Spelt Oat Bread with Walnuts

Breakfast | October 6, 2015 | By

I find it really hard to find some real good bread in stores these days. Since I don’t eat wheat or buckwheat or corn, that eliminates quite a lot of options, most options to be exact. What I can choose from is mostly spelt and oat bread. But the problem is that the stores that claim to be selling spelt or oat bread are actually selling spelt-wheat or oat-wheat blend breads. There are a few bright exceptions, but not many. So making my own bread really is the best option if I want to get some diversity. That’s, in my opinion, the best option for anyone, since (a) you get to choose the perfect flavor combination and (b) you know exactly what ingredients are in your bread.

There are so many bread recipes out there that I could probably make a different bread every day just by replacing the all purpose flour with spelt flour. Most of them require yeast, though. Not that I have anything against it, I love it, actually, but I usually don’t have fresh yeast just lying around my fridge. And in situations like that, using baking soda is the perfect alternative. Not to mention that it takes a lot less time to make the bread without all the waiting for the dough to rise at least once if not twice. So for those of you who either don’t have fresh yeast in the fridge right now or don’t have much time, this is the perfect recipe.

Inspired by Teresamisu.



2 1/4 cups spelt flour (1 1/4 cup whole, 1 cup white)

1 1/2 cup oat flour

2 tsp baking soda

2 tsp salt

1 1/3 cup rice milk + more for coating

2 tsp lemon juice

2 handfuls walnuts, roughly chopped

rolled oats and linen seeds for decoration


  1. Preheat the oven to 200 degrees Celsius.
  2. Place all dry ingredients in a large bowl and give them a good mix. Add the walnuts and mix again.
  3. Mix rice milk with lemon juice and add it to the dry ingredients. Mix with a spoon at first and then start kneading. If the dough is too dry, add some more milk, if too sticky, add more spelt flour.
  4. Once the dough doesn’t stick to the bowl or counter top or your hands anymore, it is done. Place it on a baking tray with baking paper, cut with a floured knife into quarters (but not all the way through; see picture above), coat with some rice milk and sprinkle with rolled oats and linen seeds.
  5. Bake for 35 minutes at 200 degrees Celsius, remove from the oven and let cool down. Serve fresh or cut into slices, freeze and defrost when needed.



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