SUPER EASY, SUPER TASTY CRUSTY NO-KNEAD SPELT BREAD

It's taken me some time to get this blog post done and I'm pretty thrilled with this bread! Let me tell you-- spelt has a wonderful nutty flavor! I've been experimenting with spelt flour in yeast breads because it has a lower glycemic load than wheat.  I had success with Quick & Easy Spelt Burger Buns in my last blog post. But I really wanted to make a tasty, crusty bread, like the French loaves I used to make.

My first spelt loaf was a disaster, because I hadn't done my homework!  It came out like a rock. I didn't know that you need to use less liquid with spelt flour, and that kneading the dough like a wheat loaf is not a good idea! That sent me to the computer to do some research.

For one thing, spelt is more water-soluble than wheat and it also has a higher level of gliadin, the protein that makes dough stretch-- another reason to use less water than with wheat dough. The high gliadin content makes the dough more fragile, which means that vigorous mixing and/or kneading should be avoided in spelt yeast breads.  Some stretching and folding takes the place of kneading.

The following recipe is a good place to start-- there's a long rise at the beginning, but that can happen overnight, or during the day while you do other things.  The rest of the breadmaking process goes quite fast, and the reward is a delicious, crusty artisan loaf!

Happy Bread Baking!

Printable Recipe (with photos)

BRYANNA'S SUPER EASY, SUPER TASTY, CRUSTY NO-KNEAD SPELT BREAD
Makes 1 loaf, but the recipe can be multiplied with good results.

NOTE: I do not advise using sprouted spelt flour in this particular loaf. If you do, the loaf will be crusty on the outside, and tasty and moist on the inside, but with a tighter crumb-- without the open and irregular crumb (the holes) of, for instance, a French loaf. See what I'm referring to below:

Here's the recipe:
1 cup whole grain spelt flour (fine grind if available, stirred before measuring)
2 cups white or "light" spelt flour (stirred before measuring)
Optional, but I used it: 1 Tbsp vital wheat gluten
1 1/4 tsp table salt
1 1/4 cups lukewarm water (OR you can use 1 cup water + a generous 1/4 cup of sourdough starter (refrigerated is fine)
1/4 tsp instant baking yeast
1 Tbsp agave syrup, or maple syrup

In a medium bowl, stir together the two flours and salt. In a smaller bowl or 2 cup measuring cup, mix together the water, yeast and syrup until combined. Add the liquid mixture to the dry ingredients and, using a wooden spoon or spatula, mix until the dough comes together. Now, use your hands to mix the dough until the flour completely mixed with the liquid is a bit sticky. 

Cover the bowl with a towel and let sit at room temperature until bubbley and the dough has just about doubled. ***(7-8 hours depending on your room temperature).

When this first rise is complete, place a heavy cast iron pot and lid, or a medium-sized Granite Ware roaster with a lid into your oven. Turn on your oven to 500 degrees F. Position the rack in the lower third of the oven. (***The pot needs to pre-heat for at least 30 minutes.)

Generously dust a work surface with spelt flour. (I cover my countertop with a baking or pastry mat.) Use a bowl scraper or spatula to scrape the dough out of the bowl and onto your work surface in one piece.

The Folding Process (this takes the place of kneading in spelt breads): Using lightly floured hands, gently pat the dough out into a rectangle. With your dough/pastry scraper or bench knife (pictures below), fold one short side of the dough into the middle and then fold the other short side on top. Then fold the dough in half the other direction. Dust lightly with flour, cover with plastic and let rest for 5 minutes.

(***While you are waiting, line a medium sized bowl with parchment paper, pushing the paper down into the bowl with one hand and using your other hand to crease the paper around the inside and top edge of the bowl.)

Repeat the folding process outlined above a 2nd time, then let the dough rest for 5 minutes, then repeat folding process a 3rd time.

Now, with lightly floured hands, pull the dough over on itself gently to form a ball or an oval loaf, pinching it together gently. Place it gently, seam-side-down, into the parchment-lined  bowl, large loaf pan or oval casserole, depending on the shape you want). Cover the dough  and let rest in a warm spot for 20-25 minutes for the second rise. 

To test if the dough is ready, gently press down with the tip of one finger, about half an inch into the top of the dough. If the dent from your finger remains and springs back only slightly, the dough is ready to bake. If the dent fills in, give the dough another 5-10 minutes to rise and then re-test.

Remove the cover from your bread bowl. Using pot holders, carefully remove the hot pot that you have been pre-heating from the oven and remove the lid. Using both hands, lift the dough out of the bowl by holding all corners of the parchment paper, and lower it into the pot. The edges of the parchment paper will brown, but will be just fine in the hot oven.

Working quickly, spray a gentle mist of water over the top of the dough. Then dust the top of the bread lightly with spelt flour. Use a sharp pair of scissors to make 3-4 shallow cuts at an angle down the center line of the dough (see photo below). Cover the pot with the lid and place it back in the oven.

Reduce the oven heat to 450 degrees F and bake for 30 minutes.

After 30 minutes, remove the lid and continue baking for another 5-10 minutes until the bread is a crusty and browned. Using potholders, carefully lift the bread out of the hot pot (right in the baking parchment) and place it (without the parchment) on a rack to cool thoroughly before cutting with a sharp bread knife. 

The round loaf on the left was baked in a heavy enameled cast iron lidded pot; the
oval loaf on the right was baked in a covered oval Granite Ware roaster. 

Enjoy!