Spelt Bread (No-Knead, No-Rise Bread)

Name: Spelt Bread (No-Knead, No-Rise Bread)
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 20 slices
Ingredients: 500 ml lukewarm water; 42 g fresh yeast OR 4 ½ teaspoons dry yeast; 500 g wholemeal spelt flour; 50 g sunflower seeds; 50 g sesame seeds; 50 g flax seeds; 2 tablespoons cider vinegar; 1 tablespoon fine sea salt

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4.5

165 reviews

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Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings
20 slices
Calories
128 kcal
Course
Bread
Cuisine
German

Spelt Bread (No-Knead, No-Rise Bread)

Freya Patterson

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How to make the easiest spelt bread (or whole wheat bread). A bread that you can mix in less than 5 minutes, place in the cold oven and bake for one hour. No kneading and no rising involved.

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Ingredients

Servings

500 ml lukewarm water 2 cups/ 17 fl.oz
42 g fresh yeast OR 4 ½ teaspoons dry yeast 1.5 oz fresh, Note 2
500 g wholemeal spelt flour 17.5 oz/ 4 + ⅛ cups, Note 3
50 g sunflower seeds ⅓ cup/ 1.7 oz, Note 4
50 g sesame seeds ⅓ cup/ 1.7 oz
50 g flax seeds ⅓ cup/ 1.7 oz
2 tablespoons cider vinegar
1 tablespoon fine sea salt

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Instructions

Yeast: Dissolve the fresh (or active dry) yeast in the lukewarm water. If using instant yeast, mix it with the flour.42 g fresh yeast OR 4 ½ teaspoons dry yeast + 500 ml lukewarm water/ 2 cups
Mix ingredients: Place your bowl on the digital scale. Weigh the rest of the ingredients directly into the bowl. Mix everything with a spoon. The dough will be pretty wet and runny; that is how it is supposed to be. You won't be able to knead it even if you want to.500 g wholemeal spelt flour/ 17.5 oz/ 4 + ⅛ cups + 50 g sunflower seeds/ ⅓ cup/ 1.7 oz + 50 g sesame seeds/ ⅓ cup/ 1.7 oz + 50 g flax seeds/ ⅓ cup/ 1.7 oz + 2 tablespoons cider vinegar + 1 tablespoon fine sea salt
Grease a loaf pan with butter. Pour the dough inside and level it with the spoon.
Bake spelt bread: Place the loaf pan in the COLD oven and set the temperature to 400°F/ 200°C. Bake for 1 hour.
Check doneness: Remove the bread from the pan and check if it's ready by tapping it with your knuckles on the underside; it should sound hollow. The underside of the bread should be a deep golden brown. If the underside is too lightly colored, place the bread in the oven for another 5 to 10 minutes directly on the rack, upside down and without the tin.
Cool: Take it out of the oven and let cool on a wire rack.

Equipments used:

Notes

Kitchen scale: I strongly recommend using a digital kitchen scale for this recipe. It's not just more accurate, but it also simplifies the entire process. Just put the bowl on the scale and measure all the ingredients directly into it.
Yeast: You can replace fresh yeast with instant yeast (to be mixed directly with the flour) or active dry yeast (to be dissolved in lukewarm water).
Flour: Experiment with the flour types. You can make this bread with whole wheat, whole spelt, or a mixture of whole flour and white flour. You can also include a smaller amount (about 3.5-5.5 oz/100-150 g) of rye flour but don't make pure rye bread using this recipe.
Seeds: You will need a total of 5.5 oz/ 150 g seeds; it doesn't really matter which kind (pepitas are also delicious). You can also include chopped nuts (hazelnuts or almonds, for instance).

Nutrition Information

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Serving 1slice Calories 128kcal (6%) Carbohydrates 20g (7%) Protein 5g (10%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Sodium 472mg (20%) Fiber 4g (16%) Sugar 2g (4%)