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SPELT NO KNEAD BREAD

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This Artisan no-knead Spelt Bread is easy to make, overnight, no-kneading or shaping skills required bread.

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SPELT BREAD INGREDIENTS 

Water: warm water 100F

Spelt flour

Active dry yeast 

Salt 

HOW TO MAKE NO KNEAD BREAD

  1. In a large bowl, mix together the water and yeast. Add the flour and salt and mix until all the flour is absorbed. 
  2. Cover the bowl with plastic wrap and leave overnight in dark place until the dough has doubled in size.
  3. Generously flour a work surface and transfer the dough to it. Use a dough scraper to fold the dough dusting with flour as you go. 
  4. Cup the dough with both hands and rotate in circular motion until you have round loaf. Dust the top of the dough with flour.
  5. Place the round loaf in proofing basket or place a linen couche in a colander. 
  6. Let proof for 30 minutes. 
  7. Preheat the oven 450F. 
  8. Place in a Dutch oven or bread baker. 
  9. Bake for 40 minutes or according to manufacture’s instruction (if using a bread baker).

I hope you will love these Spelt Bread recipe because it’s:

Easy to make

Simple

Whole

and delicious!

Other recipes to try:

Marble Madeleines

Garlic Bread Cupcakes

Vegan Banana Bread

Vegan Focaccia

 

spelt bread
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Spelt No knead Bread

This Artisan no-knead Spelt Bread is easy to make, overnight, no-kneading or shaping skills required bread.
Course Appetizer
Cuisine American
Keyword spelt bread, splet flour
Prep Time 12 hours
Cook Time 1 hour
Servings 8
Calories 366kcal
Author Plant-basedRecipes

Ingredients

  • 2 cups water
  • 6 cups spelt flour
  • 1 1/4 tsp dry yeast
  • 1 1/2 tsp salt
US Customary - Metric

Instructions

  • In a large bowl, mix together the water and yeast. Add the flour and salt and mix until all the flour is absorbed. Cover the bowl with plastic wrap and leave overnight in dark place until the dough has doubled in size.
  • .Generously flour a work surface and transfer the dough to it. Use a dough scraper to fold the dough dusting with flour as you go. Cup the dough with both hands and rotate in circular motion until you have round loaf.
  • Dust the top of the dough with flour.Place the round loaf in proofing basket or place a linen couche in a colander. Let proof for 30 minutes.
  •  Preheat the oven 450F. Place in a Dutch oven or bread baker. Bake for 40 minutes or according to manufacture’s instruction (if using a bread baker).

Nutrition

Calories: 366kcal | Carbohydrates: 67g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 443mg | Potassium: 18mg | Fiber: 13g | Vitamin C: 1mg | Calcium: 3mg | Iron: 4mg

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