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    Home » Breakfast and Brunch » Spelt Bread Loaf (No-Knead)

    Spelt Bread Loaf (No-Knead)

    Published: Dec 17, 2021 by Alexandra Cook

    For the full recipe including quantities and method, click the "jump to recipe" button, or scroll through and read our helpful tips along the way.

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    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.

    Cut loaf of bread sitting on rack.
    Jump to:
    • Why we love this recipe:
    • Ingredients in this recipe:
    • Step by step instructions:
    • Tips for success and FAQs:
    • More delicious recipes for you to try:
    • Spelt Bread Loaf (No-Knead)

    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:

    Ingredients in this recipe on a white background.

    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.

    Three slices of bread sitting on a wooden board.

    Step by step instructions:

    Steps 1-4 of preparing this recipe in a photo collage - adding the ingredients to a bowl, mixing the ingredients with water, the dough in a bread tin, and covered in cling film ready to rise.

    Line a loaf tin with non-stick baking paper.

    1. Add the spelt flour to a medium-sized bowl. Add the yeast, sugar, olive oil and salt to the flour.
    2. 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.
    3. Turn the dough into the prepared loaf tin. Using a dampened spatula, gently smooth the top of the bread.
    4. 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.
    5. After about 5 hours, the dough will have doubled in size and be bubbly and soft.
    6. Transfer the loaf tin to a cold oven. Turn the oven to 200 degrees C (400 F) and cook the loaf for 40 minutes.
    7. 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.
    Overhead shot of loaf of bread sitting on a 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.

    Does spelt flour contain gluten?

    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.

    Can I add salt at the same time as the yeast?

    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.

    Can I use active dry 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.

    Can I use half wholemeal and half white spelt flour?

    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.

    How long does the Spelt Bread Loaf last and can it be frozen?

    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.

    Overhead shot of loaf of bread with some slices cut.

    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

    Cut loaf of bread sitting on rack.

    Spelt Bread Loaf (No-Knead)

    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.
    4.96 from 101 votes
    Print Pin Review
    Course: Bread, Side Dish
    Cuisine: International
    Prep Time: 10 minutes minutes
    Cook Time: 40 minutes minutes
    Proofing Time: 5 hours hours
    Total Time: 5 hours hours 50 minutes minutes
    Servings: 1 loaf
    Calories: 1618kcal
    Author: Alexandra Cook – It’s Not Complicated Recipes

    Ingredients

    • 3 cups (450 g) 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
    • 1 ½ cups (375 ml) water – at room temperature

    Recipe Measurements:

    For accuracy, we recommend weighing your ingredients. This will produce the best results.

    Prevent your screen from going dark

    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

    1. My preference is to use organic spelt flour.
    2. 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.
    3. You can use honey if you prefer.
    4. Table salt is not suitable. It is stronger and may make your bread too salty.
    5. 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.
    6. 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:

    Calories: 1618kcal | Carbohydrates: 273g | Protein: 53g | Fat: 27g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Sodium: 3524mg | Potassium: 116mg | Fiber: 51g | Sugar: 4g | Calcium: 17mg | Iron: 18mg
    Tried this Recipe? Please rate and leave a comment!
    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.

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    Reader Interactions

    Comments

    1. Anshula

      April 15, 2023 at 4:34 am

      5 stars
      This was an easy-to-make recipe that turned out full of flavour. Thank you for this recipe . I have a question- It was a little too dense for me , so next time I want to make it less dense. How can I do that?

      Reply
      • Alexandra Cook

        April 18, 2023 at 5:58 pm

        Hi there!
        Thanks so much for trying the recipe, and I am so happy you enjoyed it.
        Did you use white spelt flour or wholemeal? And did you weigh your ingredients for the best accuracy? 🙂 Spelt can be a little more dense than regular, but it shouldn’t be too dense. I recommend mixing it as little as possible – only until all the ingredients are well combined.
        Let me know how you get on 🙂 Thanks, Alex

        Reply
    2. Meagan Russell Burmaz

      January 02, 2023 at 2:58 pm

      5 stars
      Been wanting to make a spelt bread for so long but am always time poor. We used the overnight fridge option and it turned out great. Thankyou for sharing

      Reply
      • Alexandra

        January 09, 2023 at 10:41 am

        Hi Meagan, I am so pleased that you enjoyed the Spelt Bread Loaf. Thank you for taking the time to let me know. 🙂

        Reply
    3. Raven

      December 31, 2022 at 8:42 am

      Hi,

      Can olive oil be used instead of extra virgin olive oil?

      Reply
      • Alexandra

        December 31, 2022 at 6:09 pm

        Hi Raven,
        That will be fine – we recommend Extra Virgin for the flavour, but regular olive oil will work too.
        Thanks, Alex

        Reply
    4. Trevor moore

      September 03, 2022 at 9:07 am

      Used this recipe 3or 4 times now….the bread is delicious ……so easy to make and great toasted….has become the only bread i eat now….thank you.

      Reply
      • Alexandra

        September 04, 2022 at 3:03 pm

        Hi Trevor, thank you so much for your fantastic feedback on the Spelt Bread Loaf. I am so pleased that you enjoy it and appreciate that you took the time to let me know. 🙂

        Reply
    5. Ally

      April 08, 2022 at 11:42 am

      5 stars
      Easy and reliable, just like all of your recipes.
      Thank you!!

      Reply
      • Alexandra

        April 10, 2022 at 4:13 pm

        Hi Ally, I am so pleased that you like the Spelt Bread Loaf and appreciate that you took the time to let me know, 🙂

        Reply
      • Jenny

        June 02, 2022 at 12:05 pm

        Hi, I would like to make this but can only get wholemeal spelt flour. How much extra water would you suggest and should I also increase the olive oil?

        Reply
        • Alexandra

          June 02, 2022 at 5:47 pm

          Hi Jenny, I suggest that you add a tablespoon of additional water to begin and add more if necessary to achieve a very moist dough. I don’t feel that it would be necessary to add extra olive oil. I hope this helps. Kind regards, Alex 🙂

        • Heather

          January 13, 2023 at 8:19 am

          You could probably sift the whole meal flour.

    6. Liz

      February 17, 2022 at 11:34 pm

      5 stars
      Super easy and so tasty!! We especially enjoy this toasted for breakfast.

      Reply
      • Alexandra

        February 19, 2022 at 12:52 pm

        Hi Liz, I’m so pleased that you enjoyed the Spelt Bread; I also love it toasted. 🙂

        Reply
    7. Cynthia

      January 13, 2022 at 6:34 am

      5 stars
      I’ve been looking for a way to use my leftover spelt flour and this was perfect! My sister came over and we had an afternoon of baking. It was so good fresh out of the oven with a generous pat of butter.

      Reply
      • Alexandra

        January 19, 2022 at 2:33 pm

        Hi Cynthia, I am delighted to hear that you and your sister enjoyed baking, and eating, our Spelt Loaf. A generous pat of butter is always a good idea! 🙂

        Reply
    8. Jeannie

      January 03, 2022 at 10:17 pm

      5 stars
      this bread is so good.

      Reply
      • Alexandra

        January 06, 2022 at 10:32 am

        Hi Jeannie, I am delighted to hear that you enjoyed the Spelt Loaf, thank you for letting me know. 🙂

        Reply

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    I’m Alex.

    I am a full-time blogger, passionate foodie and writer who loves to travel.

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