Spelt-Molasses No-Knead Bread


 10g fresh Yeast

400g strong White bread flour

100g Spelt flour

1 tbsp Molasses (25g)

350-400 ml Water

8g Salt

4-5 Ice cubes

  1. Combine both flours, salt, and yeast in a large bowl and whisk.
  2. Add water and stir with a wooden spoon until smooth. Cover bowl tightly with plastic wrap and let sit at room temperature for at 8-12 hours. (the longer, the better)
  3. Turn the dough out onto well-floured surface. Turn once or twice and form into a longer loaf shape.
  4. Cover with a kitchen towel and allow to rise at room temperature for 30-40 minutes.
  5. Meanwhile, heat up oven to 220C, fan forced
  6. When dough has risen, slash top with a floured knife into two or three slashes, and place it on a lined baking tray. Through 4-5 ice cubes into the oven, then place the baking tray on the middle rack.
  7. Bake for 40-45 minutes. Tap the bottom of the bread, if it sounds hollow then it’s done.
  8. Cool on wire rack before cutting.

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