In the culinary world, there are few things more satisfying than making your own bread, and my No-Knead Spelt Bread Loaf is truly delicious. It is a simple recipe that could not be easier to make as it requires no more than 10 minutes of hands-on time. As well, it contains just 6 ingredients, including water. That is all you require to make this hearty, full of flavour bread.
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Why we love this recipe:
One of the great advantages of using spelt flour is that it doesn’t like to be handled too much. The gluten in spelt flour is more fragile, so it is important to take care to not over-work or over-mix the dough. Bread making does not get easier than this!
We love this easy Spelt Bread Loaf because:
- Spelt is an ancient grain. According to Wikipedia, it has been cultivated since approximately 5,000 BC and has not been genetically modified.
- It is suitable for vegans.
- The bread has a lovely flavour.
- It is delicious toasted.
- Just basic ingredients, all readily available in the supermarket, is all it contains.
- The long fermentation helps develop flavour in the bread.
- We do not pre-heat the oven. We place the dough directly into a cold oven.
- It is a basic, rustic loaf, ideal for beginner bread bakers.
- Although our Spelt Bread does contain gluten, many find it much easier to break down and digest than wheat gluten. It is not suitable for coeliacs.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
White Spelt Flour – As with wheat flour, spelt comes in two forms, white and wholegrain. I have used organic white spelt flour which is similar in appearance and texture to regular plain/all-purpose flour and has a mild flavour.
Instant dry yeast – You can add this yeast directly to the dry ingredients. You do not need to activate it first.
Water – I use filtered water as it is believed that chlorinated water may slow the growth of yeast or even stop it from working altogether.
Sugar – A small amount helps activate the yeast.
Olive oil – Helps keep the dough moist and adds to the texture as well as the flavour.
Salt – Without salt, the bread will be bland. I use coarse sea salt in the dough, not table salt, which is finer and stronger.
Step by step instructions:
Line a loaf tin with non-stick baking paper.
- Add the spelt flour to a medium-sized bowl. Add the yeast, sugar, olive oil and salt to the flour.
- Make a well in the centre and slowly pour in the water, stirring as you pour. Continue to mix for a minute or two, until all the ingredients are thoroughly combined.
- Turn the dough into the prepared loaf tin. Using a dampened spatula, gently smooth the top of the bread.
- Upturn a large bowl to cover the loaf tin and set aside to proof. Alternatively, tent a large plastic bag above the tin, ensuring that it will not touch the dough as it rises.
- After about 5 hours, the dough will have doubled in size and be bubbly and soft.
- Transfer the loaf tin to a cold oven. Turn the oven to 200 degrees C (400 F) and cook the loaf for 40 minutes.
- Turn the bread out of the tin onto a cooling rack. Tap the base and if it sounds hollow the bread is cooked. Leave to cool on the wire rack.
Tips for success and FAQs:
Spelt bread tends to dry out more than wheat bread, so to compensate, the dough contains more moisture than bread dough which is kneaded. As the dough is very soft, it does not hold its shape. To compensate, it is necessary to bake the bread in a tin to provide structure.
Unless you are certain that your baking tin is non-stick, I strongly recommend you line it with non-stick baking paper. Leaving some overhanging also helps to remove the bread from the tin.
There has been some confusion as to whether spelt flour contains gluten. A few misleading articles have caused some people to believe it does not. However, this is not correct; spelt flour does contain gluten. It is easier to digest than wheat and is sometimes suggested as an alternative for some people who have a mild sensitivity. However, I must emphasise that it is not suitable for people with coeliac disease or many people with gluten intolerance.
Yes, you can do this. If you add all your ingredients at the same time and immediately start mixing, the salt will not have time to interfere with the growth of the yeast. I still like to keep them separate when I add them to the bowl. However, you don’t want to add salt to the top of the yeast and set it aside for a while or it may kill the yeast.
Yes, you can. However, you will need to activate it first. To do this, dissolve the yeast and the sugar in a little warm water. It must not be hot, or it may destroy the yeast. Set it aside for 10 minutes, or until it bubbles. Then, add it to the flour with the remaining ingredients and follow the rest of the recipe as listed. If it does not bubble, this means the yeast is dead and you will need to start with a new packet.
Yes, you can. I have tried it, but I personally prefer the milder flavour of the white flour. As well, using the combination of flours made the bread less crusty. If you decide to use both, you may need to add a small amount of additional water as wholemeal flour absorbs more moisture than white.
As with most homemade bread, it is at its best the day it is made. Store it, well covered, in a plastic bag or airtight container for up to 4 days. If the weather is humid, store it in the fridge to prevent the growth of mould. To freeze the bread, when the loaf is cool, cut it into slices and store in an airtight container in the freezer for up to 2 months.
More delicious recipes for you to try:
Like our Spelt Focaccia, our Spelt Bread Loaf is delicious with many things. Here are some of our favourites:
- Mediterranean Bread Dipping Oil
- Herbed Bread Dipping Oil
- Marinated Olives or Roasted Olives
- Prosciutto and Melon
- Marinated Feta, Parmesan or Mozzarella Balls
Treat yourself and your loved ones to an easily prepared, homemade, loaf of bread. It is a simple loaf with great flavour and is ideal for family meals. Enjoy it freshly baked with some good quality butter or extra virgin olive oil. As well, it makes lovely toast, perfect to serve for breakfast or to accompany a bowl of homemade soup. The bread made from this ancient grain is certain to become a regular at your table.
Alex xx
Spelt Bread Loaf (No-Knead)
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 450 g (3 cups) white spelt flour See Note 1
- 1 teaspoon instant dry yeast See Note 2
- 1 teaspoon sugar See Note 3
- 1 ½ teaspoon coarse kitchen salt See Note 4
- 1 tablespoon extra virgin olive oil See Note 5
- 375 ml (1 and ½ cups) water – at room temperature
Instructions
- Prepare a loaf tin. I used one that is 24cm x 13cm x 6.5cm (9 ½ x 5 x 2 ½ inches.)
- I have used a non-stick loaf tin and used a strip of non-stick baking paper to just cover the base, leaving some overhang to make it easy to remove the bread. If your loaf tin is not non-stick, you will need to line the sides and the base. The easiest way to do this is to slightly dampen the baking paper, wring it out thoroughly, and press it into the tin.
- Add all your dry ingredients to a medium-large bowl. Give them a stir, then make a well in the centre and add the olive oil. Slowly pour in the water, stirring with a wooden spoon to combine. Continue to stir for a minute or two, just until all the ingredients are thoroughly combined and no flour remains around the edges of your bowl.
- Tip the dough into your prepared loaf tin and smooth with a dampened spatula.
- Upturn a large bowl to cover the loaf tin and set aside for 5 hours to proof. Alternatively, tent a large plastic bag above the tin, ensuring that it will not touch the dough as it rises.
- After 5 hours, the dough will have doubled in size and be bubbly and soft. See Note 5.
- Transfer the loaf tin to a cold oven. Turn the oven to 200 degrees C (390 F) and bake the bread for 40 minutes.
- Remove the tin from the oven and, using the baking paper to help remove the bread, transfer it to a cooling rack. Tap the base and if it sounds hollow the bread is cooked. Otherwise, return to the oven for another 5 minutes. Test again.
- Once the bread is cooked, leave it to cool on the wire rack. Cool completely, or serve whilst slightly warm with olive oil or butter.
Notes
- My preference is to use organic spelt flour.
- Instant yeast can be added directly to the dry ingredients without proofing first. If you are using active dry yeast, you will need to activate it first. To do this, dissolve the yeast and the sugar in a little warm water. It must not be hot, or it may destroy the yeast. Set it aside for 10 minutes, or until it bubbles. Then, add it to the flour with the remaining ingredients and follow the rest of the recipe as listed. Be sure to deduct the amount of water you use from the amount specified in the recipe. If it does not bubble, this means the yeast is dead and you will need to start with a new packet.
- You can use honey if you prefer.
- Table salt is not suitable. It is stronger and may make your bread too salty.
- In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. Please adjust your measurement if necessary.
- You can use a shorter proofing time if you prefer. Set the dough aside for 1 -3 hours until it has doubled in size and is bubbly on top. I use a longer proofing time as it gives the bread extra flavour. If you prefer, you can proof the dough overnight. Put the dough, in the bowl, covered, overnight in the fridge. In the morning, bring it to room temperature for about a half-hour. Gently tip the dough into the prepared tin, smooth with a damp spatula and then bake as per the recipe.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Tracy Lynn
Looking forward to making this this weekend. I have organic “sprouted” spelt flour. Will that work or is the regular organic spelt better?
Alexandra Cook
Hello Tracy,
Thank you so much for this question!
This recipe works best with white spelt flour. That being said, I have used the wholemeal variety several times too – but it does produce a much denser, heavier bread. Still delicious, but it will depend on the texture you’d prefer.
I must admit, I have not tried this recipe with sprouted spelt before. I’d love to hear what you think if you give it a try!
Alex xo
Tracy Lynn
Hi Alex— I did use the sprouted and it turned out really good. It was crunchy on the outside and dense but very soft on the inside. It’s definitely a bread that needs to be toasted and buttered or have something to help it go down like peanut butter or jam. It was all I had but I’m going to make it again — I’ll do the regular white spelt and then do half and half. I enjoyed it with my breakfast .
The brand of sprouted spelt I had was by One Degree. I use their sprouted oats for oatmeal and for baking as well. But I’ll try there regular spelt. The sprouting makes it a little easier for me to digest .
Excellent recipe.
Alexandra Cook
Hello Tracy,
Thank you so much for letting me know!
I’ll absolutely keep an eye out for the sprouted spelt and give this a try soon 🙂
Let me know your thoughts if you try the regular.
Thanks again! Alex xo
Jeannie
Made the spelt bread it was a success thankyou very much for the recipe will be making it again when it’s all been eaten thanks again.
Alexandra Cook
Thank you, Jeannie 🙂
Happy to hear this and appreciate you taking the time to comment. Alex xo
Jonesacca
I’m not sure what went wrong, but my loaf didn’t rise above the top of my pan and looks a bit like a brick. I use regular yeast, so I did have to proof first, but I followed the directions other than that. I bake often, but this was my first experience with spelt flour and I was not impressed. Tastes good, just very dense and crusty.
Alexandra Cook
Hi Jonesacca,
Thanks for your comment! Spelt flour is coarser and more dense than all-purpose flour, which will result in a heartier bread. It also doesn’t rise as much as regular white flour as it has more of a delicate gluten structure.
Did you measure your ingredients for the best accuracy?
One of our favourite things about the bread is the crusty exterior – but perhaps your oven runs a little hotter than ours if it is too crusty?
If you are finding the fresh bread too dense, I recommend trying some slices toasted – it is absolutely delicious 🙂
Please feel free to reach out with any questions. Alex xo
Elizabeth
I have made this several times with great success. This time I tried the dampened parchment trick–it is genius!!!! Great recipe and great instructions. Thank you
Alexandra Cook
This is fantastic to hear, Elizabeth 🙂
Thank you so much! Alex xo
Karen
Just made this bread, I put a blob of butter on top of the dough to make a crispy crust! Absolutely delicious and so easy!
Alexandra Cook
Hello Karen,
Thank you so much for sharing 🙂 I appreciate your comment!
Alex xo
Lotte Morgan
Air Fryer experiment – Brilliant Result. It worked and I’m a terrible baker 😁
It was a bit of an experiment but been trying to make white spelt bread in our air fryer (had mixed results so far – usually very dense bread). Came across this recipe last night and noticed about putting the dough in the fridge overnight and bake in the morning. Decided to give it a go – sounded easy (I like easy!). Result is perfect.
For anyone wanting to try this in their air fryer here is what I did thanks to Alex’s brilliant recipe:
1. Firstly I halved all the ingredients (apart from the sugar, I accidentally put 1 tsp in but think I’ll continue with this in future breads). The loaf tin I got for the air fryer is tiny but kind of half the size of what Alex use in this recipe.
2. Mixed everything as described in the recipe but instead of leaving the dough in the mixing bowl overnight I transferred it straight into the lined loaf tin and popped it in the fridge with a glass food storage container over the top.
3. The dough had risen a tiny little bit overnight and I could see some bubbles (first thought was that it hadn’t worked very well but I continued). Left the dough out for about 30-40 mins (heated up our microwave a little to create a warm space – it’s quite cold in the UK despite it being summer). You could also do the same in the air fryer to get a warm space for the dough – just let it run for a couple of minutes then switch off and pop the tin/dough in there).
4. The dough did rise a little bit more during this time so I was optimistic again. I then popped the tin/dough into the cold air fryer with the ‘grill/crisp’ insert at the bottom to make sure there was airflow all around the tin during baking. Set it on ‘Bake’ (but at 180 Celsius being a fan oven) for 30 minutes.
5. The bread had risen further during baking and had a lovely light golden crust. Took it out of the tin and baking paper and left it to cool for 30 minutes (couldn’t wait any longer to taste it – the smell was so nice).
6. Now I’m eating a beautifully soft in the middle with a nice crust 100% white spelt flour bread. So easy, great result and will be the ONLY recipe I’m using from now on.
Thank you Alex for sharing this. Xxx
Alexandra Cook
Hello Lotte!
Thank you so much for your thoughtful and detailed comment. I am so pleased that you gave the recipe a try and were able to make it successfully in the air fryer 🙂 I really appreciate you sharing all of this information for other readers.
Alex xo
Lyn
I am excited to try this recipe, getting spelt flour tomorrow.
Just wondering what the benefit of the oil does? I usually make a peasant bread recipe with no sugar and no fats which I do like and is very successful but keen to try your recipe…. mind you I love making foccacia which I drown in olive oil before I cook it..
Alexandra Cook
Hi Lyn!
Thanks for the question. The oil has two main jobs – it adds great flavour but also does help the texture to be a little more moist.
Hope that helps and that you’ll enjoy the recipe!
Alex xo
Sonja
No knead breads are my alltime favourites to make and this one is no exception. So easy and quick, I threw it together in the evening and had lovely fresh bread for breakfast.
I replaced 1/4 of the spelt flour with rye flour, because, being German, I just can’t live without rye in my bread, and it came out perfect.
Alexandra Cook
Thank you, Sonja 🙂
So happy to hear this! Alex xo
Sandy McGruder
Mine turned out extremely dense and heavy. I did use pure wholemeal spelt and I added extra water as you suggested to someone who used half wholemeal and half white spelt. Do you think using wholemeal is why it was so dense?
Alexandra Cook
Hello Sandy,
Yes, using all wholemeal flour will definitely result in a more dense loaf.
The white flour results in a milder flavour, lighter loaf and also one that has a crustier exterior.
If you prefer to use wholemeal, I would definitely try the half wholemeal/half white blend.
This will still be more dense than the original written recipe, but it is a good compromise.
I hope that helps! If you give it a try, let me know how you get on 🙂 Thanks, Alex
JeanG
I‘ve been trying to go wheat free for a while. Always very disappointed with store bought wheat free loaves, they all taste like cardboard. This Spelt Flour loaf is totally yum and I will be making it every week! Would be so easy to add sunflower seeds, a few herbs – or a bit of cinnamon and some raisins. Very happy with this recipe <3
Alexandra Cook
Hi Jean,
Thank you so much for making our recipe.
Your addition ideas sound so lovely. Alex xo
Ana Pearson
I left the dough in the fridge over night and followed the instructions. I got a perfect tasty loaf so I will be using this method from now on. HOWEVER, the grease paper stuck to the bread and I had to cut it off wasting quite a bit of bread, so next time I will skip this step and use a non stick tin.
Alexandra Cook
Hello Ana,
Thank you so much for trying our recipe, and I am so pleased you found it tasty.
Please note, we don’t recommend grease paper, but rather non-stick baking paper, as grease proof can cause some breads to stick. A good quality non-stick baking paper shouldn’t cause this issue.
I appreciate your comment, Alex xo
Cathy
This bread was so delicious. I used European spelt flour (Polish flour) that I bought from an Eastern European grocery store. I don’t know if it made a difference but I’ve been reading about healthier flour choices . It was the best bread . Thank you for the recipe. I will definitely make it again
Alexandra Cook
Hello Cathy,
Thank you for trying our recipe and for taking the time to leave a comment.
So pleased to hear you’ll be making it again 🙂 Alex xo
Elizabeth
I’m back for an update. Just had an egg sandwich for breakfast for the first time in years–I’m in heaven. The bread is absolutely perfect. Thank you
Alexandra Cook
Hi Elizabeth,
This makes me so happy to hear! Thank you for coming back to let me know.
Alex xo
Elizabeth
This bread couldn’t be easier! My gut and wheat don’t get along well. This was so much better than any purchased gluten-free breads. The texture and taste were reminiscent of English muffins; I like English muffins. I will certainly make it again and try a mixture of light and whole grain spelt for a bit more flavor. Thank you for getting me back into the bread game. Life is tough without an occasional sandwich or piece of toast!
Alexandra Cook
Hi Elizabeth,
I am so pleased you enjoyed this recipe.
I love a combination of the white and wholemeal flours too 🙂
You are likely aware of this, but I just feel I have to mention it – Spelt Flour isn’t gluten-free.
We do talk about this in more detail in our Tips for Success and FAQs section (linked).
Like I said, chances are that you’re aware of this, but I just felt I should mention it in case you are not.
Thanks for commenting, Alex xo
Elizabeth
Yes, my issue seems to be wheat. No troubles with digestion. Just added an updated reply.