One Perfect Loaf… Spelt

I have shared this recipe many, many times and have even seen it crop up on other people’s blogs. I could make it in my sleep, but just on the off-chance that my brain reaches maximum capacity, I figured it was time to save it where I could find it.



Put 270-280g water and 20g of oil in to the Thermomix, 37 degrees, 2 minutes, speed 1.


  • 500g spelt flour
  • 2t yeast
  • 1t natural bread improver (make sure it is natural, that stuff in Coles is just plain nasty)
  • 1t salt
  • 1t honey or sugar (I use rapadura)

Bring it together on Speed 6 for a few seconds, then put it on the knead cycle for 2 minutes.

Rub a little oil into your hands, before removing the dough and shaping it into a ball. Then, either wrap it in a silicone mat if you have one, or spray the inside of a glass bowl with a little oil. Another trick is to turn a plastic vege freezer bag inside out, coat it with oil, turn it the right way around, then drop the ball of dough inside. Blow it up with air, like a balloon and tie the top in a knot. 

When the dough has doubled in size turn out on to a silicone mat and roll it flat, like a long sausage, about 15cm wide. 

Roll it up tightly, then either pop in a loaf tin, or lay it on a lined baking tray. Sprinkle the top with water, add sesame or poppy seeds if you so desire, then cover with a tea towel and put in a warm spot until suitably risen.

About that warm spot. Sometimes, on the coldest day, a warm spot may seem a little hard to achieve. Here are some ideas…

  • Dashboard of the car
  • On top of the tumble dryer, while it is on
  • In the oven with just the oven light on
  • Next to your slow cooker, while it is making soup, or something…

Once it’s as high as you like, preheat oven to 200 degrees, cook for 30 minutes. Tip out on to a rack and admire.

Remember, don’t cut your bread while it is hot! As tempting as it may be, you will let all the hot air out, which will cause it to become tough and doughy.

About pinksinks

Just a little place where I can store my recipes as I make them up, so I won't forget them. View all posts by pinksinks

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