You may have noticed that I’ve been radio silent for much of December and I apologize, we were in Arizona for about a month. Although not quite as warm as our last month in Arizona, it was a far cry warmer than home. I’m so glad I had lined up my blog posts because I literally had no time! I hope you understand. I’m back on schedule notwithstanding the holidays which are going to be busy. I hope you have a wonderful Christmas or whatever you celebrate and a happy and healthy new year.
I have long wanted to experiment with alternative flours in bread making and a few months ago, the opportunity arose, we were having my BFF from University for brunch and she is gluten intolerant but can tolerate spelt! I did a little research and discovered that spelt was a great bread flour and also discovered that WE LOVE IT! It has a light nutty flavour and a great bread texture. I would say it is more like a Ciabatta than a French stick. I slice it thicker for dinner, but for toast, I use my handy electric slicer for even 6 mm slices.
This is one sticky dough, but I experimented with varying quantities of spelt flour and always came back to the original. You may not want to proof it in your Banneton (proofing basket) unless it is very heavily floured, even so, one experiment stuck so badly, it took me nearly an hour to clean it out!
I used a proofing basket for this boule.
No Knead Spelt Boule
Makes one 981 g boule.
Please click here for the original recipe.
Please click here to print this recipe.
Ingredients:
- 565 g spelt flour
- 450 g water
- 56 g honey
- 10 g salt
- 4 g instant yeast (1/2 packet)
- good pinch of cornmeal
Directions:
- Combine the ingredients with the exception of the cornmeal (not corn starch), in a large bowl and mix well. The dough will be a bit stickier than regular bread dough and a little firmer (you may need to put a little elbow grease into it to combine the flour entirely). Set aside covered for about 12 hours (this step is best done overnight or if you wish to start earlier, allow it to rest covered in the refrigerator).
- If the dough rested in the refrigerator, bring to room temperature. Prepare your proofing bowl with a little spelt flour.
- Shape the dough into a nice boule by pulling up the sides into the centre using a spatula and gather them tightly to form the bottom of the boule. Flip the boule so that the pulled area is now at the bottom and roll it into the proofing bowl so the pulled area is now at the top (this will make it easy to flip the boule into the hot pan so that the smooth area is on top). Sprinkle a little spelt flour on top and allow to rest, covered for 60 to 90 minutes.
- About 30 minutes into the proofing of the boule, pre-heat the oven with your 23 cm (9 inch) oven-safe cast iron dutch oven to 450° F (the original recipe suggests that you place the pot on a baking sheet to insulate it a bit more so that the base of the boule doesn’t burn).
- When the boule has risen, about double in size and the pan has been pre-heating for about 30 minutes, add a parchment circle to the bottom of the pan and sprinkle a little cornmeal over it. Gently roll the proofed boule into the pan. You may make some tension slices into the top so it breaks artistically, or you may let it break on its own. Bake for 35 minutes with the lid on, then remove the lid and bake for additional 10 minutes. The internal temperature should be 195° F to 200° F. Allow to cool and serve sliced with your favourite stew or just with butter.
Notes:
- This is a very sticky dough. I added the parchment because no matter how much cornmeal I put in the hot pan, it stuck quite badly.
- I tested this recipe with more flour and it made it too dense, so even though it is a sticky dough, it is the right amount of water and flour.
- A larger dutch oven will yield a wider and flatter boule, like the first photo.
It is a must try recipe. Bread looks so soft and delicious.
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I’ve never made bread this way, nor have I ever used spelt, but I’ve wanted to do both for a long time. Your bread looks so delicious, perhaps this is the kick in the pants that I need to get me going.
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Thanks Jeff, hope you had a great holiday season. Thank you for your continued support.
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I was lucky enough to get a bag of spelt flour to play with and like you we really like it! In fact I may need to buy more 😀 I hope you’re having a wonderful holiday!
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What a coincidence! We are having a wonderful holiday, thank you. We saw family and friends and went to wine country for a few days. Getting back to normal will be a challenge!
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The bread looks gorgeous. And I am guessing you endorse a bread slicer. I’ve often thought of getting one as I buy so much unsliced bread that I love and then end up buying presliced sandwich bread that I don’t love so much for sandwiches. I’m anti-gadget (generally) but I suspect that’s one gadget I’d go gaga over… GREG
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The slicer good for meat too. My aunt in Budapest used hers so often that she had it sitting on the counter all the time. I use mine 4-5 times a year. It’s been good to have being a food stylist too.
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Now that is a bread to be proud of. Wishing you both a wonderful Christmas.
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Thank you so much Karen. Hope you had a wonderful Christmas too.
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Nice loaf. Merry Christmas to you and your family.
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Thanks Maria, Merry Christmas to you and yours too.
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Mmmm…..I need to check how spelt rates on the glycemic index. I miss bread and your loaf looks terrific!! Merry Christmas!!
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Sadly it is rather high, but I am working on some keto buns and once I perfect the recipe I’m going to share it for sure. Merry Christmas to you and your family too.
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Bakery perfect, Eva. I need to use my proof baskets oftener! Merry Christmas to you and yours!
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Thank you kindly, Angie. Merry Christmas to you too!
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