Friday, March 2, 2012

Spelt Bread. Super easy and delicious.

In an effort to cut down on all the refined foods I've been enjoying lately, I decided to give spelt a shot to see what it was like.  In a nutshell: it's wonderful.  I was expecting some dense and too-nutty-flavored bread.  But it really isn't like that.  It bakes up light like whole wheat bread would and I even added ground flax seeds to it and it still wasn't overpowering.  It's just... really, really good!

You can find the original recipe here, from

And as it turns out, spelt is better for you (as I'd been hoping).  Check out the article here to see some benefits of using spelt flour over whole durum wheat flour.



  • 8 cups spelt flour

  • 1/2 cup sesame seeds

  • 1/2 teaspoon salt, or to taste

  • 1 tablespoon blackstrap molasses

  • 2 teaspoons baking soda

  • 4 1/4 cups milk


    Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.

    In a large bowl, mix together the spelt flour, sesame seeds, salt, molasses, baking soda and milk until well blended. Divide the batter evenly between the prepared pans.

    Bake for 1 hour and 10 minutes in the preheated oven, or until golden. Placing a tin of the same size over the top of the loaf while baking gives it a lovely crust.


    I didn't have sesame seeds so I used ground flax seeds.  Big YUM!  The bread came out great - it's just like regular, whole wheat bread.  Another big plus: it's so easy to make.  So easy.

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