Breads

No-Rise Rustic Spelt Bread

Nicoletta July 30, 2015

No-Rise Rustic Spelt Bread

There are days I miss my city more than others. I miss my family, my cats, my friends, my house, my car. I miss the breeze that carries the ancient history, the sight of ruins and deteriorations, the walks among the old that still rule over the new. I miss the museums, the live theatres, the stores, the cafés. I miss the sound of my native tongue. I even miss things that I would have never thought I’d missed: my job, the crazy traffic, the noise, the chaos, the disorganization, the crowded subway. I know it is just a cloud in the sky. It will pass.

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It is in one of those days that I bake Bread.

 

 

We love bread, especially rustic, crusty breads, italian style. Every meal in an italian household has bread on the table, home made or store bought (nowadays, store bought wins by far). I found this recipe for a gluten-free bread on “Honey & Oats” by Jennifer Katzinger and since I had some spelt flour left, no bread in the house and a melancholy day, I thought it a good idea. Baking bread is always a good idea for me, anyway. It relaxes me and soothes me.

No-Rise Rustic Spelt Bread

In this No-Rise Rustic Spelt Bread the dough does not need to rise, it does not contain yeast but baking soda, thus it is a “quick”  bread. After kneading it gently and shortly, I had to pat it down to a 6-inch diameter. If you were wondering why a ruler was on the wood board, close to the dough, well, I don’t know anything about inches, but fortunately in the house we had an inch/cm ruler and I used it to measure the diameter of the dough 😉 .

No-Rise Rustic Spelt Bread

The bread cooking in the oven smells wonderful and my mood has already improved. When it is time to take it out of the oven, I let it cool on a rack and wait the strictly necessary time so not to burn my fingers and tongue before being able to slice it and taste it.

No-Rise Rustic Spelt Bread

The crust of this no-rise rustic bread is crunchy, the inside soft and pillowy. The spelt flour and maple syrup give a delightful taste, nutty with just a hint of sweet. It is as good eaten like that as toasted. Perfect for breakfast, but also as a complement to lunches and suppers.

No-Rise Rustic Spelt Bread

The morning after, my husband made a tuna sandwich for me as a packed lunch for work. He toasted two slices of the spelt bread before spreading his always amazing tuna concoction and I can tell you it was the best tuna sandwich I ever had.

My husband: my best friend, lover, partner, teacher, mentor, support. My perfect other half of the apple. He is the reason why I am here, the absolute reason. The reason that wipes out all my cloudy days.

From a recipe found on “Honey & Oats” by Jennifer Katzinger.

No-Rise Rustic Spelt Bread

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 1 round loaf

No-Rise Rustic Spelt Bread

Ingredients

  • 3 cups spelt flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 2 tablespoons maple syrup
  • 2 and 1/2 tablespoons extra virgin olive oil
  • 1 cup plus 1 tablespoon water

Instructions

  1. Pre heat the oven to 375° F and lightly flour a baking sheet.
  2. In a large bowl, combine the flour, salt,and baking soda.
  3. In a small bowl, combine the maple syrup, oil and water.
  4. MIx the wet ingredients into the dry just until a smooth dough forms.
  5. On a lightly floured work surface, gently knead the bread to shape, about 3 minutes, and then form it into a 6-inch diameter round loaf.
  6. Place it on the prepared baking sheet. Using a sharp knife, score it in a semicircle.
  7. Bake until Golden brown and firm to the touch, about 50 minutes.
  8. Let bread cool for 45 minutes before serving or cutting.

Notes

It is a lovely rustic "quick" bread that rises with baking soda and does not require a long process.

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9 Comments

  • Reply Alexa July 30, 2015 at 10:46 am

    Sounds like a very easy bread recipe! No yeast required!

    • Nicoletta
      Reply Nicoletta August 9, 2015 at 10:41 pm

      It is quick and easy, and also crusty rustic good!

  • Reply karrie @ Tasty Ever After August 2, 2015 at 8:06 pm

    I believe Rome is one of the most gorgeous cities in the world. My husband and I spent four days there once and love it so much, we could live there. You are so lucky to be from there and I can see why you miss it 🙂 This bread looks so yummy and, while I don’t bake with spelt flour, I’ll have to get some so I can bake this loaf! Baking bread calms me too and nothing makes me more pleased than seeing “happy” bread rising. And nothing is better than when the whole house smells like fresh bread. One more thing, you talking about Loreto making you a tuna sandwich had me teary eyed. I can feel the love all the way over here! lol 🙂

  • Nicoletta
    Reply Nicoletta August 3, 2015 at 7:34 pm

    Oh Karrie you’re so sweet! I love reading your comments! Thank you. I am glad you have beautiful memories of Rome. Whenever you and your husband want to go back, let me know, we can be your tour guide 🙂 . Hope like you, everybody can smell and taste the love that emanates from our kitchen. lol

  • Reply Liv November 17, 2016 at 1:55 am

    Hi 🙂 Is it possible to make it without maple sirup? Thanx!

    • Nicoletta
      Reply Nicoletta November 17, 2016 at 9:20 am

      Hi Liv! I haven’t tried it without the maple syrup, because it adds a wet element and a lovely sweet counterpart to the savory bread. Maybe add a little more water or oil if you feel it’s too dry when you’re kneading it.

      • Reply Liv November 23, 2016 at 5:14 am

        Thank you 🙂

  • Reply Monica November 27, 2016 at 2:17 pm

    I made this recipe this morning. I love how quick this bread is. I’m used to making 18-hour no knead breads which require much more advance planning! Your recipe tasted a little bit more like cake than bread but I guess maybe that’s what a quick bread is. Thank you for posting the recipe. I’ll probably make yeasted breads from now on (just my personal preference) but it’s good to know I have options!

    • Nicoletta
      Reply Nicoletta November 27, 2016 at 3:21 pm

      Thank you so much, Monica, for trying the recipe and leaving your feedback. Yes, I know, it is a bit different than yeasted breads, but I wouldn’t say it tastes like cake, considering how crusty it is.

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