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    4-Ingredient No-Knead Spelt Rolls

    4-Ingredient No-Knead Spelt Rolls

    I make these no-knead spelt rolls when I want maximum crunch with minimal effort. The method is very forgiving, and the dough develops strength through timed rests and folds rather than kneading.

    4-Ingredient No-Knead Spelt Rolls

    Ingredients

    • 220 ml water
    • 3 g fresh yeast(or 2 g dry yeast)
    • 220 g bread flour
    • 100 g spelt flour
    • 6 g salt

    Instructions

    1. 1
      Mix 220 ml water with 3 g fresh yeast (or 2 g dry yeast) until dissolved.
    2. 2
      Add 220 g bread flour, 100 g spelt flour, and 6 g salt. Mix until no dry flour remains.
    3. 3
      Cover and let rest for 30 minutes.
      Timer Available:First Rest (30:00)
    4. 4
      Stretch and fold all 4 sides with wet hands, then lift and slap gently.
    5. 5
      Cover and rest for another 30 minutes.
      Timer Available:Second Rest (30:00)
    6. 6
      Repeat the stretch-and-fold round once more until the dough feels smoother and more elastic.
    7. 7
      Cover and let rise until doubled, about 2 hours.
      Timer Available:Bulk Rise (2:00:00)
    8. 8
      Turn out the dough, divide into 8 equal pieces, and pre-shape each into a ball. Rest uncovered for 10 minutes.
      Timer Available:Bench Rest (10:00)
    9. 9
      Tighten each roll, place on the tray in two groups of four, cover, and proof for 30 minutes.
      Timer Available:Final Proof (30:00)
    10. 10
      Dust with flour, score each roll with two cuts, and add a few drops of water around the tray. Cover with a second tray and bake at 220°C for 20 minutes.
      Timer Available:Covered Bake (20:00)
    11. 11
      Remove the top tray and bake 10 more minutes until very crisp and golden.
      Timer Available:Final Bake (10:00)
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    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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