Overnight No Knead Spelt Pot Bread
Overnight 24-hour bread allows for extended fermentation, which improves digestibility, enhances flavor, and boosts nutrient absorption
SPELT POT BREAD RECIPE
INGREDIENTS:
- 3 1/4 cups Spelt Flour
- 1 1/2 cup lukewarm Water
- 1 heaped tsp Honey
- 8g Instant Yeast
- 1 tsp Sea salt or Himalayan Salt
- 2 tablespoons Olive oil (extra for drizzle over)
HOW TO PREPARE:
1. Step 1 Mixing)
- Mix the wet & dry ingredients together until a sticky, slightly wet dough forms.
2. Step 2 – First Rise & Folds
- Cover the dough & let sit for 1 hour, after which you can gently lift & fold the dough, to form a round ball. Put a bit of olive oil over the top & repeat this every hour, doing it 3 to 4 times
- Thereafter cover the bowl, drizzle with some olive oil on top & let rise at room temperature for 18 to 24 hours.
3. Step 3 – Shape & Second Rise
- Put dough onto lightly floured surface. Fold the dough on top of itself, pulling outer edges up & into the center a few times until the dough feels a bit tighter & holds its shape (can leave out underlined, if not enough space )
- Shape into a round or oval loaf.
- Place onto a sheet or floured surface & let it rise again, for about 45–60 minutes.
4. Bake
- Preheat oven to 220°C (430°F) with pot or tin inside.
- Carefully place the dough into the hot pot with lid.
- Bake for 25 minutes, then remove lid. Bake another 10–15 minutes until golden & crusty.
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