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.
Yield1 quarter-sheet focaccia
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
- 500 g fresh-milled spelt flour
- 380 g water
- 7 g instant yeast
- 10 g salt
- 40 g olive oil, divided
- Rosemary and flaky salt
Method
- Mix flour with 350 g water and rest 20 minutes.
- Add yeast, salt, remaining water, and 15 g oil. Fold until cohesive.
- Rise 60–90 minutes with two folds.
- Oil a quarter-sheet pan generously and ease dough to the corners. Rest 20 minutes and stretch again.
- Proof until bubbly, 30–50 minutes. Dimple with oiled fingers and add rosemary and salt.
- Bake at 425°F for 22–28 minutes.
Grain-specific notes
Do not force spelt dough to the corners all at once; rest it between stretches.
Use enough oil beneath the dough for a crisp, fried edge.
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.