Spelt bread - bake it yourself without kneading

Bread baking recipe without kneading

Ingredients:
350 g spelt flour type 630
200 g fine wholemeal spelt flour
50 g oat or spelt flakes
1/2 tsp dry yeast
1 tsp salt

For a darker spelt bread, use 150 g spelt flour type 630 and 400 g wholemeal spelt flour instead of the amount specified above.

Casserole dish or dish with lid, approx. 4 liters

Here's how it's done:
1. In a large bowl, combine the spelt flour, oat or spelt flakes, dried yeast, and salt. Add 500 ml of water and mix until a sticky dough forms. Cover the dough in the bowl with a lid or foil and let it rise at room temperature for 8-20 hours.
2. On baking day, place the dough on a floured baking sheet and fold it toward the center a few times. Sprinkle with more flour if necessary. Turn it over with the seam facing down and cover.
3. Let the dough rise for two hours. After 1.5 hours, place the empty pot (with lid) in the oven and preheat the oven to 250°C.
4. After 30 minutes, remove the pan from the oven. Pour in the dough, cover, and return the pan to the oven. Bake for 30 minutes, then remove the lid, reduce the temperature to 220°C, and bake the bread for another 15 minutes.
5. Finally, remove the bread from the pot and let it cool on a wire rack.

No-knead recipes are ideal for spelt flour, as it doesn't tolerate excessive kneading as well. Another advantage is that the dough is a bit moister than with other yeast baked goods, because spelt absorbs the liquid later than wheat.

Source:

Cinnamon roll and spelt bread

Baking without kneading.

Baking sweet pastries and bread with yeast. This baking book features ideas from cinnamon roll recipes, no-knead bread, and overnight pizza dough to savory yeast pastries.

By Ina-Janine Johnsen