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 ½ teaspoons dry yeast 1.5 oz fresh, Note 2
- 500 g wholemeal spelt flour 17.5 oz/ 4 + ⅛ cups, Note 3
- 50 g sunflower seeds ⅓ cup/ 1.7 oz, Note 4
- 50 g sesame seeds ⅓ cup/ 1.7 oz
- 50 g flax seeds ⅓ 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 ½ 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 + ⅛ cups + 50 g sunflower seeds/ ⅓ cup/ 1.7 oz + 50 g sesame seeds/ ⅓ cup/ 1.7 oz + 50 g flax seeds/ ⅓ 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 400°F/ 200°C. 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).
Annamarie says
Hello Adina - thanks for this recipe. I was looking for a no oil, no sugar spelt recipe and finally came across this one - it looks perfect. Three questions:
1. You mentioned you lived in Germany for a time, so you know that they have different "types" of flour here. Would this recipe work with the 1050 type? I guess it is close to wholemeal but not quite?
2. Can I use chia instead of sesame or sunflower seeds (or both)? Chia absorbs more water. Would I just add ~1/3 cup more water?
3. Can I halve this recipe and it would still work? I would probably just need a smaller loaf pan so it doesn't come out too flat? Or is there is another reason why it might not be ok to halve it? (This is my first ever bread-baking attempt so I have no clue what works and what doesn't in the world of bread.)
Thanks.
Adina says
Hi Annamarie. I use Vollkornmehl (Dinkel or Weizen) most of the time. However, this recipe is forgiving, you can use most types of flour or you can mix several different types. I would not try to make a pure rye bread (Roggen), but otherwise, just try and see what you like best. You can use 1050 or mix it with some other type as well.
When it comes to chia seeds, I am not sure, I've never used them for this recipe. They do absorb more water indeed, so I guess a little more liquid should be fine. You can mix any other seeds you like, you can use slivered almonds, poppy, or pumpkin seeds as well.
You can definitely halve the recipe and use a small loaf pan (about 20 cm). In this case, check a bit sooner (5 - 10 minutes earlier) if the bread is baked through or not. It should sound hollow and be deeply brown on top and golden on the bottom. If it's not quite done yet continue baking it without the loaf pan (directly on the oven rack) until deeply golden on the bottom (another 5 to 10 minutes). I usually bake it upside down during these last minutes to make sure that the bottom gets golden.
ks says
What is the purpose of vinegar?
If I skip the nuts and seeds (that is one cup less of ingredients), do I need to decrease the water content?
Adina says
Hi. A little vinegar improves bread quality and helps it rise as well. This bread needs it as it goes directly into the oven. I've never baked the bread without seeds, so I can say for sure how it works, but I would indeed use less water.
Madeline says
Wow, this is shockingly good for how simple it is! I used whole wheat flour as I didn't have spelt, and it turned out absolutely incredible! I love the texture of it and the level of salt. I'll definitely be making this again and again! Thank you so much.
Adina says
Isn't it? I had the same thought the first time I've baked this bread, and actually, every time I bake it again, there is no other bread I've baked more often. And it's great with most kinds of flour or flour combinations. Thank you for your feedback!
Patrick says
@Adina,
I am going to bake this bread this morning.
I will let you know how it turns out.
I have made no knead sourdough, so this sounds ideal.
Adina says
Hi Patrick. I hope you will like it.
Hena Chaudry says
So glad I found this recipe. I'm trying to reduce the amount of sugar I eat and this bread was perfect! So easy to make too. Thanks so much!
Adina says
I am so glad to hear it, Hena. We love it too, there is no other bread I bake more often. And indeed no sugar needed.
Jan says
Hi I was looking for Spelt Bread recipe and I found your. I was very happy about No Rise and No Knead..so I just make it..waiting for it to cool..it came out perfect...thank you so much will make it all the right now ❤️
Adina says
Hi Jan. I am so glad you liked the bread, it is our favorite bread recipe as well, I must have baked it hundreds of times.
Patricia says
Hi Adina, made the loaf with lemon juice instead of the vinegar and it came out perfect! What a tasty bread and so crunchy on the outside.
Highly recommended
Adina says
Hi Patricia, thank you so much for the feedback. I am so happy you liked the bread, it is our favorite homemade bread.
Patricia says
Hi Adina, can I replace the cider vinegar with something else or leave it out?
Adina says
Hi Patricia. You can use any other vinegar you have. Adding a little acid helps the yeast work better, especially since this dough will go straight to the oven.
Patricia says
@Adina, thanks for your fast reply! ? is lemon juice an option?
Chap Macduff says
This recipe and your blog are just bloody briliant, this is so quick and easy and tastes fantastic. I love it toasted, my go to toppings are 1.... Butter, dark tahini, urfa biber flakes and marmite...savoury and 2.....butter, light tahini and pekmez (Turkish grape molasses) sweat...... Have you ever had marmite when you were in the U. K.
Adina says
Hi Chap. Thank you for your nice comment. I love this bread with a passion, I wish everybody would make it, I am like that when I think something is really good! I did have marmite in the UK. Funny story: we had never heard of it before and by the look of it we thougt it was beet molasses which is very sweet, and which my husband likes very much. He smeared it rather generously on bread and almost choked when he took a bite, it was really unexpected. 🙂 It took us months to finish that small jar, but we did manage. It is an acquired taste, I suppose, you have to be patient and don't give up too easily. 🙂 Tahini and pekmez sound really interesting, I always have both in the fridge, but never had any of them on bread, I will try that.
Mags says
I can only find roasted sunflower seeds, is that what you use? Or will that work?
Adina says
Hi Mags. I use raw seeds, but roasted should be fine as well.
Naomi Stillman says
Hi - This bread is delicious, but mine came out a bit raw/doughy in the center - any suggestions?Thank you!
Adina says
Hi Naomi. I am glad you liked it. It was probably not baked long enough, every oven is different so you might have to adjust the time. After the indicated baking time, take the bread out of the loaf pan and make sure it is deeply brown on the bottom side and that it sounds hollow when you tap it with your knuckles. If not, place it back in the oven, without the pan, directly on the oven rack, bottom side up or on one side, and give it 10 more minutes. And leave to cool for a while before cutting it, it can be lukewarm but not hot. It should be fine then. It is our favorite homemade bread, it actually never goes wrong.
Carolina says
Hi, will this still turn out if I leave out all of the seeds? Do they have a function other than being addins? Thanks!
Adina says
Hi Carolina. I've never made this bread without seeds, so I don't know for sure. Use a little less water, maybe 50 ml less.
Kelly | Foodtasia says
This bread is brilliant! I can't believe how easy it is to make. It's so frustrating moving to a place where there isn't a convenient selection of good bread available. Making your own is sometimes the only option and this recipe makes that so simple! Thanks for sharing!
Kathy @ Beyond the Chicken Coop says
I love the idea of this bread - especially with all the options. I do love bread making, but sometimes the process can take more time than I have. This one looks perfect.
Anca says
I don't like white bread at all. Although, you'd be surprised to see how many types of bread are now available in the supermarket in UK. Soda bread, Polish bread, wholemeal, 50/50, bread made with buttermilk, and, of course, the amazing bagels. I love bagels.
I've baked bread today, but next time I'm going to try this recipe. I like that its texture is more dense.
Stevee says
Saftiges Vollkornbrot from Egghead at Chefkoch.de is the original recipe.
Adina says
There are dozens of versions of this bread and not only by Chefkoch.de. But thank you for letting me know.