25 Delicious Spelt Flour Recipes

Breads

1. Rustic Spelt Sourdough Bread

Ingredients:

3 cups spelt flour
1 cup active sourdough starter
1¼ cups warm water
1 tsp salt
1 tbsp honey

Instructions: Mix starter, water, and honey. Add flour and salt, knead for 8 minutes. Rise 4-6 hours, shape, final rise 2-3 hours. Bake at 450°F for 30-35 minutes with steam.

2. Whole Spelt Sandwich Bread

Ingredients:

3 cups whole spelt flour
1 packet active dry yeast
1 cup warm milk
2 tbsp honey
2 tbsp olive oil
1 tsp salt

Instructions: Dissolve yeast in warm milk with honey. Mix in oil, salt, and flour. Knead 10 minutes, rise 1 hour. Shape into loaf, rise 45 minutes. Bake at 375°F for 35-40 minutes.

3. Spelt Herb Focaccia

Ingredients:

2½ cups spelt flour
1 packet active dry yeast
1 cup warm water
¼ cup olive oil (divided)
1 tsp salt
2 tbsp fresh rosemary
Coarse sea salt

Instructions: Mix yeast with warm water and 1 tbsp oil. Add flour and salt, knead briefly. Rise 1 hour, stretch in oiled pan. Dimple surface, drizzle with oil, top with herbs and salt. Rise 30 minutes. Bake at 425°F for 20-25 minutes.

4. Spelt Cinnamon Raisin Bread

Ingredients:

3 cups spelt flour
1 packet active dry yeast
¾ cup warm milk
⅓ cup brown sugar
3 tbsp butter, melted
1 tsp salt
½ cup raisins
2 tsp cinnamon

Instructions: Activate yeast in warm milk with 1 tbsp sugar. Mix remaining sugar, butter, salt, and flour. Add yeast mixture, knead with raisins and cinnamon. Rise 1 hour, shape, rise 45 minutes. Bake at 350°F for 30-35 minutes.

5. No-Knead Spelt Artisan Bread

Ingredients:

3 cups spelt flour
¼ tsp active dry yeast
1¼ tsp salt
1⅝ cups water

Instructions: Mix all ingredients in bowl until shaggy dough forms. Cover, let sit 12-18 hours. Fold dough, shape, rise on parchment 2 hours. Bake in preheated Dutch oven at 450°F for 30 minutes covered, 15 minutes uncovered.

Flatbreads & Pitas

6. Spelt Naan

Ingredients:

2 cups spelt flour
½ cup plain yogurt
¼ cup warm water
1 tsp baking powder
½ tsp salt
2 tbsp ghee or oil

Instructions: Mix dry ingredients, add yogurt, water, and 1 tbsp ghee. Knead until smooth, rest 30 minutes. Divide into 6 pieces, roll thin. Cook in hot skillet 2 minutes per side, brush with remaining ghee.

7. Spelt Pita Bread

Ingredients:

2½ cups spelt flour
1 tsp active dry yeast
1 tsp salt
1 tsp sugar
¾ cup warm water
2 tbsp olive oil

Instructions: Dissolve yeast and sugar in warm water. Mix with oil, salt, and flour. Knead 8 minutes, rise 1 hour. Divide into 8 pieces, roll thin, rest 20 minutes. Bake on pizza stone at 475°F for 3-4 minutes until puffed.

8. Spelt Tortillas

Ingredients:

2 cups spelt flour
½ tsp salt
¼ cup olive oil
½ cup warm water

Instructions: Mix flour and salt, add oil and water. Knead until smooth, rest 30 minutes. Divide into 12 pieces, roll very thin. Cook in dry skillet 1-2 minutes per side until lightly spotted.

9. Za’atar Spelt Flatbread

Ingredients:

2 cups spelt flour
1 tsp baking powder
½ tsp salt
¾ cup water
3 tbsp olive oil
3 tbsp za’atar seasoning

Instructions: Mix flour, baking powder, and salt. Add water and 2 tbsp oil, knead briefly. Rest 20 minutes. Roll thin, brush with remaining oil and za’atar. Bake at 450°F for 8-10 minutes until golden.

Rolls

10. Spelt Dinner Rolls

Ingredients:

3 cups spelt flour
1 packet active dry yeast
¾ cup warm milk
¼ cup honey
3 tbsp butter, melted
1 tsp salt
1 egg (beaten, for wash)

Instructions: Activate yeast in warm milk with 1 tsp honey. Mix remaining honey, butter, salt, and flour. Add yeast mixture, knead 8 minutes. Rise 1 hour, shape into 12 rolls, rise 30 minutes. Brush with egg, bake at 375°F for 18-20 minutes.

11. Spelt Burger Buns

Ingredients:

3½ cups spelt flour
1 packet active dry yeast
1 cup warm water
2 tbsp sugar
3 tbsp olive oil
1 tsp salt
Sesame seeds

Instructions: Dissolve yeast and sugar in warm water. Mix with oil, salt, and flour. Knead 10 minutes, rise 1 hour. Shape into 8 buns, rise 45 minutes. Brush with water, sprinkle with seeds. Bake at 375°F for 15-18 minutes.

12. Spelt Kaiser Rolls

Ingredients:

3 cups spelt flour
1 packet active dry yeast
1 cup warm water
1 tbsp sugar
2 tbsp oil
1½ tsp salt
1 egg white (for wash)
Poppy seeds

Instructions: Activate yeast with sugar in warm water. Mix with oil, salt, and flour. Knead well, rise 1 hour. Shape into 8 rolls with traditional kaiser pattern, rise 30 minutes. Brush with egg white, sprinkle with seeds. Bake at 400°F for 20-22 minutes.

Muffins

13. Blueberry Spelt Muffins

Ingredients:

2 cups spelt flour
⅔ cup sugar
2 tsp baking powder
½ tsp salt
⅓ cup melted butter
1 egg
1 cup milk
1 cup fresh blueberries

Instructions: Mix dry ingredients. Whisk together wet ingredients, fold into dry until just combined. Fold in blueberries. Fill muffin cups ¾ full. Bake at 375°F for 20-25 minutes until golden.

14. Spelt Banana Nut Muffins

Ingredients:

1¾ cups spelt flour
½ cup brown sugar
2 tsp baking powder
½ tsp salt
½ tsp cinnamon
⅓ cup oil
1 egg
¾ cup mashed bananas
⅓ cup milk
½ cup chopped walnuts

Instructions: Combine dry ingredients. Mix wet ingredients and bananas. Fold wet into dry until just combined, add nuts. Bake in muffin tins at 375°F for 18-20 minutes.

15. Lemon Poppy Seed Spelt Muffins

Ingredients:

2 cups spelt flour
¾ cup sugar
2 tsp baking powder
½ tsp salt
2 tbsp poppy seeds
⅓ cup melted butter
1 egg
1 cup milk
Zest of 2 lemons
2 tbsp lemon juice

Instructions: Mix dry ingredients and poppy seeds. Whisk together wet ingredients with lemon zest and juice. Fold together until just combined. Bake at 375°F for 18-22 minutes.

Pancakes & Waffles

16. Fluffy Spelt Pancakes

Ingredients:

1½ cups spelt flour
2 tbsp sugar
2 tsp baking powder
½ tsp salt
1¼ cups milk
1 egg
3 tbsp melted butter
1 tsp vanilla

Instructions: Mix dry ingredients. Whisk together wet ingredients. Fold wet into dry until just combined (lumps are okay). Cook on griddle over medium heat until bubbles form and edges look set, flip once.

17. Spelt Buttermilk Waffles

Ingredients:

2 cups spelt flour
2 tbsp sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1¾ cups buttermilk
2 eggs
¼ cup melted butter

Instructions: Mix dry ingredients. Whisk together wet ingredients. Combine until just mixed. Cook in preheated waffle iron until golden and crisp, about 4-5 minutes.

18. Spelt Sourdough Pancakes

Ingredients:

1 cup spelt flour
1 cup sourdough starter (unfed)
1 egg
½ cup milk
1 tbsp sugar
½ tsp salt
½ tsp baking soda

Instructions: Mix all ingredients until just combined. Let rest 5 minutes. Cook on hot griddle until bubbles form and bottom is golden, flip once.

Desserts

19. Spelt Chocolate Chip Cookies

Ingredients:

2¼ cups spelt flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
¾ cup brown sugar
¾ cup white sugar
2 eggs
2 tsp vanilla
2 cups chocolate chips

Instructions: Cream butter and sugars, beat in eggs and vanilla. Mix in dry ingredients, fold in chips. Drop onto baking sheets. Bake at 375°F for 9-11 minutes until golden.

20. Spelt Apple Crisp

Ingredients:

6 cups sliced apples
1 cup spelt flour
¾ cup rolled oats
¾ cup brown sugar
½ cup cold butter
1 tsp cinnamon
½ tsp nutmeg
¼ tsp salt

Instructions: Place apples in baking dish. Mix remaining ingredients, cut in butter until crumbly. Sprinkle over apples. Bake at 375°F for 40-45 minutes until golden and bubbly.

21. Spelt Brownies

Ingredients:

¾ cup spelt flour
½ cup cocoa powder
1 cup sugar
½ cup melted butter
2 eggs
1 tsp vanilla
½ tsp salt
½ cup chocolate chips

Instructions: Mix dry ingredients. Whisk together wet ingredients. Fold wet into dry, add chocolate chips. Bake in 8×8 pan at 350°F for 25-30 minutes until set.

22. Spelt Pie Crust

Ingredients:

1¼ cups spelt flour
½ tsp salt
⅓ cup cold butter
3-4 tbsp ice water

Instructions: Mix flour and salt, cut in cold butter until mixture resembles coarse crumbs. Sprinkle with water, mix until dough holds together. Roll out, place in pie pan. Blind bake at 425°F for 12-15 minutes if needed.

23. Spelt Banana Bread

Ingredients:

1¾ cups spelt flour
1 tsp baking soda
½ tsp salt
⅓ cup melted butter
¾ cup brown sugar
1 egg
1⅓ cups mashed bananas
3 tbsp water

Instructions: Mix dry ingredients. Whisk together wet ingredients. Fold together until just combined. Bake in loaf pan at 350°F for 60-65 minutes until tester comes out clean.

Crackers

24. Rosemary Spelt Crackers

Ingredients:

1½ cups spelt flour
½ tsp salt
2 tbsp fresh rosemary, chopped
3 tbsp olive oil
¼ cup water
Coarse sea salt

Instructions: Mix flour, salt, and rosemary. Add oil and water, mix until dough forms. Roll very thin between parchment. Cut into squares, sprinkle with salt. Bake at 400°F for 12-15 minutes until golden and crisp.

25. Spelt Seed Crackers

Ingredients:

1 cup spelt flour
¼ cup mixed seeds (sesame, sunflower, pumpkin)
½ tsp salt
2 tbsp olive oil
3-4 tbsp water

Instructions: Mix flour, seeds, and salt. Add oil and water gradually until dough holds together. Roll very thin, cut into shapes. Bake at 375°F for 15-18 minutes until golden and crispy.

Tips for Working with Spelt Flour

Substitution Guide: Spelt can generally replace all-purpose flour in a 1:1 ratio, but you may need to reduce liquid slightly as spelt absorbs less moisture.

Kneading: Spelt has a more delicate gluten structure than wheat, so knead gently and for shorter periods to avoid tough results.

Storage: Store spelt flour in airtight containers in a cool place. Whole spelt flour should be refrigerated or frozen for longer storage.

Flavor Profile: Spelt adds a nutty, slightly sweet flavor that complements both sweet and savory preparations.

Nutritional Benefits: Spelt is higher in protein, fiber, and several minerals compared to modern wheat, making it a nutritious alternative for baking.