Wednesday, 3 September 2008

No Knead Spelt Bread


This is a really gorgeous loaf. So easy and very light. I didn't realise until recently there was white spelt flour as well as wholemeal but my local health shop kindly ordered it for me. Spelt, or Triticum spelta, has been cultivated for over 5000 years and it is thus one the oldest crops known to humankind. It is a distant cousin of wheat. Spelt has a nutty flavour. The grain is naturally high in fiber, and contain significantly more protein than wheat. Spelt is also higher in B complex vitamins. Another important benefit is that some gluten-sensitive people have been able to include spelt-based foods in their diets. Also, unlike other grains, spelt's husk protects it from pollutants and insects and usually allows growers to avoid using pesticides.This bread is made half wholegrain and half white. The recipe was given to me by Gail who uses spelt even for cakes. She manages a great blog which is worth a look. http://vipantrywedonthaveablogblog.blogspot.com/

Recipe

600g/1 lb 5 oz Spelt Flour (can be 1/2 white and 1/2 wholemeal)
1 tablespoon of yeast
2 teaspoon salt
2 tablespoons sugar (optional)
500mls/17 fl oz warm water (approx)
2 teaspoons Cold Pressed Sunflower Oil

By Hand

Mix all the dry ingredients together in a bowl, make a well, pour in oil and enough water to make a stiff dough.

Cover the dough with cling film and allow to double in size.

Turn onto a floured board and shape in to a smooth ball, divide in half and shape each half.

Place both halves into a 2 lb greased and floured bread tin and allow to double in size. Place in oven and cook for 30-35 minutes or until golden brown.

Oven Temps

Electric - 220C /425 F
Fan Forced - 210C
Gas
7

Notes

I used olive oil as that is what I had.

I also added a handful of seeds,eg. sunflower pumpkin and linseed

I dissolved the sugar in some warm water taken from the 500ml added the yeast and left for ten minutes until it was foamy.

I baked it at 180.C fan forced but you know your own oven

I haven't used instant yeast with this yet. It works well with the active dry.

I didn't divide the dough in two. I just plopped it all in the loaf tin.







13 comments:

Rosa's Yummy Yums said...

Your loaf looks beautiful! I haven't made no knead bread yet, but I guess that I'll soon have to try it, especially when I see such wonderful creations like yours...

Cheers,

Rosa

Rhyleysgranny said...

Rosa it is so easy. You must try it. My daughter loves it and I have a regular order for it
xxx

vonsachsen said...

Granny, your bread looks gorgeous! I made it with white spelt and rye(only 150g rye)and divided it in two tins but seeing your bread, I think I too will only pop all the dough into one tin. It looks like you way gives more "proper" slices :D

Rhyleysgranny said...

Von the tin I used was slightly bigger.23.5 x 13.3 x 6.99 cm. I actually got these tins for Nigella's loaf cakes as I had overflow problems. They are very good for a big loaf of bresd to slice for sandwiches etc.
xx

Deb said...

I love the no-knead method. I have some wholemeal spelt in the pantry that I will now use to make this. It looks really yummy. I wonder if you could keep this in the fridge prior to baking like you can with many of the other no-knead recipes?

Rhyleysgranny said...

Hi Deb, I really can't see why you can't pop it in the fridge. It certainly won't harm the yeast.
xxx

Rosie said...

Granny that loaf looks beautiful! I didn't know white spelt was available either I live and learn. Another must try :)

Rosie x

culinarytravelsofakitchengoddess said...

Gorgeous looking bread Brenda. I just love this recipe.

Ricki said...

That looks like a gorgeous bread! I use spelt in all my baking, but have so far been too scared of yeast breads. I am going to try this!

Alex Rushmer said...

mmm, spelt bread is delicious.

Colloquial Cook said...

Hi Granny - I have seen many versions of the no-knead - do you think pouring the dough after its second rise in a crockpot warm from the oven with a lid on would make a difference?? Thanks a lot for your suggestions!

Anonymous said...

Hi, I'm fairly new to bread baking, and I have the 7g sachets of instant yeast. Can you give me an idea of how much of the instant yeast I should use in this bread? Thanks

Rhyleysgranny said...

Hi Anonymous I'm sorry for not replying sooner but I have been away. I can see no reason why you can't use instant yeast. Just chuck in your sachet with the dry ingredients. Let me know how it goes :)