One of the recipes I teach in my workshops is a spelt bread recipe that doesn't require any kneading at all.
Yes, you read that right.
No mixer needed, no kneading at all. Just let the dough rest. Because that's what it loves.
But before we get into the practice, I want to tell you a few things about spelt and why it is considered healthier than other grains.
Is spelt really healthier?
Spelt is a grain like wheat, barley, and rye.
It has a slightly thicker hull than other grains, making it a bit more resistant to pests. The result is less pesticide spraying on spelt.
Nutritionally, there isn't a significant difference in the amount of protein, but the protein composition is slightly different and it contains a bit less gluten than other grains. For some people, this helps with digestion issues.
Don't confuse it with buckwheat (Kוסמת in Hebrew), which is not a grain, contains no gluten, and is suitable for celiacs.
Spelt does indeed contain gluten and is not at all suitable for celiacs or people with gluten sensitivities.
It is rich in B vitamins and low in phytic acid, so it doesn't inhibit the absorption of nutrients.
But if you ask me, there isn't much difference between it and wheat flour, and both can be incredibly nutritious and delicious.
Let's get back to the recipe
So, for the dough to become soft, easy to work with, and eventually turn into a tall, airy, and beautiful bread, it needs two things: pectin, which exists in applesauce, and time to rest.
Instead of kneading, we will use a well-known trick: folding. Every few minutes, we will fold the dough and let it rest on the side.
By the way, this method works excellently with other flours like rye, whole wheat, and of course white flour.
Apologies, it won't work with gluten-free flours.
Okay, so how do you fold? Like in this video:
Fold one edge of the dough from the side and move it to the center of the dough about 10 times.
And repeat.
How to shape the bread in the pan? Like in this video:
One more time for those struggling:
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How do you eat it?
2-3 slices of bread can be a source of a high-quality carbohydrate portion and, due to the nice amount of protein, can also increase your daily protein intake.
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Nutritional values by nutritionist and fitness coach Noam Bachar:
One slice of bread out of 20 slices from a whole loaf contains:
Spelt Bread Recipe
Ingredients
- 650 g whole spelt flour or any other wheat flour you like
- 150 g applesauce 6 tbsp
- 1 tsp yeast 3-5g
- 2 tsp salt
- 1 tbsp olive oil
- 300 ml water
Instructions
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Sift the flour into a large bowl and add the salt.
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Mix well until all the salt is thoroughly integrated into the flour.
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In another bowl, mix the water, yeast, oil, and applesauce. Stir until the yeast dissolves in the liquid.
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Pour the bowl with the water and applesauce into the bowl with the flour and mix until a dough ball forms.
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Cover with a towel or plastic wrap and place in a warm spot for about 10 minutes.
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After 10 minutes, perform 10 to 15 folds (see video above). Cover the dough with a towel and set aside for about 15 minutes.
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After 15 minutes, fold again and set aside for another 15 minutes.
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You should repeat the folding process about 4 times in total.
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After the cycle of 4 folds and rests, cover with a towel and let rise for about an hour to an hour and a half.
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At the end of the first rise, preheat the oven to a very high heat - 250 degrees. Yes, let it run empty for half an hour to heat up thoroughly. If you have a baking stone, this is the time to put it in the oven.
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After the rise, shape the dough (see videos above), place in a baking pan, and let rise for another 30 minutes.
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At the end of the second rise, place a baking tray at the bottom of the oven and pour in a cup of cold water.
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Insert the baking pans and bake at a very high heat for about 5 minutes.
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After 5 minutes, lower the heat to 200 degrees and bake for about 20 minutes.
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Let the bread cool for at least 20 minutes after baking before slicing.
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