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Preparation time
Total time
1 portion(s)


  • 280 grams water or milk
  • 1 tablespoon Yeast
  • 550 grams White or Wholemeal Spelt Flour
  • 1 teaspoon salt
  • 20 grams Avocado oil or Inca Inchi Oil, Olive oil or nut oil will also work
  • 2 tablespoons chia seeds, Pre Soaked in 6 Tbs Water to make gel
  • 40 grams Flax or Linseeds
  • 5 grams apple cider vinegar

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Recipe's preparation

  1. No counter-clockwise operation"No counter-clockwise operation" Place water and yeast into the bowl and heat for 2 minutes, 37 deg, sp 1. Be careful to add the yeast around the blades.

    Add remaining ingredients.

    Set to closed lid and knead for 4 minutes.

    Place in lined / greased bread tin nd allow to rise to the rim. 

    Place into a cold oven. Turn the oven on to 200 deg and cook for 30 minutes.

    ** If Oven is already hot due to other cooking this is fine too.


This recipe is wheat Free not gluten free.

Freezes well when cut into slices first.


Fat Content Approx 3g per slice of 16 slices

Use water instead of milk to bring fat content up to 4g per slice.

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Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Easy Peasy Spelt Bread



  • 7. October 2020 - 19:15

    I love this recipe. Great for kids especially if you're trying to cut out on the wheat. Also got the tick of approval from our speech pathologist as the crusts are hard and help developing mouth muscles to strengthen.
    It freezes really well. Have made this in busy Mum mode and forgotten bits and pieces (seeds, ACV) and still works really well!

  • 12. June 2017 - 19:40

    I've made this twice and like the taste of it, but find it has a denser cake-like texture rather than a stretchy/chewy texture like other bread. Am I doing something wrong or is this how it is supposed to come out? It's definitely easy and rises well once put in the oven.

  • 4. January 2017 - 14:07

    So easy to make. Have attempted a few bread recipes without a lot of success wasn't sure how long to let the bread rise before putting in the oven. Left it out on the bench for about 30mins it didn't look like it had changed much but by the time it came out of the oven it had risen beautifully. Will make again. Hopefully it will freeze well

  • 18. August 2016 - 14:22

    Love this bread


  • 9. April 2016 - 11:43

    Thank you immensely! I love this very easy recipe and I've made it lots of times - only bread I make now!

  • 24. June 2015 - 14:39

    The easiest and most successful bread I have ever made. Has a beautiful wholegrain nutty taste in a light well risen loaf. 

  • 16. June 2015 - 07:06

    Hi just seeing what this one tastes likes as my little one cannot eat wheat?  Do you have any other recipes or a barley version?

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