This easy spelt bread recipe is ready to bake in about 10 minutes. No kneading required, just make, bake and take in the beautiful aromas of a freshly baked bread.
Baking bread at home can be time consuming, especially when it involves complex techniques like for making sourdough.
While working with a mother dough can be rewarding, I am excited to share with you a simple recipe for spelt bread, that does not require any kneading or proofing.
Our no knead spelt bread recipe is easy to make, takes less than an hour and can be eaten straight away once baked - perfect to satisfy any bread cravings!
Once you realize how easy it is to make this recipe from scratch, you'll find any and every excuse to bake this loaf and it will soon become your favourite go-to recipe😉
Just slather a thick slice with good quality butter and enjoy your delicious homemade spelt bread!
why you should make this spelt bread
- it's a quick and easy recipe, great for beginners
- the bread is moist on the inside and crispy on the outside
- healthy ingredients, no preservatives used
- keeps well for a couple of days but can also be easily frozen
- doesn't need to be toasted, the fresh texture is just perfect
- our son loves it so your kids might love it too
what is spelt flour
Spelt is a type of wheat. It is actually one of the most ancient grains, also known as dinkel or farro. Mostly sold as flour and used for baking bread, making pasta and tarts.
Since spelt has a high level of fibre and minerals, it is easy to digest hence making it a popular choice compared to regular flour.
spelt flour I used white spelt flour but you can use whole wheat spelt flour too or a mix of both.
butter unless you use a silicon baking form, I recommend greasing the loaf tin with butter or margarine unless you are making a vegan spelt bread.
sunflower and pumpkin seeds adds a crunchy texture to the crust and the bread itself. You can also use other seeds like sesame, hemp or flax seeds.
yeast I use dry yeast for this recipe but if you can get a hold of fresh yeast, 1 cube will be the right amount.
white vinegar helps in rising the dough while baking, plus it softens the gluten and avoiding a firm bread. You can use other vinegars too, like apple cider or balsamic.
Salt 8g salt goes into the dough. I recommend accurately measuring 8g of salt as I found it to be the right amount.
how to make spelt bread
To start the process of making spelt bread, first prepare your baking tin.
Grease the loaf tin with butter and sprinkle a hand full of sunflower and pumpkin seeds onto the bottom and on all sides of the tin.
This will give the spelt bread a lovely crust lined with seeds, enhancing not only the look of the loaf but also giving it a lovely texture.
Set some seeds aside to later sprinkle on top of the bread.
Next, prepare the dough.
Add yeast into warm water and mix well with a whisk.
Combine the flour with the remaining seeds, salt, vinegar and then pour the dissolved yeast on top.
Mix with a wooden spoon (yeast is very sensitive so best to avoid any metal spoons) and combine well. As the dough is too wet to knead, you need to spend at least 3-5 minutes to thoroughly mix the dough.
Finally bake the bread
Pour the dough into the baking tin and sprinkle the remaining seeds on top.
Bake immediately in a pre-heated oven at 180°C (350°F) for 45 minutes.
Remove the bread from the oven and allow to cool for at least 5 minutes before slicing and serving.
how do I know if the bread has baked long enough?
After baking carefully remove the bread from the tin. Gently tap the bottom of the loaf with your fingers, if it sounds hollow, the bread is done.
Every oven is different so it is best to check if the bread has baked enough. You might also be able to tell from the colour and crust if the bread is ready - if too pale leave it for a bit longer in the oven.
Spelt is actually a type of wheat hence it is not gluten free. Saying that, spelt flour actually contains less gluten than all purpose flour.
The bread is best stored at room temperature in a paper bag or bread box. This way it will keep fresh for up to 5 days. Alternatively, it can be frozen for up to 3 months.
what to serve spelt bread with
This no knead spelt bread can be used for almost anything that you would normally buy bread for!
- breakfast with butter or this mandarin marmalade
- for a cheese board or a cheese course
- with a soup like this artichoke soup
- topped with smashed avocado and poached eggs
- to eat as a snack with a spread like this yuzu curd
I hope you enjoy this simple bread recipe as much as I do. This really is one of those recipes that deserves to be on your go-to recipe list!
No Knead Spelt Bread
- mixing bowls
- measuring jug
- loaf tin (about 26cm (10 inches) long)
- 110 gram sunflower seeds
- 110 gram pumpkin seeds
- small cube unsalted butter
- 2 pkt dry yeast (14g)
- 500 millilitre water (lukewarm)
- 500 gram spelt flour
- 8 gram salt
- 1 teaspoon white vinegar
- In a small bowl combine the sunflower and pumpkin seeds.
- Grease the loaf tin with butter, making sure to smear it across the entirety of the loaf's interior.
- Sprinkle a handful of the seeds inside the loaf tin (bottom and sides). Keep a small amount of seeds aside to sprinkle on top before baking.
- Add yeast to the warm water and whisk well.
- In a large bowl combine the spelt flour, remaining seeds, salt and vinegar, combine well.
- Add the yeast water to the bowl and mix well with a wooden spoon for at least 5 minutes (alternatively use a kitchen aid with the hook attachment).
- Pour the batter into the prepared loaf tin and bake immediately in a pre-heated oven at 180°C (350°F) for 45 minutes.
- Remove the bread after 5 minutes from the tin and let it cool down before slicing.