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.
Did you enjoy this post? I would like to hear what you think in the comments below. If you make it don’t forget to post it on Instagram and tag me @simply.anchy or use hashtag #simplyanchyrecipe, because I love to see all of your kitchen creations. Also be sure to follow me on Instagram, Pinterest and Facebook, so that you never miss any of my recipes and posts.
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