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!