Spelt Multigrain Bread

by - March 07, 2020

For this recipe I used 100% spelt flour. The bread turned out quite nice.  But, the bread slightly dryer then the bread made from bread flour. However, it is still soft.  I have another multigrain bread recipe using bread flour and yudane method, you may click here for the recipe.

Spelt flour does contain some gluten and it works as a substitute for wheat flour or high gluten bread flour.  Spelt is an ancient whole grain claimed to be more nutritious and healthier than modern grains.

This is a dairy free bread recipe and is ideal for vegans.

Please click here to see the differences between Yudane vs Tangzhong Method.

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 Multigrain Bread Recipe - Yudane Method

Yields: 1 loaf


75g spelt flour
75g boiling water

250g spelt flour
65g multigrain (9 grains - brown flax, anthograin wheat, rye, triticale barley, sesame, spelt, quinao and millet)
1 1/2 tsp instant yeast
28g brown sugar or honey (I used organic brown sugar)
1 tsp salt
13g extra virgin olive oil
165g - 175g water (add 165g first and reserve the balance to use if too dry)

Pullman pan (20 X 10 X 10 cm) or (8" X 4" X 4")


  1. Add spelt flour in a bowl, pour the boiling water and mix well with spatula or spoon.  
  2. Cling film and place in the fridge for at least 4 hours or overnight.  
  3. Take out from fridge 30 minutes before using to return to room temperature.
  1. Blend the 9 grains in a food processor for few second.  Keep aside.
  2. Put all ingredients together with yudane dough (except olive oil) into the bowl of stand mixer. Using the dough hook, knead for 5 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together.  Add in olive oil and continue kneading for another 8 - 10 minutes until the dough comes together, become elastic and tacky but not sticky.
  3. 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.
  4. Pnch down the dough to release the air. Transfer the dough to a clean floured surface and form into a ball.  Roll out the Roll out flat with a rolling pin.
  5. Fold in both sides to meet in the middle and roll up the dough like Swiss Roll until a log is formed. 
  6. Place dough in the prepared loaf pan.  Let it rise for another 30 - 45minutes or until the dough reaches slightly above the rim's of the pan.
  7. 15 minutes before baking, preheat the oven to 190C (top and bottom heat) or 170C (fan-forced).
  8. Bake in preheated oven for 30 - 35 minutes until golden brown.
  9. Remove bread from oven and let them cool on rack 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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