I have been baking with Fresh Milled Flour for a few years now and this No-Knead Spelt Bread recipe is quickly becoming a life saver. Sometimes we get so busy but do not want to compromise on baking our own bread with Fresh Milled Flour. We do not have to over complicate things, this bread requires so little hands on time it seems surprising!
Read the recipe all the way through to plan your bulk ferment time!
This recipe is specifically written using the grain Spelt. It is an ancient grain and has a unique baking profile. It is considered a high protein grain, yet does not perform like a Hard White or Hard Red wheat would. It is very “stretchy” and almost sticky. This recipe allows for an 8-24 hour bulk ferment simply covered on the counter. Your grain is broken down and gluten is developed, without mechanical kneading!
If you’re new to fresh milled flour, here are a couple of posts to get you started!
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Table of Contents
Fresh Milled Flour
Spelt. An ancient cereal grain native to Europe. It is high in protein and has a unique nutty flavory.
Here is an article to give you a little back history and detailed information around the Spelt grain!
Ingredients needed for No-Knead Spelt Bread
- Fresh Milled Spelt
- Sugar
- Salt
- Yeast
- Sesame Seeds
- Poppy Seeds
- Pepitas
- Flax Seeds
- Water
- Granulated garlic
- Flaky Sea Salt
- Egg for egg wash
Equipment needed for No-Knead Spelt Bread
- Grain Mill
- Large Bowl
- Digital Scale
- Parchment Paper
- 9″x4 1/2″ loaf pan or Dutch oven
- Lame or sharp knife for scoring
- Wooden Spoon or fork
- Pastry Brush
*note there is no mixer needed for this recipe!
How To Make No-Knead Spelt Bread
This recipe truly is as simple as it seems. Which is not always the case with making homemade bread with Fresh Milled Flour!
Start by milling your Spelt, I love my WonderMill grain mill but there are a ton on the market today!
Make your seed blend first. 1 TBSP of each: flax, sesame, poppy and pepitas. Split in half. You will use half in the dough and sprinkle half on top of the bread.
Topping: half of the seed blend from above plus 1 tsp granulated garlic, 1 tsp flaky sea salt.
Add all of your remaining ingredients to a bowl: spelt flour, yeast, sugar, table salt (Redmond’s Real Salt), half of seed mix and mix with a fork or wooden spoon. THAT’S IT! It really is that simple. Cover with plastic wrap so it does not get a layer of dry dough on top (which happens when covered with a tea towel)
Now decide how long you’d like to let it ferment. My favorite routine is this:
8-Hour Bulk Ferment
8:00AM: Mix
4:00PM: Shape and place in a loaf pan
4:15PM: Bake and allow to cool- Ready by dinner time with less than 30 minutes of hands-on time!
The above schedule is an 8 hour bulk ferment. You can go as long as 12 or even 24 hours. My family does not love the strong flavor of yeast or sour dough, so I usually opt for a shorter ferment.
12-Hour Bulk Ferment
8:00PM: Mix
8:00AM: Shape and place in loaf pan
8:15AM: Bake and allow to cool-Ready for the day’s sandwiches with less than 30 minutes of hands-on time!
You get the picture here. Mix. Ferment. Bake. Enjoy!
Baking your No-Knead Spelt Bread
Preheat your oven to 450 degrees F.
Line a 9″x4 1/2″ loaf pan with parchment paper.
You should have milled about 15 grams of extra flour. At this time, take the flour and sprinkle on your fermented dough. Work your way around the edge of the bowl to loosen the dough. Work the dough into a tight ball/loaf shape and scoop into a parchment lined loaf pan. Place the smooth side of the dough up.
Make an eggwash out of 1 egg and 1 Tbsp water by whisking in a small bowl. Brush the top of the loaf with your eggwash.
Sprinkle the seed, salt and garlic topping on the top of the loaf. Brush again with the egg wash. Taking a lame or sharp knife, score your bread with 3-4 diagonal slits.
Cover bread with a tea towel and allow to rest for 15 minutes.
Bake at 450 degrees for 35 minutes. Your bread will be nice and golden brown on the top.
Remove bread from the oven and lift the parchment paper from the loaf pan and place bread on a wire rack to cool. Let bread cool for atleast 30 minutes before slicing.
Store in an airtight contaner or bag on the counter for 4 days.
Baking in a dutch oven
If you’d rather make a round, rustic loaf. Place a 5 qt Dutch oven in the oven while you preheat it. Line the Dutch oven with parchment paper and place the dough inside. Top with the seed, garlic and salt mixture. Make a few slices, cover and bake the bread for 30 mintues. Uncover the Dutch oven and bake the bread 15 more minutes. Remove and place on the wire rack to cool.
No-Knead Spelt Bread
Ingredients
- 495 g Spelt berries milled into flour divided
- 8 g Dry active yeast
- 8 g Redmonds Real Salt any table salt
- 20 g sugar
- 1 3/4 cups room temperature water
- 1 Tbsp flax seeds divided
- 1 Tbsp sesame seeds divided
- 1 Tbsp poppy seeds divided
- 1 Tbsp pepitas divided
Topping for bread
- 1 tsp granulated garlic
- 1 tsp flaky sea salt
- 1/2 seed blend from above 21g
- 1 egg for egg wash
- 1 tbps water for egg wash
Instructions
Seed Blend
- Start by making your seed blend first. 1 TBSP of each: flax, sesame, poppy and pepitas. Split in half. You will use half in the dough and sprinkle half on top of the bread.
- Take half of the seed blend from above, add 1 tsp granulated garlic, 1 tsp flaky sea salt. You will use this to top your loaf.
Bread
- Mill your Spelt flour. Add 480g of flour with the remaining ingredients; yeast, sugar, table salt (Redmond's Real Salt), half of seed mix and mix with a fork or wooden spoon. THAT'S IT! It really is that simple. Cover with plastic wrap so it does not get a layer of dry dough on top (which happens whe ncovered with a tea towel)
Bulk Ferment
- Now decide how long you'd like to let it ferment. My favorite routine is this:8-Hour Bulk Ferment8:00AM: Mix4:00PM: Shape and place in a loaf pan4:15PM: Bake and allow to cool- Ready by dinner time withless than 30 minutes of hands-on time!The above schedule is an 8 hour bulk ferment. You can go aslong as 12 or even 24 hours. My family does not love the strong flavor of yeastor sour dough, so I usually opt for a shorter ferment.
- 12-Hour Bulk Ferment8:00PM: Mix8:00AM: Shape and place in loaf pan8:15AM: Bake and allow to cool-Ready for the day'ssandwiches with less than 30 minutes of hands-on time!You get the picture here. Mix. Ferment. Bake. Enjoy!
- Baking your No-Knead Spelt BreadPreheat your oven to 450 degrees F.Line a 9"x4 1/2" loaf pan with parchment paper. You should have milled about 15 grams of extra flour. At this time, take the flour and sprinkle on your fermented dough. Work your way around the edge of the bowl to loosen the dough.
- Work the dough into a tight ball/loaf shape and scoop into aparchment lined loaf pan. Place the smooth side of the dough up.Make an eggwash out of 1 egg and 1 Tbsp water by whisking in a small bowl. Brush the top of the loaf with your eggwash.Sprinkle the seed, salt and garlic topping on the top of theloaf. Brush again with the egg wash. Taking a lame or sharp knife, score yourbread with 3-4 diagonal slits.
- Cover bread with a tea towel and allow to rest for 15minutes.
- Bake at 450 degrees for 35 minutes. Your bread will be nice and golden brown on the top.Remove bread from the oven and lift the parchment paper from the loaf pan and place bread on a wire rack to cool. Let bread cool for atleast 30 minutes before slicing.Store in an airtight container or bag on the counter for 4days.
Baking in a Dutch oven
- If you'd rather make a round, rustic loaf. Place a 5 qtDutch oven in the oven while you preheat it. Line the Dutch oven with parchmentpaper and place the dough inside. Top with the seed, garlic and salt mixture.Make a few slices, cover and bake the bread for 30 mintues. Uncover the Dutchoven and bake an additional 15 minutes. Remove and place on the wire rack to cool.
Nutrition
No-Knead Spelt Bread Recipe – FAQ
How do I store this bread?
These can be stored on the counter for 3 days, in the refrigerator for up to a week or the freezer for 3 months. Because these lack preservatives, you want to be careful to not expose your bread to dirty hands or knives which will cause premature mold!
Do I have to add the seeds to my bread or can I leave them out?
Absolutely, you can make any omissions or substitutions. I have also added dried herbs to this recipe with the seed mixture that is in the dough. It is a very flexible recipe and you do not need to adjust any other ingredients when adding or omitting the seeds.
Can I easily double or even triple this loaf?
I always write my recipes in weights. This allows for quick multiplication conversions! As long as you have container large enough (think 5 gallon bucket) you can make this recipe as large as you’d like.
THANK YOU!
Thank you so much for trying this recipe, I hope you love these Cottage Cheese Bagels as much as my family does. If you make this recipe, please share and tag me on Instagram or Facebook! And, please leave a comment or star rating below. I love to see everyone be successful in the journey to a healthier lifestyle with fresh milled flour! Dont hesitate to contact me with any question, chances are we will both learn something from us working through it together!
Happy Baking!
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Bailey Basics is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit.
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