Honey Spelt Loaf


Give thanks.

In my quest to no longer purchase bread from the store full of yeast, sugar, preservatives and wheat, I learned how to make bread in a more healthy fashion. My latest creation is a honey spelt loaf inspired by Lakeisha Bailey of Honored2bechosen and Paula FreeSoul Being of Mother Culture One. I subscribe to these channels on YouTube and they are subscribers to my channel as well (Safiyah Heals). Both of these ladies have been a blessing to me when it comes to learning how to prepare yummy and nutritious meals for my family.

Why spelt? Besides the fact that it’s yummy, it’s actually an ancient grain that’s good for you. According to the Nature’s Legacy for Life blog, the use of spelt is recorded in the Bible (Exodus 9:30, Isaiah 28:25, and Ezekiel 4:9). While it does contain gluten and is classified as wheat by the FDA, many people who experience reactions to wheat do not suffer the same way with spelt. Why? The wheat we eat today is dwarf wheat. It has been genetically modified so that it grows shorter, making the time from seed to harvest much shorter. Unfortunately, many of us are allergic to this new form of wheat, as the gluten within it causes swelling, abdominal pain, and constipation. Surprisingly, this can even happens to people who aren’t diagnosed with celiac disease. It tends to go unnoticed because the roll of fat that it tends to produce around the belly is not connected with the intake of wheat. I challenge you to welcome spelt into your life and see if you notice the difference.


  • 1 1/4 cup sourdough starter (scroll down to find the recipe)
  • 1 cup warm purified water or fresh almond milk
  • 4 tbsp raw honey, coconut sugar crystals (or nectar), grade B maple syrup, or raw turbinado
  • 2 tbsp extra virgin coconut oil
  • 1 tsp finely ground pink Himalayan salt crystals
  • 3 1/2 cups organic spelt flour
  • For a spicy treat, add 1-2 teaspoons of cinnamon (optional)


  • Combine all ingredients in bread machine loaf pan.
  • Use the basic bread, light crust setting (your machine may be different from mine so use the process that takes a total of 3 hours to mix, rise, and bake).
  • If you are making this bread without a bread machine, don’t fear. Mix all of the ingredients in a bowl and cover the bowl with a towel for 30 minutes to 1 hour to allow your bread time to rise. Preheat the oven to 350 degrees, then allow your bread to bake for about an hour or so, depending upon how your oven bakes and your altitude.
  • Eat the bread hot! It is rather delicious.
  • Store leftovers in a container designed to hold bread.

I’d like to hear about your experiences with this recipe. Don’t hesitate to share your variations. I just might use them.

Love and light.

Sourdough Starter AKA Wild Yeast

To make the sourdough starter, mix 1 cup of spelt flour, 1 cup of warm purified water, and 1 cup of evaporated cane juice in a glass container with a lid. Sit on your counter overnight or in a warm place (70-75 degrees). The next day, add an additional cup of spelt flour. Feed the starter every day by discarding half the mixture and adding an additional 1/2 cup warm purified water and 1/2 cup spelt flour. Place the lid on the starter and put it back in the warm place. Within 3-4 days, you’ll notice the starter will begin to bubble and ferment. The smell will also change. Don’t panic, this means that wild yeast is making it’s entrance into your world.  By day 4, it’s ready to use. Place starter in the refrigerator until you are ready to use it. Remember to make sure it’s room temperature when you make your bread. Replenish the starter by adding 1/2 cup warm water purified water and 1/2 cup spelt flour to the mixture each week.

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