I couldn’t believe that this recipe is without rising time so I had to try it for myself. Wonder what I ended up with? Keep reading!
Somewhere in the depth of the internet, on a German website called Einfach Backen, I stumbled upon this recipe. I was looking for a good spelt bread to bake with some of my spelt flour from that 25 lbs bag that I recently purchased.
Reading through the instructions I noticed that there was absolutely no fermenting / rising involved and I was about to go further down that google rabbit hole on my quest to find a really good spelt bread recipe. But then I saw that more than 120 people had given it a 5-star rating and I checked out the comments. People are full of praise for this bread recipe and so I decided to go for it. A good decision as it turns out. This is a very quick bread recipe, and it also tastes fantastic and stays fresh much longer than other yeast bread. I have made a few changes to the original recipe though, like baking it with whey which I just happened to have and soaking the seeds in water.
Video Quick Spelt Bread Recipe
About Baking With Spelt Flour
As I mention in the video: Spelt is the diva of grains. It is very sensitive and needs to be handled with a little more care than wheat flour or rye flour. I recommend reading about the origin of spelt here, it is quite interesting and the fact that it is even mentioned in greek mythology makes it kind of magic for me.
What you should know and keep in mind when using spelt flour, is that it needs less liquid than other flour. So be very careful when you switch out wheat with spelt. Don’t use the same amount of water or other liquid since it needs less of it. Also, add the liquid slowly and little by little so you have a better knead resistance right from the beginning.
The other thing you should keep in mind is, that you can easily overknead spelt dough. It needs a shorter kneading time than wheat like 5 minutes instead of 10. Also, you should knead it slowly and only for 1 or 2 minutes a little faster.
How Do I Know that it’s Overkeneaded?
If the surface of the dough has a glaze like shine and the dough is starting to become more liquid after being firmer, then you have overkneaded the dough. Most of the time you can’t get it back to a better dough structure. You can try though to give it a longer fermentation time and be rather careful at the stretching and folding (if involved) to increase the dough structure. But you don’t have to through out your dough if overkneaded. Just know that your bread will be more flat and have less volume due to it.
Seeds in Bread Recipes
Very often, I come across bread recipes where seeds like pumpkin seeds or sunflower seeds are added. Half of these recipes leave the important step of soaking those completely out. The result then is a dry bread because the seeds soak in the liquid from the bread, making it dry very fast.
I would recommend to soak seeds for at least 3 hours prior to adding them to a bread dough, it really makes the bread better.
Baking time should be somewhere between 30 to 45 minutes and depends on the size of your baking pan and your oven. The best way to check it the bread is ready to be taken out of the oven, is to knock on the bottom and listen to the sound. If it sounds hollow, the bread is baked through. If not, put it back into the oven for some more minutes.
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Quick Spelt Bread
- 100 g pumpkin seeds optional
- 100 g sunflower seeds optional
- 14 g dry yeast
- 500 ml warm water alternative buttermilk or fresh whey
- 500 g spelt flour
- 10 g salt
- 1-2 tbsp vinegar
- Soak the sunflower seeds and punpkin seeds in water for at least 3 hours if you want them in the bread.
- Add the flour to a large mixing bowl.
- Pour some of the liquid into it and then sprinkle the yeast onto it.
- Mix liquid, yeast and some of the flour and let sit until it bubbles.
- Add some more liquid and start kneading with the machine / mixer. Knead on lowest setting.
- After a minute, add the salt and vinegar.
- Little by little, add more liquid to the flour until the consistency is like mashed potatoes.
- After 3 minutes (over all kneading time) of slow mixing, set the speed slightly higher for one minute.
- Now add the seeds and knead for one more minute so it is an overall kneading time of 5 minutes from start to end.
- Grease a baking pan and add the dough.
- Preheat the oven to 400°F / 200°C and bake the bread on the middle rack for at 30 to 45 minutes. Check if the bread is baked through by knocking on the bottom of the bread. If it sounds hollow, take the bread out of the oven.
- Let cool completely before cutting. Enjoy!
12 thoughts on “Quick Spelt Bread”
Excellent bread. Have you a similar recipe for whey and rye?
Yes, just check out the baking section where you also find all the breads and rolls that I make.
Wonderful video, I really like your presentation and attention to detail, very useful for a beginner like me.
I have a question about leaving out the seeds. How much water would you use in that case? ( I´m using whole speltmeal)
Thanks for the recipe!
I’m afraid I can’t really tell you an exact measure. I would recommend checking the consistency of the dough and add water according to the recipe and as needed to reach a consistency as shown in the video. Then maybe add 1 tablespoon more water that makes up for the moisture that would be added with the soaked seeds.
Are your cooking temperatures for a convection oven, or for a conventional oven without convection? You actually indicate a different temperature for each oven type in your Kaiser Roll recipe. Would it be safe to assume that all temperatures in your recipes are for a convection oven, unless otherwise stated?
Unless I mention it differently, it is with convection function BUT: I have started to bake without convection when making bread and rolls since it seems to be better. The convection can dry out the bread and rolls a little but the difference is marginal.
So, what temp do you bake at for conventional oven? I also knead by hand. I assume I just double the knead time when doing it by hand? Although, I am learning to do it by consistency. When it gets less sticky and more like normal wheat bread, it seems to be about done.
This looks like a wonderfully simple bread recipe. Thank you!
Spelt flour usually only needs 2/3 of the kneading time than wheat flour. The temperature could be set to 440°F but check on your bread frequently at the end of the baking time and adjust if needed.
Can I let the dough rise to double in size in the bowl, punch it down, and let it rise to size in the pan? I’ve not worked with spelt before, but if it would not overproof, then I’d like to try it. Thanks!
I can’t find your recipe for that special fermented water
I’m assuming you mean the yeast water which is homemade yeast. It’s here: https://mygerman.recipeshow-to-make-yeast-at-home/
We just tasted your recipe for Quick Spelt Bread and I can’t say enough good things about it. So very delicious and unbelievably easy to make! I don’t know if I will ever need another bread recipe again. But you keep looking, I will be watching to see what other amazing ideas you can find.
Betty in Gainesville Florida
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