Spelt flour is know as an ancient grain. It is low in gluten. Most importantly the GI if spelt flour is low which means that it does not give you the sugar hit that the commercially baked or white flour based bread produces. There is no other sugar added either.

This a recipe that is easy to make and best of all it can be made in a bread maker.

It is best to eat breads as a breakfast dish. A spelt bread provides with a slow release of energy providing you with extended energy throughout your day.


  • 335ml Tepid water
  • 500g stoneground, whole spelt flour
  • 1 1/2 Teaspoons of dried fast action yeast
  • 1 1/2 Teaspoons of Himalayan
  • 1 1/2 Tablespoons of cold pressed olive oil
  • 1 Tablespoon of basil
  • 1 Tablespoon of oregon
  • 1 Teaspoon of ground paprika
  • 1 Tablespoon of cinnamon


  1. Put all ingredients into a bread maker.
  2. Set to rapid.
  3. After baking place bread onto wire rack to allow moisture to evaporate.

Important: Spelt flour breads need to be baked differently to white flour breads. Set the bread maker to rapid. (Usually a 2 hour period). If the bread maker is set to a longer time the bread will rise and collapse before baking commences.