I recently invited some of my boys friends over and we did a little cooking together. I decided that I wanted them to try baking bread. It got a little messy with 6 kids in the kitchen with a bag of flour, but guess what? We all survived, the kitchen got cleaned up and we all ate some delicious bread. The kids were proud of their accomplishment – and I was too! Here is the copy of the recipe we used. It is a quick bread to put together and requires no time to let rise. It was a perfect beginner recipe.


Easy Peasy Spelt Bread

Course: Appetizer, Breakfast, Snack
Cuisine: Egg Free
Keyword: Comfort Food, Easy, kid approved
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 people
Calories: 335kcal
With only 5 ingredients in this recipe, there is little room for error. This is a great beginner bread recipe! This recipe originally came from an issue of 'Today's Parent.' It has become a well-loved recipe in our home. Spelt flour is considered an ancient grain and is a great source of protein, fibre, iron and zinc. For some people who have difficulty digesting wheat, spelt may be a good option to try. Spelt does contain gluten though and is not recommended for those people who must avoid gluten containing foods.
Print Recipe


  • 4 1/2 cup light spelt flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 3/4 cup plain yogurt full fat
  • 1/4 cup local honey


  • Preheat oven to 400 F. In a large bowl, whisk together 4 ¼ c of the flour with baking soda and salt. In a small bowl, mix yogurt and honey, and then combine with dry ingredients. Stir until the dough comes together; it will be very soft and floppy. Spread the remaining ¼ c flour on your work surface and, with floured hands, roll the dough into a rough ball. Place it on a baking sheet lined with parchment paper and gently flatten with your palm to create a disc measuring about 6 inches in diameter. With a sharp knife, slash an X across the surface and sprinkle with any remaining flour. Bake 30 to 35 minutes or until golden brown on top and a tester you’ve inserted comes out clean. Let cool on a rack. Alternatively, divide the dough into 2 smaller disks and bake for 20 to 25 minutes. Enjoy!


Calories: 335kcal | Carbohydrates: 61g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 778mg | Potassium: 89mg | Fiber: 9g | Sugar: 11g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 3mg