Spelt No-Knead Bread Recipe

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 12 hours (including resting time)
• Servings: 1 loaf
• Skill Level: Easy

• 3 cups spelt flour
• 1 1/4 teaspoons salt
• 1/2 teaspoon active dry yeast
• 1 1/2 cups warm water

1. In a large mixing bowl, combine the spelt flour, salt, and active dry yeast. Mix well.
2. Gradually add warm water to the dry ingredients, stirring with a wooden spoon until a shaggy dough forms.
3. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for about 12 hours, or overnight. The dough will rise and become bubbly.
4. After the resting period, preheat your oven to 450°F (230°C) and place a Dutch oven with a lid inside to heat.
5. Turn the dough out onto a lightly floured surface and shape it into a ball using floured hands.
6. Carefully remove the preheated Dutch oven from the oven and gently place the dough inside.
7. Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for an additional 15 minutes, or until the bread is golden brown and crusty.
8. Remove the bread from the Dutch oven and let it cool on a wire rack before slicing.

• For added flavor, sprinkle some sesame seeds, sunflower seeds, or rolled oats on the top of the dough before the final rise.
• If spelt flour is unavailable, whole wheat flour can be used as a substitute.
• Store the bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.

This rustic bread pairs wonderfully with homemade jam, creamy butter, or a bowl of comforting soup. For a hearty breakfast, enjoy slices with a colorful salad, fresh fruits, and some of your favorite cheese.