Spelt Oat Bread with Walnuts


I find it really hard to find some real good bread in stores these days. Since I don’t eat wheat or buckwheat or corn, that eliminates quite a lot of options, most options to be exact. What I can choose from is mostly spelt and oat bread. But the problem is that the stores that claim to be selling spelt or oat bread are actually selling spelt-wheat or oat-wheat blend breads. There are a few bright exceptions, but not many. So making my own bread really is the best option if I want to get some diversity. That’s, in my opinion, the best option for anyone, since (a) you get to choose the perfect flavor combination and (b) you know exactly what ingredients are in your bread.

There are so many bread recipes out there that I could probably make a different bread every day just by replacing the all purpose flour with spelt flour. Most of them require yeast, though. Not that I have anything against it, I love it, actually, but I usually don’t have fresh yeast just lying around my fridge. And in situations like that, using baking soda is the perfect alternative. Not to mention that it takes a lot less time to make the bread without all the waiting for the dough to rise at least once if not twice. So for those of you who either don’t have fresh yeast in the fridge right now or don’t have much time, this is the perfect recipe. Continue reading


Whole Grain Mini Spelt “Croissant” Bread Rolls


I really love the smell of homemade baked goods in my kitchen. There is something really special about your home smelling of freshly baked bread in the morning. These mini rolls here are perfect for a Saturday morning treat with some butter or just for a quick bite when you don’t have time for a proper snack. They might take an hour all together to make, but they are really worth it!


250g spelt flour (I used half whole grain and half regular)

1/2 tsp sugar

1/2 package fresh yeast (21g)

1 cup warm milk

1 tbsp olive oil

pinch of salt

Gauda cheese, grated

Poppy seeds


1. Mix fresh yeast with warm milk and sugar and let sit for about 10 minutes to activate it.

2. In a large bowl, place a tablespoon of olive oil on the bottom, add a pinch of salt and then cover it with the flour. That way you will prevent the yeast from getting in contact with the oil before you mix it with the flour, which would prevent the dough from rising properly.

3. Once the yeast has been activated, transfer it into the bowl with flour and knead into a smooth, firm dough. Add some warm water or flour if needed, to reach the desired consistency. Cover the bowl and let the dough rise for about 30 minutes. It should be double in size in the end.

4. Preheat the oven to 200 degrees Celsius.

5. Divide the dough into two pieces and roll each piece into a thin circle on a floured surface. Cut each rolled dough circle into 8 pieces and roll each into a croissant like roll. Place them on a baking tray covered with baking paper.

6. Cover each roll with some water and sprinkle generously with grated cheese or poppy seeds.

7. Bake for 20 minutes and serve warm.


Braided Spelt Bread


There’s nothing like the taste and smell of freshly baked homemade bread. And there is something special and really pretty about its braided version. I’ve never made bread using fresh yeast before but I’ve always wanted to. There’s no better timing for delicious homemade bread than a New Year’s Eve feast, when all your family gets together and enjoys a great time and meal to say goodbye to the old year and hello to the new one. If you are the first one in your family to get up in the morning, baking this bread on a Sunday morning for your family to wake up to is also a great idea. The recipe I’ve found was for one big braided loaf of wheat bread but I decided to make small spelt versions of it. They looked and tasted divine!


500g spelt flour

1 tsp Himalayan salt

90g sour cream

1,2 dl warm water

1,3 dl warm milk

21g fresh yeast

1/2 tsp sugar

0,5 dl warm water

Milk for glazing


1. Mix 0,5 dl warm water, sugar and fresh yeast to activate the yeast (it should take about 10 minutes).

2. Place the flour in a plastic bowl for dough raising and make a well in the center. Place the salt on the edge to prevent it from getting in contact with the fresh yeast mixture in the beginning. Once the yeast is activated, pour it in the well and add the sour cream. Mix well, then slowly start adding the warm milk and water and knead until soft dough is formed. I highly suggest using a stand mixer with a dough hook in which you should knead the dough for about 5 minutes. It really makes a huge difference and I would not suggest you skipping this step.

3. Allow the dough to raise for 1 hour in a covered bowl in a warm place. The dough will raise to double its size. Divide the dough into 6 pieces. Divide each peace into three pieces and roll each one into long strips. Braid them and place them on a baking tray covered with baking paper. Cover with clean cotton cloths and let raise for additional 30 minutes. In the meantime, heat the oven to 200 degrees Celsius.

4. Once the breads have risen, uncover them and brush them with milk. Place the tray in the heated oven and bake for about 25 minutes, reducing the heat to 180 degrees Celsius for the last 5 or 10 minutes.

Spelt Bread with Walnuts, Raisins and Dried Figs

Processed with VSCOcam with c1 presetOne  of the best things you can do in these colder Autumn mornings is bake your own bread and enjoy it while it’s still a little warm. And the whole house will smell so amazing too! Adding the nuts and dried fruit to your bread will make it a bit more special and sooo delicious.

The original recipe for this bread is by Maryann. I just added the dried fruits and walnuts and it turned out AMAZING!

Note that this recipe makes a loaf not a lot bigger than my hand so if you are serving more than 2 hungry people, I suggest doubling or tripling the listed amounts. I would still, however, suggest that you make 2 or 3 smaller loaves in this case. They will bake faster, plus they are so cute and pretty.


150 g Spelt flour

100 g Water

4 g Baking powder

Pinch of Himalayan salt

½ tbsp Olive oil

20 g walnuts, roughly chopped

20 g raisins, roughly chopped

1 dried fig, chopped


1. Mix the spelt flour, water, baking powder, salt and olive oil in a bowl. Add more water or flour if necessary to form bread dough. Add the walnuts, raisins and figs and knead the dough to evenly distribute the dried fruits and nuts in the dough.

2. Leave the dough rest for an hour at room temperature.

3. Preheat the oven to 180 degrees Celsius.

4. Bake for 30 minutes then allow to cool a little before serving.

5. Serve with Homemade Healthy Nutella and milk or raw cacao hot chocolate. It works amazing with a selection of cheeses such as Brie and Goat Gouda too.

photo 3 (1)