No Knead Maple Oat Spelt Bread
This no knead maple oat spelt bread is baked in a dutch oven and comes together in less than 4 hours. This makes a large 14" rustic loaf with a soft crumb and golden crust with plenty of oats. Please use the gram measurements for this recipe to ensure you have the correct amounts; brands of flour and measuring techniques vary by region.
Servings 14 slices
Calories 156kcal
Equipment
- 1 5 QT Dutch Oven with a lid (see notes above re: dutch ovens)
- parchment paper
Ingredients
- 2 cups (16 oz) warm filtered water approx 110℉
- 1-¼ teaspoon active dry yeast
- 1-½ teaspoon kosher salt or sea salt
- 3 tablespoon maple syrup
- 300 grams (2 cups) whole spelt flour or whole wheat flour
- 300 grams (2 cups) unbleached all-purpose bread flour
- 50-75 grams (½-¾) cup rolled oats
Instructions
- Warm a large heat proof bowl by placing it in the oven and turning the temperature to 200℉. Leave it in the oven for a few minutes until it is warm, but not hot to the touch. Alternatively, you can use a microwave safe bowl and place it in the microwave for approx. 1 minute. This step makes for a faster proofing time.
- To the warmed bowl, add the water, yeast, and maple syrup. Give it a quick stir to combine. Gently add in the spelt flour (or whole wheat), bread flour and salt and combine until all the flour is incorporated. Scrape down the sides of the bowl to ensure all the flour has been incorporated into the dough. You should now have a rough looking ball that is ready to proof.
- Cover the bowl with a lid or lint free towel and place it in a warm area to proof for 1-½ to 2 hours or until the dough is doubled in size.
- Once the dough has finished it's first proof, remove the lid and punch down the dough by pressing the air out with your hands or a spoon. Form the dough into a smooth ball in the bowl and sprinkle the oats on top turning the dough to coat all sides.
- Scrape the dough ball out onto a large piece of parchment paper (large enough to cover the bottom and up the sides of the dutch oven) and place the dough and parchment paper into a 5 quart dutch oven with a lid. Cover and let proof for 30-45 minutes or until doubled in size again.
- Meanwhile, preheat the oven to 400℉. Once the dough is proofed, place the covered dutch oven containing the dough into the preheated oven and bake for 40 minutes with the lid on. Carefully remove the lid (watch out for steam) and bake for another 10 minutes to brown the crust.
- Once baked, carefully remove the dutch oven from the oven and then carefully lift the fully baked loaf out using the sides of the parchment paper (watch out because it's hot). Alternatively, you can leave the loaf to cool in the dutch oven if you cant safely take it out. Remove the parchment paper. Cool completely on a wire rack before slicing.
Notes
Substitutions: Whole wheat flour can be used in exchange for whole spelt flour in a 1:1 ratio. All-purpose flour can be used in exchange for bread flour in a 1:1 ratio.
Storage: no knead maple bread will last 2-3 days stored in an airtight container at room temperature.
Freezing: wrap the baked and cooled loaf (whole or in portions) in freezer safe paper and place it in an airtight freezer safe bag before placing in the freezer. It will last for up to 2-3 months this way. To thaw, defrost in the fridge (this usually take 12-24 hours). Sliced bread can usually be toasted right from the freezer, depending on your particular make of toaster.
To reheat: place a piece of aluminum foil over the top of the defrosted loaf to prevent over-browning the top and place in a preheated oven at 300°F for 10-15 minutes or until warmed through.
Nutrition
Calories: 156kcal | Carbohydrates: 30g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 85mg | Potassium: 38mg | Fiber: 3g | Sugar: 3g | Calcium: 9mg | Iron: 1mg
