Bake Spelt & Buckwheat Bread with Me

A few days ago, I tried this spelt & buckwheat bread at a friend’s place, and wow — it immediately stole my heart. The first bite was that perfect combination of nutty, earthy buckwheat flavor and soft, slightly sweet spelt. I knew I had to try making it myself.

Baking bread can feel intimidating, but this one? Totally approachable. I loved the process — the kneading, the dough slowly puffing up as it rises, and that moment when you pull a golden loaf out of the oven and the whole kitchen smells like comfort. There’s something so satisfying about making something from scratch that nourishes both body and soul.

spelt & buckwheat bread: Here’s what I learned while making it

• Flours matter: The spelt gives it softness and a slightly sweet flavor, while buckwheat adds that nutty depth. Don’t skip either.

• Patience is key: Letting the dough rise properly makes all the difference. I like to give it a little extra time if it seems sluggish — it always rewards you with a lighter loaf.

• Olive oil is optional but magic: Just a tablespoon or two makes the crumb softer and gives it a subtle richness.

And the recipe itself is surprisingly simple:

Ingredients:

• 250 g spelt flour

• 150 g buckwheat flour

• 1 tsp salt

• 1 tsp sugar or honey

• 1 packet (7 g) dry yeast

• 300 ml lukewarm water

• 1–2 tbsp olive oil (optional)

Instructions:

1. Mix the dry ingredients in a bowl.

2. Activate the yeast in lukewarm water until frothy.

3. Combine & knead until you have a sticky dough, then knead 5–7 minutes until smooth.

4. First rise: Cover and let the dough double in size (1–2 hours).

5. Shape the loaf and let it rise again, covered, for 30–45 minutes.

6. Bake at 220°C (425°F) for 25–30 minutes until golden and hollow-sounding.

7. Cool before slicing — it’s tough, but trust me, it’s worth it.

A few personal touches I’ve added over time: sprinkling seeds on top before baking, brushing the crust with a little water for extra crispiness, or even adding a handful of oats to the dough for texture.

Every time I slice into this bread, I feel a little glow of accomplishment — and the first bite? Always heavenly. If you’ve been hesitant about baking bread, start here. It’s forgiving, delicious, and honestly, kind of addictive.