Spelt Wholemeal Bread

by - December 26, 2018

I wanted to use up the wholemeal and spelt flour that I had, so I mixed them together to make a Spelt Wholemeal Bread.  This time I used a straight dough method. Surprisingly the bread turned out very soft and moist.  It stayed moist even after 2 days.  

Baking bread is usually a process that takes about 3 to 4 hours and you can't usually leave the house. One way,  if you do need to go out and run some errands, is to leave the bread dough in fridge for final proofing after shaping.  After few hours upon your return, just remove out the bread dough from the fridge and bake straight away if it is already risen and doubled in size.  Otherwise, just leave it out for about 30 mins or more until double in size.  I left this bread in the fridge for final proofing as I was having a busy day.  After 3 hours, I removed it from the fridge and waited until it doubled in size before baking.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Spelt Wholemeal Bread Recipe – Straight Dough Method

Yields: 2 loaves


270g bread flour
170g spelt flour
100g wholemeal flour
2 tsp instant yeast
3 tbsp (30g) brown Sugar
1 ½ tsp Salt
20g butter
20g corn oil or olive oil
200g full cream milk
100g water

Utensil:  2 Loaf pan (8" X 3" X 3")

  1. Add all ingredients into the bowl of stand mixer. Using the dough hook on a stand mixer, knead until the dough comes together and achieve window pane stage (when stretch the dough you should be able to see thin membrane). It takes around 10 to 15 minutes. If the dough is too dry, add 1 tablespoon of water at a time. Some bread flour absorbs more water.
  2. Let the dough rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
  3. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 4 equal portions.  Please use a kitchen scale if you want to be exact.  Form each portion to a strand/long log. Roll out each dough with a rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed.  Place all dough in the prepared loaf pans.
  4. Let it rise for another 50 - 60 minutes until double in size.
  5. Fifteen (15) minutes before baking, turn on the oven to 190C. Bake in a preheated oven for about 25 to 30 minutes or until golden brown.
  6. Remove from the oven and transfer onto a wire rack. Let cool completely before slicing.
  1. For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.
  2. The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently.
  3. Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how your dough rises.
  4. Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

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  1. May i know what is this flour spelt 170gm

    1. Hi Annie,

      Thank you for your question. Spelt is a cereal grain in the wheat family, but it is not the same thing as wheat. You can refer for more details at the below link:

      You can get it from House of Ingredients or Bake with Yen in Kuala Lumpur or off the Supermarket shelf.

      Cheers :)