Three Minute Spelt Bread

“Amazingly quick, simple and delicious seedy spelt bread - I'm hoping that some friends of mine who can't tolerate wheat will be able to eat this, it does contain gluten so isn't any good for those have problems with gluten. Recipe originally comes from the Telegraph Magazine, I found it on the True Food Coop website. Seems a bit wrong that this bread is not kneaded and doesn't get left to rise yet still works so well. As I write I have a loaf cooling on the counter top calling to me! I've since read that allowing the dough to rise overnight in a cool place makes it even better - I'll be trying that when I'm not in a rush.”
READY IN:
1hr 13mins
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 200C/gas mark6.
  2. Combine all the ingredients, adding the water last.
  3. Mix well and turn the dough into a greased loaf tin.
  4. Put straight into the oven and bake for an hour.
  5. Remove the loaf, turn it out of the tin and then return it to the oven without the tin for a further 5-10 minutes.

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