Spelt bread in the Thermomix® works in two ways: a lighter loaf using 350 g freshly milled spelt plus 300 g spelt flour type 630, or a hearty wholegrain loaf from 500 g whole spelt grains with sunflower seeds, pumpkin seeds, and linseeds. Both need just one cube of fresh yeast, require no kneading by hand, and are ready to eat in just over 100 minutes.
The real trick is not in the recipe, it is in the milling. Grinding whole spelt grains fresh in the mixing bowl just before baking gives a noticeably more aromatic loaf than buying ready-made flour from the shelf. That is exactly where the Thermomix® beats a standard kitchen machine: milling, kneading, and weighing all happen in a single bowl.
Wholegrain Spelt Bread, Thermomix®
Ingredients 0 / 8 ✓
- 500 g whole spelt grains
- 50 g sunflower seeds
- 50 g pumpkin seeds
- 50 g linseeds
- 500 g water lukewarm
- 1 cube fresh yeast
- 10 g honey
- 3 tsp salt
Instructions 0 / 6
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1
Mill.
Add the spelt grains to the mixing bowl and mill for 2 minutes / speed 10.
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2
Preheat. Preheat the oven to 70°C top and bottom heat (50°C fan).
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3
Knead.
Add the remaining ingredients to the mixing bowl and knead for 8 minutes / kneading mode.
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4
Tin.
Meanwhile, line a loaf tin with baking paper.
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5
Prove.
Transfer the dough into the loaf tin and leave to prove on the middle shelf for 45 minutes.
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6
Bake.
Increase the temperature to 220°C and bake for 60 minutes.
Nutrition per serving
Freshly milled spelt beats ready-made flour
Both recipes start at the mixing bowl with whole grains. For the lighter loaf, 350 g of spelt grains go into the bowl for 1 minute at speed 10; for the wholegrain loaf it is 500 g, which need 2 minutes at speed 10 because of the larger quantity. Fresh flour brings more germ oils and flavour because it has not been oxidising on a shelf for weeks.
We show what the milling looks like and what flour fineness to aim for in our basic recipe for coarse wholegrain flour in the Thermomix®. Anyone using ready-made spelt flour type 630 or wholegrain flour can skip the milling step, though you will lose a little flavour. The ratio of flour to water stays the same.
Light spelt loaf or wholegrain with seeds: which version suits you
The two recipes differ in more than just the amount of flour. The lighter loaf combines 350 g milled spelt with 300 g spelt flour type 630, 100 g sunflower seeds, and 2 x 25 g rolled oats. It has a finer crumb, a milder taste, and makes a good starting point for anyone who normally eats white bread. At 281 kcal per slice it sits in the normal range for a mixed loaf.
The wholegrain loaf uses 500 g whole spelt with no additional flour, plus 50 g sunflower seeds, 50 g pumpkin seeds, and 50 g linseeds. It tastes nuttier, keeps you fuller for longer, and comes in slightly lower at 239 kcal per slice. Instead of vinegar, 10 g of honey provides a gentle sweetness and helps the crust brown.
Why dough temperature decides success or soggy mess
Spelt is more delicate than wheat. Its gluten network starts to break down at around 24°C, while wheat doughs can handle 26 to 27°C. That is exactly where the Thermomix® presents a risk: the kneading motion creates friction and warms the dough. For this reason both recipes knead for 8 minutes on kneading mode and not a second longer. If you want to be safe, use cold water instead of lukewarm, especially in summer.
Spelt flour absorbs water less readily than wheat flour and therefore dries out quickly during baking. Both recipes use 500 g of water, which is a high hydration level. The dough will feel softer than a wheat dough after kneading, and that is intentional. Adding extra flour too quickly here will give you a dry, dense loaf.
The three common pitfalls with spelt bread
The dough spreads sideways instead of rising upward
If the loaf spreads in the tin, the dough had too little tension or proved for too long. Our solution: Fill the dough into a loaf tin (about 25 x 13 cm) which holds it in shape, and stick to the proving time. For the lighter loaf that is 30 minutes under a damp cloth, for the wholegrain loaf 45 minutes in the oven preheated to 70°C.
The dough becomes sticky and stringy
This is the classic sign of over-kneading. Spelt dough first feels silky, then quickly turns sticky. Our solution: Stop at 8 minutes on kneading mode, even if the dough still looks soft. It firms up during proving. If you knead a double batch, do not run the machine for longer. Instead, open the bowl briefly to let the heat escape.
The crumb stays moist and dense inside
Usually the bread has simply come out of the oven too early. Our solution: The tap test. Turn the loaf out and tap the bottom. If it sounds hollow, it is done. If it sounds dull, put it back in the oven without the tin for another 5 to 10 minutes. Both recipes bake at 220°C, the lighter loaf for 60 minutes, the wholegrain loaf also for around 60 minutes after proving.
How to vary the spelt bread
With bread spice: Add 1 tsp of bread spice mix, or a combination of caraway, coriander, and fennel seeds, during kneading. This is the seasoning many people know from bakery bread and it works particularly well with the hearty wholegrain loaf.
Overnight in the fridge: Put the dough in the tin, cover it, and leave it to prove in the fridge overnight instead of for 30 minutes. The slow fermentation develops more flavour and makes the dough easier to digest. In the morning, put it straight from the fridge into the preheated oven and bake for about 5 minutes longer.
Different seeds: Pumpkin seeds, sesame, or linseeds can be swapped freely. Toasting the seeds briefly in a dry frying pan first gives a more intense nutty flavour. Keep the total seed quantity to no more than around 150 g per amount of flour, otherwise the dough will not hold together.
What to serve with it
Freshly sliced, the spelt bread is best enjoyed simply with butter. It goes beautifully with a home-made jam without setting sugar from the Thermomix®, or with a hearty savoury topping. If you prefer rolls, we have the perfect oat rolls from the Thermomix® for you.
Find more bread and roll recipes from the Thermomix® in our baking category. If you like something more substantial, try our hearty everyday loaf or the moist potato bread from the Thermomix®.
Keeping spelt bread fresh and freezing
Stored in a bread bin or bread crock, the spelt bread stays fresh for about a week. It is important to let it cool completely first, otherwise condensation will seep into the crumb and make it clammy. Placing the cut side face down on the board slows drying out.
To freeze, slice the cooled loaf and put the slices into freezer bags in portions. That way each slice can be taken out individually. In the freezer it keeps for about 3 months. It reheats best in the toaster or briefly in the oven, and then tastes almost like freshly baked.
Frequently asked questions about spelt bread in the Thermomix®
Goes well with: Butter, jam, and honey.
Our tip: mini baguettes, Thermomix®.
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