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5 from 5 votes

Spelt & Wholemeal No-knead Loaf

A dense and delicious spelt and wholemeal loaf which can be made really quickly and easily without kneading.
Course Snack
Cuisine British
Keyword bread, no knead, no knead loaf, spelt bread, wholemeal bread, yeasted loaf
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 10
Author Camilla


  • 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 tbsp 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.