- Dish type
- Yeast bread
This is an easy no-knead bread made of wholemeal spelt and a generous amount of sesame seeds, sunflower seeds and flaxseed. You need a large loaf tin (13x6x24cm) for this recipe.
8 people made this
IngredientsMakes: 1 bread
- 500ml lukewarm water
- 2 tablespoons distilled white vinegar
- 1 teaspoon salt
- 14g dried active yeast
- 500g wholemeal spelt flour
- 70g sesame seeds
- 70g sunflower seeds
- 70g ground flaxseed
MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min
- Mix water, vinegar and salt in a bowl. Add the yeast and stir to dissolve. Add the flour and the remaining ingredients and mix to form a homogenous dough. If the dough seems dry, add an additional 2 tablespoons water.
- Tip the dough into a large greased 13x6x24cm loaf tin. Place it in the centre of the oven and place a tin with a cup of cold water on the rack beneath.
- Set the oven to 200 C / Gas 6. When the oven temperature has been reached, bake until the bread is browned and sounds hollow when tapping the underside, about 1 hour. Let cool slightly in the tin, then unmould onto a wire rack and let cool.
Reviews & ratingsAverage global rating:(7)
Spelt Bread – No-Rise, No-Knead Bread
This easy homemade spelt bread is absolutely amazing! I discovered this recipe about 10 years ago and I have been making it hundreds of times ever since.
It was while living in the UK, more than 10 years ago, that I have started baking this bread.
The problem was, that although I had only lived for 2 or 3 years in Germany before moving to London, I had already gotten used to the wonderful German bread, which is the best in the world, if you ask me.
And then I got to the UK and the bread was terrible. Supermarket bread was mostly white and packed in plastic, soft, and disgustingly sweet. Really good, artisan bread was expensive and not available in the area where we lived and nobody wants to regularly travel for one or two hours just to get some&hellip
I was working full time and didn&rsquot have much time for baking, so finding the recipe for this no-rise, no-knead bread was life-changing!
And considering there are no-rising and no-kneading involved, this bread is still amazing. It has a good bite, it is crusty, it keeps well for several days and it tastes wonderful.
Spelt vs. Wheat
Is Spelt better than Wheat? Spelt and wheat are very similar in nutritional content. The main difference is that spelt contains less gluten than wheat. The wheat gluten is stronger and more elastic. Therefore, spelt breads will never rise as high as wheat breads.
It is also said that people with wheat intolerance can often tolerate spelt. But always get medical advice here. I am not an expert on this.
You can substitute spelt and wheat 1:1. When you do this, always add the amount of liquid slowly. As a rule, spelt needs a little less liquid than wheat.
Whole Grain Kamut & Spelt Bread
Here we have the grand-daddy of Ancient Grain breads. This loaf is made of a delightful blend of our Kamut and Spelt Flours. Enjoy this hearty and flavourful loaf with soups, stews or use to make your favourite sandwich.
350 g Anita’s Spelt Flour (Stoneground, Fine Grind or Sprouted)
20 g fresh yeast (or 10 g traditional dry yeast)
60 g roasted sunflower seeds
In a large bowl, mix together all the ingredients except for the sunflower seeds.
Start kneading the dough either by hand or by mixer until it feels elastic, clean and pulls away from either the side of the bowl or the tables surface, usually about a good 10 mins of kneading.
Add the sunflower seeds during the last couple mins of kneading.
Cover the dough to prevent it from drying out and let It ferment for approx. 60 mins or until it has reached double volume.
Split the dough in half or make 1 large loaf, and shape it either round or any shape you might like.
Please the dough on a tray and cover it again loosely and allow the dough to reach double volume a second time.
Slash the dough a few times before it enters the oven and bake the bread at 400F for approx. 35-45 mins.
As I mention in the video: Spelt is the diva of grains. It is very sensitive and needs to be handled with a little more care than wheat flour or rye flour. I recommend reading about the origin of spelt here, it is quite interesting and the fact that it is even mentioned in greek mythology makes it kind of magic for me.
What you should know and keep in mind when using spelt flour, is that it needs less liquid than other flour. So be very careful when you switch out wheat with spelt. Don’t use the same amount of water or other liquid since it needs less of it. Also, add the liquid slowly and little by little so you have a better knead resistance right from the beginning.
The other thing you should keep in mind is, that you can easily overknead spelt dough. It needs a shorter kneading time than wheat like 5 minutes instead of 10. Also, you should knead it slowly and only for 1 or 2 minutes a little faster.
How Do I Know that it’s Overkeneaded?
If the surface of the dough has a glaze like shine and the dough is starting to become more liquid after being firmer, then you have overkneaded the dough. Most of the time you can’t get it back to a better dough structure. You can try though to give it a longer fermentation time and be rather careful at the stretching and folding (if involved) to increase the dough structure. But you don’t have to through out your dough if overkneaded. Just know that your bread will be more flat and have less volume due to it.
No-knead super seedy spelt bread
Hello my friend, I’ve missed you. It’s been two months since I’ve eaten bread and I have to say it’s made me a bit sad. It was helpful to take some time off to refocus our diets and experiment with other ways to create our meals. But I have been craving the ability to have a tartine or a bit of toast with some freshly made jam.
I am a strong advocate of not putting restrictions on what I eat. In a healthy and sustainable diet, there should be space for a little bit of everything. Eating intuitively and avoiding overly processed foods has been the way I have shaped the way I eat. I try not to buy into trendy diets because I find them difficult to stick to and I spent the first 35 years of my life on a diet. I am not a vegan but love vegetables and have a son with a severe dairy allergy. When I do eat meat, I try to source local and organic products whenever possible, and vegetables are always the star of our plates.
We’ve been getting a little weary of bowls so I thought I’d try to experiment with my favorite no-knead bread recipe and see if I could inject some nutritional benefits into it with the addition of my favorite nuts and seeds. I experimented a lot with this loaf. I made five or six different versions before I settled on this one. I settled on a combination of white and spelt bread flour. When I made it with all spelt the loaf was much heavier and slightly bitter. I still want to experiment with adding some oat flour but that will come on another day. The seeds impart a great texture and nutrition level thanks to the addition of chia, hemp, sunflower and sesame seeds.
Most of this recipe is hands off so all you need is a little patience and a lot of time to let the yeast do its bidding. You just mix all the ingredients together add the water and maple syrup and then you wait. A quick shape is all it takes, no kneading required and the true trick to this loaf is that it’s baked in a pre-heated dutch oven with the lid on. The steam that is released results in a perfectly crispy exterior perfect for slathering with butter or jam.
No knead spelt sunflower bread recipe - Recipes
This spelt and seed loaf is prepared in three minutes, using the Thermomix, and one of the fluffiest and juiciest loaves of bread out there.
So tasty and perfect for sandwiches. Baking bread can be a daunting task but this spelt and seed loaf is just so perfect if you are new to baking or you just want something super tasty that is ready in minutes.
It involves virtually no manual labour and once the dough is kneaded, all you need to do is to wait patiently until it has risen and then bake it. One of my top tips for the perfect loaf is to leave it to rise slowly and steadily. Patience is so important and before you get tempted to put it in the oven after 30 minutes because you think it must be ready by now, give it another 30 and you will see at the end how much fluffier it gets.
Also, another really important trick is to be patient once it is baked. Don't try and cut into the bread when it is still warm, after it comes out of the oven it will continue to bake for at least another 10-15 minutes. If you have experienced the 'soggy' middle, you have probably been a little impatient (there is nothing wrong with that, I've had it so many times) but the longer you can bring yourself to wait the better it will be at the end.
A fluffy loaf needs some time to cool and fully develop its aromas. If you have any questions about baking bread, why not come to one of my bread baking classes or leave me a comment and I will get in touch with you.
Why I am using Sprouted Flour?
I am not sure when would have I explored this flour had it not been the Bread Bakers challenge. There is so much to learn and hence I love this group. Sue Lau from Palatable Pastime asked us to use Sprouted flour for our bakes this month.
It was a challenge getting the flour. At first I assumed I would easily get in the health food stores, but it was not. I almost gave up but then Sue Lau pointed me online shopping. Unfortunately due to December and online shopping not that great here, I completely forgot about it. But thankfully I could source it just last Friday and I baked the bread immediately on that night itself.
I did had a backup bread made using Malted whole Wheat flour (Recipe coming soon hopefully). Another rustic and healthy bread which was equally enjoyed by my family. Thank you Sue Lau for giving us the challenge. I have another healthy flour in my pantry now.
Sieve flour, bread soda, salt, and fruit sugar together in a large mixing bowl.
Add in pinhead oats and porridge oats.
Mix in the oil and combine for a few minutes with a wooden spoon.
Add in the yoghurt or milk a little at a time and mix well. You may need to add more of the wet ingredients depending on the flour used, just use enough until the mixture is thick and sticky (like the folk in Coppers of a Saturday night).
Pour the mixture into the tin.
Bake on the middle shelf for 50 minutes. Or until a skewer comes out clean, or until the bread ‘sounds’ done. Or whichever way you like to test your bread’s doneness.
The finished product should be moist and dense (like your one next door, wha?) with a wonderful doughy texture.
Cut yourself a slice and eat it whilst it is still warm and before the smell of freshly baked bread draws everybody into the kitchen to see what’s cooking and there is none left. This bread disappears quickly.
So, what do you think of my spelt bread recipe? Did you try it out? Did you like it? What improvements would you make? Share a photo of your own attempt at this spelt bread recipe or leave any feedback and comments below. I love to hear from you.
You might also like to try my light and fluffy scones recipe.
Be sure to check out my honey butter recipe which is delicious smeared on a warm slice of the spelt bread.
Use up any left over yoghurt in my lush lemon yoghurt and sultanta cake recipe.
You can use up any milk or spelt flour by making my fluffy American pancakes recipe.
If you like this spelt bread recipe, please share with others.
This is 100% Spelt bread. It rises nicely, and has a nice “nutty/grainy” flavor. Try it!
- 12 cups Freshly Ground Spelt Flour, Or More
- 4 teaspoons Salt
- 4 teaspoons Yeast
- ¼ teaspoons Vitamin C Powder (optional)
- ⅔ cups Oil
- ⅔ cups Honey
- 4 cups Very Warm Water (about 110F)
In a Bosch* mixer combine 6 cups of the flour, salt, yeast and vitamin C powder. Pulse to mix. Add oil, honey and warm water. Mix for one minute. Cover and let the mixture sponge until bubbly. (maybe 30-60 minutes). When bubbly, add additional flour (6-7 cups or more) and mix, until dough just begins to clean the sides of bowl. Mix for 5-6 minutes. Shape dough into loaves, buns, cinnamon rolls, pizza dough, etc. If making into loaves, divide dough into 4 equal sized pieces and place into greased bread pans. Let rise until doubled in size (about an hour). Bake at 350F for 25-30 minutes.
* I don’t have a Bosch mixer Other notes: I ground the spelt berries fresh in my Wonder Mill. If you do this, do not use the Vitamin C powder. This bread does not rise as high as wheat bread, but still rises pretty well. Mine took about an hour to rise once I had shaped the dough and put it in the pans.
Other notes: I ground the spelt berries fresh in my Wonder Mill. If you do this, do not use the Vitamin C powder. This bread does not rise as high as wheat bread, but still rises pretty well. Mine took about an hour to rise once I had shaped the dough and put it in the pans.