A super easy, totally foolproof, quick yeast-free Spelt Bread that is ready from start to finish in a little over an hour. It's rustic, full of nutty, hearty flavours and perfectly soft and fluffy inside!
In a little over an hour, start to finish, a gorgeous warm loaf of completely yeast-free Spelt Bread could be yours to enjoy.
We're talking wholesome, rustic bread that can be made with nothing more than a bowl and a spoon and a loaf pan. We're talking so easy it's crazy and we're talking so tasty when schmeared with vegan butter that you might want to double up the recipe because one loaf will be gone before you know it.
Recipe video
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The spelt flour gives this yeast-free bread a nutty, savoury, hearty flavour just like it does in my Vegan Spelt Pancakes. It's soft and fluffy on the inside and slightly crusty and chewy with a scattering of nubbly, toasty oats on the outside. If you'd rather bake with white flour though, go check out my No Yeast White Bread which is an adapted version of this recipe, or my vegan soda bread.
This Spelt Bread is virtually foolproof. Just like my no yeast flatbreads, you don't have to worry about having yeast on hand. You don't have to worry about kneading. You don't have to worry about rise times. It’s just a quick, easy, and very delicious savoury quick bread made with simple ingredients that you can whip up at the last minute.
And we all know that there are few better things than freshly baked bread pulled straight from the oven, and as much as I love baking bread like my Easy Whole Wheat Bread with yeast, sometimes it's nice to have a super quick emergency bread option up your sleeve. Like when you run out of yeast or you decide to make soup for dinner last minute and need a tasty accompaniment.
This Spelt Bread is here for all of your "need bread quick" emergencies and then some because once you've tried it you'll be wanting to make it on the regular.
Ingredients & equipment notes
Here is what you'll be needing to make this Yeast-Free Spelt Bread and why:
(For detailed measurements and instructions, see the printable recipe card).
- Spelt flour: A flour you see used here on AVV a lot because it's my absolute favourite. It has so much nutty flavour and a light but hearty, fluffy texture when baked. I highly recommend keeping a bag in your pantry. And if you buy it especially for this recipe check out my healthy vegan banana bread and Vegan Spelt Pancakes to help use it up!
- Oats: For texture, toasty oaty flavour, nutrition and presentation.
- Maple syrup - Real maple syrup, not the fake stuff. Its flavour really compliments the spelt flour and oats. It's not enough to make the bread sweet, but adds depth.
- Molasses - Not enough to taste molasses-y, but what is there compliments the spelt, maple and oats flavours and adds depth to the breads flavour.
- Baking powder & baking soda - Both for extra fluff and height. The bonus baking soda reacts with the acidic molasses to boost the ooomph from the baking powder.
- Oil- Not absolutely essential and it can be omitted if you are oil-free, but it does improve the texture slightly and works as a preservative too.
- Salt: Essential in bread for flavour.
You will also need an 8.5 x 4.5-inch or a 9 x 5-inch loaf pan. Either is fine.
How to make my Easy Spelt Bread
This is the bread recipe you've been waiting for. It's so simple!
Step 1: Grease and line a 9" x 5" (or similar) loaf pan. This USA Pan Loaf Pan is my personal favourite.
Step 2: Add all of the dry ingredients to a large bowl and whisk them up.
Step 3: Add all of the wet ingredients to another bowl and stir them up (it starts off looking white because the molasses sinks, then turns orange once it's all mixed together).
Step 4: Pour the wet into the dry and mix gently. A wooden spoon or a spatula is great for this.
Step 5: Pour the batter into the tin and top with some oats then bake.
And here's what your gorgeous loaf of Spelt Bread looks like when it's done:
Success Tips
- Follow the recipe exactly and weigh the flour. I know I bang on about this every single time but it's so important if you want the very best result. This scale is really inexpensive and accurate.
- Don't over-mix the batter. Just mix it gently and only enough to incorporate the dry flour.
- Be sure to sprinkle the top with some extra oats. It makes it look pretty!
- Try to let it cool for at least 10 minutes before cutting into it. Notice I say "try". It's very hard to resist and no judging from me if you don't ;O)
Freezing instructions
Cook the spelt bread as per the instructions and cool it thoroughly on a cooling rack. Wrap well or place in an airtight freezer-safe container or freezer bag and freeze for up to 3 months.
Allow to defrost at room temperature on a cooling rack so it doesn't get damp. Eat as it is or reheat it in a warm oven. 350°F (175°C) for about 20 minutes should do it. You don't need to put it in a pan. Just sit it straight on the oven shelf.
I like to make two loaves at a time and keep one to eat, then freeze the other for another day.
Ways you can adapt this recipe
This Spelt Bread is pretty perfect as it is but you could:
- Use beer instead of the water/milk (have you tried the yummy beer bread recipe in my cookbook yet?)
- Add some herbs and vegan cheese to the batter
- Make it as muffins instead of a loaf. (Bake at the same temperature for 20 to 25 minutes. Check done-ness with a toothpick/metal skewer).
- Add another couple tablespoons of maple syrup and a couple of handfuls of dried fruit for a sweet, fruity spelt bread.
- Use quinoa flakes instead of oats
- Use all purpose or wholewheat flour but be sure to weigh it o you get exactly the correct amount. 1 cup of spelt flour weighs less than 1 cup of all purpose or wholewheat flour.
Hungry for more?
If you have enjoyed this spelt bread recipe then you might also like my Easy No Knead Focaccia Bread and my Easy Whole Wheat Bread. If you have my cookbook check out the quick and easy beer bread recipe in there too!
📖 Recipe
Easy Yeast-Free Spelt Bread
Author:
Ingredients
- 3¾ cups (430 g) spelt flour
- ½ cup (45 g) rolled/old fashioned oats , plus a few more for sprinkling on top. (Do not use steel cut oats)
- 3 teaspoons baking powder
- ¼ teaspoon baking soda , (bicarbonate of soda in the UK)
- 1 teaspoon fine salt
- 2¼ cups + 2 teaspoons (550 mls) water or plant-based milk
- 1 tablespoon molasses , regular or blackstrap
- 1 tablespoon maple syrup , or 2 teaspoons sugar
- 2 tablespoons neutral oil of choice , such as avocado oil, light olive oil, vegetable oil, sunflower oil, canola oil or melted refined coconut oil (measured after melting) - see notes for oil-free option
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Preheat oven to 350°F (175°C) and grease a 9 x 5 inch loaf (or similar) with a little oil. Lay a rectangular strip of parchment paper down the middle to stop the bottom of the bread sticking and to act as handles for lifting the loaf out after it's baked.
- To a large mixing bowl add the spelt flour, oats, baking powder, baking soda and salt and whisk to combine.
- In another bowl add the water/milk, molasses, maple syrup and oil. Whisk them together well.
- Pour the wet ingredients into the dry ingredients and stir together gently. Mix until you can no longer see any dry flour but treat it gently and don't beat it hard or use an electric mixer. The batter will be like cake batter consistency.
- Spoon the batter into the prepared tin, scatter some more oats over the top and bake for about 1 hour 5 minutes until it's risen and golden and starting to come away from the edges of the pan. A toothpick or metal skewer inserted into the middle should come out clean. Cooking times vary depending on your oven and the pan you use so it might need a few minutes more or less.
- Lift the loaf out of the pan and place on a cooling rack. Tip it gently to the side to remove the parchment paper and allow to cool.
NOTES
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Oliver says
You are a goddess! I was scouring the internet for a quick spelt bread. Will try this recipe tonight. A bit surprised that it is 226 calories per slice though! Any chance that is a typo — wishful thinking ;-)
Melanie McDonald says
If cut into 10 pieces it is about 226 cals per slice. It's an estimate but should be pretty close. Hope you enjoy it!
Kim says
Hi Melanie, can this bread work for croutons?
Kim.
Melanie McDonald says
I've never tried it but I don't see why not.
Carol says
I didn't have spelt flour so used teff flour and added some grated zucchini. It came out damp and gummy. Do you know why?
Michelle says
I would think too much extra water from the zucchini
Christine says
Is this bread gluten free
Melanie McDonald says
No. Spelt flour contains gluten.
Laura says
I love the idea of being able to make a fast loaf of bread like this. The link for the loaf pan says to use a 1-lb loaf pan (8.5 X 4.5-inch) but on this page it says to use a 9 X 5-inch loaf pan.
Which size, in your opinion is best and is the baking time different for each pan size?
I so appreciate all of your hard work. Thank you, take care...
Melanie McDonald says
You can make it in either. It just won't turn out quite as tall in a 9 x 5. Cooking time is the same. Hope you enjoy it!
Nelli says
Hi!
I'd love to try this recipe. Is it ok to leave the sweeteners out?
Thank you!
Melanie McDonald says
The maple syrup and molasses are there for their flavour more than sweetness. They both work well with the spelt and bring out it's flavour. The bread isn't really sweet.
The recipe will technically work without them but it will be a bit bland.
Jacob says
Hi
I have tries this bread twice in two different pans but doesnt seem to cook all the way through the second time i left it in the oven for two hours and the skewer still was sticky, any ideas ? Once cooled still cut ok and tasted good but just a bit sticky
Melanie McDonald says
The recipe is tested thoroughly by myself and recipe testers and gets great feedback so should work perfectly if followed exactly.
Reasons this might be happening:
Overmixing the batter. This will affect the crumb and texture.
Not a great pan - If it's a silicone pan you are using then you won't get great results. Silicone is not good for baking.
Not weighing and measuring the ingredients correctly. A digital scale is the only way to be accurate. If you are using cups then chances are your ratios are off because it is impossible to be accurate and consistent with them.
Not following the recipe absolutely exactly. Are you changing anything no matter how small? Baking is a science and even a tiny change can affect results.
Your oven temp is off. Most ovens unless calibrated aren't totally accurate. Checking it with an oven thermometer is the best way to know for sure.
Opening the door while it's baking. Each time you left loads of heat out so the bread won't be baking at the correct temperature the whole time.
Cutting it before it's cooled completely. Cooling it completely first is really important to get a good crumb.
As per the instructions you should be baking it "for about 1 hour 5 minutes until it's risen and golden and starting to come away from the edges of the pan. A toothpick or metal skewer inserted into the middle should come out clean. Cooking times vary depending on your oven and the pan you use so it might need a few minutes more or less."
Jacob says
Thanks for the reply, i am using digital scales but only weighing the dry ingredients should i weigh the wet too? Am using a metal pan. Everything else is exactly as stated so thinking it may be our oven might try it at 20 degrees higher temperature
Melanie McDonald says
No you don't need to weigh the liquids, but it's important to be using an accurate measuring jug/measuring cup and measuring spoons etc.
Ms. M. says
I made it just as recommended. It was moist, soft and delicious.
Jana says
Hi, I baked this bread yesterday and it is sooo delish that I cannot still believe it :D I have histamine intolerance and have been looking for a suitable and tasty bread recipe for months and I finally found the one, haha! I used goat milk and added 1/4 teaspoon of apple cider vinegar as I was afraid if it would rise enough and it turned out perfect! This is the best recipe I found so far and the one I will definitely stick to. Thank you so much!!
Heather says
Hi, I don’t have any spelt flour but have kamut. Do you think that would work as a replacement?
Thanks. I look forward to trying this.
A Virtual Vegan says
I've never tried it so don't know. Let me know how it goes if you try it!
Wendy says
What temperature should I use for a fan oven?
A Virtual Vegan says
I haven't tested the recipe in a fan oven, but quick breads like this tend to bake better in a conventional oven so I recommend turning the fan off and baking as per the recipe if you can. A lot of ovens have the option to do that. If you can't, you usually need to reduce the temp by about 20°C/68°F, but it can vary from oven to oven so it's always best to check your manual. It should say in there. Some convection/fan ovens have a specific convert setting too that converts it out for you. Hope that helps!
Svetlana says
Hi, Melanie, can i use whole grain spelt flour
A Virtual Vegan says
It should be fine.