Sunday, January 3, 2010

Even Better No-Knead Spelt Bread

I’ve got fabulous news: There is a Santa Claus and he reads Healthy-ish! I got a stainless steel replacement knob for my Dutch oven in my stocking…and I put it to work this weekend. I followed the first part of the recipe for No-Knead Spelt Bread, using light spelt flour instead of regular spelt flour because that’s all I could find. After letting the dough rest for about 20 hours, I followed the following instructions:

1. Preheat oven to 450°.

2. Heat empty lidded Dutch oven in the 450° oven for 30 minutes.

3. Place dough in a parchment paper sling and move it into the Dutch oven. Return the Dutch oven to the oven and cook for 30 minutes with the lid on.

4. Remove lid and cook for 3 minutes.

This bread tasted like it was straight from a bakery! It was light and moist with a crispy crust. The light spelt flour gave the bread less of an earthy flavor than the regular spelt flour…perfect for dipping in EVOO.


  1. This recipe sounds too good to be true! What is the inside of the bread like, is it a dense bread? I am looking for a very light and fluffy spelt bread. Could you maybe post a picture of the inside of the bread? It would help me out a lot, thanks!

  2. Ypser- It's light and fluffy on the inside and crusty on the outside--absolutely delicious! I don't have any pictures of the inside right now so those will have to wait until the next time we make it...which might be a little while.