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No-Rise Rustic Spelt Bread

  • Author: Nicoletta
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 1 round loaf 1x


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.


  • 3 cups (414 g ) light 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 (240 g) plus 1 tablespoon water


  1. Preheat the oven to 375° F (190° C) 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 the bread cool for 45 minutes before serving or cutting.


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

  • Category: Bread
  • Method: Baking
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