Spelt bread is a type of bread made using spelt wheat flour instead of wheat flour. Spelt is an ancient, heirloom species in the wheat family of plants that has been cultivated since approximately 5000 BC and has not been genetically modified in modern agriculture. Spelt flour is almost always made from the whole spelt grain or “berry”, which makes bread made from spelt flour a natural, whole-grain bread. Spelt bread can contain 100% spelt flour or a blend of spelt and wheat flours, similar to rye bread or oat grain bread. Spelt flour has a slightly nutty and sweet flavor and is a pretty fine and light flour that tastes a lot like whole wheat flour.

Spelt bread is not gluten-free, as spelt contains gluten, and it should be avoided by those with celiac disease or who are following a gluten-free diet. However, spelt contains a weaker gluten structure than conventional wheat, and some people actually find it easier to digest than wheat flour. Spelt flour is a great source of fiber, which is an important part of any diet.

Spelt bread can be used as a substitute for other breads in sandwiches, topped with mashed avocado or tofu ricotta, served alongside other dishes, or spread with a simple mix of butter and jam. It can be made using a mix of spelt flour and all-purpose flour, which gives the bread a nice crumb and nutty flavor while also providing more structure so it can form a beautiful tall loaf of bread.