Spelt Bread Recipe for a Bread Machine

Spelt Bread
Shereen Jegtvig
Total Time: 190 min
Prep Time: 10 min
Cook Time: 180 min
Servings: 10 (1 slice each)

Nutrition Highlights (per serving)

213 calories
4g fat
36g carbs
6g protein
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Nutrition Facts
Servings: 10 (1 slice each)
Amount per serving  
Calories 213
% Daily Value*
Total Fat 4g 5%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 351mg 15%
Total Carbohydrate 36g 13%
Dietary Fiber 6g 21%
Total Sugars 5g  
Includes 5g Added Sugars 10%
Protein 6g  
Vitamin D 0mcg 0%
Calcium 1mg 0%
Iron 6mg 33%
Potassium 162mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Spelt is an ancient grain that's the great-grandfather of modern-day wheat. Spelt bread has a delicious nutty flavor that many prefer over other whole wheat or multi-grain bread. It's also high in dietary fiber, so it's an excellent whole grain to add to your diet.

You need a little oil for this recipe. We use canola oil because it has almost no saturated fat and is one of the healthier cooking oils because it's high in omega-3 fats and monounsaturated fats.


  • 1 1/4 cup water (approximately 105F)
  • 1 1/2 teaspoon salt
  • 2 tablespoons canola oil
  • 3 tablespoons honey
  • 3 1/2 cups spelt flour
  • 1 3/4 teaspoons bread machine yeast


  1. Pour warm water into bread machine loaf pan. Next, add salt, canola oil, and honey.

  2. Add the flour, in a mound shape, so some of it sticks up above the water. (This is especially important if you set your bread machine to start later in the day as you want to keep the yeast away from the water until the dough begins to mix.)

  3. With a spoon, make a small well in the center of the mound, and pour the yeast into that well.

  4. Set bread maker to 1 1/2 pound loaf (basic setting) with a medium crust or see your manufacturer's instruction manual.

Substitutions and Variations

If you don't want to risk a fallen loaf, feel free to add a tablespoon of vital wheat gluten to the recipe.

If you don't have canola oil on hand, you may use another neutral vegetable oil such as grapeseed or olive oil instead.

Cooking and Serving Tips

  • Spelt contains gluten, but it isn't as "powerful" as the gluten found in wheat flour (especially bread flour), so it doesn't rise as high. It helps to keep an eye on the bread dough for the first few minutes. If the dough looks too runny, add a little more flour, and if it seems like it's too dry, add 1–2 tablespoons of water. Sometimes, despite your best efforts, the loaf doesn't rise properly and even falls when it bakes. But never fear, the bread still tastes fine—it just won't have that traditional bread loaf appearance.
  • Try this bread as a side for soup, or use it to make a hearty sandwich.

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3 Sources
Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
  1. Geisslitz S, Longin CFH, Scherf KA, Koehler P. Comparative study on gluten protein composition of ancient (einkorn, emmer and spelt) and modern wheat species (durum and common wheat)Foods. 2019;8(9):409. doi:10.3390/foods8090409

  2. Lin L, Allemekinders H, Dansby A, et al. Evidence of health benefits of canola oil. Nutrition Reviews. 2013;71(6):370-385. doi:10.1111/nure.12033

  3. Forouhi NG, Krauss RM, Taubes G, Willett W. Dietary fat and cardiometabolic health: evidence, controversies, and consensus for guidance. BMJ. 2018. doi:10.1136/bmj.k2139

By Shereen Lehman, MS
Shereen Lehman, MS, is a former writer for Verywell Fit and Reuters Health. She's a healthcare journalist who writes about healthy eating and offers evidence-based advice for regular people.