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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!
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.
Enjoy:
- 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)
Equipment
- loaf pan
- mixing pan
- electric beaters handheld or freestanding
- oven
Ingredients
- 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
Instructions
- 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.
Nutrition
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Beth says
Hi,
Thanks for the recipe. Do you think I could use a gluten free flour like millet or buckwheat?
Megan says
Hi Beth, you’re welcome, and I don’t know. Have you seen my gluten-free bread recipes?: I link to them just above. There’s an oat one and a rice one. Those might be better options for you?
Janessa says
WOW this bread looks amazing! Do you think I would be able to use honey in place of the maple syrup?
Megan says
Hi Janessa, yes, definitely. The only difference is that honey browns more when baked, so you’ll end up with a slightly darker loaf. But it will be great.
Shelby says
You make making bread so easy! I love that there’s psyllium husk in it as it’s loaded with fiber. This is our new favorite bread for pretty much all things!
Megan says
Yay, Shelby! So great to hear!! I love the psyllium in it, too. Thank you!
Stacey says
I love how quick & simple this bread recipe is & with no kneading! I can bake this in the oven without a bread maker is also a win. I like the idea of preheating the loaf pan which will give the bread a nice crust.
Megan says
Great point, Stacey; I’m so glad this is a no-knead bread, too! Thanks for your kind words, and I’m so happy the recipe is helpful for you! 🙂
nancy says
wow that was so easy to make. i loved that its no yeast and no knead bread!! tthanks for this!!
Megan says
You’re welcome, Nancy. SO glad you love the bread and how easy it is to make! 🙂 Thanks for sharing!
Don says
This turned out so light and fluffy! Your 2 tips to make it really airy were not that hard at all so I tried them and they were worth it. Not that difficult to heat up your pan in the oven or let the dough rest for 15 minutes, haha.
Megan says
So true, Don. Thanks for sharing your success! SO glad you loved the bread! 🙂
Sunrita says
I have just started making bread at home. Had never heard of sprouted spelt flour. Finding is a bit hard to source it. Can you suggest any stores? Would love to make it.
Megan says
Hi Sunrita, many natural foods stores will carry it, or you can use the link in the recipe to buy it online. Here in Eugene, OR, I buy mine at Natural Grocers or Market of Choice.
Holly says
This was an epic failure. It puffed on the outside and was soup inside. I will admit I didn’t have the “special psyllium husk”. I used the brand I have. But I am not enthusiastic about trying again.
Megan says
Hi Holly, yes, that’s your issue. Classic problem with the wrong kind of psyllium. No ballooning will happen with the right one. No need to try again if you’re not up for it, but here’s a great example of why to get the brand recommended. You end up saving because your recipe turns out. 🙂
Jan says
Can I use a bread machine? Arthritis hands and shoulders.
Megan says
Hi Jan, I haven’t tried it in bread machine. This recipe is made more like a batter than a dough. If your bread machine will just mix the ingredients and then bake, then probably it will be fine. No rising time is needed. Let us know how it goes if you try it! 🙂
M says
Hi Jan! Curious if you ever heard back from Megan or anyone else who has tried this in a bread maker? I’m up for the challenge and going to try it with my oster bread maker, but if you or anyone knows of any “GTK” tips on making it in one, I’m all ears! Will post how it turns out.
Megan says
Hi M, I haven’t tried it and look forward to hearing your results. Thanks for coming back to share!
M says
Well, I never tried the bread machine. I tell you, this is SO easy, and there is NO kneading, so few ingredients, and it mixes like a dream. It’s virtually fail proof that I ended up never bothering to try it out in my bread maker. I figured the clean up was easier without getting my breadmaker involved, and it was one less appliance to have to pull out of the cabinet. Lol. The best part is my whole family loves it! No more making GF bread for me, and then a regular loaf or two for the fam. I just make 2-4 loafs of this at a time. I let them all cool, slice them up, and then seal-a-meal the loafs we aren’t using right away and put in the freezer. It’s great fresh, and just as good thawed! It toasts like a dream, and the consistency is so much better than any other gluten free bread recipe I’ve made in or out of my bread maker!!! No crumbling, not too dry, and just lovely for sandwiches of all types, as well as a nice side bread for dinner or toasted with jam with eggs in the morning. Best part is it KEEPS like a dream too, so when we are road tripping or camping, I don’t have to worry about it molding so easily like other breads. If I could give it a 6 out of 5 stars I would.
Megan says
Hi M, thanks so much for your detailed and glowing review. You made my night and gave me a big smile. SO happy you all are loving the bread. 🙂
Madeline says
What an easy and awesome recipe! I’m a huge spelt bread person, and have made other loaves with yeast, so was excited to try this non-yeasted one! Wow, it rose almost as well as the yeasted ones I’ve made. And SO easy to do! I’ll definitely be making this again. Thank you!
Megan says
Great to hear, Madeline, and thank you for sharing your results! Yay, so glad, and my pleasure! 🙂
Jennifer L Mesaros says
Ready to try this recipe but have a question, the recipe calls for psyllium husk whole, which I have but looks different than your picture. When I click the link the product you reference is actually “psyllium husk whole fiber”. There’s definitely a difference. Is it possible to partially grind my psyllium husk whole to get close to what you have? Thx
Megan says
Hi Jennifer, it is possible, but so hard to measure, and if you get it “wrong”, the result REALLY affects the outcome of the bread. SO sad, I know. It’s hard that this ingredient is so particular and finicky. Let us know if you try it and have success! 🙂
EH says
Excellent recipe for healthy quick and easy bread with a great texture. My new favorite go-to bread recipe. Thank you!
Megan says
Yay, awesome, thanks for sharing, and I’m so glad to hear!
Helen says
Can one use psyllium husk powder instead? If so, what measurement would I use? I have done other gluten free breads with it, and I believe that you use only 75% of the powder versus the psyllium husk in those recipes.
Megan says
Hi Helen, no, you can’t with this recipe. I haven’t recipe tested for that, so I wouldn’t guess.
Bobbie says
Very easy and delicious. This will be our new daily bread!
Megan says
Awesome to hear, Bobbie! Thanks so much for sharing! 🙂
Frances Stegner says
i would like to try this recipe but the link for husk stuff is large quantity is any whole husk ok of has to be this brand. Would like to buy smaller quantity qauntilty until I use it. concerned about high fiber. believe you me I already have issues with eating too much fibre
Megan says
Hi Frances, I’m sorry, I don’t have a source with a smaller quantity.
Tamar says
Thank u for this wonderful recipe. My only mistake was, that I learned from previous experiences, not to trust the size (I allways came out with tiny little bread) so I triple the content 3 times and split it between 2 bread containers…
This one rose so hi up that it sicked to the upper part of my oven… (I’ll see if I can add a pic, I’m not very much of an “E” persson…
I have forgot to add the Maple though…
On my next trail I’ll add loads of pampking and sunflower seeds…
P.S.
It’s smell is really bad. After toasting, it reduced some, my partner said he still smelled some, but less (his sense of smell is covering for his bad ears,,,)
Megan says
Hi Tamar, I’m so glad you enjoyed! I’m not sure about the smell, but thank you for sharing your experience.
Jodie says
Hi, can this bread be flavoured with ingredients like rosemary, olives or sun-dried tomatoes? Thank you for the recipe!
Megan says
Hi Jodie, yes, definitely. 🙂 Just add them in at the end of mixing.
Jodie says
Thank you for your reply! I’m making this today and can’t wait to try it. I was told by a health food shop to mix the water and spelt flour quantity and leave to rest overnight to ‘sprout’ or st least start that sprouting process as I only have wholemeal spelt flour not already sprouted spelt flour. I have done this step.
My question is now I have the remainder of dry and wet ingredients to mix through. Do you think I should have mixed the dry ingredients (baking soda & powder etc) in with the flour before the water to sprout bc or would that affect how the Sosa and powder react in the baking process?
I also have psyllium husks that looks textured and not a powder so hoping it’s close enough to what you use!
I’ve shedded dried sun-dried tomatoes with oregano ready to lightly mix through the dough.
You said you cool for at least 15 minutes on a rack after baking. Do you mean take the bread out of the pan and rest on rack to cool or do I leave it in the pan to cool?