Cinnamon Spelled Bread Recipe – A Simple Whole Grain Delight!



It seemed like forever since I baked a fresh loaf of bread. Tony had a craving for toast, so I eagerly walked to the store for the necessary supplies. It was then that I spotted the spelled flour. I’ve always loved the taste of whole grains, but something about the light sweetness of spelled always appeals to me. Combined with a touch of cinnamon, this cinnamon spelled bread is a nice loaf of slightly sweet bread.

Wholemeal bread recipe with cinnamon and spelled

Cinnamon spelled bread for a delicious whole grain breakfast

Although we both liked my Hearty German bread, which is also made with spelled, we often want something a little lighter for breakfast. Over a decade ago, so I started adapting a very simple spelled bread recipe from Arrowhead mills. i usually buy organic cinnamon in bulk, this cinnamon spelled bread has therefore become a favorite variation.

I shared this recipe over ten years ago on my old blog, but I’m updating and moving it today to our recipes section. 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 Spelled Bread also makes a deliciously healthy French toast for a weekend brunch!

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

Wholemeal bread recipe with cinnamon and spelled

Special Diet Notes: Cinnamon Spelled Bread

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

Cinnamon spelled bread


Recipe type: Breakfast

Food: American

  • 2¼ teaspoons or 1 pkg (1/4 ounce) active dry yeast
  • 1 cup of lukewarm water
  • 2 tablespoons of honey, agave nectar or sweetener of your choice
  • 2 tablespoons of oil
  • 3 to 3½ cups whole grain spelled flour, divided
  • 2 teaspoons of ground cinnamon
  • 1 teaspoon of salt
  1. Grease an 8×4 inch loaf pan (for a larger loaf) or a 9×5 inch loaf pan (for a wider, shorter loaf).
  2. In a large bowl, combine lukewarm water, sweetener and yeast. Leave to rest for 5 minutes. It should get a little sparkling or sparkling. If not, your yeast may be inactive. Start again with fresh yeast.
  3. Stir in the oil, then 1 ½ cups of flour, cinnamon and salt. Mix until 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 must double in size.
  5. Gradually incorporate 1 ½ cups of flour, kneading it with your hands as the dough becomes stiff. Keep adding more flour, as needed, until the dough is smooth and just a little sticky, but no longer sticks 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 well in your prepared loaf pan.
  7. Cover it with this damp cloth and let it rise for about 1 hour in a warm place.
  8. Preheat your oven to 350ºF.
  9. Remove the tea towel and bake the bread for 30 to 40 minutes. When done, the crust will have a nice dark brown tint.
  10. Let the bread cool in the pan for a few minutes before removing it to cool completely on a wire rack.

Portion: 1 slice (1/12 of bread) Calories: 136 Fat: 2.9g Saturated fat: .4g Carbohydrates: 25.3 g Sugar: 3g Sodium: 196mg Fiber: 4g Protein: 4.4g


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