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5-minute No-knead Spelt Wholemeal Bread

• 400g spelt wholemeal

• 100g strong bread flour

• 50g sesamy seeds

• 50g linseeds (crushed/cracked)

• 50g sunflower seeds

• 50g spelt flakes

• 1 tbsp salt

• 42g (1 cube) of fresh yeast or about 4 teaspoons dry yeast

• 2 tbsp cider vinegar

• 450g (450ml) Lukewarm water


Dissolve yeast in water, then add the vinegar.

Mix all of the dry ingredients together, then add the water mix

Mix through, ensuring all of the dry ingredients are incorporated. Pour (or more accurately gloop) the quite wet mixture into a greased or lined baking form. Just allow the mix to gloop into the form but don't push into corners. Scatter some more flakes and seeds on the top and score down the middle either now or after about 15 minutes in the oven.

Bake at 200 degrees (top/bottom heat only, no fan oven) for 1 hour. Take the bread out of the baking form and put back in the oven (turned off) for 10 minutes.

Note - Do not pre-heat the oven and do not use the fan oven!

Also, my oven heats up very quickly and I find I get a better result by slowing down the oven heating by first heating to 80 degrees, leaving a couple of minutes, then to 100 and leave again before increasing to 200.