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No-Knead Spelt Bread (German Dinkel Bread)

This quick and easy no-knead spelt bread, also known as German dinkel bread, is made with 100% whole grain spelt flour. Enjoy homemade seeded spelt sandwich bread in 3 hours following this simple recipe. Bread maker instructions are included if you’re looking for an even more convenient way to enjoy homemade bread.

Spelt bread loaf on baking paper on a wooden board. One lice has been cut off.
Table of contents

Why you’ll love my no-knead spelt bread recipe

Growing up in Germany, Dinkel bread has been a firm staple in my diet for many years. I missed the distinct flavor of spelt baked goods when I moved abroad and I started making a variety of spelt recipes at home. This wholesome spelt bread is our everyday sandwich and toast bread.

  • Quick & easy: No-knead spelt bread. Ready in 3 hours following this simple recipe.
  • Wholesome: Made with 100% whole spelt flour and 7 ingredients in total.
  • Low gluten: In comparison to other wheat flours, spelt flour has a weaker gluten structure.

What is spelt flour?

Spelt is a type of wheat (triticum spelta), and wholegrain spelt flour is a type of whole wheat flour made from the whole grain including bran, endosperm, and germ.

Find out more about dinkel including its history, health benefits, and ways to use it in this comprehensive spelt guide.

Spelt grains flowing out of a glass jar.

Is spelt flour gluten free?

No, spelt flour is not gluten-free. Although a lower amount than other wheat varieties, spelt does contain gluten, which can cause issues for individuals with gluten sensitivities or celiac disease.

Ingredients

  • Whole grain spelt flour – I started to mill spelt berries at home for maximum freshness but you can also buy whole spelt flour at specialist retailers. Make sure it has recently been milled as the wholemeal flour doesn’t have a long shelf-life and can get easily rancid. The wholegrain spelt flour can also be fully substituted with all-purpose spelt flour.
  • Yeast – Active dry yeast as well as fresh yeast or instant yeast work for this recipe.
  • Sugar – Castor sugar activates the yeast nicely but you can also use honey or maple syrup.
  • Water – Chlorine in tap water can slow down the yeast. Filtered, lukewarm water however nicely activates it.
  • Olive oil: Extra-virgin or light olive oil both work well. You can also use other vegetable oils.
  • Salt – I use sea salt for bread making but you can also opt for table salt if needed.
  • Seeds – Sunflower seeds not only add great texture to this spelt bread, they also boost this sandwich loaf with extra nutrients.

Variations

Mixed spelt bread – Use 2 cups white flour and 2 cups whole grain spelt flour for a lighter spelt sandwich bread.

Spelt rye bread – Substitute 1 cup of wholemeal spelt flour with whole grain rye flour for richer, earthier taste and darker color.

Check out my ancient grains list for other bread flour alternatives.

Spelt bread in the bread maker

Simply activate the yeast as per the instructions and add all ingredients to the bowl. Place it in the bread maker and select a 3 hour program that doesn’t include a lot of kneading.

I select program 5 and loaf size L on my Panasonic Automatic Bread Maker SD-2501 for a rapid 3 hour loaf of bread. Alternatively, you can use the timer to have a delicious loaf in the morning.

How to make no-knead spelt bread

Steps 1-4 on how to make spelt bread.
Steps 5-8 on how to make spelt bread.
  1. Activate the yeast in warm water and sugar.
  2. Add all dry ingredients to a large mixing bowl. Combine.
  3. Add the activated yeast.
  4. Add the other wet ingredients.
  5. Combine all ingredients and form a large dough ball.
  6. Let it rest for 1 1/2 hours at room temperature. Cover the bowl with a damp tea towel or plastic wrap.
  7. Form a loaf or boule and add it to a greased or paper lined loaf tin or Dutch oven.
  8. Let the spelt loaf rise for another 30 minutes and bake it in the preheated oven for 30 minutes.

FAQ

How do you store whole-grain bread?

This wholemeal bread will easily store in a bread bin or airtight container for up to 3 days. Store it in a sealed container in the fridge if the temperature is very high in your kitchen. Sliced or as a whole loaf, the spelt bread stores up to 3 months in a container or freezer-proof bag in the freezer.

Is spelt high in protein?

Spelt boasts a high protein content of approximately 14%, making it a rich source of protein when compared to whole wheat (13%) and whole rye ( 8%). It has even more protein than white wheat, which has about 10%.

If you enjoy baking bread at home, check out my following bread recipes:

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Spelt bread loaf on baking paper on a wooden board. One lice has been cut off.

No-Knead Spelt Bread (German Dinkel Bread)

Caro Jensen
A quick and easy no-knead spelt bread recipe using 100% whole-grain spelt flour for maximum flavor and health benefits of this ancient grain. This seeded bread can also be made in a bread maker.
5 from 4 votes
Prep Time 15 minutes
Cook Time 45 minutes
Proofing 2 hours
Total Time 3 hours
Course Staples
Cuisine American, German
Servings 1 loaf
Calories 4264 kcal

Ingredients
 
 

  • 2 tsp active dry yeast
  • 1 1/2 cups warm filtered water
  • 1 tsp sugar
  • 4 cups whole-grain spelt flour
  • 2 tsp salt
  • 2 tbsp olive oil
  • 1/4 cup sunflower seeds

Instructions
 

  • To activate the yeast, add 1 tsp sugareast and sugar to 1 1/2 cups warm filtered waterhe warm water. Mix well until the yeast is dissolved and bubbles are starting to form.
    2 tsp active dry yeast, 1 tsp sugar, 1 1/2 cups warm filtered water
  • In a large bowl, mix 4 cups whole-grain spelt flourhe dry ingredients. Add the activated yeast and olive oil and combine everything into a sticky dough ball.
    4 cups whole-grain spelt flour, 2 tsp salt, 1/4 cup sunflower seeds, 2 tbsp olive oil
  • Cover the bowl with a damp kitchen towel, plastic wrap, or place it into a plastic bag to prevent the dough from drying out. Let the dough rest for 1 1/2 hours in a warm place or at room temperature.
  • Preheat the oven to 350F/180C. Line a loaf pan with baking paper.
  • Remove the bread dough from the bowl and shape it into a loaf, seam side down. Add the shaped loaf to the greased or parchment paper lined loaf tin and let the dough rise for a second time for 30 minutes.
  • Bake the spelt bread in the oven for 30 minutes.
  • Remove the bread from the oven and let it fully cool on a rack before slicing. Enjoy!

Notes

Make sure the yeast is fully activated before you add it to the remaining ingredients.
Check out this folding process video by the San Diego Artisan Bread School.

Nutrition

Calories: 4264kcalCarbohydrates: 707gProtein: 136gFat: 77gSaturated Fat: 5gPolyunsaturated Fat: 11gMonounsaturated Fat: 27gSodium: 4707mgPotassium: 277mgFiber: 131gSugar: 5gVitamin A: 17IUVitamin C: 0.5mgCalcium: 42mgIron: 48mg
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