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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- Via dei Fori Imperiali
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- Fontana di Trevi
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- Dal Campidoglio
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.
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 😉 .
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.
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.
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.
Print
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.
From a recipe found on “Honey & Oats” by Jennifer Katzinger.
- Total Time: 1 hour
- Yield: 1 round loaf 1x
Ingredients
- 3 cups (414 g ) light spelt flour
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 2 tablespoons maple syrup
- 2 and ½ tablespoons extra virgin olive oil
- 1 cup (240 g) plus 1 tablespoon water
Instructions
- Preheat the oven to 375° F (190° C) and lightly flour a baking sheet.
- In a large bowl, combine the flour, salt, and baking soda.
- In a small bowl, combine the maple syrup, oil, and water.
- Mix the wet ingredients into the dry just until a smooth dough forms.
- 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.
- Place it on the prepared baking sheet. Using a sharp knife, score it in a semicircle.
- Bake until golden brown and firm to the touch, about 50 minutes.
- Let the 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.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
I love baking and kneading dough because it takes me to a happy place in my soul.
Alexa says
Sounds like a very easy bread recipe! No yeast required!
It is quick and easy, and also crusty rustic good!
Yolanda Stanford says
Nicoletta,
Thank you so much for this wonderful and easy recipe. I was blown away by the taste and texture. I did use agave instead of the maple syrup, and it was still delicious. I have been trying out different alkaline bread recipes and yours is the very BEST-thanks again!
★★★★★
How nice to read such a lovely comment! Thank you so much for your feedback, I am happy when I can help! Next time I make it, I'll try using agave, many of you, now, used agave instead of maple syrup with great results.
Marzana says
I would like to try this recipe, but I can’t use oil. Can I use apple sauce instead?
Hello, I haven't tried baking it omitting the oil. I would think applesauce has a very different texture and it's sweeter but you could definitely try swapping that ingredient if you cannot use any type of oil at all. Good luck!
karrie @ Tasty Ever After says
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 🙂
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
Liv says
Hi 🙂 Is it possible to make it without maple sirup? Thanx!
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.
Liv says
Thank you 🙂
Jacinta says
I just made it and it is cooling but it feels VERY hard. Guess I had it in the oven too long?0 mins. Smells amazing, though!
Hi Jacinta, hope you had a chance to slice it and taste it by now and you love it. It is denser than regular bread and crusty, but absolutely delicious. Let us know! Thank you for trying our recipe!
Monica says
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!
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.
Valentina says
Thank you so much! So simple to make. I used honey instead of maple syrup. Easy, delicious, rustic bread 🙂
Thank you for your feedback, Valentina! Honey is a great alternative, I use that too.
Sandra Johnson says
Can you use White spelt flour?
Yes you can!
Shani says
Hi
I have been making this bread for over a year for my daughter and it works and tastes great. But I have been struggling with one thing maybe you can help. The bread comes out with a dent around the rim of the loaf. It is like it breaks and thus I can’t get nice cut pieces. I understand that tension can cause it but I have no idea how to prevent this from happening.
Thank you
★★★★★
Thank you, Shani, next time you can try baking it in a 6-inch cake tin, so instead of being free form, it will have boundaries to bake in and probably won't have any voids on the sides. Let us know how it goes!
Jemma Singh says
I stumbled across your recipe searching for a spelt flour bread without yeast. I have 3 young boys with eczema and we are currently on the "Eczema Diet" I have just made a loaf using white spelt (that's all I had in my cupboard at 9pm at night!) I used rice malt syrup and ricebran oil instead also. It has come out BEAUTIFUL and tastes so great! I cannot afford to buy store organic/gluten free bread as my 3 boys are growing and are always soooo hungry, they demolish a loaf in 2 days!. They are going to love it for breakfast! Thankyou so much for sharing your recipe. You have helped out one happy Mama! Thankyou again
I am so happy to hear that! You're very welcome. Thank you so much for leaving your feed back. This is the best part of sharing recipes 🙂 .
Ruby-Mae Coulson says
My other half has a yeast intolerance but LOVES bread so I’ve given this a go as I struggle to find yeast free bread in supermarkets. The loaf is in the oven as we speak and it was so quick and easy to prepare!
Thank you so much! Yes, it is easy to make, and great for anybody with yeast intolerance. So happy I could be of any help. Hope you both love it 🙂 .
Megan says
This was my first time making bread (I am a terrible cook) and I couldn’t be more pleased. The taste is delicious and the texture is just wonderful. I have a sensitivity to olive oil and some other food sensitivities, so I used coconut oil and tapioca dextrose. It came out amazing. I also used the same recipe to make muffins and added in some extra sugar and baked them for about 20 minutes less and they were perfect. Thank you so much for sharing!
So so happy you liked this quick bread! Thank you for the feedback. What a great idea to make muffins!
Lee says
Can this be frozen?
I haven't tried, but I would imagine it would work. There's only one way to find out... 🙂 .
Shani says
Yes I freeze it in a ziplock bag and warm every morning.
Nicole says
Hello! I made your recipe with spelt flour and it came out just fine. I have some organic white flour I bought today and I'm thinking of using the same recipe with the white. Any thoughts on this? Wondering if it will turn out with the same consistency, i. E. Crusty on the outside and soft on the inside.
Hi! Thank you for your feedback. I haven't tried, but I would say yes. Probably less dense, softer, inside, and I would imagine with a nice crust. Please, let us know how it goes!
SV says
Thank you for this. My attempt came out really nice, although it did not look like your beautiful photos, it was more bumpy looking. I used rice malt syrup instead of honey & macadamia oil instead of olive oil.
I'm not a great baker or cook, but I found the batter/to be extremely sticky. Is this normally the case?
Also, what is the 1 tablespoon of water used for?
All the best,
★★★★★
Hi! Glad to hear it came out nice even though a little bumpy looking 🙂 . Mine is not as smooth as well, but it wasn't particularly sticky. I have never used macadamia oil, I don't know if the consistency is similar to olive oil, and never used malt syrup, but somebody left in the comment that they used tapioca dextrose (which I don't use either) and said it came out amazing. The 1 Tbsp water is just to add to 1 cup, it is 1 cup and 1 Tbsp. Hope that helps. Thank you for your feedback!
SV says
Hi, thank you for the reply.
I tried again, this time using maple syrup which gave it a really nice flavour. I think my first time was with wholemeal spelt flour which make it stickier, this time I used mostly normal spelt flour, with a little of the wholemeal I had left over (about 1 cup). I found it was a little less sticky.
I also still used macadamia oil instead of olive oil.
End result was really nice. Next time I will use exactly the ingredients you list. Possibly, third time will be a charm.
Thank you again for this simple recipe.
All the best,
Thanks for the feedback! Yes, I think that's what it was to make it sticky, the wholemeal spelt. I really like the maple syrup flavor in this bread 🙂 .
Traci says
I baked this morning first time and it’s delicious I added agave instead of maple syrup thank you so much for sharing this delicious recipe and love no yeast and lower gluten. I hope to make now each week and agree it’s a calming and wholesome pastime ❤️
★★★★★
Thank you so much, Traci, for the feedback! I love baking, and I really love this bread. Glad you loved it too!
Lauren says
Just made this for the first time and I think it turned out ok! I like the flavor of it with a little butter.
Giving your photos another glance, I’ll definitely give this recipe a few more tries to see how shape affects the bake.
Thanks so much for posting this! Recently was diagnosed with a yeast intolerance so it’s nice to find options for ways to still have bread 🙂
★★★★★
So happy to hear it turned out ok! It is just a nice bread to have around when you can't have the "real deal" with yeast. Next time try to make it 6-inch diameter and see how it goes. Thank you so much for your feedback!
Nadia says
This looks absolutely wonderful Nicoletta. I can't believe there's no yeast in there! I don't often work with spelt flour so I was wondering if the recipe works well with all-purpose white or whole wheat flour? It's definitely a must try for me, thanks for sharing!
Hi Nadia, thank you! It is really a lovely rustic bread. I have never done it with only all-purpose flour, but this morning I had to add some to the spelt flour because it wasn't enough. You can try, and I think also the whole wheat would work really well.
Dolores says
Can this be baked in a bread pan?
I'm thinking probably not, but you can try and see how it goes. It doesn't have the yeast to help it rise tall as a loaf pan.
Mitchell Nebrosky says
This is the 2nd bread I've made. 1st one went south. Different recipe completely. But baking bread is kind of becoming a little thing my girlfriend & i do now, and we just made it. Haven't even tasted it yet, but so far, so good! I love the simplicity of the recipe and how quick it is. I was wondering if you had any ideas about what other kinds of flours to use without using any extra ingredients such as gluten or anything more than what is in the flour itself already.. well maybe an egg at most? Like rye, amaranth, garbanzo, kamut, einkorn, sorghum, chia, buckwheat, or any other flour that is healthier than the regular stuff?? Thanks!
Sorry for the delay in the answer, I had completely missed the comment! I haven't tried baking this bread with any other flour, but I like the idea of rye, which I have and love. I wouldn't put any egg, though. If you try a different g.f. flour, let me know. Thank you!
Elizabeth Comerford says
Thanks for this. Currently in Italy and trying to avoid yeast. Italians don’t seem to use baking powder like in Ireland so went for your recipe! It was pretty dense down to the fact I used whole meal spelt flour but not bad at all. I prefer using a mix of white and spelt and it to be lighter (from baking soda and baking powder). Thank you though!
I am currently back in Italy, too 🙂 . Thanks for the feedback. Yes, the whole meal spelt is pretty dense, try mixing it or using a white spelt. That's what I usually use. I like the flavor and texture of this bread!
Nadia L. says
This bread came out beautifully and tasted excellent. It is also in accordance with “The Eczema Diet” which is especially delightful. It was incredibly moist and flavorful. It was also very light! I used rice bran oil instead of olive oil.
★★★★★
Your feedback made me happy! I love the flavor and texture of this bread, glad you liked it,too. Thank you!
Glitzy Feather says
Could this be made low sodium? Looks great! Thanks for any help!
You can eliminate the salt totally, the only thing, it will be a sweet "bread".
josette says
For a quick bread, that's for sandwiches, it is excellent! I was reluctant to make it because I bake by grams (it's precise & on the mark). So I wung it. I chose 385 g. of Organic Sprouted Spelt and followed all of the other measurements. It was a sticky dough, which I wanted, because it makes for a lighter bread. I got a nice crumb; it was still a little dense but NO brick for sure. It was tender with a nice crust too. It was a funny shape but who cares, it's original. 😀 I took pictures not realizing there's no place to upload pictures. Thanks for the recipe!
★★★★★
josette says
BTW, I baked my bread @400 F for 40 min. because high heat helps the rise (oven spring). I bake my yeasted bread @500 for 10 min. and reduce to 450 for another 20 min. I may try the same with this bread next time.
★★★★★
Thank you so much for giving this bread a try and for the feedback. Really appreciated! I would have loved to see pictures! I like the crumb of this bread and the crust. Glad it turned out adjusting the measurement to grams. I find sandwiches taste delicious with it. I will try your oven temperature suggestions next time I bake it too!
Lea says
Made this and it was awesome. Didnt change anything and I took pictures. I will try white spelt next time to see if it makes a difference in fluffiness. I loved the dense texture of the whole spelt flour it was very earthy and down to earth so to speak. Thanks for the recipe!! Please post more breads!❤❤
Thank you so much for the feedback! I have never made it with whole spelt but I've heard others loving it. So happy you loved it, it is such a great bread.
★★★★★
Tara says
Dear Nicoletta,
Do you think this recipe would work if I rolled the dough into individual pieces and placed them in a muffin tin?
Sincerely,
Tara
Hi Tara, I haven't tried, so I cannot be completely sure it would work. Somebody in the comments said they made muffins from the recipe, adding a little more sweetness and baking them less time (check it at 20-30 min max). You can try, and please let know!
Charlene says
I have made this kind of bread and just love it. My health coach has advised me to avoid gluten, and so I'm wondering if perhaps cassava flour or another gluten free flour would work in this recipe? I don't want to add gums or other fillers...I'd just like a simple "real" bread that is gluten free. Thanks for your advice!
Hi! I am not an expert on gluten free flour, sorry, and I have never used cassava. You would have to try and see. Anyway, from my understanding, even people with gluten intolerance tolerate spelt flour. I wish i was more helpful.
Allison Skye says
Just made this wonderful bread and making hamburger buns and pizza dough. Perfect vegan recipe and I used agave. Thank you!!!!
★★★★★
Thank you so much for your feedback. That reminded me that I gotta bake it again!
Allison Skye says
Just made this and it came out perfect.
★★★★★
Thank you!!
Robyn says
I literally make this every week!! A few months ago I started the Eat Right for Your Blood Type diet, and discovered spelt was one of the few grains that was good for me, and then stumbled across this recipe. I’m so glad I found this!! Not only is it delicious, but it’s the perfect size for me to eat throughout the week and it doesn’t make me bloated or give me any headaches like regular bread from the grocery store does. Thank you so much for making this recipe available!!
★★★★★
It makes me so happy to read these comments. We enjoy this bread a lot, too! Thank you for your feedback!
Anna Maria Medvid says
Fabulous recipe that is so delicious and easy to make. In no time at all it produces a quick loaf of bread that is lower in gluten and nutritiously healthier. Thanks for sharing.
★★★★★
It makes us extremely happy to read this type of feedback. Glad you enjoyed the bread, it is truly a fantastic recipe. Thank you!
Julie says
Great recipe! I made 9 breadsticks and baked them @ 375 for 10 minutes, then 350 for another 10 minutes. After they cooled I put them in a plastic ziploc bag overnight and they were soft in the morning, and perfectly baked! I added breadstick spices like onion powder, basil, and oregano-yum!! Great with a dipping sauce! Next time I will make the breadsticks a bit smaller to get maybe 12.
★★★★★
Wow! So happy about your feed back! Making bread sticks is a great idea and one so delicious! Thank you!
Julie says
Additionally, I also used whole grain spelt flour and only 1 tablespoon maple syrup for the breadsticks, with the added spices. I did have to add a bit more flour while kneading due to stickiness. Will make again!!!
★★★★★
Yes, the whole grain spelt makes it more sticky, but glad it worked out just fine. Thank you!
Pauline says
Hi,
Would this be a good bread to use for making stuffing for christmas
Hi! Yes you can use it, but cut it into cubes and toast it before mixing your stuffing.
Pauline says
Is that toasting it in the oven after its cut into cubes or toasting in a toaster and then cubing
Thanks
Shan says
Hi
Great easy recipe. The bread taste great. However I have a question: I put the loaf in convection oven on 350 and it looked done but when I sliced the middle showed it was undone and darker in the middle. Is it because I used convection?
Thanks
★★★★★
Hi! I don't know if it was the convection... maybe. Usually in a convection oven the baked goods take less time, but the temperature might be lowered. Did you bake it in a loaf pan? That could be a problem. Or maybe you used whole grain spelt which is denser and darker? Sorry I can't be of much help...
Shan says
Hi
I baked it again, I found a medium size loaf bread pan and it came out perfect, rise just right and I used the bake mode this time. Not the convection.
Thank you for an easy tasty recipe.
★★★★★
Great to hear! So glad this time came out perfectly. It is a good bread, thank you for trying it! Merry Christmas!
laura says
this recipe looks great! just wondering if you have tried it by omitting the oil.
thanks!
I haven't tried it. I know from the comments some people changed the type of oil but no one omitted it. completely.
Cindy says
I haven't made this yet, but I am so excited to. I am putting together our menu plan for this week and this will be accompanying a delicious potato soup!
Thank you for wanting to try our recipe! It is a great no rise bread, very hearty and pretty easy to make. If you read all the comments, it is loved by many 🙂 . Enjoy! And please, share your feedback!
Stephanie says
Have you tried adding nuts and a dried fruit, such as walnuts and cranberries, to this recipe? If so, how did it turn out? If not, do you think it would be possible? Would the other ingredients need to be adjusted to accommodate the additon of the two ingredeients?
Hi Stephanie! I havent' tried, but now I'm thinking why not! I don't think I would adjust anything, just add some chopped nuts and dried fruit (not a lot). Hope you try it and let me know!
Alison janr says
I made this recipe this week after much trial and error with my oven temperature. I then used an oven thermometer and the result was perfect! I used honey instead of maple syrup, The result was delicious . With the current shortages due to coronavirus I have been struggling to get bread that I can tolerate. I may try raisin syrup next time out of curiosity. Really happy I found your recipe. Thank you
★★★★★
Thank you so much for your feedback! Happy to help 🙂 . I know, the right oven temperature is fundamental for a good outcome of any baked goods, and bread even more. But you made it!! I think any sweetener is good!
Marvin Thomas says
Made this bread for my wife who is trying to avoid wheat, the outcome was delicious. She loved it too so bonus point for me 🙂
★★★★★
Marvin Thomas says
BTW - I used honey instead of the syrup
Happy to hear your wife loved the bread! Yes, bonus point for you! 😉 . Honey is perfect here, good choice. Thank you for the feedback!
Julia says
Hi Nicoletta, I just made this bread and substituted the maple syrup for almond milk. Came out perfect, crunchy crust and soft in the middle. Thank you for the recipe.
★★★★★
Thank you for the feedback! Good to know. I am happy to hear all the variations. Yes, the crust is so nice and crunchy!
josie says
Hi, just wondering if I can bake the bread in a Dutch oven?
Hi! I haven't made it in a dutch oven, but it's definitely worth a try. I guess the baking time might be different; less, maybe? Please let me know if you do. Thank you!
Lilia says
This bread is very unhealthy because it doesn’t cook properly, it’s very dense hence it can’t cook. Plus the smell of baking soda is so strong (1 tsp only). I could take a picture and it would look nice but the taste is bad. I am sorry I wasted my good flour.
★
Hi! Sorry to hear your bread didn't cook properly. If you read all the comments before yours you will realize that people made it with great success, they loved it, and keep making it again and again. I don't know what could have gone wrong for you, you don't say. It doesn't smell nor taste of baking soda at all! Of course, it's denser than a regular flour bread with yeast, but it's definitely not unedible or unhealthy. On the contrary, it is very healthy!
Marvin Thomas says
Maybe you added a tablespoon of bicarbonate of soda instead of a teaspoon? You obviously missed out a key step because I have made this without a problem
Thank you, Marvin, for your feedback. That's what I thought, too. With just 1 tsp of baking soda, there is no taste or smell of it. Maybe she used a tablespoon.
Nick, UK says
Great recipe, glad I found this! Thankyou!
You're welcome! Hope you made it and loved it!
andriana says
hi. i really want to make this - it might be a terrible question, but is there any chance you could help with cups of the spelt into grams? same f or water... i am trying to google it but there is no obvious answer :/
thanking you 🙂
Hi! It is not a terrible question at all! I measured 1 cup of water and is 240 g, but I do not have spelt flour at the moment to weigh it. I saw that if you google it, the weight varies from 115 g to 160 g. It is too big of a range! I will update the recipe adding the metric as soon as I can.
Andriana says
This is so much appreciated - i will keep checking back for the update! Thank you!!
Hi! I've just weighed 3 cups of light spelt flour and it is 414 grams. I have updated the recipe, too. Let me know if you try it!
Jana says
Hello,
Is it baking soda or baking powder we should use please? The recipe says baking soda but there's nothing acid which would active it so I would naturally go for baking powder.
Many thanks!
Hi, it's baking soda. It's a quick spelt bread that does not come out light and fluffy, but it has a nice crust and fairly dense crumb. But it is delicious and nutritious. Hope you give it a try! Many people liked it!
Mary says
This bread is delicious and so easy. I didn't have any maple syrup so I used apple butter and it worked and tasted fine. Thanks for the recipe!
★★★★★
You're welcome! Thank you for the feedback! Happy the substitution worked and you loved the bread.
val says
Oh my goodness this recipe is absolutely delightful...it has a wonderful nutty/sweet smell and taste.
Thank you for a simple and delicious recipe !
Thanks for trying it! Yes, you described it very well, that sweet nuttiness is so delightful!
Atara Dahan says
1. Is this bread sweet? Or the maple syrup is just for a tiny bit of extra flavor?
2. I don't like baking with oil, is there anything else I can use instead?
3. How heavy/dense is this bread?
4. Can I make it more of a log shape instead of a circle? (For more even slices)
Thank you!
Hello!
1. It is not sweet, the maple syrup gives a nice background to the nuttiness of the spelt. Honey works too but then it's not vegan.
2. If you do not mind it being vegan, use the same amount of melted and cooled butter/margarine.
3. It's a dense bread, a bit heavy but with a lovely crumb.
4. If you read the comments above people made it into all kind of things 😉 : muffins, logs, buns, breadsticks, so I guess, yes, you can shape it into an oval.
Thank you!