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    Spelt Flour Bread with Olive Oil

    Spelt Flour Bread with Olive Oil

    I adore this bread - spelt flour adds an incredible flavor!

    I adore this bread! Spelt flour adds an incredible flavor. The crust is crispy and flaky, soft as a cloud on the inside. I don't buy bread anymore because I can make this perfect spelt bread at home with just a hint of extra virgin olive oil - I wanted to try something new today!

    Using the simple "lift and slap" technique, this no-knead recipe creates beautifully bubbly dough - full of bubbles is a great sign! The combination of bread flour and spelt flour with a touch of olive oil creates incredibly soft bread with amazing flavor. This therapeutic process is so satisfying! Follow along with the video below to see the exact folding and shaping techniques.

    Watch how spelt flour and olive oil create incredible flavor!

    Ingredients

    • 230 ml Water(1 cup)
    • 3 g Fresh yeast(1 tsp, or 2g dry yeast (½ tsp))
    • 1 tbsp Extra virgin olive oil(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 230ml (1 cup) water and 3g (1 tsp) fresh yeast. Mix until dissolved. Add optional 1 tbsp extra virgin olive oil, then 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. The dough should now be very elastic. Lift and slap again. Then let it rise until it doubles in size, about 2 hours.
      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 into 6 equal parts. Pat down each piece slightly, roll, fold into a ball, and rub against work surface to seal. Let rest for 10 minutes.
      Timer Available:Ball Rest (10:00)
    7. 7
      Final shaping: Flatten slightly and do a quick fold to tighten the surface. Seal and transfer to baking tray.
    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: Sprinkle a thin veil of flour on top and smooth it with your hand. Score the bread with a sharp blade or knife. Sprinkle a little water between the breads and cover with another tray.
    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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    They sing! I could listen to this forever. Hollow taps mean it's perfectly baked. The crust is so pretty - just listen how crispy it is! So incredibly soft inside, with just a hint of olive oil. It holds its shape perfectly! No bread escapes the butter - SO GOOD!

    Watch the Video Tutorial

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

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