Spelt Bread


Brown bread using only organic wholemeal spelt flour.

This is an English recipe.

See Wikipedia - Spelt for more information.

This recipe contains the following types of ingredient: plants and fungi.


450 g
Doves Farm Organic Spelt Flour
10 g
dried yeast
5 g
60 ml
Zaytoun FAIRTRADE olive oil
to taste
FAIRTRADE freshly ground black pepper
30 ml
pumpkin seeds
30 ml
sunflower seeds
30 ml



Spelt has a high gluten content and is very suitable for breadmaking.

The wholemeal flour is coarse to the touch and absorbs a lot of water in making dough.


Mix the flour, dried yeast, salt and (optionally) the seeds in a large bowl.

Gradually add the water and stir with a wooden spoon to form a shaggy mess.

Then flour your hands and continue adding water to form a dough ball.

Lightly oil the dough and place in an oiled baking tin.

Allow to rise for about 60 minutes until almost doubled in size.

Pre-heat the oven to gas mark 6 (200 °C; 400 °F).


Bake in the oven for 45 minutes.

Remove from the loaf tin and put back in the oven for a further 10 minutes.

The loaf is baked when it sounds hollow to a tap on the bottom.

Allow to cool on a wire rack.


Click Breads to see all Fairtrade Cookbook bread recipes.