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–+ servings
sliced Rosemary Spelt Bread

Rosemary Spelt Bread

Julia Frey of Vikalinka
An easy no-knead recipe for wholesome rosemary spelt bread. You will be surprised you can make this delicious, bakery worthy bread at home.
4.34 from 3 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Rising time 3 hours
Total Time 35 minutes
Course Appetiser
Cuisine British
Servings 20
Calories 92 kcal

Ingredients
  

  • 500ml/2 cups warm water
  • 7g/1 packet instant dried yeast
  • 110g/1 cup whole grain spelt flour or whole-wheat flour
  • 400g-450g/3 cups bread flour
  • 1 tbsp sea salt
  • 1 rosemary sprig leaves chopped (optional)

Instructions
 

  • Dissolve yeast in warm water. Mix both flours, salt and chopped rosemary in a large bowl. Add yeasted water and mix with your hand just until a dough forms. You don't need to knead. Cover the bowl with a plastic wrap and a towel and put somewhere warm to rise for 2 hours.
  • Turn your dough out on a floured surface and form into a ball. If using a banneton dust it with flour and put the dough in to rise for another hour, cover with a tea towel. If not using a banneton put it on a baking sheet lined with parchment paper dust with more flour and cover with a tea towel.
  • Preheat your oven to 450F/250C and set two racks, one in the lower bottom and the other one in the middle of the oven. Place a deep baking pan filled with 1" of water on the bottom rack to produce steam, which contributes to better crust.
  • If you are using a banneton carefully turn your dough out on a parchment lined baking sheet and put in the oven for 30 minutes. If your bread was rising on a baking sheet, take the tea towel off and put the bread in the oven for 30 minutes.
  • When the bread is baked, take it off the baking sheet immediately and cool it on a wire rack.

Nutrition

Calories: 92kcalCarbohydrates: 18gProtein: 3gSodium: 350mgPotassium: 22mgFiber: 1gCalcium: 4mgIron: 0.5mg
Keyword spelt bread
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