❤️No-Knead, Foolproof, Low-Calorie Oil-Free Spelt & Walnut Bread

A friend gifted me a bag of freshly stone-milled spelt flour from a local mill. It smells incredible, so today I baked this loaf with spelt flour, though you can easily substitute regular whole wheat flour.

This recipe requires zero bread-making experience. It is foolproof, healthy, quick, and delicious, with a soft crumb rather than a chewy country crust.

🍞Ingredients: Whole grain spelt flour 100g (or substitute an equal weight of whole wheat flour), bread flour 180g, water 185g, salt 6g, sugar 10g, instant dry yeast 3g, mixed nuts and dried fruit to taste, a small handful of rolled oats for topping.

🍞Instructions:

1️⃣Combine all ingredients except the nuts, dried fruit, and rolled oats in a large bowl. Stir with chopsticks into shaggy flakes, bring together by hand into a rough dough, cover with plastic wrap, and let autolyse (hydrate) at room temperature for about 15 minutes.

2️⃣After 15 minutes, grab one edge of the dough, stretch it up, and press it into the center. Rotate the bowl a quarter turn and repeat 4 to 5 times. Flip and tidy the dough; after just 8 quick folds in total, the dough will already look smooth (Photo 4).

3️⃣Add your favorite nuts and dried fruit. I folded in a handful of walnuts, a handful of pumpkin seeds, some raisins, and a handful of dried cranberries until evenly distributed (Photo 4).

4️⃣Skip the first proof and shape the dough right away as shown in Photo 5.

5️⃣Place in a warm, humid spot to proof until roughly 1.5 times its original size. Mist the surface with water and coat with rolled oats.

6️⃣Bake at 180°C for about 31 minutes.

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This oil-free, low-sugar bread is healthy, delicious, and effortless. I often mix a loaf in the evening with just a few minutes of hands-on work so my family has a nutritious homemade breakfast the next morning❤️❤️.

Finally, since flour absorption varies, hold back 15g of water and add it gradually. Adjust the temperature and time to suit how your oven runs, using the same settings you would for a standard Pullman loaf.