Rosemary Spelt Bread
An easy no-knead recipe for wholesome rosemary spelt bread. You will be surprised you can make this delicious, bakery worthy bread at home.
Servings: 20
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: 92kcal | Carbohydrates: 18g | Protein: 3g | Sodium: 350mg | Potassium: 22mg | Fiber: 1g | Calcium: 4mg | Iron: 0.5mg