New! Sugar Free Spelt Bread-Dutch oven

1/14/20251 min read

No kneed Spelt bread Dutch oven.

Ingredients

  • 500 g spelt flour

  • 1 tsp (3 grams). instant yeast

  • 400 ml water room temperature

  • 1 tsp olive oil

  • 1 tsp sea salt

Mix flour, yeast and lukewarm water.

Add the sea salt and olive oil.

Let the dough rise in the bowl 5-8 hrs covered with a plastic wrap and a dry tea towel.

When the first rise is complete, place your heavy cast iron pot into the oven and pre-heat

30 minutes before baking at 230 degrees C.

  1. Lightly dust a work surface with flour. Use a rubber spatula to scrape the dough out of the bowl in.

    Using lightly floured hands gently pat the dough out into a rectangle. Fold one side of the dough to the middle and fold the side on top. Fold again the other direction. Do this twice. Cover the bread with the plastic wrap and tea towel and let it rest 1 hour.

  2. Place parchment paper in the hot Dutch oven. Lift the dough and place it in the Dutch oven, push the dough to about 1 cm towards the centre. Cut with a sharp knife, a cross in the middle of the dough.

  3. Place the Dutch oven with the lid on top in the oven for 35 minutes. Take the lid off and bake for 10 more minutes to make a nice brown crust.

  4. Remove the pot from the oven. 

    Let it cool on a rack.