How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Spelt, Kamut And Millet Bread Made With Barley Water ?

You need 10 ingredients. The key ingredients include: 2 c barley water, lukewarm, 2 c spelt flour, 1 c kamut flour, 1 c millet flour, and more.

Is Spelt, Kamut And Millet Bread Made With Barley Water suitable as general?

Yes, Spelt, Kamut And Millet Bread Made With Barley Water falls under the General category and is a great choice for this type of meal.

How do I store leftover Spelt, Kamut And Millet Bread Made With Barley Water ?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spelt, Kamut And Millet Bread Made With Barley Wate

Name: Spelt, Kamut And Millet Bread Made With Barley Water
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c barley water, lukewarm; 2 c spelt flour; 1 c kamut flour; 1 c millet flour; 1-1 1/2 c white bread flour; 2 T gluten; 2 T honey; 2 1/4 tsp salt; 3 T butter, melted; 2 1/2 yeast

Bake this irresistible Spelt, Kamut And Millet Bread Made With Barley Water at home. Made with barley water, flour, kamut flour and millet flour. Easy s…

This Spelt, Kamut And Millet Bread Made With Barley Water relies on simple, everyday ingredients such as c barley water, lukewarm, c spelt flour, c kamut flour and c millet flour. It comes together quickly and makes 4 servings, at about 1654 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

1654

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Spelt, Kamut And Millet Bread Made With Barley Water

Tips for the best results

Variations & substitutions

My Personal Notes

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