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Danish Spelt Bread

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  • Author: Bake to the roots
  • Prep Time: 30
  • Cook Time: 35
  • Total Time: 1020
  • Yield: 2 1x



For the starter dough

  • 10.8 fl oz.(340ml) water
  • 0.2 oz. (5g) fresh yeast
  • 12 oz. (340g) spelt flour

For the dough

  • 11.5 fl (320ml) water
  • 0.35 oz. (10g) Hefe
  • 5 tsp. salt
  • 3.5 oz. (100g) molasses
  • 23 oz. (650g) spelt flour


  1. Start with the starter dough the night before. Add water to a large bowl, crumble the fresh yeast into the water and mix until the yeast has dissolved completely. Sift the spelt flour into the bowl and mix until well combined. Cover with a kitchen towel and let rest in a warm place over night.
  2. The next morning add water to a small bowl and dissolve the remaining yeast in it. Add the yeast-water together with the salt and molasses to the starter dough and mix. Add the flour and knead with the kitchen machine for 10-12 minutes – you will get a very elastic but also very sticky dough. Cover with a kitchen towel and let rise in a warm place for about 5-6 hours.
  3. Preheat the oven to 450˚F (230°C). Place a pizza/bread baking stone or a regular baking sheet in the oven and heat up with the oven for at least 30 minutes. “Pour” the dough on a floured surface (use a lot of flour) and cut into two pieces – try not to move it more than necessary. You can also make bread rolls or baguettes for example. Place the bread/bread rolls on a floured sheet of baking parchment and dust with some flour. Place the breads/breadrolls carefully on the baking stone or baking sheet and place in the oven. Sprinkle some water on the bottom of the oven, so you get some steam. Close the oven immediately and reduce the temperature to 390°F (200°C) and bake the bread for about 35 mintes (bread rolls for about 15 minutes). Take out bread or bread rolls and let cool down on a wire rack.


  • Enjoy baking!