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Mahleb Spelt Bread

Mahleb Spelt Bread

Print Recipe
Serves: 12 Cooking Time: 1 hour 10 min


  • 3 Cups Spelt Flour ( use sprouted if you can)
  • 1 Cup of Lukewarm Water
  • 1 Packet of Dry Yeast
  • 2 Tbsp Maple Syrup
  • 2 Tbsp Canola Oil
  • 1 packet of ground Mahleb
  • Toasted Seeds



If your using a mixer stand, make sure its fitted with the proper dough hook, if not, get ready to get dirty!


Measure out a cup of lukewarm water and add 1 Tbsp of the Maple Syrup to it


Sprinkle the Yeast Packet on top of the water and give it a little stir, let it sit untouched for 10 minutes while the yeast activates


In a separate bowl (or your mixer stand bowl) place in all the flour, 1 Tbsp of Maple Syrup, oil, a dash of salt, and packet of ground Mastic if using. If you want the seeds blended into the bread, this is your cue to add it.


To the dry mix, add the yeast and water mixture and mix it all together for a few minutes to blend everything nicely


Let rise for 40 minutes


Punch it down after its risen and place it into a parchment lined bread loaf pan.


Rub a dash of oil on the top of the dough and sprinkle with seeds of your choice. Make sure you press them in a bit so they cook into the bread.


Set your oven to 350 F and place the bread into the oven as its warming up


Once the oven hits its goal, let the bread bake for about 30 minutes or until the top is golden brown, then remove and enjoy.

Spelt is a fantastic flour that is higher in protein than regular whole wheat and usually tolerated by those with mild gluten sensitivities, such as IBS. This bread gets a bit of sweet, nutty flavor from the ground mahleb that is added as its being kneaded. Spelt flour does not require a ton of time to knead, so watch that mixer stand ( I recommend doing it by hand). Feel free to add a bit more maple syrup ( or substitute honey) and switch it up with added sunflower seeds, hemp seeds, or flaxseeds.

Use it as a sandwich bread, or for breakfast topped with a dab of butter and jam!

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