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    The Best Spelt Flour Bread

    The Best Spelt Flour Bread

    This is the best bread I have baked so far! Crispy and flaky crust, soft as a pillow inside

    This is the best bread I have baked so far! The crust is crispy and flaky, the inside is as soft as a pillow - I'm over the moon! Can't believe how soft it is. I don't buy bread anymore because I can make this incredible spelt flour bread at home.

    Using the simple "lift and slap" technique, this no-knead recipe creates nice bubbles - a very good sign! The combination of bread flour and spelt flour produces incredibly soft, airy bread with amazing flavor. This therapeutic process creates perfect rolls every time. Follow along with the video below to see my favorite part - the bread singing!

    Watch this incredible spelt flour bread come together!

    Ingredients

    • 220 ml Water(1 cup)
    • 3 g Fresh yeast(¾ tsp, or 2g dry yeast (½ tsp))
    • 4 g Sugar(1 tsp, optional)
    • 220 g Bread flour(1 ½ cups)
    • 100 g Spelt flour(¾ cup, plus extra for dusting)
    • 6 g Salt(1 tsp)

    Step-by-Step Instructions

    1. 1
      Mix the dough: In a bowl, combine 220ml (1 cup) water, 3g (¾ tsp) fresh yeast, and optional 4g (1 tsp) sugar. Mix until dissolved. Add 220g (1½ cups) bread flour, 100g (¾ cup) spelt flour, and 6g (1 tsp) salt. Mix until there's no more dry flour visible. No kneading needed.
    2. 2
      First rest: Cover and let rest for 30 minutes at room temperature.
      Timer Available:First Rest (30:00)
    3. 3
      First stretch and fold: With a wet hand, stretch the 4 sides of the dough and fold each to the center. Lift the dough and slap it back into the bowl using the "lift and slap" technique.
    4. 4
      Second rest: Cover and let rest for another 30 minutes.
      Timer Available:Second Rest (30:00)
    5. 5
      Second stretch and fold: Repeat the stretching and folding. Lift and slap again. Then let proof for 2 hours or until the dough doubles in size.
      Timer Available:Main Rise (2:00:00)
    6. 6
      Shape the rolls: Sprinkle flour on your work surface. Fold the dough so it's easier to cut, then cut into 3 equal parts. Flatten each piece slightly, fold into a ball, and rub against work surface to seal. Let them rest for 10 minutes.
      Timer Available:Ball Rest (10:00)
    7. 7
      Final shaping: Flatten gently, roll and press down with your fingers. Seal the edge by pinching it. Place on tray seam-side down.
    8. 8
      Final rise: Cover with a towel and let rise for 30 minutes.
      Timer Available:Final Rise (30:00)
    9. 9
      Prepare for baking: Lightly sprinkle flour over the breads and smooth it with your hand. Score the bread with a sharp blade or knife. Sprinkle a little water around the breads and cover with another tray of the same size.
    10. 10
      Bake: Bake at 450°F (230°C) for 20 minutes covered. Remove the top tray and bake for 10 more minutes at 390°F (200°C) until golden and crispy.
      450°F (230°C), then 390°F (200°C)
      Timer Available:Baking Time (30:00)
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    My favorite part: the bread singing! Hollow sound means they are perfectly baked. So crispy! I'm over the moon - so incredibly soft! See how easily it cuts, so airy! It tastes AMAZING - crunchy heaven!

    Watch the Video Tutorial

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

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