Mini Spelt Bread

Prep Time1 hour 15 minutes
Bake Time45 minutes


  • 2 tablespoons warm water
  • 1 ⅛ teaspoons yeast
  • ½ tablespoon honey or maple syrup
  • ½ cup non-dairy milk
  • 1 ½ tablespoons olive oil
  • 1 ¼ cups Arrowhead Mills Organic Spelt Flour
  • teaspoon sea salt


  • Add the water and maple syrup to a small bowl. Sprinkle the yeast overtop and let it sit for ten minutes. After ten minutes, it should be foamy.
  • Add the milk, olive oil, 1 1/4 cups of the flour, and the salt. Stir with a wooden spoon until a loose dough forms. It should be quite smooth and not really sticky.
  • Let it rise in a warm, draft-free place for one hour, or until doubled in size. Remove and knead the bread with more spelt flour. Form a ball and score the bread.
  • Place on parchment paper and add into a Dutch Oven.
  • Heat your oven to 350°F. Bake the bread for about 45 minutes, or until golden, and it sounds hollow when tapped. Remove from the pan and cool for ten minutes on a rack before cutting.
  • Store the bread in a sealed container for up to three days, or freeze for up to a month.


Small batch made in one bowl. Arrowhead Mills Organic Spelt Flour is made from organic whole grain, Spelt. Spelt flour is one of the easiest flours to swap in recipes because it can be used as a 1:1 substitute for whole wheat or all-purpose flour. Use spelt flour to add whole grain goodness to any baked good.
TRIED THIS RECIPE? Share it with our community.@arrowheadmills #arrowheadmills

About Alexandra Hionis


Get special offers, recipes & news

Legal language here Privacy Policy