{"id":13765,"date":"2021-05-15T20:05:25","date_gmt":"2021-05-16T00:05:25","guid":{"rendered":"https:\/\/veganlovlie.com\/?p=13765"},"modified":"2021-06-17T00:44:33","modified_gmt":"2021-06-17T04:44:33","slug":"no-knead-overnight-spelt-bread","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/no-knead-overnight-spelt-bread\/","title":{"rendered":"No-knead Overnight Spelt Bread"},"content":{"rendered":"\n<p>Overnight spelt bread is quite a common occurrence at our place, since dough that is left to ferment all night doesn\u2019t require a whole lot of kneading.&nbsp;<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><picture><source srcset=\"https:\/\/veganlovlie.com\/wp-content\/uploads\/no-knead-overnight-spelt-bread_01.webp \"  type=\"image\/webp\"><img src=\"https:\/\/veganlovlie.com\/wp-content\/uploads\/no-knead-overnight-spelt-bread_01.jpg\" height=\"900\" width=\"600\" class=\"wp-image-13768 sp-no-webp\" alt=\"No-knead overnight spelt bread\" loading=\"lazy\" decoding=\"async\"  > <\/picture><\/figure><\/div>\n\n\n\n<p>At some point, I was making this bread at least once or twice a week. It&#8217;s so much nicer than store-bought bread with a short list of ingredients. The process is also easy and doesn&#8217;t require a lot of kneading, just a few folds to shape the dough.<\/p>\n\n\n\n<p>Sometimes I use 100% sifted spelt flour, but I find that the bread rises better and is fluffier when I use 1 part all-purpose flour to 2 parts sifted or whole spelt flour. Equal parts will also yield good results with some adjustments to the amount of water used.&nbsp;<\/p>\n\n\n\n<p>I\u2019ve given sourdough starter a try a couple of times. And, although I did get satisfactory bread results, my tummy just can\u2019t handle sourdough very well. I find this quite strange, since sourdough is meant to be better than actual yeast. Nevertheless, it doesn\u2019t agree with me very well. Hence, this overnight spelt bread, using traditional yeast, is a good option and much more agreeable in my case.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><picture><source srcset=\"https:\/\/veganlovlie.com\/wp-content\/uploads\/no-knead-overnight-spelt-bread_02.webp \"  type=\"image\/webp\"><img src=\"https:\/\/veganlovlie.com\/wp-content\/uploads\/no-knead-overnight-spelt-bread_02.jpg\" height=\"400\" width=\"600\" class=\"wp-image-13769 sp-no-webp\" alt=\"No-knead overnight spelt bread\" loading=\"lazy\" decoding=\"async\"  > <\/picture><\/figure><\/div>\n\n\n\n<p>Even though the dough ferments all night, this doesn\u2019t quite create a sour taste. It mostly allows the yeast and gluten to develop gradually without the need for a lot of kneading.<\/p>\n\n\n\n<p>This bread can be baked in a loaf pan or heavy pot, if you intend to use it to make sandwiches. I prefer a rather loose kind of shape. So, I usually place the dough on a baking tray with two glass bottles on either side to help it keep its shape upright. This creates a somewhat large French bread style.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><picture><source srcset=\"https:\/\/veganlovlie.com\/wp-content\/uploads\/no-knead-overnight-spelt-bread_03.webp \"  type=\"image\/webp\"><img src=\"https:\/\/veganlovlie.com\/wp-content\/uploads\/no-knead-overnight-spelt-bread_03.jpg\" height=\"900\" width=\"600\" class=\"wp-image-13770 sp-no-webp\" alt=\"No-knead overnight spelt bread\" loading=\"lazy\" decoding=\"async\"  > <\/picture><\/figure><\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><picture><source srcset=\"https:\/\/veganlovlie.com\/wp-content\/uploads\/no-knead-overnight-spelt-bread_04.webp \"  type=\"image\/webp\"><img src=\"https:\/\/veganlovlie.com\/wp-content\/uploads\/no-knead-overnight-spelt-bread_04.jpg\" height=\"400\" width=\"600\" class=\"wp-image-13771 sp-no-webp\" alt=\"No-knead overnight spelt bread\" loading=\"lazy\" decoding=\"async\"  > <\/picture><\/figure><\/div>\n\n\n\n<div class=\"wp-block-mv-recipe\"><script type=\"application\/ld+json\">{\"@context\":\"http:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"name\":\"No-knead Overnight Spelt Bread\",\"author\":{\"@type\":\"Person\",\"name\":\"Teenuja Dahari - veganlovlie.com\"},\"datePublished\":\"2021-05-15\",\"description\":\"Overnight spelt bread doesn&#x27;t require a lot of kneading as the dough is left to ferment all night and this lets the gluten and yeast develop gradually. This bread is great to use as sandwiches or accompaniment to any meal.\\u00a0\",\"image\":[\"https:\\\/\\\/veganlovlie.com\\\/wp-content\\\/uploads\\\/no-knead-overnight-spelt-bread_03-480x480.jpg\",\"https:\\\/\\\/veganlovlie.com\\\/wp-content\\\/uploads\\\/no-knead-overnight-spelt-bread_03-480x360.jpg\",\"https:\\\/\\\/veganlovlie.com\\\/wp-content\\\/uploads\\\/no-knead-overnight-spelt-bread_03-480x270.jpg\",\"https:\\\/\\\/veganlovlie.com\\\/wp-content\\\/uploads\\\/no-knead-overnight-spelt-bread_03.jpg\"],\"recipeCategory\":\"Bread\",\"prepTime\":\"PT10M\",\"cookTime\":\"PT45M\",\"performTime\":\"PT12H45M\",\"totalTime\":\"PT12H55M\",\"recipeIngredient\":[\"320 g (2 cups) sifted or whole spelt flour\",\"160 g (1 cup) all-purpose flour (or use white spelt flour for wheat free)\",\"1 teaspoon traditional or active dry yeast\",\"2 teaspoons maple syrup or 1 teaspoon sugar\",\"60 ml (\\u00bc cup) warm water\",\"1\\u00bc teaspoon salt\",\"240 ml (1 cup) warm water, more as required to make a soft dough\",\"2-3 tablespoons olive oil\"],\"recipeInstructions\":\"In a large bowl, mix the maple syrup with 60 ml warm water, then sprinkle the yeast on top. Let the yeast proof until it&rsquo;s frothy.\\n\\nNext, add in the rest of the water, both flours and salt. Mix with your hand until dough forms. Add more water as required to form a soft dough. Add a tablespoon of olive and fold the dough a couple of times to incorporate the oil. Form the dough into a smooth ball.&nbsp;\\n\\nDrizzle the mixing bowl with some oil and place the dough back into the bowl.\\n\\nCover with a plate\\\/lid or tea towel and set on the counter to rest for 12-16 hours.\\n\\nOnce the dough has rested, it should have risen significantly and be quite bubbly. It will be soft.\\n\\nUse a spatula or your hands to stretch and fold the dough a few times in the bowl before placing onto a large square of parchment paper. Sprinkle a little flour over it and shape into a thick log. Lift and place the parchment paper on a baking tray. Place the whole tray in a large plastic bag. Place 2 glass bottles on either side of the bread (to help stay upright instead of spreading out).\\n\\nPinch and tie the end of the plastic bag, making sure the plastic is not touching the dough. Try to inflate the plastic bag around the tray like a balloon.\\n\\nLet the dough rise for another 30-60 minutes or until doubled in size. Then take the tray out of the plastic bag.\\n\\nScore the top across with a sharp knife or razor blade to make some deep dents.\\n\\nAbout 10 minutes before baking, preheat the oven at 230C \\\/ 450F, with a bowl of water on the bottom rack.\\n\\nReduce the oven heat to 200C \\\/ 400F and place the baking tray on the middle rack and bake the bread, for about 40 - 45 minutes, or until the crust is golden. If it&rsquo;s baked through, the bread should sound hollow when tapped.&nbsp;\\n\\nLet the bread cool completely on a wire rack before cutting. Slicing it while it's still hot will result in an unpleasant gummy texture. Store in a sealed container either at room temperature or refrigerated for 3-5 days.\",\"keywords\":\"spelt bread, no-knead bread, overnight bread\",\"url\":\"https:\\\/\\\/veganlovlie.com\\\/no-knead-overnight-spelt-bread\\\/\",\"aggregateRating\":{\"@type\":\"AggregateRating\",\"ratingValue\":\"5\",\"reviewCount\":1}}<\/script>\t<section id=\"mv-creation-59\" class=\"mv-create-card mv-create-card-59 mv-recipe-card mv-create-card-style-square mv-no-js mv-create-center-cards mv-create-has-uppercase mv-create-has-image \" style=\"position: relative;\">\n\t\t\n\t\t<div class=\"mv-create-wrapper\">\n\n\t\t\t\n\t\t\t<header class=\"mv-create-header\">\n\t\t\t\t<div class=\"mv-create-title-wrap\">\n\n\t\n\t\t\t<h2 class=\"mv-create-title mv-create-title-primary\">No-knead Overnight Spelt Bread<\/h2>\n\t<\/div>\n<div class=\"mv-pinterest-btn mv-pinterest-btn-right\" data-mv-pinterest-desc=\"Overnight%20spelt%20bread%20doesn%27t%20require%20a%20lot%20of%20kneading%20as%20the%20dough%20is%20left%20to%20ferment%20all%20night%20and%20this%20lets%20the%20gluten%20and%20yeast%20develop%20gradually.%20This%20bread%20is%20great%20to%20use%20as%20sandwiches%20or%20accompaniment%20to%20any%20meal.%C2%A0\" data-mv-pinterest-img-src=\"https%3A%2F%2Fveganlovlie.com%2Fwp-content%2Fuploads%2Fno-knead-overnight-spelt-bread_03.jpg\" data-mv-pinterest-url=\"https%3A%2F%2Fveganlovlie.com%2Fno-knead-overnight-spelt-bread%2F\"><\/div>\n<div class=\"mv-create-image-container\">\n\n\t<picture><source srcset=\"https:\/\/veganlovlie.com\/wp-content\/uploads\/no-knead-overnight-spelt-bread_03.webp \"  type=\"image\/webp\"><img src=\"https:\/\/veganlovlie.com\/wp-content\/uploads\/no-knead-overnight-spelt-bread_03.jpg\" class=\"mv-create-image no_pin ggnoads sp-no-webp\" alt=\"No-knead Overnight Spelt Bread\" decoding=\"async\" data-pin-nopin=\"true\" data-pin-description=\"Overnight spelt bread doesn't require a lot of kneading as the dough is left to ferment all night and this lets the gluten and yeast develop gradually. This bread is great to use as sandwiches or accompaniment to any meal.\u00a0\"  > <\/picture>\t<div id=\"mv-create-59\" class=\"mv-create-reviews\" data-mv-create-id=\"59\" data-mv-create-rating=\"5\" data-mv-create-total-ratings=\"1\" data-mv-rest-url=\"https:\/\/veganlovlie.com\/wp-json\/\"><\/div>\n\t<!-- This is a button so it inherits theme styles -->\n\t<form class=\"mv-create-print-form\">\n\t\t<button class=\"mv-create-button mv-create-print-button\" data-mv-print=\"https:\/\/veganlovlie.com\/wp-json\/mv-create\/v1\/creations\/59\/print\">\n\t\t\tPrint\t\t<\/button>\n\t<\/form>\n\n<\/div>\n\t\t<div class=\"mv-create-description\">\n\t\t\t<p>Overnight spelt bread doesn&#x27;t require a lot of kneading as the dough is left to ferment all night and this lets the gluten and yeast develop gradually. This bread is great to use as sandwiches or accompaniment to any meal.\u00a0<\/p>\n\t\t<\/div>\n\t\t\t\t<\/header>\n\n\t\t\t\n<div class=\"mv-create-times mv-create-times-4\">\n\n\t\t\t<div class=\"mv-create-time mv-create-time-prep\">\n\t\t\t<strong class=\"mv-create-time-label mv-create-uppercase mv-create-strong\">Prep Time<\/strong>\n\t\t\t<span class=\"mv-create-time-format\"><span class=\"mv-time-part mv-time-minutes\">10 minutes<\/span> <\/span>\n\t\t<\/div>\n\t\t\t<div class=\"mv-create-time mv-create-time-active\">\n\t\t\t<strong class=\"mv-create-time-label mv-create-uppercase mv-create-strong\">Cook Time<\/strong>\n\t\t\t<span class=\"mv-create-time-format\"><span class=\"mv-time-part mv-time-minutes\">45 minutes<\/span> <\/span>\n\t\t<\/div>\n\t\t\t<div class=\"mv-create-time mv-create-time-additional\">\n\t\t\t<strong class=\"mv-create-time-label mv-create-uppercase mv-create-strong\">Resting Time<\/strong>\n\t\t\t<span class=\"mv-create-time-format\"><span class=\"mv-time-part mv-time-hours\">12 hours<\/span> <\/span>\n\t\t<\/div>\n\t\t\t<div class=\"mv-create-time mv-create-time-total\">\n\t\t\t<strong class=\"mv-create-time-label mv-create-uppercase mv-create-strong\">Total Time<\/strong>\n\t\t\t<span class=\"mv-create-time-format\"><span class=\"mv-time-part mv-time-hours\">12 hours<\/span> <span class=\"mv-time-part mv-time-minutes\">55 minutes<\/span> <\/span>\n\t\t<\/div>\n\t\n<\/div>\n<div class=\"mv-create-target mv-create-primary-unit\"><div class=\"mv_slot_target\" data-slot=\"recipe\"><\/div><\/div>\t<div class=\"mv-create-ingredients\">\n\t\t<h3 class=\"mv-create-ingredients-title mv-create-title-secondary\">Ingredients<\/h3>\n\n\t\t\t\t\t\t\t\t\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t320 g (2 cups) sifted or <a href=\"https:\/\/amzn.to\/3zqK5AG\" rel=\"nofollow\" target=\"_blank\">whole spelt flour<\/a>\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t160 g (1 cup) <a href=\"https:\/\/amzn.to\/2TFkgfI\" rel=\"nofollow\" target=\"_blank\">all-purpose flour<\/a> (or use white spelt flour for wheat free)\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t1 teaspoon traditional or <a href=\"https:\/\/amzn.to\/3vyoxPA\" rel=\"nofollow\" target=\"_blank\">active dry yeast<\/a>\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t2 teaspoons <a href=\"https:\/\/amzn.to\/2TIc8eo\" rel=\"nofollow\" target=\"_blank\">maple syrup<\/a> or 1 teaspoon sugar\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t60 ml (\u00bc cup) warm water\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t1\u00bc teaspoon salt\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t240 ml (1 cup) warm water, more as required to make a soft dough\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t2-3 tablespoons olive oil\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t<div class=\"mv-create-hands-free\"><\/div>\n\t\t<div class=\"mv-create-instructions mv-create-instructions-slot-v2\">\n\t\t<h3 class=\"mv-create-instructions-title mv-create-title-secondary\">Instructions<\/h3>\n\t\t<p>In a large bowl, mix the maple syrup with 60 ml warm water, then sprinkle the yeast on top. Let the yeast proof until it&rsquo;s frothy.<\/p><p>Next, add in the rest of the water, both flours and salt. Mix with your hand until dough forms. Add more water as required to form a soft dough. Add a tablespoon of olive and fold the dough a couple of times to incorporate the oil. Form the dough into a smooth ball.&nbsp;<\/p><p>Drizzle the mixing bowl with some oil and place the dough back into the bowl.<\/p><p>Cover with a plate\/lid or tea towel and set on the counter to rest for 12-16 hours.<\/p><p>Once the dough has rested, it should have risen significantly and be quite bubbly. It will be soft.<\/p><p>Use a spatula or your hands to stretch and fold the dough a few times in the bowl before placing onto a large square of parchment paper. Sprinkle a little flour over it and shape into a thick log. Lift and place the parchment paper on a baking tray. Place the whole tray in a large plastic bag. Place 2 glass bottles on either side of the bread (to help stay upright instead of spreading out).<\/p><p>Pinch and tie the end of the plastic bag, making sure the plastic is not touching the dough. Try to inflate the plastic bag around the tray like a balloon.<\/p><p>Let the dough rise for another 30-60 minutes or until doubled in size. Then take the tray out of the plastic bag.<\/p><p>Score the top across with a sharp knife or razor blade to make some deep dents.<\/p><p>About 10 minutes before baking, preheat the oven at 230C \/ 450F, with a bowl of water on the bottom rack.<\/p><p>Reduce the oven heat to 200C \/ 400F and place the baking tray on the middle rack and bake the bread, for about 40 - 45 minutes, or until the crust is golden. If it&rsquo;s baked through, the bread should sound hollow when tapped.&nbsp;<\/p><p>Let the bread cool completely on a wire rack before cutting. Slicing it while it's still hot will result in an unpleasant gummy texture. Store in a sealed container either at room temperature or refrigerated for 3-5 days.<\/p>\t<\/div>\n\t<div class=\"mv-create-social\">\n\t\t<a href=\"https:\/\/instagram.com\/veganlovlie\" title=\"Instagram: veganlovlie\" class=\"mv-create-social-link\" target=\"_blank\" rel=\"noreferrer noopener\"><div class=\"mv-create-social-icon mv-create-social-icon-instagram\">\n\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 26 26\" width=\"26px\" height=\"26px\" class=\"svg svg-instagram\">\n\t\t<path d=\"M 7.546875 0 C 3.390625 0 0 3.390625 0 7.546875 L 0 18.453125 C 0 22.609375 3.390625 26 7.546875 26 L 18.453125 26 C 22.609375 26 26 22.609375 26 18.453125 L 26 7.546875 C 26 3.390625 22.609375 0 18.453125 0 Z M 7.546875 2 L 18.453125 2 C 21.527344 2 24 4.46875 24 7.546875 L 24 18.453125 C 24 21.527344 21.53125 24 18.453125 24 L 7.546875 24 C 4.472656 24 2 21.53125 2 18.453125 L 2 7.546875 C 2 4.472656 4.46875 2 7.546875 2 Z M 20.5 4 C 19.671875 4 19 4.671875 19 5.5 C 19 6.328125 19.671875 7 20.5 7 C 21.328125 7 22 6.328125 22 5.5 C 22 4.671875 21.328125 4 20.5 4 Z M 13 6 C 9.144531 6 6 9.144531 6 13 C 6 16.855469 9.144531 20 13 20 C 16.855469 20 20 16.855469 20 13 C 20 9.144531 16.855469 6 13 6 Z M 13 8 C 15.773438 8 18 10.226563 18 13 C 18 15.773438 15.773438 18 13 18 C 10.226563 18 8 15.773438 8 13 C 8 10.226563 10.226563 8 13 8 Z \" \/>\n\t<\/svg>\n<\/div>\n<\/a>\t\t<div class=\"mv-create-social-content\">\n\t\t\t<h3 class=\"mv-create-social-title mv-create-title-secondary\">Did you make this recipe?<\/h3>\n\t\t\t<p class=\"mv-create-social-body\">Tag us @veganlovlie #veganlovlie on Instagram, we love seeing what you&#x27;re making!<\/p>\n\t\t<\/div>\n\t<\/div>\n\n\t\t<\/div>\n\n\t\t<footer class=\"mv-create-footer\">\n\t\t\t\n<div class=\"mv-create-footer-flexbox\">\n\n\t\t\t<div class=\"mv-create-copy\">&copy; Teenuja Dahari - veganlovlie.com<\/div>\n\t\n\t<div class=\"mv-create-categories\">\n\n\t\t\n\t\t\t\t\t<span class=\"mv-create-category\"><strong class=\"mv-create-uppercase mv-create-strong\">Category:<\/strong> Bread<\/span>\n\t\t\n\t<\/div>\n\n\t<picture><source srcset=\"https:\/\/veganlovlie.com\/wp-content\/uploads\/no-knead-overnight-spelt-bread_03.webp \"  type=\"image\/webp\"><img src=\"https:\/\/veganlovlie.com\/wp-content\/uploads\/no-knead-overnight-spelt-bread_03.jpg\" class=\"mv-create-pinterest no_pin ggnoads sp-no-webp\" alt=\"\" decoding=\"async\" data-pin-description=\"Overnight spelt bread doesn't require a lot of kneading as the dough is left to ferment all night and this lets the gluten and yeast develop gradually. This bread is great to use as sandwiches or accompaniment to any meal.\u00a0\"  > <\/picture>\n<\/div>\n\t\t<\/footer>\n\n\t\t\n\t<\/section>\n\n\t<\/div>\n\n\n\n<p>You might also like these other bread recipes:<br><br><a href=\"https:\/\/veganlovlie.com\/sweet-potato-bread-recipe-video\/\">Sweet Potato Bread<\/a><br><a href=\"https:\/\/veganlovlie.com\/vegan-homemade-english-muffin-recipe-cinnamon-raisin\/\">Spelt English Muffin<\/a> (cooked in a pan, no oven required)<br><a href=\"https:\/\/veganlovlie.com\/pear-rolls\/\">Pear Rolls<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Overnight spelt bread is quite a common occurrence at our place, since dough that is left to ferment all night doesn\u2019t require a whole lot of kneading.&nbsp; At some point, I was making this bread at least once or twice a week. It&#8217;s so much nicer than store-bought bread with a short list of ingredients&#8230;.<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/veganlovlie.com\/no-knead-overnight-spelt-bread\/\">Read More<\/a><\/p>","protected":false},"author":1,"featured_media":13770,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[19,3346],"tags":[1011],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.9.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>No-knead Overnight Spelt Bread - Veganlovlie<\/title>\n<meta name=\"description\" content=\"Overnight spelt bread doesn&#039;t require a lot of kneading, requires few ingredients and is an easy process of making home baked bread.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/veganlovlie.com\/no-knead-overnight-spelt-bread\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"No-knead Overnight Spelt Bread - 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