Wholemeal spelt bread without kneading

Ingredients for 1 servings:

• 600 g wheat flour, type 405 or 550
• 200 g wholemeal spelt flour
• 25 g spelt meal, whole grain
• 80 g sunflower seeds
• 10 g yeast, fresh
• 650 ml water, lukewarm
• 1 tbsp salt
• 1 tbsp baking malt
• 1 tsp sugar
• n. B. Spelt meal, for the work surface

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours 5 minutes; Total time approx. 14 hours 15 minutes

No-Knead Bread

For this bread, you’ll need a cast-iron pot with a lid and a 4-liter capacity. Toast the sunflower seeds in a dry pan. Dissolve the yeast with 1 teaspoon of sugar in 650 ml of lukewarm water. In a large yeast dough bowl, combine the wheat flour, spelt flour, whole-grain spelt flour, salt, malt, and sunflower seeds. Pour the yeast water into the dry ingredients and mix with a wooden spoon until no dry flour remains. Cover the bowl and let it rise for 5-12 hours. The rising time depends on the temperature. It should at least triple in size and bubble nicely. At room temperature, 5 hours is sufficient for me. If I have more time, I prepare the dough in the afternoon and bake the bread the next morning. The bowl then sits in the basement to rise overnight. You’ll have to experiment to find out how and where the dough rises best. Once the dough has risen sufficiently, preheat the oven to 200°C (top/bottom heat). Add the cast iron pot to the oven so it also gets warm. Generously sprinkle the work surface with spelt flour and let the dough slide onto it. Using a spatula, fold it towards the middle once from all sides. The dough is very runny, so you’ll need to be quick. Remove the preheated pot from the oven and, using the spatula and your hand, boldly drop the dough into the pot. Put the lid on the pot and bake on the second rack from the bottom for 80 minutes. Then remove the lid and bake the bread for another 45 minutes. Tip the bread out of the pot and let it cool on a wire rack.