Spelt Quick Bread

cindy sandberg


I try to bake wheat-free as much as possible and finding recipes for bread that I actually like has not been easy! I found this recipe at Anja's Food 4 Thought. It uses spelt, which is an ancient, non-hybrid ancestor to our modern wheat. Many people with wheat sensitivities(not celiac)can eat spelt, and I've been experimenting with it. So far so good. This is an extremely simple recipe-so simple I was skeptical! It turned out really good, though! Not the same as a good ol' yeast bread, but pretty darn good! Great with jam or with cheese, or just toasted with butter. I've included my tweaks:)

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5 Min


30 Min


1 1/2 c
whole grain spelt flour(i replaced 1/4c of the spelt with almond meal))
1/2 c
rolled oats
1/2 tsp
salt(original recipe called for 1t...1/2 was plenty!)
1 tsp
baking soda
1/4 c
mixed seeds(chia and flax were what i had on hand), divided
1 c
buttermilk(i used plain yogurt-it worked great!)
1 Tbsp
honey(not in the original recipe-i added it)

Directions Step-By-Step

Preheat oven to 400F and grease a loaf pan(8x4).
Combine spelt flour and oats. Whisk in salt and baking soda. Stir in seeds, reserving 1T for topping.
Stir together buttermilk or yogurt and honey(if using), and add to dry ingredients, stirring until just combined.
Place batter into greased loaf pan and sprinkle with reserved seeds. Bake for 30 min.
Remove to a rack and cool in pan for 5 min. then dump out and cool completely on rack.

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy