Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Spirit
Easy Vegan Spelt BreadIngredients (use vegan versions): 3 cups whole or light spelt flour (organic, of course!)
1/4 cup raw sugar, or brown sugar
1/2 tablespoon sea salt
3 teaspoons dry yeast
1 3/4 cups warm water
a handful of: flax, sesame, sunflower seeds (any or all)
Directions:Pre-heat oven to 375*
Nice easy vegan bread recipe.
Mix all the dry ingredients together, including the seeds. Stir everything until well mixed, then add the water and keep mixing until the batter is thick and moist.
Pour into a greased loaf pan (I use olive oil), smooth out the tops and sprinkle seeds on top if you like. Cover the pan with greased plastic wrap (again, I use a little olive oil), and place a tea-towel on top. Place on the top of oven where it is warm and let it rise until it has about doubled in size (about 20 to 30 minutes). Bake at 375* for 45 minutes, or until tester comes out clean.
Remove from pan and let it cool before slicing. Enjoy some while it is still warm!
Serves: 1
Preparation time: 1 hour
Loved the recipe. I find that the amount of water changes each time I make the vegan bread. I do a little bit of a punchdown on the bread, it is a little too loose without it...
Archived comment by: steve
I have made this a few times now. Two times I followed the recipe exactly, last night I tried adding more flour and kneading, letting it rise, punching down, putting in bread pan, letting it rise - same result - it just isn't rising well for me. (Tastes great though!). I'm getting tired of little mini-sandwiches. The bread rises to the top of a regular-sized loaf pan and then settles while baking to be about 1 1/2 inches high. I am letting it rise in the oven so there is no jarring when its time to bake. Any ideas? Thanks!!! You can e-mail me at
bruggehouse@aol.com and I will welcome any comments or tips!
Archived comment by: beverly
I loved this recipe! I am allergic to wheat and am usually disappointed with spelt vegan bread recipes. This one has great taste and texture. I did have one problem. Pan size is not specified in the recipe. The batter, upon rising oozed over the edge of a normal size bread pan and then the center collapsed. I plan to try halving the recipe and using the same size pan. I don't think punching down and needing will solve this issue... has anyone discovered a successful technique for this problem?
Archived comment by: tracy
Boy! This was easy! Thanks. I didn't have the flour, but I did have the cereal. So, I put the cereal in the food processor until it was flour. The vegan bread didn't fall until I grabbed the pan to check for doneness. I think if I had not touched it, it would have been fine. With that, it only dropped about 1/2 inch in the middle. Funny, though, it was soup when I poured it in the pan. I can't figure how anyone could knead it. Maybe because the texture of my home made flour was a bit thicker than commercial? Thanks so much for the recipe.
Archived comment by: diane
Here are some tips I found on making Spelt vegan bread. Hope it helps! We don't have a lot of spelt baking experience, so turned to Purity Foods, the makers of Vita-Spelt, for tips. The company says you can make a nice loaf of spelt vegan bread, but that problems can occur at any step in the process. You must use the correct amount of water. Too much, and the dough is sticky and weak and will not be able to hold the gasses that are produced during the fermentation process. Too little, and the dough will be dry and dense. It will not rise properly because the water never fully gets into the protein and there is nothing to hold the loaf up. Also, the dense loaf is too tight to allow the yeast gases to expand the loaf. You must also mix it just right. Too little mixing causes the dough to be crumbly (one of the problems you mention) and will not develop the necessary protein to cause it to expand properly. A dough mixed too long will break down the fragile protein strands that hold in the gases. The first few minutes of mixing are critical, the company says. From the moment you add the water to the flour, you should take no more than 4 minutes to mix the dough completely. The company says the best way to get a better risen loaf is to make a
starter. It says spelt flour is high in complex carbohydrates, which should be reduced to simple vegan sugars so that they feed the yeast. By creating the starter in advance, you boost this process, and your vegan bread should have better cell structure, greater loaf volume and a lighter crust. To make spelt vegan bread with a starter, use half of each ingredient to make a dough. Cover and let stand. Within 5 to 12 hours add the remainder of the ingredients to the bowl, mix and proceed as normal.
Archived comment by: sailboat
Beverly: When I was first learning how to make vegan bread, I had the same problem and I discovered it had to do with oven temperature. I would set the dial to the correct temperature, but the guage was off or something and it wasn't getting hot enough, so the dough would fall while it was baking. Try putting an oven thermometer inside to see if its actually getting up to temp... I usually have to guess back and forth on the dial until the thermometer inside reads the way I want it to. Hope that helps.
Archived comment by: caemissa
I made this for the first time last night, howe'ver I used nutritional yeast rather than regular yeast by accident so it didn't rise at all.. it ended up being a little more than an inch thick. very dense and veryyy yummy though. I used maple syrup instead of sugar, put a little less salt, and sesame seeds inside the bread. then i sprinkled flax meal over the top to form an almost crispy top crust. Once i get regular yeast this breads gonna be awesome!
Archived comment by: theashleybeyer
This was excellent. I added some flax seeds. It did not rise a whole lot, but enough for my liking. My husband (also vegan, but not wheat-free) also loved it. I have never made bread that was this quick, easy, and delicious. Thank you for the great recipe!
Archived comment by: veganlily
