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Spelt Flour Bread
1h
12 servings
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This hearty and wholesome spelt flour bread has a nutty flavor and dense, satisfying texture. Made with ancient grain spelt flour, it's perfect for sandwiches, toast, or enjoying on its own with a smear of butter. This simple no-knead recipe yields a rustic, artisanal loaf.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
3 g
2 g
Allergen Content
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Ingredients
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Steps
Read instructions and get ready to cook
Combine dry ingredients
In a large bowl, whisk together the spelt flour, yeast, and salt.
Mix wet ingredients
In a separate bowl or measuring cup, combine the warm water, honey, and olive oil. Stir until the honey dissolves.
Combine wet and dry ingredients
Pour the wet ingredients into the dry ingredients. Using a wooden spoon or rubber spatula, mix until a shaggy, sticky dough forms.
Cover and rest dough
Cover the bowl tightly with plastic wrap. Let the dough rest at room temperature for 2 hours, until doubled in size.
Shape dough
Turn the dough out onto a lightly floured surface. Gently shape it into a round loaf, tucking the edges under.
Transfer to Dutch oven
Place the loaf in a greased Dutch oven or large oven-safe pot with a lid. Cover and let rise for 30 more minutes.
Preheat oven
While the dough rises, preheat the oven to 425°F (220°C).
Bake bread
Slash the top of the loaf with a sharp knife. Cover and bake for 30 minutes. Uncover and bake 10-15 minutes more, until the crust is deep golden brown.
Cool and serve
Remove the bread from the pot and let cool completely on a wire rack before slicing, at least 1 hour.
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