Today I’ve got something completely new, at least for my standards. I made bread from spelt flour for the first time – and I was surprised about how much I actually like it. Now, spelt has a little bit of a reputation of being in the eco- or treehugger corner (at least here where I live) but at the end of the days it’s just plain normal flour to work with.

It’s german flour classification is “Type 630” which makes it absolutely suitable for baking bread, the only thing I noticed is that it seems that you have to add a little bit more water to the dough than usual. Also, any recipes that I’ve read recommend letting the dough rise for one night in a cool place in order to let it develop its flavours (rather a little nutty, compared to wheat). Well, so…


500g spelt flour, type 630
1 pkg. active dry yeast
2 tsp. salt
390ml lukewarm water


Mix all the dry ingredients in your food processor’s bowl. Attach a dough hook an turn your machine on, choosing the slowest setting.Add the water little by little and knead the dough for about 10 minutes until it’s smooth and shiny. Cover the bowl with cling film and let it rest over night in a cool place.

Next day, line a mathing loaf pan with parchment paper (the dough is comparably soft, so pan is necessary) and put the dough in. Bake in a preheated oven at 200 °C, hot air circulating, for a solid 50 minutes.