Sprouted Spelt Cinnamon Pull-Apart Bread

The smell of freshly baked bread makes a house a home. Add in a little cinnamon, some coconut palm sugar and a beautiful autumn afternoon and you’ve got paradise.

This bread makes a delectable treat with some warm tea. Try some variations to the classic like cranberry orange, and apple pecan.


2 1/2 cups One Degree Organics Sprouted Spelt Flour
1 cup warm water
1/3 cup coconut palm sugar
1 Tbsp yeast
1 tsp salt
1/8 cup coconut oil or olive oil

Coconut palm sugar


Mix warm water, sugar and yeast in a mixing bowl and let stand until frothy. Add salt, oil and 1 cup of the sprouted spelt flour and mix well until incorporated. Continue adding flour a little at a time until dough reaches proper consistency. The dough will be slightly sticky. Shape dough into a round, smooth shape and put in an oiled bowl, cover and let rise in a warm spot until it doubles in size.

Remove dough from the bowl and roll it out on a lightly floured surface. Spread with coconut palm sugar and cinnamon.

Slice the dough in long strips about 2 1/2 inches wide. Stack the strips on top of each other to form one long stack of strips.

Using a sharp knife, slice the long stack approximately every 3 inches. Put all the stacks on top of each other to form a tower of sorts. Transfer to a lightly oiled bread pan. The loaf will look like many slices of bread lined up in the pan.

Place the loaf in a warm place to rise for about 30 minutes. Bake at 350 degrees F for 30-45 minutes.