Jacqui's basic spelt bread

Jacqui's basic spelt bread

Provided to me by a friend, this bread is *amazing* toasted and spread with a decent preserve. If sliced, it freezes well too!


Serves: 15 slices
Prep Time: 15 minutes
Cook Time: 2 hours
salmon, pesto, rocket, parmesan


  • 350g milk (can use 350ml water with 2tbsp dried milk powder instead)
  • 30g olive oil
  • 450g spelt flour
  • 1.5tsp salt
  • 2tsp caster sugar
  • 1tsp dried yeast (I buy Dove's Farm in a big packet that you spoon out of - otherwise use one sachet)
  • Optional - 2 tbsp omega sprinkle seed mix (from Holland and Barrett or use other seeds or 2oz chopped black olives)


  1. Bread maker method - load in the order listed above and cook on a basic or wholewheat rapid programme (mine takes 2 hours). If using olives, add those after the final rise before it bakes. I haven't cooked it on a delay programme so not sure if that works and I've not added olives.

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