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Wholegrain Spelt Quick Bread

© 2024 |

© 2024 |

Want to bake bread but don't have any yeast in the house or are allergic to yeast? No problem, you can bake your own bread quickly and easily with this recipe. I used baking powder as a leavening agent, which works at least as well as fresh or dry yeast and also simplifies the baking process considerably without having to wait for it to rise. Have fun baking! 
Brotgewürz is a variety of bread spice mixtures often used in German bread making. It usually contains anise, caraway, fennel and corainder seeds, with the other additions or changes in amounts depending on tradition, taste, and the type of bread. If you can't find it, just grind 2 tablespoons of each anise, caraway, fennel and corainder seeds in a coffee grinder or with a mortar and pestle.

  • 400 g Wholegrain spelt berries, milled into flour
  • 1 tbsp Baking powder
  • 1 tbsp Flaxseed, crushed
  • 1-2 tsp Brotgewürz (German bread spice mixture)
  • 1 tsp Sea salt
  • 250 ml Water
  • 2 tbsp Olive oil
  1. Preheat the oven to 180C/350F and line a baking tray with baking paper or grease a standard sized loaf pan.
  2. Mix the wholemeal flour with the baking powder, crushed flaxseed, bread spice and salt in a large bowl.
  3. Add in the water and olive oil by hand or using a dough hook and mix until a smooth dough forms.
  4. Shape the dough into a round or an oval and place in the prepared baking tray and dust with some flour. If desired, use a sharp knife to make a single cut across the top.
  5. Bake in the oven for 45-50 minutes until golden brown. Leave the bread to cool completely, then slice and enjoy.

© 2024 |

© 2024 |


Diane 3/6/24 12:22

This sounds delicious but I might just have a problem finding the ingredients. Whole grain flour probably being the most difficult in our local supermarkets. The recipe though sounds delicious and I will see what I can find. Cheers Diane

eileeninmd 3/6/24 12:31

Hello Angie,
The bread looks and sounds delicious.
Take care, have a great day and happy week ahead.

Tom 3/6/24 12:41

...I love bread and this looks like a hearty one.

DEZMOND 3/6/24 13:51

Looks nom indeed, I havent eaten brot in a year and a half now LOL Do not ask me how I survive, but I got used to it. Not eating it gives me so much more energy that I have never thought I have in me. The only thing I miss brotwise is French toast, that was my fave food ever.

speedy70 3/6/24 14:04

Un pane fantastico, complimenti!!!!

[Reply] 3/6/24 14:45

Wow, I had no idea you could make a bread like this without yeast!

Lola Martínez 3/6/24 15:45

El pan de espelta me encanta, ojalá pudiera probar el que hoy nos presentas. Buenísimo.

JoAnna 3/6/24 16:35

Certainly delicious, sometimes I also bake bread with baking powder.

LoveT. 3/6/24 18:22

The bread turned out well, it looks delicious

My name is Erika. 3/6/24 20:32

I love that you don't need yeast to make this. Hope you don't mind but I'm printing this recipe. Happy new week Angie.

Bill 3/6/24 20:46

Looks good and delicious.

Cooking Julia 3/6/24 23:01

This bread looks great and tasteful!

Brian's Home Blog 4/6/24 01:00

That looks terrific and I'll bet is smells great baking!

Carol @Comfort Spring Station 4/6/24 01:21

Can I make it without the seeds? I have trouble with seeds and nuts.

Citu 4/6/24 01:55

Gracias por la receta. Lo hare pronto. Te mando un beso.

Angie's Recipes 4/6/24 04:59

@Carol @Comfort Spring Station I am sure that you can since it's just one tablespoon of flaxseed, Carol.

Julie 4/6/24 11:41

Beautiful bake without yeast.. Looks so good, Angie :)

Anonymous 4/6/24 17:52

Yet another perfect loaf from your kitchen, Angie. Just beautiful! David (C&L)


As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!

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