Quick Yeast-Free Spelt Bread

Quick Yeast-Free Spelt Bread - Quirky Cooking

This recipe is a lot like my scone dough recipe. In fact, that’s what it started out as, but it kind of morphed into this! If you want to make damper, you pretty much just use the scone recipe and shape the dough into a ball, flatten it slightly, cut a cross into the top, brush with milk, and cook it. But this time I did it a little differently – I used hot Almond-Sunflower Seed milk and olive oil, and it changed the consistency to a much more bread-like, less crumbly loaf. We loved it! The outside was crisp and the inside soft, and it was quicker than making yeast bread. Perfect for breakfast, spread with a thick layer of avocado, some fine sea salt, and lots of freshly-ground pepper – yum!


Quick Yeast-Free Spelt Bread

  • Author: QuirkyJo



230g milk of choice

440g of plain unbleached spelt flour (can use partly wholemeal spelt flour)

4 tsp baking powder

1/2 tsp fine sea salt

60g olive oil

1 tsp apple cider vinegar


1. Preheat oven to 220 degrees celsius.

2. Heat milk to 50 degrees, set aside.

3. Place flour, baking powder and salt in Thermomix bowl, mix for 6 seconds/ speed 6.

4. Add oil and mix another 6 seconds/ speed 5.

5. Add milk and apple cider vinegar, mix 5 seconds/ speed 5, or until dough roughly comes together.

6. Set dial to closed lid position and mix for 20 seconds on interval speed, until dough forms into a soft ball. (should spring back when you poke it, if too sticky, add more flour.)

7. Turn dough onto lightly floured surface and form into a smooth ball. (The dough should be slightly bouncy, like bread dough, not too soft and sticky like scone dough!) Transfer dough to a floured oven tray. Flatten slightly, and cut a 2cm deep cross into top of ball with a sharp knife. Brush with warm milk and place tray in hot oven.

8. Cook for 10 minutes on 220 degrees, then 20 minutes on 180 degrees. Bread should be nicely browned and sound hollow when tapped underneath. Leave to cool for a few minutes before slicing.

9. Enjoy hot with butter! It’s best to use this bread within 12 hours of baking, or store in fridge for up to 3 days for toasting bread. This loaf could also be frozen and reheated in oven. (Just sprinkle with water before re-heating).

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17 thoughts on “Quick Yeast-Free Spelt Bread

  1. Jo Whitton says:

    I think you might need to use just part rye flour, plus some white flour (I’d use unbleached spelt) as rye is very heavy and moist. Maybe 1/4 rye, 3/4 unbleached plain spelt? See how you go! 🙂

  2. Anne. says:

    I have tried several bread recipes and this is the first one I have liked, loved! It is easy and delicious. made exactly as per recipe, including the milk which is also wonderful.

  3. Marlene says:

    Hi Jo,
    I have just found your page. I am about to embark on a sugar free dairy free and wheat free diet for my son. He is 15 and has been on Ritalin for 7yrs. With the help of my natropath we are trying to see if we can get him off the medication successfully. Its a little daunting starting on this. I do have a thermo but looking at the receipes where do you source your natural ingredients ?

  4. Adriana says:

    I just made these from your recipe book, but they taste more like scones. What have I done wrong? Thanks

    • QuirkyCooking says:

      Hi Adriana, this recipe is more like damper than yeast bread – so yes, it will taste a lot like scones. 🙂

  5. Gilda Perez says:

    My daughter give this bread to try and I love it, so I got the recipe I will make it today, I have IBS I don’t know what to eat sometime so I try to change a few things the way I eat thank you

  6. Summer says:

    Hi Quirky! Thank you for your fabulous recipes 🙂
    I have just made this and we love it, only thing its real crumbly .. do you think I have done something wrong? Could I put Xanthum Gum in to prevent this?
    Many thanks and love

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