Spelt Bread (No-Knead, No-Rise Bread)
User Reviews
4.5
Spelt Bread (No-Knead, No-Rise Bread)
Description
Spelt Bread (No-Knead, No-Rise Bread) uses wholemeal spelt flour blended with a variety of seeds including sunflower, sesame, and flax to create a dense loaf with varied textures. The dough is unusually wet and runny, challenging traditional kneading methods, and is baked immediately after mixing, skipping the rise period. Vinegar enhances the flavor profile gently and helps with the bread's structure during baking. Baking starts in a cold oven set to 200°C (400°F) and continues for an hour to develop a firm crust and full bake throughout.
The inclusion of multiple seeds adds layer to both flavor and texture, making this bread satisfying sliced fresh or toasted. It works well as a rustic accompaniment to spreads and mains where a sturdy bread is desired without complicated preparation steps.
Accurate measurement using a kitchen scale is strongly recommended to achieve consistent results. The recipe is flexible to yeast types including fresh, dry, and instant, and allows for substitution of spelt with whole wheat or combinations including rye. Seeds and nuts can be varied to suit preference, such as adding pepitas or chopped hazelnuts.
Ingredients
- 500 ml water 2 cups/ 17 fl.oz, lukewarm
- 42 g fresh yeast 1.5 oz fresh, Note 2, or 4 ½ teaspoons dry yeast
- 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 salt fine sea salt
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.
Notes
- Use a digital kitchen scale to measure ingredients directly into your mixing bowl for accuracy and ease.
- You may substitute fresh yeast with instant yeast (mixed with flour) or active dry yeast (dissolved in lukewarm water) depending on availability.
- Feel free to adjust the flour mix including whole wheat, spelt, or partial rye flour, but avoid using pure rye flour for this recipe.
- Seed quantities can be varied or replaced with different types such as pumpkin seeds or chopped nuts like hazelnuts or almonds to change texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20slices
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 128kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Sodium | 472mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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