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Super Easy Oatmeal Spelt Bread

The aroma of freshly baked bread has always been one of life’s simple joys. I remember my grandmother’s kitchen, a haven of warmth and comforting smells, where she’d often bake loaves of hearty bread. While I try to replicate those memories, my daughter’s wheat sensitivities present a bit of a challenge. So, I’ve experimented with spelt, an ancient grain, and stumbled upon a recipe that truly delivers. This Oatmeal Spelt Bread is unbelievably soft, has a delightful texture, and is a fantastic way to use up leftover oatmeal – a win-win in my book!

Recipe Overview

Prep Time: 15 minutes
Cook Time: 30-45 minutes
Total Time: 1 hour 45 minutes to 2 hours 15 minutes (including rise time)
Servings: Approximately 24 slices
Yield: 2 loaves
Dietary Type: Vegetarian (easily adaptable to vegan)

Ingredients

6 cups lite spelt flour
1 cup whole spelt flour
1 tablespoon kosher salt
1 tablespoon fast rising yeast
2 cups milk, 1% (can substitute with non-dairy milk for a vegan option)
2 teaspoons vinegar (apple cider vinegar or white vinegar both work well)
1 egg (can substitute with a flax egg for a vegan option: 1 tbsp flaxseed meal + 3 tbsp water, mixed and left to sit for 5 minutes)
1/4 cup butter, melted (can substitute with melted coconut oil or vegan butter for a vegan option)
2 cups cooked oatmeal (any type of oatmeal works – plain is best!)
3 tablespoons honey (can substitute with maple syrup or agave for a vegan option)

Equipment Needed

Large mixing bowl (or stand mixer)
Two 9×5 inch bread pans
Measuring cups and spoons
Greased plastic wrap
Wire cooling rack

Instructions

Begin by preparing the milk mixture. In a small bowl, combine the milk and vinegar. Stir gently and allow it to sit for a few minutes. This creates a “buttermilk” effect that adds tenderness to the bread.
In a large mixing bowl – I prefer using my stand mixer for this, but a regular bowl works just fine – combine the lite spelt flour, whole spelt flour, kosher salt, and fast rising yeast. Make a well in the center of the dry ingredients.
Add the milk mixture, egg (or flax egg), honey (or maple syrup/agave), and melted butter (or coconut oil/vegan butter) to the well. Mix to combine the wet and dry ingredients.
Incorporate the cooked oatmeal. Add it to the mixture and continue to mix for several minutes on medium speed (if using a stand mixer) until the batter is elastic. It’s important to note that this is not your typical kneadable dough. It will be very sticky – don’t worry, that’s perfectly normal!
Cover the bowl and let the dough rise in a warm place until it has doubled in size. This usually takes about an hour, but it can vary depending on the temperature of your kitchen. A slightly warm oven (turned off!) is a great place to encourage rising.
Grease two bread pans thoroughly. This is crucial to prevent the bread from sticking.
Divide the dough between the prepared bread pans. Since the dough is very sticky, you’ll essentially be pouring or “glooping” it out. Don’t try to shape it too much.
Cover the pans with greased plastic wrap. This prevents the dough from drying out as it rises. Let the dough rise again until it is about 1/2 inch above the rim of the pans. This second rise typically takes about an hour.
Bake in a preheated 375°F (190°C) oven for 30-45 minutes. The baking time can vary depending on your oven. Keep an eye on the loaves.
Check for doneness. The loaves should be golden brown on top and make a hollow sound when tapped on the bottom. If they are browning too quickly, you can tent them with foil to prevent burning.
Remove the bread from the pans and cool on a wire rack for at least 30 minutes before slicing. This allows the bread to finish cooking and prevents it from becoming gummy.

Expert Tips & Tricks

Sticky Dough is Key: Don’t be tempted to add more flour to the dough! The stickiness is what contributes to the soft, moist texture of the bread.
Oatmeal Consistency: Using slightly wetter oatmeal (e.g., with more liquid during cooking) can result in an even softer crumb.
Temperature Matters: Ensure your milk mixture is lukewarm, not hot, to avoid killing the yeast.
Oven Calibration: Every oven is different. If your bread consistently burns, lower the oven temperature by 25 degrees. If it’s always underbaked, increase the baking time slightly.
Enhance the Flavor: Toast the spelt flour lightly in a dry pan before using it for a nuttier flavor.

Serving & Storage Suggestions

This Oatmeal Spelt Bread is fantastic served warm with a smear of butter or your favorite jam. It also makes excellent toast and sandwiches.

To store, wrap the bread tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for 2-3 days. For longer storage, you can freeze the loaves for up to 2-3 months. Thaw completely before slicing and serving. You can also refresh slightly stale bread by wrapping it in a damp paper towel and microwaving it for 15-20 seconds.

Nutritional Information

(Estimated values per slice, based on 24 slices per recipe):

Nutrient	Amount per Serving	% Daily Value*
Calories	150 kcal	8%
Total Fat	3g	4%
Saturated Fat	1.5g	8%
Cholesterol	15mg	5%
Sodium	350mg	15%
Total Carbohydrate	25g	8%
Dietary Fiber	2g	8%
Sugars	2g	N/A
Protein	5g	10%

*Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

Vegan Version: As mentioned, you can easily make this bread vegan by substituting the egg with a flax egg, the milk with non-dairy milk (almond, soy, or oat milk work well), the butter with melted coconut oil or vegan butter, and the honey with maple syrup or agave.
Add Seeds: Incorporate a handful of sunflower seeds, pumpkin seeds, or flax seeds into the dough for added texture and nutritional value.
Spice it Up: Add a teaspoon of cinnamon or other warm spices to the dry ingredients for a flavor variation.
Herbaceous: Try adding finely chopped rosemary or thyme to the dough for a savory twist.
Sweetness Level: Adjust the amount of honey (or alternative sweetener) to suit your preference.

FAQs (Frequently Asked Questions)

Q: Can I use regular all-purpose flour instead of spelt flour?
A: While you could try, the texture will be different. Spelt has a unique flavor and texture, and substituting with all-purpose flour will result in a less tender loaf. If you must substitute, use a 50/50 blend of all-purpose and whole wheat flour.

Q: My dough isn’t rising. What could be the problem?
A: The most common cause is inactive yeast. Make sure your yeast is fresh and not expired. Also, ensure your milk mixture isn’t too hot, as that can kill the yeast. A cold kitchen can also slow down the rising process.

Q: Can I make this bread in a bread machine?
A: While I haven’t tested it specifically in a bread machine, you likely could. Follow your bread machine’s instructions for a similar type of loaf, adjusting the liquid and flour amounts as needed.

Q: The top of my bread is browning too quickly. What should I do?
A: Tent the loaves with foil during the last 15-20 minutes of baking to prevent them from burning.

Q: Can I freeze this bread?
A: Absolutely! Let the bread cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to 2-3 months.

Final Thoughts

This Oatmeal Spelt Bread is more than just a recipe; it’s a celebration of simple ingredients and the joy of homemade baking. Don’t be intimidated by the slightly sticky dough – that’s what makes this bread so special! I encourage you to give it a try, experiment with the variations, and let me know what you think. Serve it with a comforting bowl of soup or a simple salad for a truly satisfying meal. Happy baking!

Super Easy Oatmeal Spelt Bread Recipe