Topped with poppy and sesame seeds this Wholemeal & Spelt No-Knead Loaf is dense and delicious. Best of all this bread is so quick and easy to make!
National Bread Week runs between 16 – 22 April so in its honour I have conjured up this Spelt & Wholemeal No-Knead Loaf.
My inspiration came from a bag of White Spelt Flour from Sharpham Park, Strong Wholemeal Flour and 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, 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 when I realised that it took up too much room and removed all the enjoyment of making bread.
With the no-knead method even the busiest person can make bread quickly and effortlessly so there is no excuse now not to 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 without it falling apart.
I will be making this bread regularly as it is straightforward to make and just like the expensive specialist loaves you get in some supermarkets.
More Bread Recipes
Here are some more delicious bread recipes for you to try!
- Easy Cheesy Chilli Cob
- Walnutty Wholemeal Bread
- Spelt & Chia Fishtail Plait Loaf
- Apple & Pear Cider Spelt Soda Bread
- Wholemeal Cheddar and Apple Chutney Soda Bread with Cider
- Easy Slow Cooker Sourdough Bread
- Easy Slow Cooker Sourdough Sandwich Bread
- Pesto & Garlic Beer Bread
- Rustic French Bread
NB: Mermaid sent me a 900g loaf tin, no payment was received and all opinions are my own.
Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
Spelt & Wholemeal No-knead Loaf
Ingredients
- 250 g Strong Wholemeal Flour
- 250 g White Spelt Flour
- 1 tsp Sea Salt
- 1 tsp Muscovado Sugar
- 1 Sachet Fast Action Yeast
- 1 tbsp Rapeseed Oil
- 300 ml Warm Water
- 1 – 2 tbsp Mixed Poppy/Sesame Seeds
Instructions
- 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, sprinkle on the seeds and place in a re-usable plastic bag*.
- 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
- Bake in oven for 35-40 minutes.
- Wait a few minutes before turning onto a wire rack to cool.
Gillian
I love this bread. Easy to make, full of nutritious ingredients and oh so tasty! The only issue I had was that most of the seeds fell off when I turned the loaf out of the tin. So next time I’ll try using an egg glaze to see if that works, or mix the seeds into the dough. Bur I’ll definitely make it again. Thank you
Camilla
Hi Gillian, thank you so much for your comment. I’ve made a lot more bread (well mainly sourdough and usually add a little spelt in the mix) which has taught me to add the seeds once the dough goes into the loaf tin. So I’ve updated this recipe and that will solve the seed issue for you.
Amy Fidler
my kind of bread x
Eb Gargano
Loving the idea of a no knead loaf! And ready in 45 minutes – that’s my kind of recipe!!
Camilla
Yes there’s no excuse not to make bread when it’s this quick:-)