No-Rise Spelt and Wheat Bread Recipe
Table of Contents
Ingredients
1 1/4 cups spelt flour (150 g)
2 1/2 teaspoons salt
2 3/4 cups wheat flour (350 g)
1 1/4 cups whole spelt flour (150 g)
2 teaspoons bread spice
1 3/4 – 2 1/8 cups water (420 – 500 ml, lukewarm)
2 1/4 teaspoons dry yeast
2 tablespoons white wine vinegar
Preparation Tips
Preheat the Oven:
Set your oven to 220°C (428°F).
Place a bowl of water at the bottom of the oven to create steam, which helps develop a crispy crust on the bread.
Mix Dry Ingredients:
In a large mixing bowl, combine spelt flour, wheat flour, whole spelt flour, salt, and bread spice.
Stir well to ensure the ingredients are evenly distributed.
Prepare Yeast Mixture:
Heat the water until lukewarm—this helps activate the yeast effectively.
Dissolve the dry yeast in the warm water.
Add the white wine vinegar to the yeast mixture. The vinegar helps neutralize the yeast taste, extends the bread’s shelf life, and prevents mold growth.
Combine Ingredients:
Using a food processor or a mixer with a dough hook, gradually add the yeast and vinegar mixture to the dry ingredients.
Continue mixing until a dough forms. The dough should be slightly sticky but firm enough to hold its shape.
If necessary, adjust the water to get the right consistency, adding a little more if the dough is too dry or reducing if it’s too wet.
