National Bread Week runs between 16 – 22 April so in its honour I have conjured up this loaf with inspiration coming from a bag of White Spelt Flour from Sharpham Park, Strong Wholemeal Flour and the idea of a no-knead loaf which I read about in my copy of “The Cranks Recipe Book” (1993). I was also sent a Hard Anodised Aluminium Loaf Tin from Mermaid which helped my loaf to bake beautifully due to its even heat distribution. The tins are oven safe up to 240°C and are fine for use with metal utensils and will never peel or blister.
I sold my bread maker at a car boot sale a couple of years ago as I realised that it took up too much room and also removed all the enjoyment of making bread. With the no-knead method even the busiest person can make bread quickly and effortlessly so there really is no excuse now to not give it a go! I knew this loaf would be quite dense and I’m glad to say it was a total hit with the whole family. The slices are smaller than a conventional loaf but you don’t need to eat as much of it as it is so filling and you can slice it quite thinly too without it falling apart. I will definitely being making this bread regularly as it was ridiculously easy to make and just like the expensive specialist loaves you get in some supermarkets.
As this loaf is far cheaper to make than its equivalent shop bought version I am entering it into this months Credit Crunch Munch which is an event run by the lovely Helen at Fuss Free Flavours and myself (I’m also host this month)! I’m also entering the Breakfast Club event where the theme is rocket fuel and as this loaf is so dense and compact I think it would be the perfect breakfast fresh or toasted with butter and marmalade for breakfast. This challenge is run by (you guessed it) Helen at Fuss Free Flavours and is being hosted by the equally lovely Gill of Tales of Pigling Bland.
NB: Mermaid sent me a 900g loaf tin, no payment was received and all opinions are my own.
- 250g Strong Wholemeal Flour
- 250g White Spelt Flour
- 1 tsp Sea Salt
- 1 tsp Muscovado Sugar
- 1 Sachet Fast Action Yeast
- 1 tbsp Rapeseed Oil
- 300ml Warm Water
- 1tbsp Mixed Poppy/Sesame Seeds
- Put flours, salt, sugar and yeast in a large bowl and mix well.
- Stir in the oil and water with a wooden spoon or you hand to form a dough.
- Add a little more water if necessary.
- Roll into an oblong shape either still in the bowl or on a floured worktop and place into a warmed and greased 2lb/900g loaf tin and cover with cling film.
- Put in a warm place to rise for about 40 minutes or until reaches within 1.25 cm of top of the top of the tin.
- Pre-heat oven to 200°C
- Brush with water and sprinkle on seeds.
- Bake in oven for 35-40 minutes.
- Wait a few minutes before turning onto a wire rack to cool.
34 comments
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Amy Fidler
09/05/2017 at 7:33 am (UTC 1) Link to this comment
my kind of bread x
Eb Gargano
28/09/2015 at 12:08 pm (UTC 1) Link to this comment
Loving the idea of a no knead loaf! And ready in 45 minutes – that’s my kind of recipe!!
Camilla
28/09/2015 at 11:03 pm (UTC 1) Link to this comment
Yes there’s no excuse not to make bread when it’s this quick:-)
tiggerific1973
02/05/2015 at 5:07 pm (UTC 1) Link to this comment
I have never made bread! This looks like one I could start with 🙂
Camilla
02/05/2015 at 5:54 pm (UTC 1) Link to this comment
Oh yes, perfect first loaf:-)
Margot @ Coffee & Vanilla
19/03/2015 at 1:11 pm (UTC 1) Link to this comment
I love seeded breads and spelt flour as well so this is perfect recipe for me… especially that there is no kneading required!!! I still can feel all my muscles after kneading the tiger bread last night 😉
Camilla
19/03/2015 at 1:31 pm (UTC 1) Link to this comment
Thanks, LOL I read the 10 minutes kneading time on your recipe and thought that’s when the Kenwood with dough hook comes in handly!
Paul Wilson
20/11/2014 at 12:07 am (UTC 1) Link to this comment
I love a freshly baked loaf.
Jane Middleton
19/11/2014 at 6:06 pm (UTC 1) Link to this comment
Looks delicious and easy to make, would love to try this.
Sandra Lane
24/10/2014 at 10:27 pm (UTC 1) Link to this comment
I have been cooking with spelt for a while now as I’m trying to cut down on products with gluten. I know spelt does contain gluten but only in small amounts. Everyone should try this lovely grain as it has a fabulous taste.
Camilla
24/10/2014 at 11:00 pm (UTC 1) Link to this comment
It does taste really good!
ujhunt1961
21/09/2014 at 11:30 am (UTC 1) Link to this comment
Just started cooking with spelt
Sally - My Custard Pie
30/06/2014 at 5:40 am (UTC 1) Link to this comment
I do so agree that bread makers take the joy out of bread making – they also change the texture. Not a fan at all. But a fan of this loaf – will definitely try it.
Camilla
30/06/2014 at 11:32 pm (UTC 1) Link to this comment
Yes, out with bread makers! Hope you enjoy the loaf I went through a phase of making at all the time and haven’t baked any bread for a while so must get back into it!
Carolyn Clapham
17/06/2014 at 8:17 am (UTC 1) Link to this comment
I love the idea of a no-knead loaf – it’s the kneading that stops me making bread more often.
Ursula Hunt
09/05/2014 at 1:20 pm (UTC 1) Link to this comment
Great to have a no Knead recipe as I have painful hands
Maya Russell
24/02/2014 at 5:47 am (UTC 1) Link to this comment
I like the sound of this no-knead loaf. I use spelt a lot in my bread making machine. I’d like to try this as it doesn’t seem to take long.
Lisa Williams
01/11/2013 at 11:13 am (UTC 1) Link to this comment
this looks so delicious and soft and really delicious 🙂
prwilson
12/10/2013 at 3:45 am (UTC 1) Link to this comment
My mouth is watering just looking at this.
Paul Wilson
16/09/2013 at 12:47 am (UTC 1) Link to this comment
I’m always on the lookout for brown/granary bread recipes – this looks nice.
Diane Wareing
10/09/2013 at 12:13 pm (UTC 1) Link to this comment
No Kneading sounds great to me!! It looks delicious and perfect for the winter soups that we will all be making soon.
Camilla
10/09/2013 at 2:24 pm (UTC 1) Link to this comment
It really is super and you can chop and change the flours:-)
Choclette
18/04/2013 at 8:24 pm (UTC 1) Link to this comment
Now that looks just like my mum’s bread, only she kneads hers for ages. Now I’m in a dilemma, do I tell her or don’t I? It looks perfect to me.
Jacqueline @How to be a Gourmand
18/04/2013 at 3:11 am (UTC 1) Link to this comment
Really tasty looking bread Camilla – I’ll have mine with a strong piece of Cheddar!
Camilla
18/04/2013 at 10:21 am (UTC 1) Link to this comment
There’s no excuse now, I did this for all the reluctant bakers out there and you can’t go wrong!
Lisa Williams
17/04/2013 at 8:02 pm (UTC 1) Link to this comment
It looks delicious thanks for the easier recipe 🙂
Camilla
17/04/2013 at 9:09 pm (UTC 1) Link to this comment
And thank you for leaving a lovely comment:-)
Gill Bland
16/04/2013 at 3:09 pm (UTC 1) Link to this comment
Looks great for a sturdy breakfast – the spelt is good for long term fuelling and not irritating people with gluten intolerance. Thanks very much for entering breakfast club
Camilla
16/04/2013 at 4:05 pm (UTC 1) Link to this comment
Thanks Gill. Spelt contains gluten too but is easier to digest and good for people with a wheat intolerence – easy to get the two confused:-)
Gill Bland
02/05/2013 at 6:27 am (UTC 1) Link to this comment
Ahh good point – I forgot that it had gluten. Thanks!
Jackie Allum
15/04/2013 at 10:49 pm (UTC 1) Link to this comment
Looks so tasty!. Must try a spelt loaf since it’s supposed to have health benefits. Definitely one for bookmarking.
Camilla
15/04/2013 at 11:26 pm (UTC 1) Link to this comment
Thanks, and thank you for visiting always nice to see a new face so to speak!
Ang
15/04/2013 at 10:33 pm (UTC 1) Link to this comment
I’ve never liked the mass produced loaves that are as light as a feather. Might as well be eating air! This sounds perfect but my only problem is I am hopeless at making bread. Lovely pics.
Camilla
15/04/2013 at 11:24 pm (UTC 1) Link to this comment
Angela, there really is no making here just mixing, shaping and waiting – simplist bread recipe ever – go on give it a go!
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