Seedy Spelt No Knead Bread

Seedy Spelt Bread | Accidental Artisan

Where has this bread been all my life?! It wasn’t until very recently when I made my Sunflower Flax Seed Spelt Bread that I had any clue how amazingly tasty seeds are in homemade bread! So much flavour and texture, my tastebuds barely know what to do.

The morning I made this bread I waited ever so patiently for it to cool (an important part of the bread baking process, but one that is hard for me to bear!) and enjoyed a late breakfast of fresh, still slightly warm bread and some lemon infused honey that I dared to drizzle all over my slices…. all shared with the bestest Mom is the world. 🙂

Seedy Spelt Bread | Accidental Artisan

Jam packed with sunflower, pumpkin, flax, sesame, and poppy seeds this loaf also makes a very picture worthy bread. Also inspired by the Tartine #3 book, a must for any bread lover (even if you just look at the amazing photos).

If you liked this recipe you are going to love these ones!

Cinnamon Raisin No Knead Spelt Bread
Sunflower Flax Seed No Knead Spelt Bread
Spelt Flour No Knead Bread

 

Seedy Spelt Bread | Accidental Artisan
4.6 from 5 votes
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Seedy Spelt No Knead Bread

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 8 hours 20 minutes
Author Sophie

Ingredients

  • 100 g organic whole spelt flour fine grind if available
  • 300 g organic all purpose, unbleached spelt flour also known as white spelt flour
  • extra organic all purpose, unbleached spelt flour for dusting
  • 20 g poppy seeds
  • 20 g sunflower seeds toasted
  • 20 g pumpkin seeds
  • 40 g sesame seeds toasted
  • 40 g flax seeds
  • 72 ml hot water for the flax seeds
  • 1 1/4 tsp sea salt
  • 1/4 tsp instant yeast
  • 300 ml room temperature water
  • 1 tbsp local honey
  • flax, sesame, sunflower and pumpkin seeds for coating optional

Instructions

  1. In a small bowl, mix the flax seeds with the hot water. Stir to combine. Set aside to cool. Spread sunflower and sesame seeds on a large baking sheet and toast in the oven at 350 degrees F for 5-10 minutes or until lightly toasted. Once cool, add them and the rest of the seeds to the flax seed mixture and stir to combine.

  2. In a medium bowl, stir together the flour, salt and yeast. In another bowl or measuring cup, mix together the room temperature water and honey until combined. Add the seed mixture to the water/honey liquid and stir with a whisk to distribute the seeds throughout the liquid. Add the liquid to the dry ingredients and, using a wooden spoon or spatula, mix until you have a wet, sticky dough, about 30 seconds. Cover the bowl with plastic wrap and let sit at room temperature until the surface is dotted with bubbles and the dough is 1 1/2 to 2 times in size (7-8 hours depending on your room temperature).

  3. When the first rise is complete, place your heavy cast iron pot with lid into the oven and pre-heat the oven and the pot to 475 degrees F. Position the rack in the lower third of the oven. The pot needs to pre-heat for at least 30 minutes.

  4. Generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Using lightly floured hands gently pat the dough out into a rectangle. With your dough spatula (or a large flipper) fold one short side of the dough into the middle and then fold the other short side on top. Then fold the dough in half the other direction. Dust lightly with flour, cover with plastic and let rest for 10 minutes. While you are waiting, line a medium sized bowl with parchment paper, using your fist to push the paper down into the bowl and your other hand to crease the paper around the inside and top edge of the bowl.

  5. Repeat the folding process for the dough outlined above a second time. With lightly floured hands, lift the dough and place into the parchment lined bowl seam side down. Cover with plastic and place on the counter next to the stove to rise for 20 minutes. To test if the dough is ready, press, do not poke, the tip of one floured finger quickly and lightly, about half an inch, slightly off center, into the crown of the dough (area of maximum expansion). If the indentation remains but springs back slightly, the dough is ready for the oven. If the dent fills in, give the dough another 5-10 minutes to rise and re-test.

  6. Remove the plastic covering from your dough. Using heat resistant pot holders, carefully remove the pot from the oven and remove the lid. Using both hands, lift the dough out of the bowl by holding all corners of the parchment paper and lower it into the pot. The edges of the parchment paper will brown, but will be just fine in the hot oven.

  7. Working quickly, spray the top of the dough with water and sprinkle seeds on top (optional). Then lightly dust the top of the bread with flour using a small sieve (optional). Use a sharp pair of scissors to make 3-4 shallow cuts at a 45 degree angle along the center line of the dough to assist in "oven spring". Cover the pot with the lid and put it back into the oven. Reduce the heat to 450 degrees F and bake for 30 minutes.

  8. After 30 minutes, remove the lid and place a large baking sheet or tin foil on the rack underneath the pot and continue baking for another 10 minutes until the bread is a lovely chestnut color but not burnt. Use a heatproof spatula or pot holders to carefully lift the bread out of the hot pot and place it on a rack to cool thoroughly. If you have an instant read thermometer, the bread is done when the internal temperature is 190-200 degrees F.

Recipe Notes

1. Use a kitchen scale to measure the flour, seeds and water instead of cup measurements, it is far more accurate!
2. Unless you will consume all the bread within 2-3 days, cut it in half after it has cooled. Keep one half at room temperature and put the other half in the freezer. When you are ready for another half loaf, run it quickly under water to moisten the outside crust and place in pre-heated 350 degree F oven. Bake for 8 minutes or until the crust is hard to the touch, remove and let it finish thawing in the center. It will taste like freshly baked bread!
3. If you don't have a kitchen scale to measure gram weights, below are the amounts in cup and tablespoon amounts. Because this type of measurement is not as accurate as weight, please make sure to fluff your flour before scooping and level off with a knife or something else that is straight.
3/4 cup + 1 tbsp organic whole spelt flour (fine grind if available)
2 1/4 cup + 2 tbsp all purpose, unbleached organic spelt flour (also called white spelt flour)
extra all purpose, unbleached spelt flour for dusting
1/8 cup poppy seeds
1/8 cup sunflower seeds, toasted
1/8 cup pumpkin seeds
1/4 cup sesame seeds, toasted
1/8 cup + 1 1/2 tbsp flax seeds
72ml hot water (for the flax seeds)
1 1/4 tsp sea salt
1/4 tsp instant yeast
300ml room temperature water
1 tbsp honey
Flax, sesame, sunflower and pumpkin seeds for coating (optional)

22 thoughts on “Seedy Spelt No Knead Bread

    1. Hi Jan, I am more than happy to give you the recipe in terms of cup measurements, etc. Let me know if that would help.

    2. Hi Jan, Suzanne had the same question so I have added the cup and tablespoon measurements to the Notes at the end of the recipe. Happy baking!

    1. Hi Suzanne, I will happily figure that out for you later today! Unfortunately cup and tablespoon measures are not as accurate as weight measurements… and accurate measurements are most important in baking bread over baking anything else. So please be sure to fluff your flour, level off tablespoon measurements with a knife, etc. 🙂

    1. Hi Natalie, you could try baking it on a pizza stone or baking sheet, but will need something to put over the bread dough while it bakes to create the “oven within a oven” effect. Possibly an oven proof pot or a deep baking dish turned upside down over the dough could work. Let me know how it goes!

  1. Hi there, I am wondering in the imperial measurements where there is an extra spoon measurement after the cup measure is this supposed to be added at the same time or is that the extra bit you use for flouring your hands and baking the loaf at the end? Also there are two water measurements but it doesn’t state which one you use for the flax seeds and which one you use for the honey or does it matter since they are all added together in the end? Some hot water and some room temperature so it would be nice to know which one is which. Will it matter if I leave the dough to rise longer than the 8 hours?

    Thanks for the recipe, I am making it now, wish me luck!
    Lynda

    1. Hi Lynda, thanks for your comment. Sometimes I don’t see what could be missing from a recipe so it’s very handy when people ask questions! In the imperial measurements that extra spoon measurements need to be added with the cup measurements. I did it this way to try and get it as accurate as possible to gram weight measurements. The hot water gets added to the flax seeds as mentioned in the first sentence of direction #1. I adjusted the recipe so it says “room temperature water and honey”, I hope that helps any confusion! Yes it will definitely matter if you let it rise longer than 8 hours as the longer you let it rise, the weaker the yeast gets. 7-8 hours at room temperature is what I found was optimal for the first rise. If you want to extend that time put the mixed dough into the fridge overnight, then remove it and let the dough come back to room temperature and then rise (this will take longer than 7-8 hours). Let me know if you have any other questions, I would be happy to answer them! 🙂

  2. I love, love, love how this bread turned out. It reminds me of a bread that I used to buy years ago from the grocery store that I didn’t know how to make but now I do. Thank you for sharing the recipe!

    1. Thanks so much for your comment Anita! It tickles me pink to know that other people are trying my recipes and loving them too! Happy Easter!

  3. I’ve made this twice and the first time I had a poor rise (pretty sure it was a yeast problem) but the second time I got good rise but it’s still pretty dense. Is it supposed to be a dense bread? It tastes good it’s just dense. Wondering if I’m still doing something wrong or if that’s how it’s supposed to be.

    1. Hi Melissa, it is naturally going to be on the denser side since it is made entirely with spelt flour. You probably aren’t doing anything wrong, it’s just the nature of spelt flour. Is your bread turning out similar to my photo of the inside? If it’s denser you might need to back off the rise times (they can happen a lot faster this time of year if it’s warm where you are). Let me know if you have any other questions!

  4. Hello Sophie,
    I am wondering if I can use organic Red Fife flour with this recipe instead of the Spelt? I get my flour from the Mennonite community close to where I live. Non GMO wheat that they mill themselves 🙂
    Its not as dense as the spelt…I think my son will like it more, since this is what we are used to. I have been looking for a good ‘seed’ bread, and came across yours. Looks delicious!!
    Nicole

    1. Hi Nicole, you can definitely use Red Fife in this recipe, but it likely will not turn out the same without some tinkering. The original recipe uses both whole and all purpose spelt flour and the amount of water is adjusted according to that. If you are using Red Fife wheat you will need about 20% more water, however, that will depend on if you are using all whole Red Fife, all purpose Red Fife or a combination. Let me know how it goes!

  5. The bread turned out amazing!!! I tried to upload a picture, looks just like yours lol!
    I used all organic Red Fife flour, and added a tiny bit more water. 👍🏻
    Thanks for the great recipe, I will definitely be making this on a regular basis.
    Nicole

    1. That’s wonderful Nicole, I’m so happy to hear that and thank you for sharing the results with me! If you want to tinker you can probably let the second rise (before it goes in the oven) go longer than with spelt flour. Might be able to get a more open crumb than I can with all spelt. Enjoy!

    1. Hi Kim, you sure can! Sprouted spelt flour is similar to whole spelt flour in that it still contains the bran but the kernels have been sprouted before being milled into flour. You will need to add a little more water to the dough and the texture of the finished loaf will be denser than the original recipe that includes all purpose/white spelt flour. Let me know how it goes!

  6. Hi there, thanks for your quick reply! I have made your bread (twice already) with just whole grain sprouted spelt. I added about 30ml extra of water, baked in a bread cloche. Loaf came out crispy, was a little dense with fantastic flavor. I will try all of your other recipes now. Thanks!

    1. Hi Kim, how wonderful, thank you so much for letting me know! Bread made with 100% spelt flour will naturally be denser than with wheat flour and of course even denser with all whole grain spelt flour… but some of us enjoy that! 🙂 Let me know if you have any other questions, happy baking!

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