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)
Recipe Measurements:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results.
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.
Sabine
I had never made bread with spelt before. Now that I tried this recipe I will make it more often as it worked out amazing and delicious.
Alexandra Cook
Hi Sabine,
I am so pleased you enjoyed this recipe and will bake with spelt more often.
Thank you so much for commenting! Alex xo
Linda
Question…. Does baking time start 40 min from cold oven or 40 min from when temp reaches 400F ?
Alexandra Cook
Hi Linda,
The baking time starts from when you put it in the cold oven and turn the heat on.
Let me know if you give the recipe a try 🙂
Thanks! Alex
Linda
Thanks for the quick reply. Trying this today❤️
An Ark
I am not a baker so feel compelled to comment. This is a beautiful bread with lots of flavour. I use whole spelt as that is what I have and every time I have made it, it turned our fabulous. I put it in the oven with the light on for the 5 hours as we are in the north. Many thanks!
Alexandra Cook
Hello An,
Thank you so much for your comment.
I am so pleased you enjoy this recipe and the delicious flavour.
Alex xo
Marcedes Plenge
I have made this recipe a solid handful of times… while it is delicious, why does it fall flat in the oven? Time after time it’s just a flat loaf and looks nothing like your picture. I use the same size pan and everything.
Alexandra Cook
Hi Marcedes,
Thank for your comment – I am glad you find the loaf delicious!
I would love to help you with this, so a couple of questions.
1. Firstly – is your yeast still active and in date? It could be that your yeast has died and doesn’t have the ability for the bread to rise. And are you using instant yeast?
2. My next guess would be the quantities – are you weighing your ingredients on a kitchen scale for the greatest accuracy? We especially recommend using a kitchen scale in baking.
3. Lastly, have you made any alterations to the recipe/quantities at all?
The Spelt Loaf isn’t as tall as a standard bread loaf, however it definitely shouldn’t be falling flat either, so my guess would be that one of the above is the issue 🙂
Please feel free to get back to me with more details!
Thanks again, Alex xo
Tammy
Nothing beats homemade bread and this loaf is so so perfect toasted in the morning with a pat of butter alongside coffee. Love how easy this one is to make as well.
Alexandra Cook
Hi Tammy,
Thank you so much for trying this recipe.
I agree, it is so delicious toasted 🙂 I appreciate you taking the time to let me know.
Alex xo
Lisa
I love making fresh bread and this loaf was perfectly dense and moist. I am making my lunch sandwiches in it this week.
Alexandra Cook
Hi Lisa,
Thank you for trying our recipe, and I hope you’ll enjoy your sandwiches with this delicious bread!
Alex xo
Dorothy Brown
I have spelt berries and will grind them. Does it matter that the flour will be more tan than white after grinding? I am new to using spelt.
Alexandra Cook
Hi Dorothy,
I have never tried grinding the spelt berries before and using that to make the bread, so I will be curious to hear how you get on.
My guess is the tan colour is from the wholegrain, as opposed to the white flour we use in this recipe? I have also made this with a wholegrain spelt flour before, and it works just fine – I usually just need to add a few extra teaspoons of water.
I would definitely recommend weighing your ingredients for the best result.
Please let me know how you get on!
Thanks, Alex 🙂
Erin
I don’t like using regular wheat flour, so I tried this out. It came out great! Love the crumb and it was so easy, too. Thanks!
Alexandra Cook
Thanks for trying this recipe, Erin!
So happy you enjoyed it, Alex xo
Lolita
Hi Alex, made your no knead spelt loaf and it came out amazing, I have two more loaves raising right now and can’t wait to sink my teeth into them! I was wondering if you have a similar recipe using whole grain spelt flour.
Thanks
Lolita
Alexandra Cook
Hello Lolita!
Thank you so much for making our recipe 🙂
You can use the same recipe for whole meal- I usually find I just need a little more water, just a couple of teaspoons.
Thanks! Alex xo
Jacqueline
I’m not much of a bread maker but this recipe sounded so easy I had to give it a try! Am so happy with how it turned out! Excellent recipe!
Alexandra Cook
Hi Jacqueline,
I am so happy you gave this recipe a try and enjoyed it!
Thank you for taking the time to comment. Alex xo
Sean
I have always been intimidated with making bread but this recipe is so easy. Thank you – it is delicious.
Alexandra Cook
Hi Sean!
I am glad you found this recipe so easy and enjoyed it.
Thanks for your comment! Alex xo
Hayley Dhanecha
We enjoyed this spelt bread over the weekend for our brunch. No knead bread recipes are always welcomed in my house 🙂
Alexandra Cook
Hello Hayley! 🙂
I am so pleased you enjoyed this recipe.
Thanks so much for sharing, Alex xo
Lori
I love bread; all bread to be honest! This was new for me and was so SO good! I loved that it was no-knead which made it a huge time saver! This was perfect with salted butter and apricot jam!
Alexandra Cook
Hey Lori!
So thrilled to hear that you enjoyed this recipe so much – I love what you served it with!
Thanks for sharing, Alex xo
Tristin
Yay! No knead bread for the win! Skipping that step was a big time saver, great recipe!
Alexandra Cook
Hey Tristin! Glad you enjoyed this recipe!
Thanks so much for sharing, Alex xo
Yu
Simply delicious! Everyone loved it. This recipe is perfect for me; I can spend less time baking!
Alexandra Cook
Hi Yu,
I am so happy you enjoyed this recipe – thank you for sharing! Alex xo
Tina
So this bread is amazing! It tastes so good! Just a note my moistened baking paper in the U.S. stuck to the bread, so next time I will leave it dry. Hopefully that will work. Will be making this bread all the time! Yum!
Alexandra Cook
Hi Tina,
I am so happy that everything worked out for you with this recipe. 🙂
I am thrilled you’ll be making this recipe all the time!
Thanks, Alex xo
Tina
So, I am excited to find this recipe! Just want to say to check your bread the first time you try it. Mine was done after about three hours. When I checked it at the fourth hour it had already overflowed. I fixed it, and we’ll see how it comes out. Can’t wait. If it’s good, will use it all the time!