Whole-Grain Spelt Bread for Bread Machines


This easy spelt bread recipe is 100% whole grain and makes wonderfully hearty toast. It’s made specifically for breadmakers, but if you don’t have one, you can make it by hand.

Whole-Grain Spelt Bread Recipe for Breadmakers (dairy-free, nut-free, vegan)

Whole-Grain Spelt Bread without a Bread Machine

Whisk 2 cups of the flour, sugar, yeast (regular active dry yeast), and salt to combine. Add the milk beverage and oil and stir to combine. Add the flaxseed or grain mix, and then flour, 1/2 cup at a time, kneading as it become thick. Knead it for 7 to 10 minutes. Cover and let rise in a warm draft free place until doubled, about 1 hour. Punch dough down and let rest 5 minutes. Shape and place in a greased and floured large loaf pan or two smaller loaf pans. Cover and let rise until doubled again, about 1 hour. Bake at 350ºF until golden and the loaf sounds hollow when thumped on the bottom. This is usually around 30 minutes or so.

Special Diet Notes: Bread Machine Spelt Bread

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian. Just be sure to select the milk beverage that fits your dietary needs.

5.0 from 1 reviews
Bread Machine Spelt Bread
Prep time
Cook time
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Serves: 2-pound loaf
  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
  2. Select the cycle for a 2 pound loaf and press Start.

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Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I like the recipe for its simplicity. I am not lactose intolerant and I love milk so I used regular organic whole cows milk and I don’t like the taste of flax much so I used ground pecans. I used honey instead of sugar. Mine was very good. I never follow recipes exactly…I just use them as tools. Thank you for a nice basic spelt bread. I am sure I will try it many more ways.

  2. BTW just wanted to give a tip (I have been making spelt bread for the last 3 months) : if you want the bread to stay nice and soft for up to 3 or 4 days (sometimes more), add about 2 tsp of soy lecithin granules to your flour. I think most of us can say spelt bread gets dry & crumbly within a day or so . . . but this REALLY does help ! I have also used xanthum gum or guar gum with great results too ! Cheers

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