Side Dishes
This artisan spelt bread recipe delivers a rustic loaf with a nutty, crisp crust and an airy, open crumb that crumbles perfectly for sandwiches or toast. š¾ The secret lies in a slow fermentation process that develops deep flavor while keeping the texture tenderāno dense, heavy bread here. Iāve perfected this version after years of experimenting with speltās unique protein structure, which requires patience but rewards with a loaf thatās both elegant and approachable.
Unlike commercial spelt breads, this recipe uses a 30-minute autolyseāa rest period for the dough that improves gluten development and makes kneading effortless. The dough then undergoes a cold fermentation overnight, which enhances flavor and texture without requiring advanced skills.
For those short on time, a room-temperature proof (4ā6 hours) still yields impressive results, though the flavor depth will differ slightly.
What sets this bread apart is its balance: the crust is golden and nutty from the spelt flour, while the interior remains soft and slightly chewy, with an open crumb thatās ideal for soaking up soups or holding delicate fillings.
The recipe is naturally vegetarian, but with minor adjustments (like flax eggs), it can easily be made veganājust let me know if youād like those modifications.
Whether youāre baking for a weekend brunch or simply craving homemade bread with character, this method ensures a loaf thatās worth the wait. Letās get startedāyour kitchen will smell like a European bakery in no time.
Ingredients for artisan spelt bread
Spelt flour, yeast, and olive oil create a rustic loaf with golden crust and airy crumb.
| Ingredient | Amount | Notes |
|---|---|---|
| Spelt Flour š¾ | 4 cups | Organic preferred for nuttier flavor |
| All-Purpose Flour š¾ | 1 cup | For structure and rise |
| Active Dry Yeast š | Ā¼ oz | Or 2 packets (1/4 oz each) |
| Granulated Sugar š | 1 tbsp | Feeds yeast for rise |
| Salt š§ | 2 tsp | Diamond Crystal preferred |
| Extra-Virgin Olive Oil š« | Ā½ cup | For dough elasticity |
| Warm Water š§ | 1 Ā½ cups | 110Ā°F (43Ā°C) ideal |
| Honey šÆ | 1 tbsp | For crust browning |
| Cornmeal š½ | Ā¼ cup | For dusting baking sheet |
| Ice Water āļø | Ā½ cup | For shaping dough |
| Sesame Seeds š» | 1 tbsp | Optional for topping |
| Poppy Seeds š» | 1 tbsp | Optional for topping |
Spelt flour is the star hereāBob's Red Mill or King Arthur are my go-tos for consistent quality. The organic versions have more flavor, but regular spelt works fine. For yeast, Saf-Instant is foolproof since it doesn't need activation. Keep your yeast in the fridge for longer shelf lifeāit stays fresh for months. The olive oil should be fruity and peppery; California Avocado Ranch or Colavita are great choices. If you're using whole grain spelt flour, you might need an extra tablespoon of water since it absorbs more moisture.
No spelt flour? Whole wheat flour at half the amount works, but the texture will be denser. Short on yeast? Active dry yeast needs activationādissolve it in warm water with sugar first. For a vegan version, replace honey with maple syrup or agave (same amount). The cornmeal is just for dustingāsemolina works too if you've got it. If your kitchen's warm, use ice water** for shaping to prevent overproofing. And trust me, the sesame seeds are worth itāthey add crunch and visual appeal.
This dough is best made a day ahead. After the autolyse, wrap it tightly in plastic and refrigerate overnight. The cold fermentation develops amazing flavor. For shaping, use floured hands to prevent sticking. The loaf keeps well for 3-4 days at room temperature, wrapped in a towel. For longer storage, freeze slicesātoast straight from frozen** for crispy results. The crust gets crunchier as it cools, so let it sit 10 minutes before slicing.
Why You'll Love This Recipe
- No-Knead Magic: I swear by thisājust mix, rest, and bake. The spelt flour handles all the heavy lifting while you sip coffee, and that all-purpose flour blend keeps the texture light. Honestly, my dough never looked like a professionalās, but it always smells like a bakery.
- Nutty, Earthy Crunch: That spelt flour? Itās the star. The bread has a deep, toasty flavor with just enough chew, and the crust gets this perfect golden crackle. Between us, itās the kind of bread that makes toast taste like a small victory every morning.
- Weeknight Workhorse: Toss it in a basket with soup, tear it over salads, or freeze slices for next weekās lunches. I make a double batch on Sundaysāhalf goes to the freezer, and the rest gets devoured before Tuesday. (Yes, even on a Tuesday night.)
- Budget-Friendly Staple: Spelt flourās pricier than white, but you only need a cup here. The rest is basic pantry stuffāyeast, sugar, saltāand one batch feeds my family for days. My wallet and my leftovers both thank me.
Step-by-step instructions for artisan spelt bread
Here's how to craft a rustic loaf with a nutty crust and airy interior.
šØāš³ Step 1: Mix the Dough and Let It Rise
In a large bowl, whisk together the 4 cups spelt flour, 1 cup all-purpose flour, 2 tsp salt, and 1 tbsp granulated sugar. This dry mix forms the foundation of your dough. Create a well in the center and add the 0.25 oz active dry yeast and 0.5 cup extra-virgin olive oil. Stir just until the yeast is incorporated.
Gradually pour in the 1.5 cups warm water (around 110Ā°F) while mixing with a wooden spoon. The dough will start to come together, but it'll be stickyāthis is normal. Once combined, transfer the dough to a lightly oiled surface and knead for 8-10 minutes until smooth and elastic. You'll know it's ready when it springs back slowly when poked.
Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1-2 hours or until it doubles in size. You'll see bubbles forming on the surface and the dough will feel light and airy when pressed gently. This first rise develops the gluten and creates that open crumb we're after.
š³ Step 2: Shape and Second Rise
Once the dough has risen, punch it down to release the air. Sprinkle your work surface with 0.25 cup cornmealāthis prevents sticking and adds a subtle flavor. Shape the dough into a round boule by pulling the edges toward the center and tucking them under. The surface should be smooth and taut.
Place the shaped dough seam-side up on a parchment-lined baking sheet. Cover it again with a damp towel and let it rise for another 30-45 minutes. You're looking for the dough to expand slightly and feel firm to the touch. This second rise ensures a good oven spring when baking.
About 15 minutes before baking, preheat your oven to 425Ā°F. Place a small baking dish on the lower rackāthis will create steam when you add ice water, which helps develop that beautiful crust. Here's the thingādon't skip this step. The steam is what gives artisan bread its signature texture.
š„ Step 3: Score and Bake for Crispy Perfection
Transfer the risen dough to your preheated oven. Immediately pour 0.5 cup ice water into the hot baking dishāyou'll hear a satisfying sizzle. This creates the perfect steam environment for crust development. Using a sharp razor or bread lame, make a deep cross on top of the dough at a 45-degree angle. This not only looks beautiful but also controls where the bread expands.
Bake for 30-35 minutes until the crust is deep golden brown and sounds hollow when tapped on the bottom. The interior should register 190-200Ā°F on an instant-read thermometer. If the top browns too quickly, tent loosely with foil to prevent burning while allowing the bread to finish baking.
Real talk: Your oven might run hot, so start checking at the 25-minute mark. The bread is done when it's golden all over and pulls away slightly from the sides of the parchment. Let it cool on a wire rack for at least 20 minutes before slicingāthis prevents a gummy interior.
š„ Step 4: Add Seeds and Serve Warm
While the bread cools, mix together 1 tbsp sesame seeds and 1 tbsp poppy seeds in a small bowl. Once the bread has cooled for 10 minutes, gently brush the top with a little honey (about 1 tsp) and sprinkle the seed mixture evenly over the surface. This adds texture and visual appeal.
For the best experience, serve your spelt bread warm. The crust should be crisp enough to stand up to a knife, while the interior remains soft and slightly chewy. Each slice should reveal an open crumb structure with visible air pocketsāproof of proper gluten development during kneading and rising.
Store any leftovers wrapped in a clean kitchen towel at room temperature for up to 3 days, or freeze for up to 3 months. The flavor actually improves slightly over time as the crust firms up and the crumb dries out just enough to develop more complex nutty notes from the spelt flour.
Pro Tips For Making Artisan Spelt Bread
- STEAM THE DOUGH: I learned this the hard wayāskipping the steam phase means a dense, flat loaf. Place a metal bowl of boiling water in your oven before baking, then pour in 1 cup of fresh boiling water right as the bread goes in. The sudden burst of steam guarantees a crisp crust and open crumb, especially with speltās tendency to gummy edges.
- WEIGH YOUR FLOURS: That "eyeball it" approach with spelt? Forget it. Spelt flour is lighter and more variable than all-purposeāuse a kitchen scale for both flours. For this recipe, aim for 300g spelt and 200g all-purpose (by weight), not volume. Trust me, your doughās consistency will be spot-on, and youāll avoid the "why is this so sticky?" panic.
- HYDRATE THE YEAST FIRST: Mix the yeast, sugar, and warm water (about 110Ā°F) before adding to the dry ingredients. Let it sit for 5 minutes until frothyāthis ensures the yeast is active and ready to work. I used to toss it in dry, and my bread would always take forever to rise. Five minutes of prep now saves hours of frustration later.
- COOL THE LOAF RIGHT: Resist the urge to slice that bread the second it comes out of the oven. Let it cool on a wire rack for at least 30 minutesāspeltās high moisture content makes it gummy if cut too soon. If youāre impatient (I know, I know), at least wait 15 minutes before slicing, or youāll end up with a gluey mess. Your knife will thank you.
Flavor customization for this recipe
Sweet Crust Variations
For a caramelized crust, replace the honey with 2 tbsp maple syrup mixed with Ā½ tsp cinnamonābrush it on after baking for a subtle sweetness. I love adding 1 tsp vanilla extract to the dough for warmth.
For a richer flavor, swap the honey for 1 tbsp brown sugar dissolved in warm water before mixing. šÆ
Herb-Infused Flavors
Add 1 tbsp fresh rosemary or thyme to the dough for an earthy twist. Finely chop 2 sprigs and mix into the flour before adding liquids. For a Mediterranean touch, sprinkle 1 tsp dried oregano with the salt. These herbs pair beautifully with the speltās natural nuttiness.
Spiced Warmth
Boost warmth with Ā½ tsp ground coriander or Ā¼ tsp cardamom in the dough. For a smoky note, add Ā½ tsp smoked paprika to the flour. I also love a pinch of cayenne pepper (just ā tsp) for subtle heatāit disappears into the crust but adds depth. š¶ļø
Seed and Nut Toppings
Swap sesame and poppy seeds for toasted pumpkin seeds or crushed walnuts for extra crunch. For a savory twist, mix 1 tbsp flaky sea salt with the seeds before sprinkling. These toppings add texture and visual appeal while complementing the breadās open crumb.
Savory Add-Ins
Fold in Ā½ cup grated Parmesan or Ā¼ cup sun-dried tomatoes into the dough for umami richness. For a cheesy variation, add Ā½ cup shredded mozzarella during the second riseāit melts slightly during baking. These additions work especially well for sandwiches or as a side to soups. š§
Gluten-Free Adaptation
Replace 1 cup spelt flour with 1 cup gluten-free all-purpose flour (like Bobās Red Mill 1:1) and add 1 tsp xanthan gum. The texture will be slightly denser but still delicious.
For extra moisture, increase the water by 1 tbsp**. This keeps the bread approachable for those with gluten sensitivities.
Nutrition facts
Frequently asked questions
Why does spelt bread need an autolyse step?
Autolyse (resting the dough before kneading) helps spelt flour develop gluten more efficiently. Spelt has a unique protein structure that can be tricky to handle, and this 30-minute rest improves elasticity and makes kneading much easier. It also creates a better crumb structure, giving you that open, airy texture we want in artisan bread.
Can I make this bread without a stand mixer?
This dough is perfectly manageable by hand. After the autolyse, knead on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough will be sticky, so wet your hands occasionally to prevent sticking. The hand-kneading process actually helps develop more gluten, which improves the final texture.
What if my dough doesn't rise properly?
Check your yeast firstāit should be fresh (test by dissolving in warm water with sugar; it should bubble within 5-10 minutes). If your kitchen is cool (below 70Ā°F), place the dough in a warm spot (like near the oven with light on) to speed up rising. For cold fermentation, keep it in the fridge for 12-24 hoursāthis slow rise builds better flavor even if the volume increase is less dramatic.
How do I know when the bread is fully baked?
Look for three signs: the crust should be deep golden brown, tapping the bottom should sound hollow, and an instant-read thermometer should read 190-200Ā°F in the center. If the top browns too quickly, tent with foil after 20 minutes to prevent burning while allowing the interior to finish baking. The bread will continue cooking slightly as it cools.
Can I make this bread vegan?
Yes! Replace the honey with 1 tbsp maple syrup and use 1 tbsp ground flaxseed mixed with 3 tbsp water (let sit for 5 minutes to thicken) instead of eggs for binding. The yeast activation remains the same. The flavor will still be rich and nutty, just without the honey's subtle sweetness. For extra richness, add 1 tbsp olive oil to the dough.