Spelt can make remarkably light bread, but its dough moves quickly and weakens when overmixed or overproofed. These five recipes teach where that speed helps.
Yield12 rolls
GrainFresh-milled Spelt
Fresh-milled note: Hold back a small portion of liquid until the flour has rested. Grain, mill setting, and flour temperature all change absorption.
Ingredients
- 400 g fresh-milled spelt flour
- 100 g organic bread flour
- 300 g whole milk
- 1 egg
- 35 g honey
- 50 g soft butter
- 10 g salt
- 7 g instant yeast
Method
- Combine flours, milk, and egg; rest 20 minutes.
- Add honey, butter, salt, and yeast. Mix gently 6–8 minutes.
- Bulk ferment until 60% larger.
- Divide into twelve 78–80 g pieces and shape tightly.
- Proof in a greased 9×13-inch pan until touching and puffy.
- Bake at 375°F for 20–24 minutes and brush lightly with butter.
Grain-specific notes
Do not overproof; spelt rolls can lose height quickly.
Tight rounds give height while the close pan gives tender sides.
Spelt: One Grain, Five Ways
Recommended tools
OXO Digital Food Scale
Accurate gram weights matter with fresh-milled flour.
View on Amazon ↗Affiliate link · commission may be earnedFine-Mesh Flour Sifter
Optional for removing a measured portion of coarse bran.
View on Amazon ↗Affiliate link · commission may be earnedSee the complete baking tools guide →
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Learn the grain
Read the Spelt grain hub and its grain guide. For bread dough, keep the hydration chart, dense-bread guide, and sticky-dough guide nearby.