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Sprouted Spelt Herb Bread

This delicious herb bread, made with a heritage grain, spelt, is delicious and nourishing. Making diet changes, I have eaten less husband Pavel (boyfriend at the time) decided he still needed some bread. So, we introduced this hearty grain--sprouted for optimal digestibility and nutrient absorption. AND, did you know, spelt like many other heritage grains, contains less gluten! Enjoy!


1 cup warm water

1 Tsbp. yeast

2 Tbsp. olive oil

1 Tbsp. honey

3 cups sprouted spelt flour

1 tsp salt

1 tsp dried basil

1 tsp dried oregano

2 cloves garlic (minced)


Add the water and honey to a large bowl, or the bowl of your stand mixer. Sprinkle the yeast over the top and let it sit for ten minutes. After ten minutes, it should be foamy. If the mixture doesn't foam, discard - you need new yeast.

Add olive oil, 2 cups flour, and the salt. Stir with a wooden spoon until a loose dough forms.

Add the remaining flour 1/2 cup at a time, kneading between each addition, until a smooth, springy dough forms. It should be quite smooth and not really sticky. If you're using a stand mixer, use the dough attachment for this.

Place the dough into a large greased bowl and cover with a tea towel or large plate. Let it rise in a warm, draft-free place for one hour, or until doubled in size. This is called proofing.

When the dough has risen, punch it down gently and place it into a parchment-lined baking sheet for a round loaf or well greased loaf pan, tucking any untidy ends underneath. Cover with a tea towel and place the loaf into a warm place to rise again for half an hour longer. While it's rising, heat your oven to 350F.

Bake the bread for about 45 minutes, or until golden, and it sounds hollow when tapped. Optional: spritz with water throughout baking time to produce a heartier crust. 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.

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