spelt quick bread

★★★★★ 1 Review
cindyLs avatar
By cindy sandberg
from carlisle, IN

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:)

★★★★★ 1 Review
serves 6
prep time 5 Min
cook time 30 Min

Ingredients For spelt quick bread

  • 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)
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How To Make spelt quick bread

  • 1
    Preheat oven to 400F and grease a loaf pan(8x4).
  • 2
    Combine spelt flour and oats. Whisk in salt and baking soda. Stir in seeds, reserving 1T for topping.
  • 3
    Stir together buttermilk or yogurt and honey(if using), and add to dry ingredients, stirring until just combined.
  • 4
    Place batter into greased loaf pan and sprinkle with reserved seeds. Bake for 30 min.
  • 5
    Remove to a rack and cool in pan for 5 min. then dump out and cool completely on rack.
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