Learn how to make the easiest spelt bread. You can mix in less than 5 minutes, place in the cold oven, and bake it for one hour. No kneading and no rising!
This easy homemade spelt bread is absolutely amazing! I discovered this recipe about 15 years ago, and I have been making it hundreds of times ever since.
And considering there is no rising and no kneading involved, this spelt flour bread is absolutely amazing. It has a good bite, it is crusty, it keeps well for several days, and it tastes wonderful. You can also make it with whole wheat.
More spelt recipes: Homemade Crispbread, Spelt Flatbread, and Ancient Grain Salad with Spelt Berries.
Featured comment:
V: I'm going to be sticking to this recipe! I love that it has no oil and can be done with 100% whole wheat and seeds. It browned to perfection, tastes amazing, and very importantly, is the easiest and fastest bread process I've encountered. Thanks for sharing.
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What is spelt?
Spelt is an ancient whole grain; its earliest recordings appear in the Bible. It is actually a type of wheat, and it contains gluten. Spelt is regaining popularity nowadays, and it is sold as a health food, mostly because it remains untainted by terms like "hybridization" and "genetically modified."
The nutrition in this is much like regular wheat; the contrasts are quite small. Personally, I don't see a big reason to think it's much healthier than wheat. The good part is that it's wholemeal flour, without sugar or any added artificial stuff found in supermarket products.
I like to use spelt when baking because I just love its nutty flavor and the sturdier consistency of the baked goods.
Spelt flour can be either wholemeal or white, and it can replace wheat flour in almost any recipe, either bread, cake, pancakes and so on.
Recipe ingredients and variations
Flour: You can use wholemeal spelt flour (store-bought or homemade) or substitute with whole wheat flour. I often mix spelt and wheat or replace a small amount (3.5-5.5 oz/100-150 g) with white flour for a fluffier loaf. Sometimes, I use a small amount of rye flour, which makes it even sturdier.
Really, you can be bold and experiment here, find your perfect combination of flours. My favorite would be the whole spelt mixed with a small amount of white spelt flour.
Seeds: I use equal amounts of sunflower seeds, flaxseeds, and sesame seeds. You will need a total of 5.5 oz/ 150 g seeds; it doesn't really matter which kind (pepitas are also delicious). You can also include chopped nuts (hazelnuts or almonds, for instance).
See the recipe card for full information on ingredients and quantities.
What kind of yeast to use?
Fresh yeast yields perfect results. I use one cube of fresh yeast weighing 1.5 oz/ 42 g. Fresh yeast must be dissolved in lukewarm water before mixing it with the remaining ingredients.
Dried yeast: The spelt flour bread pictured here is made with instant dry yeast. If fresh yeast is unavailable, you can always switch to active dry yeast or instant yeast, whichever you prefer.
- If I use instant dried yeast, I take two small packs, each containing 0.25 oz/ 7 g. They don't have to be dissolved in water; you can directly mix the yeast with the flour.
- If using active dry yeast, you must also dissolve it in lukewarm water.
How to bake spelt bread?
You can mix the ingredients in a matter of minutes, then bake it without letting it rise; you don't even have to preheat the oven. There is also no kneading involved either.
- Take one bowl and place it on the scale (if using a scale, cup measuring works as well).
- Dissolve yeast: Pour in the lukewarm water and crumble the fresh yeast into the water. Stir until dissolved.
Reset the scale. Add all remaining ingredients and mix with a spoon. The dough is wet and pourable.
Pour the batter into a greased loaf pan. Place it in the cold oven and bake for one hour.
Expert Tips
Flour: Experiment with the flour types. You can make this bread with whole wheat, whole spelt, or a mixture of whole flour and white flour. You can also include a smaller amount (about 3.5-5.5 oz/100-150 g) of rye flour, but don't make pure rye bread using this recipe.
Check doneness: The bread should also have a deep golden brown color.
Tap it on the underside; it should sound hollow. If the underside is too lightly colored, allow the bread (without the tin) 5 or 10 more minutes in the oven.
That is not always necessary. I used to do it in my old oven, but I never do it nowadays. Apparently, my new oven is hotter. It really depends on your oven.
Storage
The wholemeal spelt bread keeps well for several days at room temperature. You don't have to wrap it or anything.
Once you cut a slice, cover only the cut side with a paper bag or clean kitchen towel to prevent it from getting dry.
You should definitely have a slice of this bread while still lukewarm with some salted butter; it is heavenly.
Otherwise, once cold, anything goes. For instance, jam, homemade bread spreads, any kind of cheese, and meats.
- Spreads: Best Ever Hummus, The Best Camembert Spread, Zacusca - Red Peppers Eggplant Spread.
- Make sandwiches: Smoked Salmon Sandwich, Smorrebrod - Danish Open-Faced Sandwiches, or Mushroom Garlic Toast with Eggs.
- Serve with soup: Vegan Carrot Soup with Ginger, German Cheese And Leek Soup, or Homemade Cream of Mushroom Soup.
Recipe
Spelt Bread (No-Knead, No-Rise Bread)
Equipment
- Loaf pan 12 inches/ 30 cm long
- Digital kitchen scale Note 1
Ingredients
- 500 ml lukewarm water 2 cups/ 17 fl.oz
- 42 g fresh yeast OR 4 ยฝ teaspoons dry yeast 1.5 oz fresh, Note 2
- 500 g wholemeal spelt flour 17.5 oz/ 4 + โ cups, Note 3
- 50 g sunflower seeds โ cup/ 1.7 oz, Note 4
- 50 g sesame seeds โ cup/ 1.7 oz
- 50 g flax seeds โ cup/ 1.7 oz
- 2 tablespoons cider vinegar
- 1 tablespoon fine sea salt
Instructions
- Yeast: Dissolve the fresh (or active dry) yeast in the lukewarm water. If using instant yeast, mix it with the flour.42 g fresh yeast OR 4 ยฝ teaspoons dry yeast + 500 ml lukewarm water/ 2 cups
- Mix ingredients: Place your bowl on the digital scale. Weigh the rest of the ingredients directly into the bowl. Mix everything with a spoon. The dough will be pretty wet and runny; that is how it is supposed to be. You won't be able to knead it even if you want to.500 g wholemeal spelt flour/ 17.5 oz/ 4 + โ cups + 50 g sunflower seeds/ โ cup/ 1.7 oz + 50 g sesame seeds/ โ cup/ 1.7 oz + 50 g flax seeds/ โ cup/ 1.7 oz + 2 tablespoons cider vinegar + 1 tablespoon fine sea salt
- Grease a loaf pan with butter. Pour the dough inside and level it with the spoon.
- Bake spelt bread: Place the loaf pan in the COLD oven and set the temperature to 400ยฐF/ 200ยฐC. Bake for 1 hour.
- Check doneness: Remove the bread from the pan and check if it's ready by tapping it with your knuckles on the underside; it should sound hollow. The underside of the bread should be a deep golden brown. If the underside is too lightly colored, place the bread in the oven for another 5 to 10 minutes directly on the rack, upside down and without the tin.
- Cool: Take it out of the oven and let cool on a wire rack.
Notes
- Kitchen scale: I strongly recommend using a digital kitchen scale for this recipe. It's not just more accurate, but it also simplifies the entire process. Just put the bowl on the scale and measure all the ingredients directly into it.
- Yeast: You can replace fresh yeast with instant yeast (to be mixed directly with the flour) or active dry yeast (to be dissolved in lukewarm water).
- Flour: Experiment with the flour types. You can make this bread with whole wheat, whole spelt, or a mixture of whole flour and white flour. You can also include a smaller amount (about 3.5-5.5 oz/100-150 g) of rye flour but don't make pure rye bread using this recipe.
- Seeds: You will need a total of 5.5 oz/ 150 g seeds; it doesn't really matter which kind (pepitas are also delicious). You can also include chopped nuts (hazelnuts or almonds, for instance).
Roger says
Lovely bread. It's the easiest bread to make ever, thanks for this...
Adina says
Happy to hear it, Roger. I make it all the time, probably my most coooked/baked recipe ever.
Maggie L. says
Thank you, Adina, for this wonderful, tasty and easy yeast bread recipe! I was doubtful it would work: no oil, no sugar, and in particular, no preheat of oven, but I put it in cold oven and exactly 60 minutes later took out a beautiful loaf of bread. Used all whole wheat flour, sesame, sunflower and pumpkin seeds. Note: Baked in 9 x 5 inch loaf pan. Perfect. No more risk of burning self dumping soft, squishy dough into screeching hot cast iron pot for no knead bread. This is safer, faster and better.
Jeff says
Awesome recipe that couldnโt be easier. Nice texture and good chew.
Ellen says
Hi Adina, my bread seemed quite dense, should I bake it a little longer orโฆ..? Tasted great though!
Adina says
Hi Ellen. The bread is denser than regular bought loaves. However, it should not be wet-dense inside. If so, than increase the baking time until the bread is brown and sounds hollow.