No-Knead Dutch Oven Spelt Bread


I remember when I first had to give up gluten. It wasn’t pretty. In fact, it was downright crazy for the first few weeks. Don’t let anyone tell you that bread isn’t addictive. There was some major fall-out as I tried to wean myself off breads. Yeesh.

Seven years later, I have to be honest that I rarely am even interested in breads anymore. Regular bread just makes me feel not so great (and sometimes break out into hives – yay!) and store-bought gluten-free bread just usually isn’t worth eating (not really any I’ve tried, anyway). I love to bake bread but rarely partake.

Because I don’t have fully-diagnosed celiacs, I’m able to tolerate ancient grains in small amounts – such as spelt (note: not everyone with a gluten allergy can have spelt).

So the other day I got a little hankering for some bread. I’ve been hearing more about no-knead breads. I started with this recipe here and played and tweaked with this recipe to make it my own.

The no-knead concept is that its more of a hands-off, quick to come together bread. And ever since my croissant adventure over Christmas, I’ve been researching more about the method of letting dough rest longer and using less yeast. That definitely comes through in this particular recipe.

**Note: you can make this bread using other flour combinations as well. And, this recipe is naturally dairy-free!


No-Knead Dutch Oven Spelt Bread

1 1/2 cup warm water
1/2 tsp instant yeast
1 tbsp honey
1 tsp salt
2 1/2 cups spelt flour

In a large glass bowl, pour in the warm water. Add yeast and honey. Stir till yeast is dissolved and honey is fully incorporated.

Add salt and flour. Mix with a wooden spoon until fully combined. It will be sticky and possibly loose and messy. That’s ok, it’s all part of the no-knead concept. Cover with plastic wrap and let sit on the counter or in a warm spot. I left mine on the counter for six hours, then I put it in the fridge overnight and for all the rest of the next day till I came home from work, and then I took it out and brought to room temperature. (Did you get all that?) The key is it needs to rest for a good 12 hours at least.


By this time the dough will be bubbly and sticky. I turned mine out into a piece of parchment paper set over a plate. Cover with another sheet of parchment and let rest for another two to three hours.

About half an hour before you are ready to bake, set your oven to 500 degrees. Place your dutch oven in there to heat up.

When you are ready to bake and your dutch oven is fully heated throughout, carefully remove your dutch oven from the heat. Take the dough and using the bottom piece of parchment, place the parchment and the dough in the dutch oven. There is no need for additional grease in the dutch oven.


Place in the oven. Reduce the heat to 450 degree. Bake for 30 minutes. Remove the lid, bake for another five minutes. Remove and cool.


At this point it’s hard to resist digging right into it. But do try. Let it rest for at least 15 minutes. Then have at it. Soooo good!

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16 thoughts on “No-Knead Dutch Oven Spelt Bread

    1. admin Post author

      Theresa, let me know if you try the bread!! This week alone I’ve made it several times… this might not be a great idea for my waist-line. LOL!

      1. tari

        I could get not get the bread to rise as it did in the picture. Is there a trick? I let it rise for a good six teen hours, but the only thing I didn’t do was preheat the Dutch oven to 500°. I just did 450

        1. admin Post author

          Hi Tari,

          Couple of things, I might suggest… where did you place the bread to rise? Overnight in the fridge? It should still rise but it will be limited. What kind of flour did you use? Heavier spelt bread won’t rise as much as lighter flours like white or even whole wheat. Where abouts are you located? High altitudes definitely affect rising abilities. And I would always check your yeast. Buy a fresh pack and give it another try! Thanks for checking out my recipes. Please do let me know if any of these helps. This is one of my go-to recipes.

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    1. admin Post author

      YAY!!! I’m so glad you enjoyed this recipe, Yev! Hope it was as yummy for you as it was for me. I LOVE this bread. Hmmmm… I think it’s time I made some more!

  3. Julie

    I have made this bread 3 times now and follow the recipe exactly. I mill my own organic spelt flour and had just purchased a new jar of instant yeast. The problem I always have, is the dough turns out very wet and watery and is very hard to work with. Do you recommend that I use less water? The loaf turns out okay, although it does not ever rise very much and the end result is a loaf that is about 2 1/2 inches thick at it’s highest point. Any other suggestions?

    1. admin Post author

      Hi Julie,

      Hmmm… couple of things:

      1) Where abouts are you? Altitude plays a big part in baking bread.
      2) What kind of grind are you milling your own flour to?
      3) How long are you letting the bread rise for? I was going to ask about fresh yeast but you’ve covered that! 🙂

      This bread doesn’t rise super high and spelt bread can be denser that regular all-purpose or bread flour bread. I would cut back on the water slightly. The ground that you are milling your spelt flour too might not be allowing it to aborb as much water. This will be a moist-er dough, for sure – very sticky, but it shouldn’t be watery. And I would suggest leaving it longer to proof. Again, it won’t double in size like a regular bread dough will – but it does rise a little. Keep me posted!!

  4. Gaby

    This is for Tari…
    Evidently, it is possible to over-proof bread. I discovered this several months ago when I left a batch to rise at room temperature for over 24 hours.
    My understanding is that while the bread is rising, the wheat is ingesting the gluten and releasing carbon dioxide to form the bubbles that cause the rise. However, gluten also acts as the support structures (steel beams?) of the bread, and if the yeast consumes too much of the gluten, there isn’t anything to hold the bubbles in / support the bread.
    Resting the dough at room temperature and then in the fridge works as it slows the progress of the yeast.

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