Spelt flour NO-KNEAD Bread

Spelt Flour No-knead Bread | Healthy Food Recipes | simplyanchy.com

Can you imagine one of these situations?

One – You sat down for breakfast with you lovely family on a Saturday morning, and all you can smell is the freshly baked loaf of bread. All of you just can’t wait to tear it apart and eat it with butter and a cup of herbal tea, while the crust is still crunchy and warm.

Two – You are coming back home from work, feeling hungry, and all you can think about the bread that you have baked, by yourself, the night before, and the perfect thing is that you can make the most beautiful sandwiches, so you won’t spend much time preparing the dinner for yourself.

If you have been or would like to be in any of these, or similar situations, this is the right recipe for you.




I love eating bread and making it on my own in all shapes and tastes (yes, that means that more recipes are coming, wink wink), but I believe that this recipe is the one that I make most of the times because it doesn’t involve any kneading at all, and the taste is much MUCH better than most of the breads that we make or buy at the stores.

*Some of the links that I am using are affiliate links. That means if you follow them and purchase something, I would earn a little commission at no extra cost to you. I use affiliate links so I can promote products and services that I think are excellent. It also helps me monetize this site so I can keep on creating content for you. Thank you so much. I love you all!!!*

Now you are probably asking ”What is spelt?” or ”Couldn’t you just post wheat bread recipe?”. Let me answer these questions for you.

Spelt-wheat-Comparison

Spelt is a species of wheat, that was cultivated since approximately 5000 BC. It is full of nutrients and contains a moderate amount of gluten, which makes it suitable for baking. Unfortunately for people with gluten-related disorders can’t eat it.

The second question has kind of answered itself. The reason why I use spelt flour over wheat is because wheat makes me bloat and spelt doesn’t. That is the only reason. I know that it is a little pricey option, but I don’t eat it very often, so I believe it is OK to spend a little more money and eat the bread that I love, and don’t become bloated.

More about the no-knead technique

This technique was developed by Jim Lahey, not so long ago (in 2006). He really made the revolution of bread making at home, because it wasn’t just easy, but this technique requires no kneading AT ALL, and it can give you professional results at home.

All you need to do is mix flour, salt, yeast and water until combined, and leave it to rise.

  mixing and rising - simplyanchy.com  

After it has risen, just transfer it to floured board, fold it like an envelope, and let it rest.

  folding and resting - simplyanchy.com

Now it’s time to bake it, and the secret is that you bake it with the lid on first, and then uncover it to get nice golden and crunchy crust.

baked bread - simplyanchy.com

So overall, it doesn’t take much of your time to be involved in kneading and shaping, and it is a fool-proof. Trust me, even a 6-year-old can make this bread.

  • Servings: 1 medium loaf
  • Difficulty: easy
  • Print


Spelt flour No-Knead Bread

Spelt flour no-knead bread - simplyanchy.com

Ingredients:

Directions:

  1. Combine both flours in a big bowl and mix with salt.
  2. Add yeast, sugar and water.
  3. Mix with your fingers or wooden spoon until just combined. Consistency should be a soft and a bit sticky.
  4. Cover with cling film and leave in warm place until doubled in size (2-3 hours).
  5. Place your dutch oven or casserole dish with the lid in oven, and preheat the oven to 250°C (480°F).
  6. Dust the working board with flour, or what I like to do is to dust it with semolina and mixed seeds.
  7. Put the dough on the board, spread it a bit with your fingers, and then fold it from four sides like an envelope.
  8. Cover the bowl, where the dough was rising, with baking paper and put the dough inside, with the folded side down.
  9. Leave for 30 minutes to rest.
  10. Transfer to preheated dutch oven or casserole dish and cover.
  11. Lower the temperature of the oven to 230°C (450°F).
  12. Bake covered for 30 minutes, and then uncovered for 15 minutes.
  13. Take the loaf out of the baking dish and let it cool down completely before eating.
  14. Enjoy!

*Some of the links that I am using are affiliate links. That means if you follow them and purchase something, I would earn a little commission at no extra cost to you. I use affiliate links so I can promote products and services that I think are excellent. It also helps me monetize this site so I can keep on creating content for you. Thank you so much. I love you all!!!*

This bread can be used for making sandwiches, bruschetta or to eat it with only peanut butter and jelly if you like. And after 2 or 3 days, if you have some leftover stale bread, you can make your own croutons or bread crumbs.

I hope you like this recipe. If you have any questions please leave a comment below. I read all of your comments, and answer them. If you would like to know the differences in recipe for making it out of wheat flour, I would be happy to post another recipe.

Till the next recipe,

Xoxo,

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