Nutty Herbal Spelt Bread
Prep. Time
20 minutes
Cook Time
35 minutes
Servings
1 loaf
Difficulty
Easy
Soy-Free
This hearty vegan bread is easy to make without a mixer and comes in two versions: one with whole grain spelt and one with all-purpose flour. I boost the texture with vital wheat gluten and add chia seeds, flaxseed meal, nutritional yeast, raisins, herbs, and a little olive oil for flavor. The result is a loaf that’s slightly sweet, a bit crunchy, and full of depth—good enough that we’ve skipped buying bakery bread. It freezes well too, which makes it handy for road trips or busy weeks when you want bread ready to go. We use it for breakfast toast, packed lunches, or alongside soups, and you can swap in different nuts or leave them out to fit your family’s taste.
Ingredients
2 1/2 cups whole spelt flour
3/4 cup vital wheat gluten
3 tbsp nutritional yeast
2 tbsps chia seeds
1 tbsp Italian seasoning (or any mix with a touch of rosemary, thyme and basil)
1/2 cup chopped walnuts
1/3 cup raisins
3 tbsps olive oil
1 tbsp active dry yeast
11.8oz/ 350mL warm water + 3.4 fl.oz (100mL) warm water (to activate the dry yeast)
1 tbsp sugar (to activate the dry yeast)
2 tsps salt
Instructions
Activate the yeast: In a measuring cup, combine 1/4 cup warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes, until the mixture becomes frothy.
Prepare the dry ingredients: In a large mixing bowl, combine the flour, gluten, nutritional yeast, dried herbs, and salt. Stir everything together, making sure it's evenly distributed.
Make the dough: Pour the olive oil and the rest of the warm water into the dry mix. Once the yeast mixture is ready, pour it into the dry ingredients as well. Combine and mix everything together until a dough starts to form. The dough will be a bit sticky—don’t worry, that’s normal! You don't need to kneed the dough, just make sure it is in an even consistency, and that the texture is of a sticky dough.
Place the dough in a greased bowl and cover it with a clean towel. Let it rise for 2 hours in a warm place (or room temperature), until it has doubled in size.
Bake: Preheat your oven to 410°F (200°C). Line a dutch oven (a heavy, lidded pot, usually made of cast iron that retains heat well enough to create a steamy environment for the bread) with parchment paper, or preferably use a silicone bread baking sling (allows you to lift the loaf easily from the oven once it's ready) and bake it with the lid on for 30-35 minutes, or until the top is golden brown.
Take the lid off, and bake for 5 more minutes.
Transfer the bread to a wire rack to cool completely before slicing.
And there you have it—a simple, rustic loaf that's rich in flavor and so satisfying. Enjoy it with a little butter, your favorite spreads and salads, or on its own; it’s that good!
Notes
No vital gluten in your pantry? No worries! Use half all-purpose flour and half spelt flour.
If you're looking for a taller loaf, replace half of the Spelt flour with all-purpose flour.
Once out of the oven and cool, slice the load and freeze in a gallon ziploc bag to maintain freshness.
The Latest Bite
Wonderful Parsley Salad
I usually buy parsley with the idea that I’ll use “just a little” in a recipe, and then I’m left with a big bunch staring at me from the fridge. This salad is my solution. Instead of letting those greens wilt away, I chop the whole thing and make it the main event. It’s fresh, full of flavor, and takes almost no effort.
The best part is how forgiving it is. Walnuts give it crunch, but almonds or pecans work if that’s what’s in the pantry. Cheese adds creaminess and the dressing is quick to whip together with what we usually have on hand, and it makes the parsley feel less like “just herbs” and more like a real salad.
This isn’t a kid-friendly dish in our house (the parsley is just too “green” for them), but it works great for the adults. I’ll make it at home when dinner needs something light on the side, or pack it into a container when we’re traveling in an RV and want an easy salad to balance out heartier meals. Since it’s dairy-free and plant-based, it holds up well for hours on the road without the stress of refrigeration worries you get with mayo-based dressings.
It’s fast, flexible, and keeps parsley from going to waste—a little grown-up salad that travels well.