Cinnamon Spelt Bread for a Delicious Whole Grain Breakfast

It seemed like forever since I had baked a fresh loaf of bread. Tony had some toast cravings, so I eagerly walked to the store for the necessary supplies. That’s when I spotted the spelt flour. I have always loved the taste of whole grains, but something about the light sweetness of spelt always wins me over. Combined with a touch of cinnamon, this cinnamon spelt bread is a lovely loaf of lightly sweet bread.

Cinnamon Spelt Bread for a Delicious Whole Grain Breakfast

Though we both loved my Hearty German-Style Bread, which is also made with spelt, we often crave something a bit lighter in taste for breakfast. So more than a decade ago, I started adapting a very simple spelt bread recipe from Arrowhead Mills. I usually buy organic cinnamon in bulk, so this cinnamon spelt bread has become a favorite variation.

I shared this recipe more than a decade ago on my old blog, but am updating it and moving it to our recipe section today. Tony likes it topped with nut butter and jelly. I usually top mine with nut butter and honey or even a homemade honey spread. Leftover cinnamon spelt bread also makes a deliciously healthy French toast for a weekend brunch!

This is a “by hand” recipe, but don’t worry, in my update of this recipe, I also updated my Bread Maker Recipe for spelt bread.

Special Diet Notes: Cinnamon Spelt Bread

By ingredient, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Alisa Fleming

Cinnamon Spelt Bread

5 from 1 vote

This makes a barely sweet loaf with a warm cinnamon flavor. If you want a little more sweetness, you can increase the sweetener to 1/4 cup, or even 1/3 cup if you like. You might need to add just a little more flour.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Rising Time 2 hours hrs

Total Time 3 hours hrs

Servings: 1 sandwich loaf

Course: Breakfast

Cuisine: American

Calories: 136

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 1 1/4-ounce package active dry yeast
• 1 cup warm water
• 2 tablespoons honey, agave nectar, or sweetener of choice
• 2 tablespoons oil
• 3 to 3 ½ cups whole grain spelt flour divided
• 2 teaspoons ground cinnamon
• 1 teaspoon salt

Method

 

1. Grease an 8x4-inch loaf pan (for a taller loaf) or a 9x5-inch loaf pan (for a wider, shorter loaf).
2. In a large mixing bowl, stir together the warm water, sweetener and yeast. Let it sit for 5 minutes. It should become a little foamy or bubbly. If it doesn't, your yeast might be inactive. Start again with fresh yeast.
3. Stir in the oil, followed by 1 1/2 cups of the flour, the cinnamon, and salt. Mix until it is well combined.
4. Cover the bowl with a damp cloth and let the loose dough sit for 30 minutes to an hour in a warm place to rise. It should double in size.
5. Gradually mix in another 1 1/2 cups of the flour, kneading it with your hands as the dough gets stiff. Continue adding more flour, as needed, until the dough is smooth, and just a little sticky, but no longer sticking to your hands. Knead the dough for a few minutes, or until smooth and elastic.
6. Shape the dough into a loaf shape that will fit nicely into your prepared loaf pan.
7. Cover it with that damp cloth and let it rise for about 1 hour in a warm place.
8. Preheat your oven to 350ºF.
9. Remove the cloth and bake the loaf for 30 to 40 minutes. Once done, the crust will have a nice deep brown hue.
10. Let the bread cool in the pan for a few minutes before removing it to cool completely on a wire rack.

Nutrition

Serving: 1 slice (1/12 loaf)Calories: 136kcalCarbohydrates: 25.3gProtein: 4.4gFat: 2.9gSaturated Fat: 0.4gSodium: 196mgFiber: 4gSugar: 3g

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