Aunt Sylvia’s Breadmachine Spelt Bread Recipe

spelt bread in bread machine pail recipeIn 2hrs 46min we get beautiful loaves that rise above the top of the pan!

1 cup lukewarm water (be exact)

1 egg – room temperature

1 tablespoon yeast -sprinkle over water (SAF brand, or Fleishman’s “Rapid Rise Bread Machine” Yeast – VERY important)

2 tablespoons cane sugar (or brown sugar)

1 tablespoon molasses (we use wholesome sweetener’s brand)

2 tablespoons honey

4 cups white spelt flour (light spelt flour; whole spelt maybe substituted upto 1 cup or so)spelt bread recipe

1/4 cup quick oats

3 tablespoons becel margarine or butter

2 teaspoons sea salt


Put ingredients in bread machine pan in order listed.

Use the “light crust” 2lb basic white cycle (& rapid cycle if avail) -using Breadman Ultimate Bread Machine – but other bread machines will work – you may have to try various settings

Spelt doesn’t like to be over beaten or over baked.

Spelt Waffles Recipe | Light and Fluffy | Can Be Frozen

Spelt Waffle Recipe

they really are super light, and can be frozen, thawed & put in the toaster

Spelt Waffle Recipe:

1 cup light spelt (white spelt)

2/3 cup whole spelt flour (we use organic)

2 Tablespoons sugar (or cane sugar)

1 Tablespoon baking powder

3/4 teaspoon salt

1 3/4 cups milk

2 eggs – separated (yolks from whites)

1/4 cup oil

Combine dry ingredients & beat with fork. Combine milk & egg yolks; pour over dry ingredients. Stir in oil, beat until smooth. Beat egg withes until soft peaks form & fold into batter. Pour enough batter onto hot greased waffle iron to spread within 1″ of edge. Bake until golden (7 min). Serve immediately.

To freeze:

Cool cooked waffles completely. Store in plastic freezer bag.

To re-heat pre-cooked waffle:

Thaw waffle, put in toaster, cook on light setting, like toast.

Pull out, place on plate, and top with maples syrup or ice cream.

Spelt Apple Crisp Recipe

Spelt Apple Crisp Recipe:

1/3 cup melted organic butter (or very very soft will do – we use Alliston Creamery’s from Alliston, Ontario)*

2/3 cup organic oats (from Oak Manor in London area, Ontario)

1 cup organic brown sugar (we used the organic brown cane sugar by Coco Camino– gives it a caramel apple flavour; can use cane sugar though)

1/3 cup organic spelt flour (one they grow at the farm – gives it a nice nutty flavour)

2 to 3 teaspoons vanilla

Good dash of cinnamon

Pinch salt

Mix together with a fork. Pour over peeled sliced apples enough to generously cover in about 2 layers a 8×8 deep pan (from the apples grown at the farm)

Bake at 375°F 40 min It’s odd, but it usually needs the whole 40 min – but if your oven runs hot, check it at 35min – always a good idea at any rate.

Double the recipe – use a 9×13 deep dish pan – cooks in the same amount of time.

At home I often add 1 teaspoon clubhouse rum – it warms up the flavour (good in oatmeal cookies too!! & Carrot cake & banana muffins … mmm)

Can use Earth Balance Sticks in place of the butter This makes great pie topping, instead of making a top crust. Especially wonderful for pear pie… (makes a pear strudel pie!!)

Recipe brought to you by Sylvia’s Kitchen Sync

Spelt Banana Bread Recipe – Banana Muffins Recipe

Spelt Banana Bread Recipe:

1 cup very ripe bananas (about 2 large)

1/4 cup cane sugar (or white or brown sugar)

1 egg

2 teaspoons pure real vanilla (important)

1 teaspoon clubhouse rum (grocery store)

1/2 cup milk

1/4 cup grapeseed oil (or safflower, olive oil, or melted butter)

2 cups finely ground spelt flour (or light spelt flour)

1 tablespoon baking powder

1/2 teaspoon sea salt (or reg salt)

For banana bread with chocolate chips, just add 1/2 cup to the batter after the flour, baking powder & salt combo.

For banana bread nut option , add 1/2 cup chopped nuts to the batter after the flour, baking powder & salt combo.

For banana dried cranberry/Craisin option – just add 1/2 cup dried cranberries (or dried blueberries) to the batter after the flour


Add peeled bananas to mixer, and mix until mashed.

Add sugar, mix well.

Add egg, mix well.

Add vanilla, rum and milk, mix well.

Add oil, mix well.

Add flour, and sprinkle on top evenly baking powder and salt. Mix until JUST blended (do not over mix)

Pour into loaf pan. Bake at 350°F for 55 – 60 min

until wooden skewer comes out clean

GREAT in stoneware loaf pan.

– if using pyrex or glassware, reduce oven heat down to 325°F


This can be easily frozen by slicing into serving sizes and placed in either plastic zip bag or good quality plastic container. Then, just pull out the few slices you need at a time – thaws in about 10 min or so.

With using light spelt, we haven’t found anyone who’s been able to taste the difference.

For Spelt Banana Muffins:

Pour batter into muffin pans – bake at 375° for 14-18 minutes (test with wooden pick- should come out clean) don’t over-bake or they’ll get dry.

Spelt Brownies Recipe

The teenagers love these fudgy spelt brownies… best served with icecream on top, and a drizzle of gently heated hazelnut spread (such as nutella).

Can be made with all organic ingredients.

Spelt Brownies Recipe:

1 cup softened butter (or grapeseed oil or Becel brand non-hydrogenated margarine)

1/2 cup cocoa powder (coco camino brand is excellent)

1 1/2 cups cane sugar (or brown sugar)

3 eggs

1 teaspoon vanilla

1 teaspoon clubhouse rum

3/4 teaspoon baking powder

3/4 cup whole spelt flour

3/4 cup chopped walnuts (optional) or skor bar pieces – optional

Thoroughly beat oil & cocoa powder until completely blended, add sugar, blend well, add eggs, vanilla and clubhouse rum, beat til creamy. Add corn flour and baking powder and nuts. Stir til just mixed.  Pour into greased 8x8x2 pan. Bake in slow oven 325°F oven for 35 min, until toothpick inserted comes out clean.

Alternate frosting options: just a bit of powdered sugar dusted on top by using a sieve to powder evenly.

Original brownies recipe here

Spelt Date Square Recipe (very yummy)

Spelt Date Squares Recipe:

1½ cup spelt flour
1 cup real butter (or Becel brand margarine butter flavour)
1 cup brown sugar or cane sugar
1 1/2 cups coarse oatmeal (or quick cook, but NOT instant)
½ teaspoon baking soda
1 teaspoon baking powder (aluminum free)
1/4 teaspoon salt
1/2 teaspoon cinnamon (& a pinch fresh nutmeg)
1/2 teaspoon vanilla
1/4 teaspoon clubhouse rum (grocery store)

Date filling (see later on)

Combine flour, baking powder, baking soda, salt, cinnamon (and nutmeg). Rub in butter with tips of fingers. Add sugar, oatmeal, vanilla and rum. Mix well. Spread ½ the crumbs in a greased shallow pan (about 8X8” for big chewy squares! or 8×12 for thinner economical squares) Pat to smooth. Cover with cooled date filling, spreading evenly, then cover with remaining crumbs. Pat to smooth.

Bake @ 375°F for 30-35min. Increase heat slightly and bake a few minutes longer to lightly brown mixture. Cut in squares while hot & allow shortbread to cool in pan.

Date Filling:
1/2 lb chopped dates
Grated rind of ½ orange (optional)
1/2 cup cold water
2 tablespoons orange juice concentrate
2 tablespoons brown sugar (optional)
1 teaspoon ripe lemon juice

Cook dates, water, orange rind & sugar in small saucepan, over moderate heat until thick. Remove from heat, add fruit juices, cool before spreading.

If you like thicker filling, the filling recipe can be doubled.

This recipe is great, because:

a) you can’t tell it’s spelt flour in there

b) any type of spelt flour can be used – whole, light, all purpose etc.

c) it’s bakery quality

original recipe here (courtesy of Sylvia’s Kitchen Sync)

Whole Spelt Chocolate Chip Oatmeal Cookies Recipe

Baking with spelt is easier than you might think. Children and most adults can’t tell that it’s made with spelt and not regular flour.

Whole Spelt Chocolate Chip Oatmeal Cookies Recipe:

Cream together in mixer:

1 cup butter (or margarine)

1 1/2 cups cane sugar (or 1 cup white, 1 cup brown sugar)

2 tablespoons liquid honey

2 large eggs

2 teaspoons (or more) pure vanilla extract

1 teaspoon clubhouse rum extract (grocery store brand)

In separate bowl combine:

2 cups organic whole spelt flour (or light spelt or all purpose)

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

pinch nutmeg, super small pinch cloves (optional)

add to the wet mix

then add:

1 1/4 cups quick oats (not instant)

1 cup coconut (or substitute with quick oats)

1 1/2 cups semi-sweet pure chocolate chips

Scoop out using 2 tablespoons size scoop (each cookie is 2 tablespoons of dough) – Looks like an ice cream scoop but slightly smaller.

We put 6 to a sheet approx 2 1/2 inches apart on parchment

Bake at 375°F for approx  12 minutes – keep watching them as each oven temp varies

remove from oven slide parchment onto the racks let cool for 2 min, then transfer to alternate wire racks off the parchment using a flat lifter to continue cooling.

Makes approx 18 gourmet sized cookies.

Scrumptious Gourmet Cookie Variations:

  • For oatmeal raisin cookies, simply substitute the chocolate chips for Thompson raisins.
  • For double chocolate cookies add 1/2 cup good quality cocoa powder (omit the cinnamon).
  • For triple chocolate cookies add 1/2 1/2 cup good quality cocoa powder (omit the cinnamon) AND 1 cup white chocolate chips.
  • For ultimate cookies add 1/2 1/2 cup good quality cocoa powder (omit the cinnamon) AND 1 cup white chocolate chips and 1/2 cup peanut butter or skor chips.

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Ancient Grains Bread Machine Recipe

This recipe for us rises above the bread machine pan, and no wheat flour!

Ancient Grains Bread Machine Recipe – Spelt Kamut – Wheat Free

1 cup lukewarm water

1 egg

2 tablespoons cane sugar (or brown sugar)

1 tablespoon apple cider vinegar

1 tablespoon molasses

2 tablespoons corn syrup (or honey)

1 1/2 cups whole spelt flour

1 3/4 cups light spelt flour

1 cup kamut flour

2 tablespoons malt powder

3 tablespoons becel margarine or butter

1 tablespoon yeast

2 teaspoons sea salt

Put ingredients in bread machine pan in order listed. Use the “light crust” 2lb basic white cycle (not rapid) as spelt and kamut don’t like to be over beaten or over baked.

The malt powder is important, because it helps the dough to rise.

Humidity will change the moisture content of the flour, therefore sometimes it may need a little more flour, and sometimes it may need a little more moisture.

Since we don’t eat a whole loaf in a day, once cooled, we slice it up right away, and put it in the freezer. It will stay as fresh as the day it was put in. We usually use it up within a week or two.

Print Recipe

(PDF version)

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Spelt Bread

Farmhouse Spelt Bread Recipe(for use with bread maker):

1 ¼ cup water (with 1 egg include in water)

2 Tbsp oil, molasses & honey

2 Tbsp gluten powder & milk powder

1 tsp salt

4 cups whole spelt flour (may need more while kneading)

2 tsp yeast

Use grain cycle on bread machine to completion OR Remove at “last knead” Roll out like a rye loaf, place on stoneware or cookie sheet cover & let rise 30 min & bake @ 350 °F, 30 min. Cook 10 min longer in a loaf pan.

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