One of the recipes I teach in my workshops is a spelt bread recipe that requires no kneading at all.

Yes, you read that right.

No need for a mixer, no need to knead. Just let the dough rest. Because that's what it loves.

But before we get to the practical part, I want to tell you a few things about spelt and why it's considered healthier than other grains.

Is Spelt Really Healthier?

Spelt is a grain, just like wheat, barley, and rye.

It has a slightly thicker husk than other grains, making it a bit more resistant to pests. The result is that spelt requires less pesticide spraying.

Nutritionally, there's no significant difference in the amount of protein, but the protein composition is slightly different, and it contains a little less gluten than other grains. For some people, this helps with digestive issues.

Don't confuse it with buckwheat, which is not a grain, contains no gluten, and is suitable for people with celiac disease.

Spelt definitely contains gluten and is not at all suitable for people with celiac disease or gluten sensitivities.

It is rich in B vitamins and low in phytic acid, which means it doesn't inhibit the absorption of other nutrients.

But if you ask me, there's no real 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, pleasant to work with, and ultimately turn into a tall, airy, and beautiful loaf of bread, it needs two things: pectin (found in applesauce) and time to rest.

Instead of kneading, we'll use a well-known trick: folding. Every few minutes, we'll fold the dough and let it rest.

By the way, this method also works great with other flours like rye, whole wheat, and of course, white flour.

Sorry, this won't work with gluten-free flours.

Okay, so how do you fold? Like in this video:

Fold the edges of the dough from the side to the center about 10 times.

And repeat.

How do you shape the loaf in the pan? Like in this video:

One more time for those who are struggling:

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How to Eat It

2-3 slices of this bread can be a source of high-quality carbohydrates and, thanks to the nice amount of protein, also help increase your daily protein intake.

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Nutritional values by dietitian and fitness coach Noam Bachar:

One slice of bread out of 20 slices from a whole loaf contains:

Spelt Bread Recipe

Prep time 1 minute

Cook time 20 minutes

Total time 1 hour 51 minutes

Servings 2 loaves

Ingredients

• 650 g whole spelt flour or any other wheat flour you like
• 150 g applesauce (6 tbsp)
• 1 tsp yeast (3-5 g)
• 2 tsp salt
• 1 tbsp olive oil
• 300 ml water

Instructions

1. Sift the flour into a large bowl and add the salt.
2. Mix well until all the salt is incorporated into the flour.
3. In another bowl, mix the water, yeast, oil, and applesauce until the yeast dissolves in the liquid.
4. Pour the wet ingredients into the flour bowl and mix until a ball of dough forms.
   
5. Cover with a towel or plastic wrap and let it rest in a warm place for about 10 minutes.
6. After about 10 minutes, fold the dough 10 to 15 times (see video above), cover with a towel, and set aside for 15 minutes.
7. After 15 minutes, fold again and set aside for another 15 minutes.
8. You should repeat this folding process 4 times in total.
9. After the 4 rounds of folding and resting, cover with a towel and let it rise for about an hour to an hour and a half.
10. At the end of the first rise, preheat your oven to a very high temperature - 250°C (480°F). Yes, it will run empty for half an hour to heat it properly. If you have a baking stone, now is the time to put it in the oven.
11. After the first rise, shape the dough (see videos above), place it in a baking pan, and let it rise again for about 30 minutes.
12. At the end of the second rise, place a baking pan on the bottom rack of the oven and pour a cup of cold water into it.
13. Put the loaf pans in the oven and bake at a very high heat for about 5 minutes.
14. After 5 minutes, reduce the heat to 200°C (400°F) and bake for about 20 minutes.
15. Let the bread cool for at least 20 minutes after baking before slicing.
16.