Sprouted Spelt Flour Bread (vegan/oil free)

There is something so special about making bread. Using your hands, taking the time, filling the house with the aroma of bakery goodness. My favorite part is sharing a warm slice with honey, jam, or a nut butter! I love to use my homemade chocolaty nut butter as a spread, {Recipe here}. Baking bread is a great tradition that can be brought into your home easier than you might think. I believe taking a slower pace of life and being mindful in your cooking and eating habits can have positive impacts on your overall well being. By this I mean to enjoy the ritual of making bread, taking the time to bless your food and snack slowly. Don't worry about portion control just slow down and try applying these methods, your mind, body and soul will thank you.

This recipe using sprouted spelt flour, is a new flour I have recently introduced into my kitchen and it is a great whole-wheat replacement. I know that my recipes are naturally gluten free because I stick to whole food sources. But this flour does contain gluten! Spelt is considered an ancient grain because it is one of the oldest cultivated grains dating back over 1,000 years. Spelt is a healthier alternative to wheat/enriched flours because the spelt grains tend to be milled as a whole grain. Which means it contains more vitamins, fiber, and protein (yes plant-protein!) You can think of spelt as the unrefined cousin of wheat! I have a hard time digesting wheat/enriched flours but using a sprouted spelt flour has been easy for me to digest. If you're looking for a healthier alternative to swap out the enriched flours in your pantry, try a sprouted spelt flour which can be subbed 1:1 to any whole wheat flour.

If you want to read more about spelt flour here is a great article https://healthyhildegard.com/what-is-spelt-flour/

I have been making this bread about once a month for a special treat. It's very easy to make and produces a beautiful artisan style loaf.

*Note* I use a stand mixer from kitchen-Aid for this recipe which makes it even easier!



  • 4 Cups sprouted spelt flour *(or 500grams)

  • 1.5 cups lukewarm water *(or 350ml)

  • 1 packet of Active yeast

  • 1 tbsp maple syrup (or honey)

  • 1 tbsp salt


1. Start by measuring your flour, I highly recommend weighing your flour if you have a good scale. But if not make sure to properly measure out your flour (not over packing). Add flour to kitchen-aid stand mixer bowl and attach the dough hook (linked below). Add salt to dry flour.

2. Next heat 350ml water to lukewarm (think slightly warmer than your body temp or a baby's bathwater). *Be careful not to overeat or you will kill the yeast*. To your water add yeast packet and gently stir. Then add in 1 tablespoon of honey and stir again. Once fully dissolved pour into flour.

3. Turn on kitchen aid to the low setting and set timer for 5 min.! Don't over mix. After your timer goes off, using your hand if you need to scrape any remaining flour off the side and add to dough. Using additional flour to lightly coat the dough and a flat surface to shape the dough.

4. Gently remove dough from bowl (keep it nearby) onto floured surface and shape into a ball. You can watch my instagram stories here if you need reference. Adding a sprinkle of flour to the bowl place your dough ball back into bowl, cover with tea towel and let sit for 1 hour in a warm room. (set timer) f

5. After One hour your dough should double in size (if not your yeast was old or the it died from too hot of water) With your doubled the size dough repeat the process of flouring your surface and gently remove from the bowl.

6. Using your fingers firmly press it our releasing the gas from the dough. Shape and fold into loaf. (use my instagram highlights "bread" for reference if you need a visual) Place on a nonstick surface like a silicon bakers mat (linked below) or a greased surface and set aside to rise again for 30 min. In the meantime place your baking pan (or whatever you choose to bake it on) into the oven to preheat oven to 470 degrees F. (this hot temp gives it a nice crust and having the pan piping hot when ready to bake helps the underside stay crusty!)

7. After 30 min. Use a sharp knife to cut 2 X on your loaf or 3 slashes. Then place the dough (with non stick surface) on the hot pan from the oven and back into the oven for 15 min! Then reduce temp to 425 F and continue baking for another 15 min. (total bake time 30-35 min.) Remove from oven and set to cool for 15-20 min. Wait to cut into the bread so it can finish setting!

8. I know it's hard to wait to slice, but it allows bread to set and all bakers recommend waiting. Then enjoy!!

Hopefully I’ll come out with my own video tutorial on baking bread in the not to distant future.

Stay tuned by following me on Instagram, Facebook, Youtube or Pinterest!

(all links go to Amazon) This is the exact mixer I have and I love it!

Also these are the same ingredients I used when baking my bread


Send me pictures of you and your bread if you make a loaf too!

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