Magic Spelt Bread Recipe – No Knead, No Rise, Quick & Easy
This magic spelt bread is no-knead, no-rise, and packed with seeds. Just mix and bake – perfect for busy days or beginner bakers!
I call this my Magic Spelt Bread – because it truly feels like magic! No kneading, no rising, no fuss. Just mix, pour, and bake. Really? Yes – really!
This is a quick and easy spelt bread recipe that takes only 5 minutes to prepare and about an hour to bake. Made with wholesome ingredients: whole grain spelt flour (or swap for whole wheat flour), three kinds of seeds, warm water, salt, dry yeast, and a splash of vinegar or lemon juice. That’s it.
The dough is quite runny – just stir it all together and pour into a small loaf tin. Bake for 60–80 minutes, and you’ll have a hearty, nutritious loaf that’s especially delicious toasted.
I was inspired by a recipe I found on the blog Where Is My Spoon. Honestly, my first thought was: There’s no way this will work. It’ll be flat, gummy, or taste weird. But I was pleasantly surprised – it’s simple, reliable, and based on an old German recipe.
Takes = 5 minutes of prep
Bake = oven 60 minutes, rest 10 minutes, cool at least 20 minutes
Makes = one small loaf of about 10 slices
Ingredients
- Wholegrain Spelt flour, or wholewheat flour – 500g (4 cups + 2 tablespoons)
- Sesame seeds – 70g (1/2 cup)
- Chia seeds or flax seeds – 70g (1/2 cup)
- Sunflower seeds – 70g (1/2 cup)
- Warm tap water – 500ml (2 cups)
- Dry yeast – 14g (5 teaspoons)
- Fine salt – I cut this back to 1 ts
- Lemon juice or vinegar – 2 tbsp
Method
- Prepare a small 900g (2 lb) loaf tin, by greasing with a little butter and lining the sides and bottom with paper, I leave it long on the sides so I can lift the bread out easily.
- Whisk flour, salt and seeds together. Add in yeast and warm water. If you're not sure if the yeast is fresh mix it in with the warm water and rest for 10 minutes if it starts foaming it's good to use. Or if you're using fresh yeast dissolve it in warm water for a few minutes. Then mix in the lemon juice or vinegar.
- Pour the runny batter into your loaf tin and bake for 60-80 minutes starting with the oven cold, then turn it onto 200˚C static. I like to bake this for 60 minutes, turn the oven off and let the bread rest for another 10 minutes to ensure it is cooked in the middle. Remove and rest for 10 minutes before removing it from the tin. Cool before slicing. This is a heavy dense loaf, we love it toasted for breakfast.
Sue Maree P Baking Tips
- Mix and match the seeds
- Experiment with a mix of different flours
- Loaf tin – 900g (2 lb.). Internal size 12.5cm (5 inches), 22.5cm (9 inches), 6.5cm (2.5 inch.es)