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1 No fail Spelt Bread

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No fail Spelt Bread

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Ingredients

1 portion(s)

  • 300 g tap water
  • 2 level teaspoon dry yeast
  • 1 level teaspoon sugar
  • 600 g spelt flour
  • 1 level teaspoon sea salt
  • 2 level teaspoons bread improver
  • 1 tablespoon olive oil
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  • 6
    2h 0min
    Preparation 1h 30min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

  1. Add water, yeast and sugar to bowl. Mix speed 2 for 2 minutes 37degrees. Add flour, bread improver, olive oil and salt (salt last). Mix speed 5 for 10 seconds. Knead 4 minutes, closed lid position 37 degrees. Move to thermomix server and leave in warm spot till doubled in size. Knead on bench till smooth and pliable then mould into loaf shape. Turn into tin and let rise again till just over the top of the tin. Place in oven then turn oven to 180 degrees. Cook for around 30 minutes or till golden and hollow sounding when tapped. 

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Tip

Add any grains, seeds that you like at the kneading stage through the hole.

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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  • This was fabulous. Came out a dream. didnt use...

    Submitted by Carolevs on 28. December 2020 - 04:41.

    This was fabulous. Came out a dream. didnt use bread improver but my dried yeast (UK) has ascorbic acid listed in its ingredients

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  • Amazingly tasty. This is my first attempt at spelt...

    Submitted by JENNIGRANDMA on 11. March 2019 - 14:41.

    Amazingly tasty. This is my first attempt at spelt bread. The recipe got good reviews. Wasn't sure if white or wholemeal spelt was used, so used 200g of white and the rest wholemeal. Excellent rise. Very good spongy texture. Made 2 small loaves. Bread often gives me the trots. Found this didn't. My oven takes 30 minutes for the 2 small loaves. Very quick and easy to do. Thank you. Nice and crisp when toasted.

    GrandmaB

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  • I love spelt bread but have never found a recipe...

    Submitted by knittercook on 5. June 2018 - 14:27.

    I love spelt bread but have never found a recipe that works, until now, it’s brilliant!! It doesn’t crumble and I added some grains, a delicious spelt flour bread.

    My blog: shazknit.blogspot.com

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  • I generally use up to 200gr wholemeal spelt flour.

    Submitted by Rhondajc on 14. March 2018 - 17:36.

    I generally use up to 200gr wholemeal spelt flour.

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  • Do you use wholemeal spelt

    Submitted by ACOM on 29. April 2017 - 14:07.

    Do you use wholemeal spelt?

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  • This is my "go to" recipe for bread. Today I added...

    Submitted by Rhondajc on 12. January 2017 - 18:15.

    This is my "go to" recipe for bread. Today I added a couple of teaspoons of molasses for extra colour, and 150 to 200 grams of wholemeal spelt. The best advice I have had is to be patient when making bread, and enclose the rising mix in a plastic bag or cover with a plastic shower cap. I use a warm wheat pack to encourage the rising process.

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  • My spelt bread failed....

    Submitted by deeves on 29. December 2016 - 22:01.

    My spelt bread failed.

    i followed instructions except for the part that had to hear to 37 degrees while kneading as my TM5 won't allow me to do that!


    eeek!

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  • Why does my bread look like a

    Submitted by Amy Schober on 24. November 2016 - 16:31.

    Why does my bread look like a brick? I followed the instructions

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  • Why does my bread look like a

    Submitted by Amy Schober on 24. November 2016 - 16:31.

    Why does my bread look like a brick? I followed the instructions

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  • Loved how easy this was to

    Submitted by marinab43 on 2. July 2016 - 21:18.

    Loved how easy this was to make and how well it turned out.  Even my 19 year old son thought it was fantastic.

    I added Chia and Sesame seeds during the kneading process

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  • Delicious, thanks!

    Submitted by Jen.anderson on 7. March 2016 - 15:39.

    Delicious, thanks!

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  • I'm making this recipe as I

    Submitted by Jen.anderson on 7. March 2016 - 12:25.

    I'm making this recipe as I type...my tm5 doesn't allow me to heat while I knead. Is this going to cause a problem?

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  • 1 more question, sorry!

    Submitted by lourobo on 18. February 2016 - 14:29.

    1 more question, sorry!  Storage of bread - fridge/out/freezer??  & if not freezer, how long does it keep? Thanks.

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  • Just clarifying for those who

    Submitted by lourobo on 18. February 2016 - 14:21.

    Just clarifying for those who suggest you only need to do one rising - do you also kneed it by hand again after that, & before baking??  Thanks, from a new thermo user and novice bread baker! 

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  • This was so easy and so

    Submitted by harribel on 30. January 2016 - 18:48.

    This was so easy and so tasty..def a keeper

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  • Made it today..aaahhhmazing!

    Submitted by bethdewing on 25. January 2016 - 17:17.

    Made it today..aaahhhmazing! I used vitamin C powder instead of bread improver and it turned out beautiful! The hard thing was not eating it all when it came out of the oven..

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  • Cold oven - the heating up

    Submitted by rjskbrown on 22. January 2016 - 15:23.

    Cold oven - the heating up helps with the rise. Hope you like it!

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  • Just double checking - do you

    Submitted by princessanneke on 22. January 2016 - 13:14.

    Just double checking - do you preheat the oven to 180 degrees, or put the loaf in a cold oven set to 180 degrees?

    Thank you

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  • Amazing recipe. I will make

    Submitted by amyk11 on 29. July 2015 - 20:23.

    Amazing recipe. I will make it each week now. Everyone loved the bread here.

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  • looking forward to trying

    Submitted by Soupymix on 25. July 2015 - 10:52.

    looking forward to trying this.   has anyone made buns/rolls with it?

     

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  • I made this recipe using 400

    Submitted by letstryit on 10. July 2015 - 18:41.

    I made this recipe using 400 g plain spelt flour and 200 g wholemeal spelt flour. It needed a little extra water (about 30 g) and made lovely bread. Thanks for posting.

    John Clark


    Independent Consultant (WA)

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  • Have made this bread twice

    Submitted by ATR on 7. July 2015 - 13:41.

    Have made this bread twice now.  Each time came out perfectly with only letting it rise once.  

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  • Easy to make & hubby loved it

    Submitted by Tigadare on 27. April 2015 - 11:02.

    Easy to make & hubby loved it - will try rising it once next time like others suggest

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  • This recipe is delicious!

    Submitted by BakingQueen on 26. March 2015 - 00:22.

    This recipe is delicious! Made without bread improver as i didn't have any but still came out well.

    Might try only rising once as per previous comment as it didn't rise very high the 2nd time. Or maybe my tin was too big! tmrc_emoticons.)

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  • Easy peasy! Glad you liked it

    Submitted by rjskbrown on 2. March 2015 - 14:44.

    Easy peasy! Glad you liked it and hope it lived up to exceptations.

    I'm saving the recipes that I make all the time in the my recipe page (just need to remember to take photos before the food is all gone).

    That way it's easier for me to find them again.

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  • I'm sure it would work - I've

    Submitted by rjskbrown on 2. March 2015 - 14:41.

    I'm sure it would work - I've left it in the bowl in a warm spot and that works too. Good luck.  tmrc_emoticons.)

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  • This is my first attempt to

    Submitted by Belinda Au on 24. February 2015 - 21:04.

    This is my first attempt to make spelt bread; looks and smells soooooo good.  Can't wait to slide them tomorow morning.  Our breakfast tmrc_emoticons.)

    thanks for sharing!

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  • Hi Jen, I'd love to give your

    Submitted by Mrs Gregg on 6. February 2015 - 22:23.

    Hi Jen,

    I'd love to give your recipe a go but I don't have a thermoserver.  Do you think I could make it work with a covered bowl in a sunny spot? (I'm in Brisbane). Many thanks, Sarah.

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  • WOW - I have NEVER had TM

    Submitted by Cukomama on 11. January 2015 - 16:27.

    WOW - I have NEVER had TM bread rise like this before. LOVE the tip about using the Thermoserver - I'll do this with every bread recipe from now on. Such an amazing loaf. Thanks so much!! tmrc_emoticons.)

    " 'Tis an ill cook that cannot lick his own fingers..." Romeo & Juliet, Act4,scii

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  • This has to be, by far, the

    Submitted by Freya.Karpowski on 5. January 2015 - 11:49.

    This has to be, by far, the best Spelt bread I have ever made! My dough seemed a little dry so I added a touch more water and I shaped it, rose it and baked it instead of rising twice. A comercial Spelt bread baker gave me this tip and Spelt flour does seem to respond better to only being risen once. Thanks heaps, I will definitely be using this recipe from now on!

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  • Wow - it still hasn't failed

    Submitted by rjskbrown on 11. December 2014 - 06:16.

    Wow - it still hasn't failed me either. I'm glad you like it!

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  • Indeed this is THE perfect,

    Submitted by meme.g.g on 10. December 2014 - 21:52.

    Indeed this is THE perfect, no fail Spelt Bread! A million thankyous for this recipe! I've tried many different recipes, and none have come close to this one.  I now feel that I can ditch the store-bought bread forever, with this recipe tmrc_emoticons.)

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  • This recipe worked perfectly.

    Submitted by mouse on 7. December 2014 - 13:25.

    This recipe worked perfectly. It will be the one I use from now on. Thank you

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  • I make this bread all the

    Submitted by littleblackbird on 1. August 2014 - 00:01.

    I make this bread all the time. Hasn't failed yet. Perfect for kids sandwiches 

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  • Sounds really nice. How were

    Submitted by rjskbrown on 28. July 2014 - 17:33.

    Sounds really nice. How were the sandwiches? Jen

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  • Hi Sam, I make it without as

    Submitted by rjskbrown on 28. July 2014 - 17:32.

    Hi Sam, I make it without as well. Seems to turn out fine. Good luck with it, Jen

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  • Has anyone made this without

    Submitted by Sh13 on 28. July 2014 - 16:29.

    Has anyone made this without bread improver we can't have it in the family! Would it still work as well?

    thanks sam tmrc_emoticons.)

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  • Yummy, nothing better than

    Submitted by CatrionaD on 27. July 2014 - 20:37.

    Yummy, nothing better than fresh bread out of the oven.  True test will be tomorrow when I make sandwiches for the kids - will they eat it?  Lovely and soft and full of flavour.  I used about 550 g of wholemeal spelt and the rest was made up of blitzed pepitas, sunflower seeds and seseme seeds which I blitzed and put aside before I started the yeast and water.  It rose very high.

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  • Has not failed yet...good

    Submitted by mariakeating on 20. July 2014 - 09:31.

    Has not failed yet...good texture, slices well....great every day bread!

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  • May I know if I want to use

    Submitted by Evelyn Ong on 17. July 2014 - 16:36.

    May I know if I want to use milled spelt grain - would it be mill 250 spelt grains and 350 grains white spelt or normal bread flour ?


    thank you!


    Evelyn

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  • Great result! Very impressive

    Submitted by Vanessa_28 on 10. July 2014 - 21:52.

    Great result! Very impressive

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  • Without doubt, the easiest

    Submitted by DChickybabe on 6. July 2014 - 15:42.

    Without doubt, the easiest and best spelt recipe I have tried yet. This will become a staple. Thank you  tmrc_emoticons.)

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  • i make this bread weekly - a

    Submitted by ezza80 on 31. May 2014 - 17:11.

    i make this bread weekly - a huge hit with all the kids (and the picky husband)! 

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  • No you buy bread improver at

    Submitted by pallap on 20. April 2014 - 10:18.

    No you buy bread improver at woollies or Coles

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  • I've been adding anything to

    Submitted by rjskbrown on 28. February 2014 - 15:59.

    I've been adding anything to it really - nuts, oats and seeds. Whatever takes you fancy.

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  • Sorry - I've only just

    Submitted by rjskbrown on 28. February 2014 - 15:53.

    Sorry - I've only just realised people were writing on this! I add the olive oil in at the end with the salt. Good luck!

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  • Fantastic after a few

    Submitted by Janeomwa on 25. February 2014 - 13:56.

    Fantastic after a few failures using othe recipies, this was a delight to make!

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  • I think it is to grease the

    Submitted by Mamacrooks on 4. February 2014 - 13:01.

    I think it is to grease the thermoserver and bread tin

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  • Great bread! I was short on

    Submitted by Mamacrooks on 4. February 2014 - 12:57.

    Great bread! I was short on spelt so used a bit of oats and rice flour to top up and it still didn't fail tmrc_emoticons.)!

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  • A lovely recipe! I make it

    Submitted by breemix on 2. February 2014 - 17:00.

    A lovely recipe! I make it often. Also for buns.
    I use Tenina's powdered malt instead of bread improver.

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