Quick Spelt Bread – no knead, no rise
Have you noticed that when you sit still time seems to rush by even faster than when you are occupied.
The last few days just raced past as I did nothing much more than sit on the couch with a box of kleenex. I caught a cold – not nasty enough to tie me to bed, but bad enough to keep me from going into the office. So the last few days were spent half lying on my couch, doing a little work, browsing recipes and doing not very much else.
And somehow the hours just rushed by.
By the second day I had to do something to slow down time. Also I had run out of bread and felt starving (I always feel ravenous when I have a cold). Heading outside just did not seem an option (sniffle, cough). So I decided to find a bread recipe that required less effort than going to the shops.
I have a lovely recipe for a sturdy whole wheat bread that takes about 30 minutes to rise and 45 to bake. But even the wait for it to rise seemed like too much work. So I tried this super quick, super easy recipe. No kneading, no rising, no effort. Not much more than a sift and a stir and you are done. A quick bake and the result is a fluffy bread with a lovely crunchy crust. The seeds give the bread some texture and a lovely flavour (do not leave them out).
And guess what: as I sipped my tea and bit into a fresh slice of bread with jam – the moment expanded and time slowed down.
(from the blog ‘Cinnamon and Thyme‘)
1 loaf (best eaten the same day)
260 g whole wheat spelt flour
2 full teaspoon baking powder (or cream of tartar)
1/2 tsp salt
1-2 tbsp sunflower seed + 1 tbps for sprinkling
1 tbsp flax seed (ground or whole)
1 tbsp hemp seed (I did not have any so added a little more flax)
250ml (mineral) water
2 tbsp olive oil
1 generous tbsp yoghurt (I used 0% Total Greek yoghurt. The original recipe states sour cream also works)
- Preheat oven to 190-200C.
- Sift flour, baking powder and salt into a bowl.
- Add the sunflower-, flax- and hemp seeds Stir.
- Add water and oil. Mix briefly with a spoon.
- Add yoghurt and quickly mix again. The dough will be quite sticky and wet.
- Cover a baking sheet with wax proof paper.
- Turn the dough out onto the paper and shape into an oval loaf.
- Sprinkle with remaining sun flower seeds.
- Place the loaf into the oven and bake about 40 (-50) min. Test with a skewer to ensure it is done.
- Wrap in a clean kitchen towel and allow to cool on a wire rack.
- This bread is best eaten the same day. Should you have some left over the next day you might want to toast it.
That bread looks so rustic Afra :). Amazing texture.
Thank you for the compliment! 🙂 I was amazed that such simple dough can result in such a tasty loaf.
Look nice :), so happy you like it :). I have another recipe for a tasty spelt – buckwheat bread (it is much better-my opinion, but still easy to make)… I will make it, photograph it and post it (my last post was in November, oh my.)
Have a great weekend :).
Wow, even better than this one! Now that really is a loaf that I must try. And I do really like buckwheat flour. So no pressure, but you really must (!! ;-> ) post it.
This is great, I often run out of bread and it’s nice to know there’s such a simple recipe to make some!
Glad you liked this recipe. I have to say I was also suprised it really can be this easy (and taste so good!)
Sorry that you haven’t been well. Your bread sounds perfect, I love the seeds in it. Hope you are feeling better.
Thank you so much! Your warm thoughts must have helped I am all better again.
Cold & Flu season is the worst, luckily with it comes baking weather & (a marathon!) I love the look of that crust and yes, I’m pretty bad in that I’d cover it with lashings of butter & honey, but hey it’s crying out to me!!!
Mmm, I can just imagine that butter melting into the loaf. I am not much for honey on my bread, but a dollop of chunky, fruity jam to ooze into that butter.
Looks so easy to put together…I totally want to make this soon! 🙂
It is hands-down the easiest bread I have ever made. I could almost not believe something that simple could turn out well. But give it a try and let me know what you think.
Simply damn delicious bread, just perfect to starting a day….
Thank you! I have to admit that mornings are not my strong suit. But even I can pull this off early in the day
I made it & loved it too! xxxx
It was a fantastic easy to bread to make! x
You know, when I started blogging I never even thought it would be possible: meeting people through no more than a joined passion for cooking and then actually staying in touch for years. You share each other’s adventures and cook each other’s dishes. It really makes my day to read that you tried this recipe – and even more that you liked it.
Warm hug, dear friend x
How sweet of you, dear Afra! xxx That is the point of having a foodblog: positive interaction! xxx
Get well soon! xxx Here is something that can bring you back to health:
That is so sweet of you. But, no, really?! It is that easy to make cinnamon tea?! I hope you do not mind me trying without even being ill anymore 🙂
What a tasty yet simple recipe! Good food really does seem to slow down time.
That’s astonishing! No kneading, no rising, but it looks like real (and very lovely) bread :-). And I’m sure it tastes great with all those seeds. I made some breakfast rolls the other day along a recipe that included a bit of kneading but also no rising. Loved the taste on the same day, next day it went quite dray. But doens’t matter, it’s just wonderful to have recipes that can be used when there is this spontaneous craving for freshly baked bread, isn’t it. Thanks for another beautiful inspiration!
A bread without proving, what madness! Hahaha surely this is the answer to my dreams, because it’s a rare occasion when I can be bothered to wait for my bread to prove, this looks awesome
hope you’re feeling better! x han
Dear Han, I feel awful for having taken so long to respond. The last months have just rushed by in a whirlwind. But I am missing blogging so am hoping I really can make some more time for it 🙂 Popping over to your blog right now!