Spelt & yogurt bread (a spelt beginner bread)

This is a very easy recipe which makes a bread with is still easy to digest, what is perfect for your first spelt bread. For this bread you will need white spelt flour, yeast, yogurt, honey, olive oil and salt. With this ingredients you get a very soft crumb and a thin and crispy crust.

A flour custard is necessary

Spelt breads tend to dry out faster than their wheat counterparts. Therefore it is recommended to cook a flour custard with a small amount of the flour. A flour custard is done fast: place water and flour in a pot and cook together until it gets the consistency of a pudding. Then let cool until you prepare the main dough. Let’s go!

FODMAPS and better digestion

This recipe has been created with beginners in mind, even when it contains so less yeast. That’s because I do not want to give you any recipe, which will get you stomachache, because of too short fermentation times. Researcher have found that after 1 hour of fermentation the dough contains the highest amount of FODMAPS (sugars generating flatulences). But after 4,5 hours of fermentation the researched dough contained only 10% of FODMAPS and were therefore better digestible.

This beginner recipe has a first fermentation time (also called bulk fermentation) of 3 hours at room temperature and a second fermentation time (also called final fermentation) of 2 until 4 hours in the fridge.

Have you successfully baked this bread and are searching for more beginner breads? Try my basic spelt.

If you have any question or would like to tell me how my recipe turned out, I would love it if you would leave a comment down below. Have fun and enjoy!


There is a video tutorial for this recipe as an Instagram Reel.

 Time schedule

 Baking day

08:00h Prepare flour custard

12:00h Prepare main dough

15:00h Shape bread

17:00h Bake bread

Spelt & yogurt bread (a spelt beginner bread)

This spelt & yogurt bread is a very easy recipe and however easy to digest. It is also perfect as your first spelt bread. Give it a try!
Working time1 hr
Waiting time4 hrs
Total time5 hrs
Ergibt: 1 bread à 700g


Flour custard

  • 100 g water
  • 20 g white spelt flour

Main dough

  • flour custard
  • 380 g white spelt flour
  • 120 g water
  • 80 g yogurt
  • 9 g salt
  • 8 g honey
  • 3 g fresh yeast (or 1g dry yeast)
  • 12 g olive oil


Flour custard

  • For the flour custard cook the flour and the water together in a pot on medium heat until it reaches the consistency of a pudding. Use a spoon to make sure the custard does not burn on the bottom.
  • Let covered to cool at least 4 hours. If you prepare it the day before, keep in the fridge.

Main dough

  • Knead all ingredients except the oil 5 minutes at low and 2 minutes at high speed.
  • Add the oil and knead further 2 minutes at high speed.
  • Place in an oiled bowl (a tupperware or similar is also possible).
  • Let rest 3 hours at room temperature (until the dough doubles in size).
  • Dump the dough onto a lightly floured surface.
  • Place all sides to the middle (as showed in the video). Turn around and shape into a round bread (try to bring tension onto the surface).
  • Place in a lightly floured banetton and place in the fridge 2 to 4 hours.


  • Preheat the oven at 250°C with a baking steel/stone or a cast iron pot (it takes at least 30 minutes).
  • Place the bread on a baking paper. Slice with a razor blade and place carefully on the baking steel/stone or in the cast iron pot.
  • Place the lid again on the cast iron pot or produce some steam if possible when using a baking steel/stone.
  • Reduce the temperature to 230°C and bake 20 minutes.
  • Let the steam off the oven or remove the lid and bake further 20 minutes.

Further recipes

Knowledge area


Frequently asked questions regarding bread baking, baking with ancient grains and without eggs.

Sourdough: creation & feed procedure

Information regarding the creation and feeding procedure of 3 different sourdoughs.

Sourdough calculator

Calculate fast and easy what you need to mix, to reach the required amount of sourdough in a recipe.


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