• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Más Ligeras
  • Recetas
  • Quienes Somos
  • Tienda
  • Español

El Mundo Eats

menu icon
go to homepage
  • Easter
  • Recipe Index
  • Newsletter
  • About Us
  • eBook
  • Español
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Easter
    • Recipe Index
    • Newsletter
    • About Us
    • eBook
    • Español
    • Facebook
    • Instagram
    • YouTube
  • ×

    El Mundo Eats » Whole Wheat Bread

    Published: Jan 12, 2019 · Updated: Jun 30, 2021 by Bea & Marco · This post may contain affiliate links · 38 Comments

    Whole Grain Wheat Spelt Bread

    Jump to Recipe

    First bread of the year and let's make it healthier with this whole grain wheat spelt bread!

    Yep, quite a mouthful isn't it.

    But trust me, you will be excited to know that this delicious nutritious bread is so simple to make.

    Let's start.

    Spelt Bread

    What Is Whole Grain Flour?

    Ok first let's get some simple terms clear.

    We make breads from flour. In general we get flour from milling grain kernels into fine powder.

    Grain kernel consist of 3 parts:

    1. the innermost germ
    2. the endosperm that surrounds the germ
    3. the bran that envelops them both
    Whole Grain Spelt Flour

    Wheat is a type of cereal grain and is the typical grain used for most breads.

    White bread or wheat bread means that the bread is made using wheat kernels that have been processed, leaving only the endosperm. The innermost germ and the bran have been removed. White bread has lighter texture but with less nutrients.

    Whole wheat bread means that the bread is made entirely from wheat kernels, no other types of grains are mixed in. The word whole means all 3 parts of the kernels are intact. Whole wheat bread is a healthier option than white bread (wheat bread) and is usually a bit heavier.

    Whole grain bread means the bread is the same to whole wheat bread but the grain can be from other type of whole grains like whole barleys, whole oats and whole rice (brown rice).

    Phew! End of class now?

    So what I'm using in this recipe is whole grain wheat flour AND whole grain spelt flour.

    Ok! I'll stop now. I promise.

    What Is Spelt?

    Spelt is an ancient grain and as an ancient grain it is said to have more nutrients and healthier than modern grains like wheat, corn and rice.

    It has made a comeback as a healthy food.

    Two Loaves of spelt bread

    Spelt is strongly related to wheat but is not really the same like wheat.

    Let's just say spelt is Thor's superhero great uncle that came back from the dead and now offers more valuable assets than Thor in the Avengers' team.

    Healthier Option

    This bread is a well rounded healthier option if you're into breads and still want to maximise the benefits from enjoying them.

    Using whole grain wheat spelt flour means this bread is high in protein, fibre and makes you fuller than the typical white bread.

    Due to spelt flour also, this bread has that delicious nutty taste to it. We absolutely love it!

    We like to toast some slices and have them with some avocado or sweet cherry tomatoes. Don't forget to drizzle some extra virgin olive oil on the tomatoes and a sprinkle of oregano and salt.

    They are not only healthy and delicious, they are also beautiful. Don't you agree?

    Cut loaf of spelt bread

    I hope you will give this super amazing and easy bread a try.

    In Summary

    This delicious homemade bread:

    • is with high fibre and healthier than white or wheat bread
    • has no processed sugar or fat
    • has lots of nutrients because it uses whole grain flours
    • is with extra nutrients benefits from whole grain spelt flour
    • easy to make, can be frozen with no problem

    Before You Go

    If you're into more of healthy recipes in general perhaps you would want to check these out:

    • No-bake chocolate peanut butter bars
    • Spanish bread (mollete)
    • Fast no knead multiseed bread
    • Matcha bread

    Video

    📖 Recipe

    Spelt Bread

    Whole Grain Wheat Spelt Bread

    Definitely a healthier option of a bread. Simple and delicious. Spelt lends that amazing nutty taste to this bread.
    Author: Bea & Marco
    5 from 7 votes
    Print Pin Rate
    Servings: 2 loaves
    Prep Time10 mins
    Cook Time25 mins
    Passive Time1 hr 30 mins

    Ingredients  

    • 1 cup warm water (250 ml)
    • 2 ¼ teaspoon dry yeast (7 gr)
    • 1 tablespoon honey (20 gr)
    • 2 cup whole grain spelt flour (260 gr)
    • 1 cup whole grain wheat flour (130 gr)
    • 1 ½ teaspoon salt
    Prevent your screen from going dark

    Instructions

    The Bread

    • Mix honey with warm water and then sprinkle in dry yeast. Give it a mix and leave for 3-5 minutes for the yeast to activate.
    • Add the rest of the ingredients in a standing mixing bowl, including the yeast mixture. Mix to incorporate and then knead for 5 minutes.
    • Form the dough into a ball and place it in a lightly greased bowl. Cover the bowl tightly with a cling film. Leave for the dough to rise double its size.
    • Place the risen dough on a working surface and cut it into 2 equal pieces. Lightly form each piece into a ball and place them on a baking tray with a lightly floured baking sheet. Loosely cover them with a cling film and leave until the balls double their size.
    • Preheat oven at 410ºF (210ºC) with a deep baking tray at the bottom of the oven.
    • Sprinkle some flour on top of the balls. Using a very sharp knife, make a cross on top of each ball with ¾ inch (2 cm) depth.
    • Pour some hot water in the hot deep baking tray to create steam. Place the baking tray with the balls in the oven and bake for 25 minutes or until fully cooked. Cool completely on a rack.

    How To Serve

    • Slice a fresh loaf and eat with some avocado, tomato cherry, cheese or your favourite marmalade.
    • You can also toast the slice for that crunchy texture and also bring it to life if you were to eat it after a day or two.

    How To Store

    • Keep in a closed paper bag at room temperature.
    • Or slice the loaves, place in a ziplock bag and freeze. Take as needed, toast directly in a toaster.
    • Or keep whole loaves in a ziplock bag and freeze. Defrost at room temperature. Bring it back to life in the oven at 350ºF (175ºC) for 5 minutes.

    Nutrition Facts

    Serving: 1loaf, Calories: 737kcal, Carbohydrates: 141.9g, Protein: 32.1g, Fat: 5.1g, Saturated Fat: 0.4g, Sodium: 1784.2mg, Potassium: 366.8mg, Fiber: 21.3g, Sugar: 9g, Calcium: 31.1mg, Iron: 2.6mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

    More Whole Wheat Bread Recipes

    • donuts stacked on a cooling rack
      Whole Wheat Air-Fryer Donuts
    • Holding a plate of whole wheat garlic naan
      100% Whole Wheat Garlic Naan
    • Skillet pull apart whole wheat buns
      Skillet Pull Apart Whole Wheat Buns (With Cheese Dip)
    • multiseed bread sliced
      Fast No Knead Multi-Seed Bread (No Yeast)

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Have you made this recipe? Please leave a comment and rate it, thanks!




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Lisa says

      January 23, 2023 at 7:48 pm

      Can this be made in a loaf pan?

      Reply
      • Bea & Marco says

        January 25, 2023 at 11:46 am

        Yes, it can. 😊

        Reply
    2. MadonnaB says

      November 08, 2021 at 7:26 pm

      I made this bread today & it's REALLY good! I don't have a stand mixer, so I kneaded it by hand for 5', which wasn't too bad. The only minor thing I'll change the next time is I won't cut an 'X' in the bread because when I went to slice the bread after cooking, it broke it up. Other than that, this is a keeper!

      Reply
      • Bea says

        November 10, 2021 at 12:48 pm

        Hi! I'm happy that you liked it, thanks for your feedback!

        Reply
    3. Emily says

      August 09, 2021 at 2:46 am

      Great recipe! I have a question, can I skip the spelt flour and use instead the double of wheat flour?

      Reply
      • Bea says

        August 09, 2021 at 10:27 am

        Using all whole wheat flour for this particular recipe will result in a bit dense bread. Do check out my other 100% whole wheat bread recipes (they're super fluffy), if you're interested. Hope it helps.

        Reply
    4. Oleksandra Tarica says

      April 05, 2021 at 5:58 pm

      Hi! Just found this blog, I’m a calorie counter beginner, trying to incorporate healthy recipes into my diet. Do you have the calorie break down by any chance? That would help a lot!

      Reply
      • Bea says

        April 06, 2021 at 10:55 am

        Hi Oleksandra! Noted, will try to put the nutrition facts on all my healthy recipes 😊.

        Reply
    5. Penny says

      February 02, 2021 at 8:19 pm

      5 stars
      It came out perfect. I made it today.
      Thank you so much!

      Reply
      • Bea says

        February 03, 2021 at 2:27 pm

        Awesome! It's super easy, right? Thank you Penny!

        Reply
    6. Nora Elena Adams says

      October 13, 2020 at 2:23 pm

      5 stars
      Hola, hace un par de semanas hice por primera vez esta receta y nos encantó. Estoy por hacer este pan otra vez pero me gustaría hacer un pan en lugar de dos. ¿Podrías aconsejarme cuánto tiempo debo dejarlo en el horno (para no tener que abrir el horno) si es solo uno ya que será un poco más grande? Vivo en Inglaterra y mi horno es de los que llaman 'fan assisted oven'. Muchas gracias.

      Reply
      • Bea says

        October 14, 2020 at 7:00 pm

        Hola Nora! No he probado hacer solo uno, pero puedes intentar añadir 10 minutos y vas viendo que tal. Ya me cuentas. Un saludo!

        Reply
    7. Stacey says

      August 29, 2020 at 10:45 pm

      Hi this bread is tasty but doesn’t rise very much in the end. I’ve made it a couple of times and have resorted to making only one loaf (not dividing it) and baking in a small loaf pan. Still it won’t rise even to the top of the pan. Any advice?
      Thank you!

      Reply
      • Bea says

        August 30, 2020 at 12:37 pm

        Hi Stacey! This is a type of bread that will not rise high like white breads due to the types of flour used (low gluten). You can browse for my other bread recipes if you're looking for tall rise breads/buns. Hope it helps!

        Reply
    8. Bel says

      August 20, 2020 at 4:16 pm

      I tried this today! It turned out really really good! Thanks for simple and easy to follow recipe!!

      Reply
      • Bea says

        August 21, 2020 at 12:04 pm

        Awesome, glad that you liked it Bel!

        Reply
    9. Taline says

      July 09, 2020 at 9:11 pm

      5 stars
      I followed the recipe exactly and it came out absolutely amazing! Thank you ❤️

      Reply
      • Bea says

        July 10, 2020 at 7:54 am

        That's great Taline, thank you for your feedback! 😘

        Reply
    10. David Coleman says

      July 08, 2020 at 3:33 pm

      I have not made this recipe yet. Just a question: Why is whole wheat flour added to the spelt flour? Can not solely spelt flour be used? Would doing so change the amount of liquid needed?

      Reply
      • Bea says

        July 09, 2020 at 9:13 am

        Hi! I find the combination of both flours really gives the bread a nice texture (airy, not dense). Yes, changing the flours would mean adjusting the liquid accordingly. Hope it helps.

        Reply
    11. Meenakshi says

      June 10, 2020 at 9:21 am

      hi seems healthy but what can be used in place of splet flour

      Reply
    12. Carol E Stein says

      May 07, 2020 at 6:53 am

      5 stars
      This was my first try using spelt flour, and this was AMAZING! My husband and I loved the flavor, and the texture was nice and light! I will DEFINITELY be making this regularly!

      Reply
      • Bea says

        May 22, 2020 at 10:24 am

        Yes, spelt gives you that light texture. I love using it in my healthy recipes. Glad that you both liked it, thank you!

        Reply
    13. Joan Christie says

      April 30, 2020 at 11:55 pm

      5 stars
      tried the recipe. used whole wheat spelt flour . the results was awesome. Many thanks!

      Reply
      • Bea says

        May 01, 2020 at 9:34 am

        Oh that's great, I'm glad you liked it! Thanks Joan!

        Reply
      • Lakhani says

        April 01, 2022 at 5:05 pm

        Hi Joan! Because you only used Speltb flour did you have to adjust the amount of water? (and if so by how much?)

        Reply
    14. Lourdes Hernandez says

      April 21, 2020 at 6:45 pm

      5 stars
      La receta me gustó, a pesar de que use solo harina de espelta pero el pan quedó bueno esponjoso, un poquito duro pero muy bien, solo usé la espelta porque no puedo comer por ahora trigo. Muy bien y gracias por la receta , saludos desde México.

      Reply
      • Bea says

        April 22, 2020 at 11:38 am

        Muchas gracias Lourdes! Me alegro que te haya gustado. Si, usando todo harina de espelta te queda un poco duro pero no pasa nada. Un saludo grande! 🙂

        Reply
    15. Andrea says

      March 18, 2020 at 4:11 pm

      Hello! I was wondering if I knead this by hand since o6 don't have the machine.
      Looks lovely.

      Reply
      • Bea says

        March 21, 2020 at 11:31 am

        Hi Andrea, yes it's totally fine to knead it by hand 😉. Hope you'll give it a try!

        Reply
    16. Muna says

      December 25, 2019 at 1:42 pm

      Hi! How long does it take approximately for it to double in size?

      Reply
      • Bea says

        December 26, 2019 at 8:41 am

        Hi Muna! It depends on your kitchen's temperature. With mine it took more or less around 1-1.5 hours. Hope it helps 🙂

        Reply
    17. Diana says

      October 13, 2019 at 6:39 pm

      Hi Bea, I wondered if I can change whole wheat flour to organic white flour instead? And another thing, what is wrong if the bread isn't rising?

      Reply
      • Bea says

        October 14, 2019 at 8:00 am

        Hi Diana! Yes you can but adjust the liquid accordingly since whole wheat flour tends to absorb more. If the dough doesn't rise during proofing time means that the yeast has gone bad or it was not properly activated (water was too hot/cold). Hope it helps 🙂

        Reply
    18. Deborah says

      September 16, 2019 at 3:06 am

      Trying this right now! I am wondering if you have ever added seeds, nuts, or dried fruit to your loaves? Do you have to alter the recipe much, or just allow for longer proofing??

      Reply
      • Bea says

        September 16, 2019 at 8:06 am

        I love adding seeds to my breads. I add a reasonable amount, not altering the recipe and yes, it does need a bit more of proofing time. Hope you'll like the bread!

        Reply
    19. Cat says

      August 06, 2019 at 3:16 pm

      Hi. Wondering I'd you could just use spelt flour for the whole thing. Thanks!

      Reply
      • Bea says

        August 06, 2019 at 7:08 pm

        Hi Cat! I haven't tried it so I can't really say but I read that it's recommended to use up to half amount to substitute other flour with. Hope it helps.

        Reply

    Primary Sidebar

    Bea and Marco from El Mundo Eats

    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

    More about us →

    Easter Recipes

    • A slice of cake on a plate.
      Carrot Cake With Pineapple
    • Spinach and Ricotta Pie
      Easy Spinach and Ricotta Pie
    • Lemon Meringue Pie
      Lemon Meringue Pie
    • Coconut macaroons on a cooling rack
      Coconut Macaroons
    • Slices of cake on a wooden cutting board.
      Lemon Loaf Cake With Icing
    • Healthy Carrot Cake Cookies

    Popular Recipes

    • Mini cheesecakes on a table
      Easy Mini Cheesecakes
    • Malaysian Flatbread Roti Canai
      Malaysian Flatbread (Roti Canai)
    • Whole Orange Blender Cake
    • tart shells on a cooling rack
      How To Make Tart Shells (Sweet And Savoury)
    • Nasi lemak with all its trimmings
      Rice With Coconut Milk (Malaysian Nasi Lemak)
    • Hokkaido cheese tarts
      Hokkaido Cheese Tart

    Footer

    ↑ back to top

    Featured in banner.

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Shop

    • Ebook
    • Amazon Storefront

    As an Amazon Associate I earn from qualifying purchases

    Copyright © 2023 El Mundo Eats