Ever get tired of shop-bought bread? I know I did, until I perfected this no-knead spelt seeded bread. Now, I barely buy bread from the store because this loaf is so quick, simple, and delicious. I make four to five loaves every week for my family, and we love it plain, toasted with butter, spread with peanut butter, or even dipped into a warm curry.
Why You’ll Love This Recipe
- No kneading required – mix, rest, and bake. Minimal effort!
- Healthy & wholesome – spelt flour plus sunflower, pumpkin, hemp, and flax seeds make a fiber- and protein-rich loaf.
- Versatile & family-friendly – perfect for breakfast, snacks, or alongside your favorite dishes.
Ingredients (makes 1 loaf)
- 120g spelt flour
- 140g white flour (all-purpose or plain)
- 1 pack (7g) dry yeast
- ½ tsp salt
- 2 tbsp olive oil
- 60–80g mixed seeds (sunflower, pumpkin, hemp, flax)
- 150–160ml water (adjust for dough consistency)
Instructions
- Mix dry ingredients
- In a large bowl, combine spelt flour, white flour, salt, yeast, and seeds.
- Add wet ingredients
- Pour in olive oil and water gradually. Stir until a soft, sticky dough forms — no kneading needed.
- First rest
- Cover the bowl with a towel and let the dough rest for 1 hour.
- Shape the loaf
- Transfer dough into a lightly oiled loaf tin and smooth the top gently.
- Second rest
- Let it rest for another hour for a light, fluffy texture.
- Bake
- Preheat the oven to 180°C.
- Bake for 30 minutes, until golden brown and a skewer inserted comes out clean.
- Cool & enjoy
- Let the loaf cool completely. Slice and serve as toast with butter, peanut butter, or enjoy with your favorite curry.
Tips for the Perfect No-Knead Spelt Bread
- Adjust water: Spelt absorbs water differently than wheat, add more if the dough feels dry.
- Customize seeds: Mix in chia, sesame, or pumpkin seeds to your taste.
- Storage: Keep in a cloth or airtight container for 2–3 days. Freeze slices for convenience.
Why I Never Buy Store-Bought Bread Again
This loaf is simply delicious and incredibly easy to make. From start to finish, it takes just a few minutes of active work — mix, rest, bake — and the results are unbeatable. Making multiple loaves every week has become a joy for me and my family, and seeing everyone enjoy it in so many ways — on toast, with peanut butter, or dipped into a curry, makes it even more rewarding.
