Quick Spelt Buttermilk Bread
As soon as I saw this recipe on Anja’s Food 4 Thoughts, I just knew I had to give it a try and sooner than later!
This gorgeous bread was calling my name so, so loud. I just HAD to have a slice.
Plus, I was way overdue for some home made bread. I’d been meaning to make some for a few weeks now but kept putting it off because of the amount of work it involves. Looking at this recipe, though, I thought it looked fairly easy to make, so I could definitely sneak it into my busy week-end schedule.
Well, now that I’ve made it, I can definitely confirm that it’s extremely easy to make. In fact, it’s so easy, a five year old could easily do it. Honestly, the only part that they might struggle with is the lining of the pan with parchment paper part, but, hey, they could very well skip that and use a non-stick pan coated with cooking spray instead.
In fact, if you are looking to introduce your young ones to the joy of baking, this would be the absolute perfect recipe for that.
Seriously, this is one bread that you could easily make on a week night. The batter takes the better part of 5 minutes to make, especially if you already have a bunch of mixed seeds on hand, which you should, really, for they’re always super handy to have. Then all that’s left to do is transfer to pan and bake for 30 minutes, which is all the time you need to get dinner ready!
Basically, in no time at all, you get a bread that is so super crispy and fluffy and light and airy but that yet, has a certain density to it. Oh, and talk about FLAVORFUL! I did find it a bit on the salty side, so I would definitely use less salt next time, and I have to say that you do taste the baking soda, but I didn’t hate that at all. That, along with the texture, sort of reminded me of scones, or biscuits. Hmmmmm… love those!
So in short, if there is one thing that I would change about this recipe is maybe halve the salt, even better yet, double the rest of the recipe and make a bigger loaf!
All in all, this is a very very good bread that I’ll be making very, very often.
As well as many variations on the subject!
Quick Spelt Buttermilk Bread
Ingredients
- 1½ cups whole spelt flour
- ½ cup rolled oats
- 1 tsp salt
- 1 tsp baking soda
- ¼ cup + 1 tbsp mixed seeds, *see notes
- 1 cup buttermilk
Instructions
- Preheat oven to 400F
- Line loaf tin with parchment paper (or coat with cooking spray)
- In a bowl, combine spelt flour, oats, salt and baking soda.
- Stir in mixed seeds (keeping 1 tablespoon aside). Form a well in the middle of the flour mixture. Add buttermilk and gently stir until well combined.
- Transfer batter to prepared loaf tin. Level the top and sprinkle with remaining seeds.
- Bake for 30 minutes or until cake tester comes out clean.
- Let cool for a few minutes in the pan, then cool completely on wire rack.
Notes
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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Oh, and did I tell you it’s absolutely brilliant with peanut butter? Oh my… awesome breakfast!
37 Comments on “Quick Spelt Buttermilk Bread”
Even though I make yeast breads too, I’m a huge fan of quick breads like this. So simple but delicious. I love the seeds – they look so good. I bet they’re especially good if you toast the bread 🙂
Oh jah! I should’ve mentioned that. It’s absolutely wonderful in toasts. It was my first experience with quick breads, but definitely not the last! 🙂
I made this bread today it is delicious 😋 only thing it didn’t rise very much ? I use yogurt instead of the buttermilk as I didn’t have any and i used a 9 x 5 loaf tin so don’t know ? Any ideas 💡
Not sure Bridget… yogurt should have worked fine as a substitute for buttermilk. I wish I had an answer for you, but unfortunately I don’t…
Your bread looks wonderful – I love all those crunchy seeds on top. Can imagine it’s divine toasted – these kind of slightly heavier breads are absolutely amazing as toast. Yum.
Actually, that bread isn’t really THAT heavy. It has a bit of density to it, but I find it to be quite “fluffy” for a grain bread. It does make really good toasts, though. You are quite right about the seeds. As they toast, they confer such a great nutty flavor to the bread. Yum indeed! 😀
Can you sub anything for the baking powder?
Why are you looking to replace the baking powder, if I may ask?
Hi,
I’ve been enjoying your approach to healthy meals for some time and I’ve recently gotten back into bread making. So thank you very much!!
Could you tell me, though, a good source for the mixed seeds? I’ve only seen them on King Arthur’s website and they’re a bit expensive.
Have you seen the recipe on Milk and Honey farm website (all one word-a dot com) for 6 one pound loaves of whole wheat bread that make up start to finish in an hour and a quarter? Yeast breads! Incredible!! I tried it and, sure enough it took about that long–one rise in the pans! I used white whole wheat with a cup of Irish bread flour for a sweet depth and yowza!!
Thanks again and sorry for the length!!
Barbara
By all means, don’t buy ready made mixed seeds… just make your own! It’s super easy, and much cheaper too! Grab whatever seeds or grains you have on hand. Bulgur wheat, sesame seeds, millet, quinoa, oats, sunflower seeds, buckwheat groats, pumpkin seeds, poppy seeds, flax seeds, steal cut oats, amaranth, teff, these are just a few examples of seeds / grains you can use. Just mix whichever you like, in whatever quantity you want, and you have a great seed mix. Best part is, you get to choose exactly what and how much goes into it!
I’ll have to look up that recipe you mentioned, looks very interesting. Yeast bread, ready in an hour? Pretty impressive. I’ll check it out for sure! Thanks for the tip! 🙂
Glad you like it. Your pictures look stunning as always.
Thanks Anja. And thanks for the great recipe. I really love it and will definitely be making regularly!
this looks gorgeous! so dense and healthy!
You always amaze me. So good!!!
Thanks Jaclyn! What a lovely surprise! So good to see you here, I really appreciate! 🙂
Sonia , I made this bread and It was gone in 15 minutes!!so good!!! I was wondering if you tried another kind of flour. I ran out of spelt flour………What would it be a good substitute for splet flour?
Thanks for posting this great recipe!
Clara
To be honest, Clara, I have no idea, I’ve only made this bread this once. But I take it any flour that’s got gluten in it would give you similar results… whole wheat would most definitely work, although it might be a tad stronger in taste. But really, isn’t it absolutely amazing, that bread? Soooo flavorful and light in texture. Oh, I’m so gonna have to attempt making a non grain version of that. Real glad you like it, Clara, and thanks a bunch for dropping by! 🙂
On the Web site for the PBS cooking show “New Scandinavian Eats,” one of the cohosts used AP flour for a loaf he baked in a Dutch oven instead of a loaf pan. But when the recipe went up on the Web site, it called for spelt flour. I made the bread twice and used AP both times, and both loaves came out fine.
Hi there
Just wanted to let you know that today I have made your yummy bread for the fourth time in a month. This is hands down my favorite bread. There is such a beautiful texture and flavour to it. My 1 year old loves it too! Thanks so much for sharing!!
Thank you so much for your awesome feedback Sandy-Lee! So happy to hear that this bread recipe works for you AND for your little one! 🙂
Made this last night and it turned out fantastic! It’s dense but still fluffy, super filling and satisfying, and I feel great about eating it. Can’t go wrong with a breakfast like this. I toasted it and spread peanut butter on it…I’m on cloud 9. I actually just finished my last bite right now… and now I’m sad. But it was so easy to make that I’m definitely making this on a weekly basis, where possible.
I didn’t have buttermilk so I ended up using greek yogurt and a bit of water. Still turned out great! Next time I’ll use buttermilk and see what the difference is. Thanks Sonia!
Wow, thank you so much Claudia for such great feedback. As I was reading this, I remembered exactly how I felt when I was eating this bread and now I desperately want to sink my teeth into a nice thick toasted slice, covered with almond / hazelnut butter and slices of banana on it. Or apples and raisins.
Glad you liked it as much as I did, and thanks again for sharing your appreciation. You totally made my day! 🙂
I have made this bread several times. I am not a baker and often feel overwhelmed when baking but this has literally become our daily bread and my husbands favorite. He actually gets sad when we run out. Thanks!
Thank you so much for telling me this, Belle. It’s always such a pleasure to know that my recipes are not only working but have become regulars for some people. You just made my day, seriously. Thank you so very much for that, you are a real gem! =D
I have a 2lb bread machine. Has anybody made made 2lb loaf? if so how can this recipe be adapted for 2lb loaf?
Thanks in advance Healthy Foodies.
Joe
I was inspired to make soda bread after seeing it made on Masterchef. I do my best to avoid wheat and use spelt as an alternative so this recipe was perfect. But what made me even happier is that it really is soooo quick and easy to make and tastes fantastic. I have yet to convince my 2yr old to eat the version with seeds (!) which I’ve made twice in a week, but I’ll persevere with other versions as it’s just such fantastic tasting, healthy bread. Thank you! p.s. I added a spoon of honey to mine which worked really well.
That’s the spirit! 🙂 Thank you so much for the fantastic feedback, Fiona. Really glad to hear this recipe is working out for you!
I just tried your spelt buttermilk bread, slightly varied it with buckwheat grains. I am not a baker at all so I was slightly nervous, but a bit confident since I was googling for “quick & easy” bread baking recipes. It turned out most wonderful – soft and fluffy. I just ate it with a homemade orange-apple-ginger marmalade and couldn’t be happier. Thank you for posting this recipe…I am glad I discovered your blog and will certainly try out other stuff!
Greetings from Berlin, Germany
Sandra
Yay! Happy to hear the bread turned out to your liking, Sandra. Thanks for taking the time to let me know, I greatly appreciate that! 🙂
I’ve made this twice with a few tweaks. I didn’t have spelt flour, so the first time around, I used 3/4 c. AP and 3/4 c. whole wheat. I also used 1 1/3 c. of buttermilk. The loaf turned out very pretty and tasty but didn’t rise enough, just barely making the halfway point in my 9×5 loaf pan. The second time around, I subbed baking powder for the baking soda and used all AP flour and 1 1/2 c. buttermilk. This loaf, too, turned out lovely looking and yummy but just as squat. In short, this is a good recipe but it just doesn’t make enough.
Only change one ingredient measure at a time and you should end up in control of how the bread turns out and be an Expert into the bargain!
Hi,
Love this recipe. I made a loaf following the directions above. I had more of a loose dough than a batter. My bread came out tasty – but fairly dense and not as fluffy as people are describing. Is it possible I needed to add more liquid?
Thanks for the great recipe!
It’s been so long since I last made that bread, I really couldn’t say… but you made me want to revisit the recipe, so I might very well have some insight for you soon! 🙂
Can this recipe be doubled and made into a larger loaf?
I made it and loved it, but, as is, really squat for presentation!
I have never tried it, Barbara, but I suppose it would work, only you would need to adjust baking time considerably!
I love this bread! It’s crunchy and fiber filled, and delicious.
I baked this in a standard loaf pan. It’s only an inch and a half high! What happened???