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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.
Course Bread, Side Dish
Cuisine International
Prep Time 10 minutes
Cook Time 40 minutes
Proofing Time 5 hours
Total Time 5 hours 50 minutes
Servings 1 loaf
Calories 1618kcal
Author Alexandra

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

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

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