No-knead super seedy spelt bread
  • 2 cups white spelt flour
  • 1 cup bread flour
  • ½ cup hazelnut flour
  • ¼ cup sunflower seeds
  • 3 tablespoons sesame seeds
  • 2 tablespoons chia seeds
  • 2 tablespoons hemp seeds
  • 2 teaspoons kosher salt
  • ¼ teaspoon yeast
  • 1 tablespoon maple syrup
  • 2 cups water
  1. In a large bowl combine the spelt flour, bread flour, hazelnut flour, sunflower seeds, sesame seeds, chia seeds, hemp seeds, kosher salt and yeast and stir well to combine. Add the maple syrup to the water and stir well. Add the liquid to the dry mixture and mix well until sticky dough forms. Cover with plastic wrap and let sit in a dry, warm spot for 8 hours or overnight.
  2. The next day pre-heat the oven to 450 degrees and heat a large dutch oven or cast iron saucepan in the oven for 30 minutes. Turn the dough out onto a sheet of floured parchment paper, dust the dough with a bit of flour ad fold the sides in towards each other. Flip the loaf over and shape into a circle. Pick up the parchment and place the dough back in the bowl, cover with a towel and let sit for 30 minutes. Carefully remove the pan from the oven, pick up the parchment paper and lower into the pan. Cover with the lid and bake the loaf for 45-50 minutes until the bread is golden brown and sounds hollow when you tap it on the bottom. Let cool slightly and then serve with butter or jam.
Recipe by Scaling Back at