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.
Joan Smith says
Well I’m a little nervous! It didn’t double in size when it raised. It’s been in oven extra 15 minutes so far and still is doughy. I used instant yeast and measured everything correctly. I think! Hubby is getting anxious. He wants hot bread! I’m afraid it isn’t going to turn out 😢
Alexandra Cook says
Hello Joan,
Thank you for your question. Some thoughts:
I am wondering how long you let the dough rise for? Is your home particularly cold, which may have impacted the rise?
And is the dough in the same size tin as we used?
Usually, if it didn’t double, I’d be checking to see if your yeast is still active. And did you weigh your ingredients for accuracy?
When you say it is still doughy in the oven, how are you determining this?
The outside should be crusty, so, are you cutting into it during the baking process?
This is a bread that reaches its ideal texture once it has cooled slightly. It could be a little doughy if you are trying to cut into it straight from the oven.
Alex xo
Joan Smith says
I let it rise for 5 hours. Temp was 70 degrees in house all day. Same size tin. I did weigh my ingredients. I did cut into it during baking. I just took it out again. It’s kind of flat and looks doughy. Crust is more firm than not. I just put it back in oven for 5 more minutes My yeast was new.
Alexandra Cook says
I've not cut into bread while it is baking before, but I hope once it is cooled you'll still enjoy the taste 🙂
This is definitely not a recipe that should be doughy.
It may be worth also checking that your oven is running at the correct temp with an additional thermometer? They can vary, and it is unusual that the bread is taking this much longer to cook.
The only other thing I can think, is are you perhaps at a higher altitude? I believe this can affect baking etc.
Kind regards, Alex
Mrs. M says
I was looking for a super easy bread recipe using organic spelt flour and this recipe is ideal! Was thrilled that no kneading is required since I had carpal tunnel surgery in both hands and kneading is not an option. Made the bread twice so far and it came out perfectly both times. Substituted organic honey for the sugar and used slightly warmed up purified water (just 30 seconds in the microwave) to dissolve the yeast and honey. Considering making the bread a third time and adding some fresh herbs. Any thoughts on this? Will it change any of the ingredient ratios if I add herbs such as rosemary and thyme to the bread dough? Also curious about making this into a cheese bread loaf.
Alexandra Cook says
Hello Mrs. M,
Thank you for your comment, and I am so happy that you have enjoyed the recipe.
I think some fresh herbs would be a delicious addition. No need to alter the ratios for that.
Another thing I like to do sometimes is add some seeds to the top - if that is variation that you may be interested in 🙂
Let me know how you get on if you try some flavour variations. Alex xo
Elizabeth says
I made the bread. It didn't get a nice rise. Is that because I didn't add any sweetener? Also, is the dough supposed to be very stiff when it goes in the pan? seems to me it could use more water. I can't wait to taste it. It's too hot right now.
Thank you for your reply to my previous questions.
Alexandra Cook says
Hi Elizabeth,
The sweetener does help the yeast feed, and this in turn will improve the rise.
It may just be that it could have done with a little more time rising as a result of omitting this.
Also, it may be worth checking that your yeast is within date. Is your house especially cold at the moment also? It could be any or all of these things.
The dough is quite thick when it goes in the pan. If you have a look at the process shots in the blog post, you can see how it should look.
I hope you'll enjoy the taste of the bread 🙂
Alex xo
Elizabeth says
Hi Alex,
Thank you for your reply. I did keep the dough warm. I will add a bit of sweetener next time and make sure I do everything right. It tasted very good!
I heard Barbara O'Neil talk about spelt bread and how healthy it is and also good for people with digestive issues, that's why I decided to try it and I'm glad I did. I liked your recipe the best!
I told my sister who is gluten intolerant to give this a try as the recipe is super simple with so few Ingredients. I also want to try making spelt sourdough bread.
Thank you again!
PS I really like your website because you actually reply to questions and comments people have.👍
Alexandra Cook says
Thank you, Elizabeth!
I am so happy you enjoyed the taste of it.
I appreciate your kind words and feedback too 🙂
Elizabeth Zimmerman says
What do I do if 450 grams are much more than 3 cups of salt flour?
Alexandra Cook says
Hi Elizabeth,
Please use the 450 g. As we note in the recipe "For accuracy, when weights are provided, we recommend weighing your ingredients."
We use this conversion chart, however, weighing is definitely the most accurate.
Kind regards, Alex
Ginger Howland says
I made this last night and covered with large bag but left on kitchen counter instead of the refrigerator
It has not doubled in size
Is is still okay to bake?
Alexandra Cook says
Hi Ginger,
Your message came through at night time here in Australia, so you may have already made your decision!
It is hard to say without seeing the dough, but I would have said to just try baking it. (Although, it may not have worked too well.)
A couple of thoughts:
Usually, if it didn't double, I'd be checking to see if your yeast is still active. And did you weigh your ingredients for accuracy?
However, the issue could also be that you didn't put it in the fridge and that the dough was left for too long. It is essential that it is kept in the fridge if sitting overnight.
Thanks! Alex
Elizabeth says
I really want to try this recipe but i'm wondering if can I skip the sugar?
I've done a lot of bread baking, but never with spelt and never use sugar.Thank you!
Alexandra Cook says
Hi Elizabeth,
You could use honey or stevia instead, perhaps?
I hope you'll enjoy the recipe - spelt flour is one of my favourites to bake with.
I am just about to get started on a loaf for the week ahead now 🙂
Vicky says
Hi Alex. I'm trying to proof overnight but I don't think it's clear what I have to do. Do I remove from the fridge, transfer to the pan, and right into the oven? Or remove from the fridge, transfer to the pan, AND let it rise for 5 hours, and then bake?
Alexandra Cook says
Hello Vicky,
Thank you for your question!
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.
The overnight proof replaces the five hours.
Enjoy the bread! 🙂 Alex xo
Vicky says
I did as you said. It is very delicious! Thank you so much. I was skeptical at first because I couldn't believe how easy it was, literally just mix the ingredients, and bake. The results were incredible. I used sprouted spelt flour because that's all I had and replaced it 1 to 1. It is perfect!
Alexandra Cook says
Oh wonderful, Vicky!
So happy you are pleased with the results!!
Appreciate you coming back to let me know 🙂 Alex xo
Denise says
I'm trying this recipe right now. I have an old oven which does not do 390° F. I have 375° and 400°. I will set my oven for the latter unless i hear from you otherwise. I'm proofing it now for the 5 hrs. I hope this comes out good so it can be my go-to recipe. I don't have the manual dexterity in my hands anymore to knead dough.
Alexandra Cook says
Hello Denise!
I am in Australia, so only just woke up and saw your comment 🙂 But yes, I would also suggest setting your oven to the 400 degree mark.
I hope it comes out well for you. Please let me know how you get on! Alex xo
Tracy Lynn says
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 says
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 says
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 says
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 says
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 says
Thank you, Jeannie 🙂
Happy to hear this and appreciate you taking the time to comment. Alex xo
Jonesacca says
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 says
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 says
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 says
This is fantastic to hear, Elizabeth 🙂
Thank you so much! Alex xo
Karen says
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 says
Hello Karen,
Thank you so much for sharing 🙂 I appreciate your comment!
Alex xo
Lotte Morgan says
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 says
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 says
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 says
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 says
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 says
Thank you, Sonja 🙂
So happy to hear this! Alex xo
Sandy McGruder says
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 says
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