My Grandma’s bread

Prep Time: 10 mins
Cook Time: 50-55 mins
Yields: 10


  • 370g spelt wheat (I use wholegrain)
  • 1 tbsp cream of tartar or wheat and aluminum free baking powder
  • 1 tsp sea salt
  • 3 tbsp pure honey (or 10 dates, finely cut)
  • 1 tbsp lemon juice
  • 350ml pure organic yoghurt, ricemilk, almond milk, coconut milk or cows milk (you could also use 100ml hot water + 250ml milk/yoghurt)


  1. Heat your oven to 180°C
  2. Mix together the dry ingredients. Add the rest and mix together gently until the dough resembles a very thick porridge. Add milk/yoghurt/water as needed.
  3. Put the dough in a 25x10cm bread tin and I put baking paper inside mine to prevent sticking.
  4. Bake for around 45 minutes, take the bread out of the tin and bake it "naked" for around 5-10 minutes longer. Enjoy!

Additional Info

♥ You can also put this in muffin molds and bake for around 15-18 minutes depending on size.

♥ You can freeze this to warm up in the oven later for a newly baked taste!

♥ It is lovely to add some desiccated coconut, nuts, seeds or other you love into the dough!

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