Spelt flour NO-KNEAD Bread

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.

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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 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 that 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.

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

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.

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.

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 breadcrumbs.

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 the recipe for making it out of wheat flour, I would be happy to post another recipe.

Anchy

Yields 1 loaf

Spelt flour NO-KNEAD Bread

Delicious no-knead spelt flour bread that is perfect for sandwiches.

2 minPrep Time

45 minCook Time

47 minTotal Time

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Ingredients

• 2 cups white spelt flour
• 1 cup whole grain spelt flour
• 1 tsp salt
• 1 tsp yeast
• 1 tsp sugar
• 1 cup water (+more depending on flour moisture - up to 1/4 of a cup)
• Semolina and mixed seeds (optional).

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 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 the 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!

Notes

*proof time is not included.

7.8.1.2

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https://simplyanchy.com/spelt-flour-no-knead-bread/

Ana Veselinović | Simply Anchy

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