Spelt Flour Bread

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people

Makes: 1 Loaf
Preparation Time:
20 Minutes plus Rising
Cooking Time:
35 Minutes
Grain Mill / Dough Hook


  1. Using the Grain Mill on the finest setting, mill the spelt grain straight into the Kenwood Bowl. Oil a 900g (2lb) loaf tin.
  2. Add the salt, yeast, sunflower oil, honey and water to the Kenwood Bowl. Using the Dough Hook on minimum speed, gradually mix to form a very soft, sticky dough.
  3. Set the timer for 1 minute and knead on minimum speed, then set the timer for 4 minutes and knead on speed 1. Remove the Kenwood Bowl, cover with lightly oiled clear film and leave to rise in a warm place for about 1 hour, or until doubled in size.
  4. Using the Dough Hook on minimum speed for 30-60 seconds gently knead the dough to knock back. Transfer to the prepared loaf tin using the spatula. It will be sticky so pat it down with the spatula and a little spelt flour if necessary.
  5. Cover the shaped dough with oiled clear film and leave to rise for about 30 minutes, until puffed up. Meanwhile preheat the oven to 190°C/375°F/Gas 5. Bake for 35 minutes, or until the bread is firm to the touch and the bread sounds hollow when tapped on the base. Cool on a wire rack.


450g (1lb) spelt grain
7.5ml (1 1/2 tsp) salt
7g sachet (1 1/2 tsp) fast action dried yeast
30ml (2 tbsp) sunflower oil
5ml (1 tsp) clear honey
400ml (14fl oz) lukewarm water

Post a comment

Star Ratings