 3
Add flour, oil, and salt. Mix to a shaggy dough. Rest 20 minutes (short autolyse — spelt gluten is delicate).
- 4
Knead by hand 5–6 minutes or stand mixer 4 minutes on low. Stop as soon as the dough cleans the bowl — spelt over-kneads quickly.
- 5
Bulk ferment 60–75 minutes at 78°F, until 60% larger.
- 6
Shape into a tight log. Place seam-down in a greased 9×5 pan.
- 7
Proof 35–50 minutes until the dough crests 1 inch above the rim.
- 8
Bake at 375°F for 35 minutes. Internal temp 200°F.
- 9
Turn out immediately. Cool on a rack 1 hour before slicing.
new to fresh-milled flour? start here — hydration, gluten development, and grain choice tips that make this recipe work.
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Related Techniques
How to Sift Fresh Milled Flour
Pass freshly milled flour through a 50 or 60 mesh sieve. Reserve the bran for porridge or rebake it in.
How to Stretch and Fold Dough
Every 30 minutes during bulk ferment, lift one side of the dough, stretch up, and fold over the top. Rotate 90° and repeat.
Related Troubleshooting
Why does my loaf crumble when sliced?
Slices fall apart, especially the heel.
Why is my fresh milled dough rising so slowly?
Fresh milled dough rises but takes far longer than expected to show visible volume change.
Why is my fresh milled dough too sticky?
Fresh milled dough sticks to hands, bench, and bannetons and never feels manageable.
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Einkorn vs Spelt: Which Ancient Grain Should You Bake With?
Einkorn is older, more nutritious, and lower in gluten; spelt is easier to bake with and closer to modern wheat.
Hard Red Wheat vs Spelt
Comparing hard red wheat and spelt for bread, flavor, gluten behavior, and digestibility.