Yeast FREE and Dairy FREE Spelt Bread in less than 2mins preparation time and 45 mins cooking. So here goes first attempt at Fussy Foodie movie – next time will try to make it a bit more glam and maybe PJ’s are not the most appropriate cooking attire.
Yeast FREE and Dairy FREE Spelt Bread ingredients:
- Spelt Flour 400g (14oz)
- Bicarbonate of Soda 1tsp
- Salt 1tsp
- 2 Medium Eggs – beaten
- Soya Milk (can use goats or other alternative) 320ml
- Optional: Mixed seeds 5tsp (linseed, pumpkin, sunflower, seasame, poppy)
Place flour, bicarbonate of soda, salt and seeds (if using) in a bowl mix well. Add beaten eggs and milk mixing to form a soft dough. Mixture is ready to bake
Baking with a breadmaker: I used a breadmaker for mine and if you are someone who buys alof of special bread I would recommend investing. For breadmakers, line tin and remove any blades. On a bake only mode set to bake for 45mins.
Baking in an oven: Line a small loaf tin and load in the mixture. Bake in an oven at 180C/350F/gas mark 4 for 35 to 45 mins.
Spelt bread
After baking test with a skewer to see if the bread is cooked. Bake for an extra few mins if required. Remove the spelt bread out of pan to cool or if you are like me and you love hot bread then just tuck in.
42 Comments
Miranda
January 22, 2009 at 1:53 pmYou can play around with these basic ingredients for example I ran out of spelt flour so did 50/50 spelt and rice flour – which gives a slightly ligher less nutty loaf.
Miranda
March 20, 2009 at 3:51 pmSo gutted I can’t have this bread anymore since getting my intolerance tests back. If you can have spelt flour and eggs give this bread ago!
Julie
May 7, 2017 at 1:14 pmMay 7, 2017 at 1:13 pm
Hi yes you can leave out eggs. I found a recipe below
4 cups spelt
2 cups water or 1 cup water and 1 cup dairy free milk or 2 cups dairy free milk
1 tsp bicarbonate soda
Add seeds nuts or even fruit whatever you fancy
Mix all dry ingredients together then add water mix well then add to loaf pan and cook for 50 mins at 169c fan oven
Chrissie
May 5, 2010 at 11:34 amCan I leave out the eggs? (I’m vegan) or use an egg substitute if really necessary?
Can I substitute sesame milk of the soya milk?
Thanks
Miranda
May 13, 2010 at 3:52 pmHello Chrisse
Since making these breads I no longer have eggs anymore, my best bread option is my flat breads I literally cant live without them – Gluten Free Flat Bread. I think if you take out the eggs you might be better off trying something like this. I have been experiementing with egg replacers but not found anything that really works yet.
Another more bread option is to try the Gluten Free Squash Bread
Let us know how you get on
sue ripley
March 16, 2011 at 8:38 pmThanks alot,just been searching all evening for yeast free breads and then found this.
Sue
Steve
June 16, 2010 at 10:00 pmAre there any recipes for just yeast free? Not sure about having gluten free, milk free etc bread
evelyn
May 6, 2011 at 1:32 pmI tried this recipe which my husband liked but I found it a bit
cake like so did 50/50 spelt/rye and used goat’s milk adding pumpkin and sunflower seeds. Husband said “that’s it, don’t change the recipe. So he is sorted and enjoying it. I have been re-tested and am okay to reintroduce stuff. Basically been on a month long learning curve. cut out wheat, yeast, sugar, chocolate, potatoes. Thought the weight would drop off, but my blood pressure is heading down towards healthy and menopause symptoms have improved (can function most of the time) My goal is to keep the healthy eating, low salt, low yeast and sugar aspects and get fitter. Doctor has given me 2 months to improve blood pressure (should be on meds) this site has been most helpful. My only concern is that I was becoming a bit fanatical and one of my daughter’s friends, who has problem with lactose, said that if you restrict your diet too much your body becomes sensitive to other stuff and your diet shrinks, hope to be balanced but not over do the stuff that had got out of balance. Thanks again for taking the time to do video etc really helpful
Cath
May 19, 2011 at 12:52 pmHi there,
I have living with dairy intolerance for a year but have also now just been diagnosed with numerous others and am feeling just a tad overwhelmed!!
I stumbled across your website and it’s been really helpful, do you have a forum where people like us chat?
Thanks –
Catherine
sharon
May 28, 2011 at 8:22 pmSince finding out my intolerance to Yeast and subsequently finding this magical recipe. I have not touched any other bread and have been baking this since. Thanks who-ever decided to post the receipe, your a life saver!
Jenny
June 1, 2011 at 12:33 amHi this recipe is exactly what I have been looking for. I’m baking all this beautiful bread in my new bread maker for my son but can not eat any of it myself. But I’m going to give this recipe a go and hopefully enjoy some nice warm bread with him. Thanks again!!
Jenny
June 2, 2011 at 10:19 amTastes delish!! I really enjoyed this bread. I actually ended up cutting a slice and pan frying it both sides with a little bit of Extra Virgin Olive Oil. Then had it with an egg and Avocado. oooo so yummy kinda of like a Brushetta. So this bread would still contain wheat wouldn’t it? Cause I read Spelt still has wheat in it. Ohh well great all the same. THANK YOU!!
Anna
June 11, 2011 at 12:29 pmMy local shop does a spelt bread/ scones which contain only Spelt flour, salt and Buttermilk (that’s what they said, I wonder if there is a little soda in there too…) No eggs. It’s quite dense but I love it toasted. I’m on here looking for recipes since it’s dear, I’m gonna try this one and others mentioned cause fine with eggs, but I suggest Buttermilk for people who don’t tolerate other dairy well (if you’re okay with yoghurt for example).
lIZ
June 26, 2011 at 9:25 amThis bread is of heavy solid form, pale when toasted also did not toast successfully, sat in my stomach like a lump of lead, but with saying that it had a lovely nutty flavour. Going to try with soya flour. Keep you posted.
admin
June 29, 2011 at 11:35 amHello Liz sorry it didn’t go down well – it might need some tweaks, I have my breadmaker out of action at the moment, but will get testing again when I have it out from the loft when our new kitchen is in. Let us know how you get on – Miranda
Lorna
July 2, 2011 at 10:21 pmcan you tell me please..if I make a natural leaven from rye flour will it still effect my body in the same way as a bought yeast? Or is baking powder/bicarb the only ingredient I can use to make a bread. I have a wheat, gluten (gliadin), cows milk, egg, yeast and cashew nut intolerance. Thank you x
Hanna
October 27, 2011 at 3:37 pmI happened across this recipe today and thought I’ll give it a go. I am intolerant of so many things and now trying to avoid yeast as well, I thought my bread eating days were over!!
I have just sat down to a heavenly dish of bread and homemade nuttella it was so yummy, it has made my day! All Gluten, Dairy, wheat, yeast, soya and sugar free (although there was some honey!).
Thank you so much
Hannaxxx
Hanna
October 27, 2011 at 3:44 pmI am sad I have just discovered that this recipe isn’t Wheat free:( Spelt Flour is wheat.
However it is delish, I will try your other yeast free recipe soon. Hannaxxx
Tee Loyst
January 31, 2012 at 12:38 amI have been diagnosed with allergies such as wheat, dairy products, eggs – both whites and yolks. I love bread and tea biscuits. I can use spelt flower (?) and am going mad looking for a recipe for breafd. thanks, tee
Bea
November 4, 2011 at 9:16 pmwow thank you! My dough was a bit runny so need to perfect it but it’s spot on for blood type a diet!
leonie
December 9, 2011 at 4:46 pmcan i use plain flour instead for this recipe ?
thanks
admin
January 22, 2012 at 3:51 pmHello Leonie you can use plain flour it just might not taste as nice as spelt has more depth of flavor. Let us know how you get on.
Kate
March 1, 2012 at 7:00 pmI just made a variation of this using coconut milk and doing it as a drop scone in a heavy flat bottomed pan on the stove…(covered) took about fifteen minutes with flipping. And tasted delicious….thank you!
Miranda
March 28, 2012 at 5:28 pmGreat idea!
marion
March 11, 2012 at 7:06 pmHi, I tried this recipe, adding sunflower seeds. I was horrified, next day, to find that the seeds within the loaf had turned green. The loaf was completely cold before I baged it up the day before and there was no moisture visible in the plastic bag.Did I have a bad batch of already mouldy seeds?
Miranda
March 28, 2012 at 5:21 pmHello Marion that is really weird and I have never heard of that happening. A little searching and I found some thoughts here (it might be to do with the baking soda).. http://answers.google.com/answers/threadview?id=781590 Hope that helps
Miranda
sam
March 16, 2012 at 12:53 amHi!
Before I try this impressive looking recipe, my question is if it is meant for regular spelt flour or WHOLE spelt flour. If not for whole spelt, are there any modifications if I want to use it with whole spelt?
Thank You.
Miranda
March 28, 2012 at 5:17 pmHello Sam
I used whole spelt flour in my recipe. Once my new kitchen is done and we are out of our temporary kitchen I will do some more bread making testing, So watch this space.
Miranda
marion
April 5, 2012 at 9:32 amthanks for the link info. Have you tried the recipe with sunflower seeds and they’ve been ok? I just followed the recipe, though I use half whole spelt and half white spelt, as I thought it’d make a lighter loaf. I’m very pleased with the results, apart from the problem with the sunflower seeds. Not sure if I should just try another packet, if you haven’t had that problem.
Merethe
August 18, 2012 at 10:02 pmThank you so much for posting this recipe! I just made the bread with both pumpkin and sunflower seeds, and with almond milk. It came out great!
Miranda
September 16, 2012 at 11:57 amSo glad you liked it and it came out well. We are still renovating our kitchen, but I can’t wait to get the bread maker out again once the kitchen is ready.
orla
October 29, 2012 at 10:21 amHas anyone tried this with light soya milk? Does it work? Thanks.
Rhyan
March 31, 2013 at 8:37 pmI am going to give this one a go. I did not want to use Baking powder and most of the ones without milk have baking powder even though Soda Bread (traditional) does not have baking powder. I grew up on the stuff. If you don’t want the eggs lots of recipes out there that are Totally Vegan just search for vegan soda bread. I like the idea of the eggs though.
Kate Murphy
August 3, 2013 at 9:26 amI make spelt bread using 2 handfuls spelt wholegrain flour,2 handfuls white spelt flour,1tsp salt, 1 and a half tsp baking soda which I mix with buttermilk.I bake it in 150c fan oven for 50 to 55 mins
Elizabeth Sweeney
December 2, 2015 at 11:08 pmCan I use goat’s milk? Does it affect the taste of the bread?
Miranda
July 1, 2016 at 7:20 pmYes I think that would be fine.
Tayler Figgins
February 22, 2016 at 10:09 amOh my lordy, I am never buying bread again! Easy and delicious. My Nonna, who is a white slice 80cents a loaf kinda lady, says it could do with a touch of sweetness…maybe a little honey perhaps.
Miranda
July 1, 2016 at 7:11 pmYay so glad you liked it!
Sonja
November 12, 2016 at 11:19 amI just wondered if you could freeze this bread as I am the only one eating it and couldn’t use it all in one day.
Miranda
June 6, 2018 at 10:27 amYes it freezes well.
Julie
May 7, 2017 at 1:06 pmI found a recipe that works for my son as he is vegan and doesnt eat eggs.
Use 4 cups spelt flour 2 cups of water or dairy free milk. I use oat or almond or use one cup water and one cup milk. 1 tsp bicarbonate of soda I use aluminium free one.
Mix flour and bicarbonate soda together and you can also add seeds or chia seeds or anything you fancy. I sometimes add walnuts and teaspoon of rosemary. When all dry ingredients are mixed add two cups of water or mixture of water and milk. Don’t overmix Add mixture to load tin and cook for 50 mins at 160 c fan oven. So simple to make and always turns out well for me. Experiment with different ingredients fir taste. If you want sweet taste add dry fruit and rptankespoon of honey of maple syrup
jacqueline
September 16, 2017 at 8:34 amHi all, just read all your views and trials, excellent! I’m gathering information on making alternative, wheat free, yeast and egg free bread. all sounds great can’t wait to experiment.
Jacqueline, Birmingham