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Spelt Quick Bread

A spelt-based solution to bread cravings when you don't have all-purpose flour or yeast, using Jennifer Katzinger's recipe.
Prep Time10 mins
Cook Time50 mins
Course: Side Dish
Keyword: bread, quick bread, spelt
Servings: 6
Author: Nicole Coudal


  • 3 c. Spelt flour
  • 1 tsp. Kosher salt
  • 1 tsp. Baking soda
  • 2 Tb. Maple syrup (alt: honey)
  • 2 1/2 Tb. Olive oil
  • 1 c. + 1 Tb. Water


  • Heat oven to 375 degrees.
  • Sprinkle a baking sheet with a bit of spelt flour, then lightly flour a work surface with flour.
  • Combine flour, salt and baking soda in a small bowl and whisk to combine.
  • In another bowl, combine syrup (or honey), oil and water and whisk to combine.
  • Add wet ingredients to dry ingredients and stir until everything is moistened and smooth.
  • Turn dough onto floured work area and knead a few minutes (add a bit more flour if it's too sticky). Form into a 6" round disk then transfer to floured baking sheet.
  • Score the top of the bread with a very sharp knife, then place in the pre-heated oven and bake for 50 minutes.
  • Remove from oven and allow to cool 40-45 minutes, then slice and enjoy! Cover/seal and refrigerate any leftovers, too.


There are also lots of yeast-based recipes out there using spelt flour, which will achieve that more 'traditional' chewy, soft bread texture.