No-Knead Spelt Bread

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Learn how to make easy No-Knead Spelt Bread using fresh milled flour. This simple, hands-off recipe is perfect for busy schedules and ancient grain lovers.

Course Bread

Cuisine American

Keyword Fresh Milled Flour

Prep Time 30

Cook Time 35

Bulk Ferment 8

Total Time 9 5

Servings slices

Calories 158kcal

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 Ferment
8:00AM: Mix
4:00PM: Shape and place in a loaf pan
4:15PM: 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 Ferment
8:00PM: Mix
8:00AM: Shape and place in loaf pan
8:15AM: 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 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 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.

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