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Just Fresh Milled
Recipe
bread
beginner

100% Spelt Sandwich Bread

Written by Updated Kitchen-tested by Danielle on a Mockmill 100 Stone Grain Mill, .

Prep

30 min

Bake

35 min

Total time

1 hr 5 min

Hydration

64%

A tall golden spelt sandwich loaf with slices fanned beside it showing a soft light-tan crumb flecked with bran.

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.

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. 1

    Mill 500 g of spelt berries on the finest setting. Let cool to room temperature.

  2. 2

    Whisk water, honey, and yeast. Let bloom 5 minutes.

  3. 3

    Add flour, oil, and salt. Mix to a shaggy dough. Rest 20 minutes (short autolyse — spelt gluten is delicate).

  4. 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. 5

    Bulk ferment 60–75 minutes at 78°F, until 60% larger.

  6. 6

    Shape into a tight log. Place seam-down in a greased 9×5 pan.

  7. 7

    Proof 35–50 minutes until the dough crests 1 inch above the rim.

  8. 8

    Bake at 375°F for 35 minutes. Internal temp 200°F.

  9. 9

    Turn out immediately. Cool on a rack 1 hour before slicing.

beginner home milling guide — hydration, gluten development, and grain choice tips that make this recipe work.

Learn about this grain: Spelt guide — flavor, milling notes, baking tips, and four in-depth guides on hydration, storage, and common mistakes. Or browse more Spelt recipes.

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Frequently Asked Questions

Spelt over-proofs fast. Watch the dough, not the clock — bake when it crests 1 inch above the pan, not after.

Yes — spelt makes a softer, more sliceable loaf. Rye is denser and stickier. See our Spelt vs Rye comparison for a full breakdown.

Replace the yeast with 100 g active starter and reduce water by 50 g. Bulk for 4–5 hours and proof 90 minutes.

Almost always under-hydration or over-kneading. Stick to 64% and stop kneading when the dough barely cleans the bowl.