Wholemeal Spelt Bread

Wholemeal Spelt Bread


  • 4 cups Sharpham Park Wholegrain Spelt Flour
  • 1 tbsp active dry yeast
  • 3 tbsp extra virgin olive oil
  • 1½ tsp salt
  • 1 tbsp coconut sugar
  • 1¼ cup water approximately


  1. In a large bowl add in all the ingredients except for the water and mix together.
  2. Slowly add in your water a little bit at a time until a dough consistency forms.
  3. Knead for about 5 minutes
  4. Leave to rise covered with a tea towel for 20 minutes. The dough should rise to about double the size during this time.
  5. Transfer your dough into a lightly greased loaf tin
  6. Bake for 1 hour at 200 C

17th January 2019

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