No knead spelt bread is the best way of baking bread- in my opinion. Not only is it super easy, but the texture ends up being wonderfully chewy and moist. All you need is a bit of time and patience – which is far better than knead a bread for 20 minutes or more which might turn out dry and hard.
Baking a spelt bread is easier than you think – all you need is a bit more water. Spelt flour absorbs a lot more fluid than regular flour which makes the bread dry after it’s done. By combining the spelt flour, water and malt extract, and let it sit one hour before adding the yeast and salt- the water will absorb in a different way. The dough will become more elastic by doing so.
All you need for this recipe is a cast iron pot or a pot with a lid that can hold a high temperature without being damaged.
Make the batter the evening before you plan to have freshly baked bread! This no knead spelt bread is the perfect every day, sandwich bread.
This is my second recipe on no knead bread – have you seen the recipe for my Grandma’s No Knead Rye Bread?
No Knead Spelt Bread
700 g spelt flour
5 dl water
20 g malt extract
7,5 g dry yeast
10 g salt
- Add spelt flour, water and malt extract in a bowl and stir until there are no lumps. Let sit for one hour covered in plast film.
- Add yeast and salt, and blend well. Make sure the dough is not too runny, but firm enough so it won’t stick everywhere.
- Cover the bowl with plastic wrap and let sit for 12-18 hours.
- Sprinkle a good amount of flour on a baking paper and transfer the dough upsidedown.
- Gently wrap the dough in towards the middle. You want to keep as much of the air as possible while doing so.
- Sprinkle the bread with a good amount of flour.
- Cover the dough with your baking bowl to avoid it rising too much outwards. Let it sit for 1 1/2 hours.
- Preheat your oven to 250 degrees celcius and place your pot there to make it good and warm while the bread is rising.
- Take out your pot and cover the bottom with flour before you quickly turn your dough upside down and into the warm pot.
- Put the lid back on and place the pot into the oven and let bake for 30 minutes.
- Remove the lid and bake for another 12 minutes to get a crispy surface.
- Remove the pot from the oven and place the bread on a cooling rack.