Easy No-Knead Wholemeal Spelt Bread

This easy no-knead bread using wholemeal spelt flour is the perfect accompaniment to a winter stew, curry or soup. 

Spelt is an ancient grain, and offers nutritional value, including fibre, protein, and essential vitamins and minerals. It is often easier to digest than wheat and has a slightly sweet, nutty flavor. Our spelt flours are organic, reducing exposure to pesticides. 

We've whipped up this easy-peasy recipe and we reckon you'll love it!

Ingredients

• 3 cups organic wholemeal spelt flour
• 1 ½ teaspoons salt
• 2 teaspoons active dry yeast
• 1 tablespoon maple syrup
• 1 ½ cups warm water (around 43°C)

Method

1. In a large mixing bowl, combine the wholemeal spelt flour and salt.

2. In a separate small bowl, dissolve the yeast in the warm water. Add the maple syrup to the yeast mixture and stir until well combined.

3. Pour the yeast mixture into the bowl with the flour and salt. Stir the ingredients together until you form a sticky, shaggy dough. Make sure all the dry ingredients are incorporated.

4. Cover the bowl with a clean kitchen towel and let it rise at room temperature for 1 to 2 hours. The dough should roughly double in size during this time.                                                       

5. Preheat your oven to 230°C. Place a Dutch oven or a large oven-safe pot with a lid in the oven while it preheats. This will help create a steamy environment for the bread.

6. Once the oven is preheated, carefully remove the hot pot from the oven. Be sure to use oven mitts or pot holders to protect your hands.

7. Lightly flour your hands and workspace, and shape the risen dough into a ball by folding the edges towards the center, creating tension on the surface of the dough.

8. Place the dough ball into the preheated pot. You can add a piece of parchment paper to the bottom of the pot to prevent sticking if desired.

9. Put the lid back on the pot and bake the bread for 30 minutes.

10. After 30 minutes, remove the lid from the pot and continue baking for an additional 10 to 15 minutes, or until the bread has a deep golden crust.

11. Carefully remove the pot from the oven and transfer the bread to a wire rack to cool completely before slicing.

Note: The exact baking time may vary depending on your oven, so keep an eye on the bread during the last few minutes to prevent it from burning.

Feel free to experiment by adding seeds or nuts to the dough for added texture and flavor.