I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen.
Sprouted Spelt Bread is a great egg-free, yeast-free bread for all your bread needs. It’s perfect for so many wellness diets, including Ancestral, Low Vitamin A, Vegan, alkaline for a psoriasis diet — and this recipe is high in fiber.
Easy Sprouted Spelt Bread is excellent for sandwiches or toast. It slices thinly with a great crumb, or slice thickly if you prefer. This recipe takes just 15 minutes to make and is easy to digest!
Jump to Recipe
Yeast-free Sprouted Spelt Bread ingredients
In this recipe, I use sprouted spelt flour for best digestion and best nutrition. When a whole grain flour is sprouted, we get the benefits of the whole grain: fiber and more nutrients.
When a grain is not sprouted, it is dormant, so the body can not access the nutrients as well, and it’s harder on our GI tracts.
In addition to sprouted spelt flour, this bread contains:
- psyllium husk whole — Do not buy psyllium husk powder. This ingredient creates a really nice doughy texture, similar to the role of yeast and gluten together, but it’s a lot gentler. If you haven’t used it before, psyllium husk whole is easy to source (here’s the one I use), and it’s easy to use. For best success: I do recommend you buy the brand I link to, because this ingredient does vary brand to brand.
- baking powder AND baking soda — for a nice high rise, lofty airy interior — all without yeast!
- a small amount of oil or solid fat, melted
- a tiny amount of sweetener — I use pure maple syrup. Sweetener actually affects the texture of bread, even more than the flavor. So I’ve included it here for the tenderness it adds to the crumb.
- sea salt
- and water
How to make Yeast-free Sprouted Spelt Flour Bread
One benefit of not using yeast in this recipe is: The dough comes together really fast, and is so easy make! Here’s how:
- Combine all of the dry ingredients in one large mixing bowl.
- Add the wet ingredients. Use a handheld or other electric mixer to combine well (without over mixing). I just use normal beaters, not a dough hook, because this dough starts out pretty thin and only thickens as it sits.
- Pour and scrape into lined/greased loaf pan, and bake in preheated oven.
That’s it! Cool slightly before slicing.
I used this recipe for the inspiration for my bread, but wanted to improve on the texture, and make it compliant for VAD and other diets.
How to get the best texture, rise and air pockets
I’ve played around with this recipe to get the best texture, rise and air pockets, and I have two things to say on the topic:
- If you don’t want to worry about this, don’t. This recipe is really easy, and no matter what, turns out great. But if you want to get the most even aeration and rise, then follow the tips in #2 just below.
- To get the most even aeration and rise, do these 2 things:
- Preheat your loaf pan in the oven while you make the recipe. If you happen to have a clay or aluminum loaf pan, those work best for heat distribution.
- Allow the batter to sit for 15 minutes after it’s mixed, to thicken into a dough texture, before dumping it into the hot pan.
Thankfully, these two steps are so simple, and much easier than proving and baking with yeasted dough!
How to serve Sprouted Spelt Bread
Sprouted Spelt Bread looks, slices and tastes similar to yeasted-bread. So you can slice it thinly for sandwiches. It has a fine crumb and also makes great toast.
- for sandwiches of every kind
- as toast
- for French toast
- topped with savory treats, open-face: cottage cheese, chèvre, hummus, cucumbers, nut or seed butter, cheese, nut cheese, butter, tapenade etc.
- slathered with sweet spreads: basil seed jam, chocolate ganache, honey, fermented peanut butter & J etc.
Side benefits of this recipe
High fiber: It’s amazing what spelt has done for regularity in our home. If you struggle with constipation, I hope you’ll find this bread helpful.
Fast to make: This dough takes only 15 minutes of active time. I can actually make a loaf of bread every day, which I sometimes do; so, it’s convenient to keep on hand.
Low cost: Spend less than half the amount of money when you make Sprouted Spelt Bread homemade, instead of buying; plus, it’s SO much better in every way: texture, freshness, other ingredients.
Yeast-Free Sprouted Spelt Bread (easy, 15 minutes)
- loaf pan
- mixing pan
- electric beaters handheld or freestanding
- 3¾ cups spelt flour sprouted
- 2-½ cups water
- 2 Tablespoons psyllium husk whole (This brand is best and the safest way to ensure success with the recipe, as psylliums vary brand to brand.)
- 2 Tablespoons fat of choice melted if solid (I've used both butter and olive oil.)
- 1 Tablespoon baking powder
- 1 Tablespoon maple syrup
- 1 teaspoon sea salt
- ¼ teaspoon baking soda sifted
- Preheat the oven to 350°F. Line a loaf pan with parchment paper, one strip, and then grease the two ends that aren't covered. Place loaf pan in the oven to preheat.
- In large mixing bowl, combine all dry ingredients: sprouted spelt flour, psyllium husk whole, baking powder, sea salt and baking soda.
- Add water, fat and syrup. Use handheld (or freestanding) electric beaters on medium speed for about 30 seconds to combine. Scrape down the sides of the bowl with a spatula, and allow to sit and thicken for 15 minutes.
- Remove hot pan from oven. Scrape and dump dough into hot pan. Quickly smooth top surface. Use a sharp knife to cut a 3/4" slit down the center. Return pan to oven.
- Bake 1 hour 5 minutes. Bread should be nicely dark golden brown. Allow to cool on rack at least 30 minutes, or cool fully, before slicing.
- Bread keeps at room temperature in a sealed container for 3 to 4 days, or slice and freeze. To defrost, leave out at room temperature, or toast.