The scent of freshly baked bread, a crispy crust, and a fluffy crumb – there is no food that gives me the feeling of comfort and easiness as bread. It was also no coincidence that my second blog post dealt with the topic “Traditional Bakery vs. In-Store Bakery”. I love bread. Either fresh from your own oven or from a craft baker like my brother is. Milan, that’s his name, started learning the baker’s craft in a small bakery in Garmisch-Partenkirchen, in the middle of the Bavarian Alps, more than 20 years ago. After completing his 3 years of training, he moved to a two-man family-owned bakery on the Staffelsee in Murnau, also in the Alps. He has years of experience and, of course, I got the recipe for this infinitely delicious wholemeal spelt bread from him. So easy and yet sooo delicious!
A year ago, I set out to publish a book on baking with him. You can look forward to it! In the background, there is already a lot of fiddling around and experimenting. If you have any wishes or suggestions, please do not hesitate to express them – also as a comment below! Until then, you can also watch my brother knead on his YouTube channel (German language) and, above all, enjoy this infinitely delicious wholemeal spelt bread! I dedicate myself to my beloved end piece! 🙂
What is a “scald”? I looked a proper charlie when my brother said that I should prepare a scald for my wholemeal spelt bread. A scald is nothing more than a pre-dough, a kind of pre-swelling for your loaf of bread. By preparing the mother dough with boiling water, parts of the starch is already gelatinized. This should also prevent your wholegrain spelt bread from spreading too much when baking.
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You almost set a kind of seal of approval for your dough, since the quality of the bread depends largely on the water content! The more water your bread dough has, the more aromatic it is, it pastes better in the oven and also stays longer fresh. The best thing to do is to prepare the scald the evening before and put it in the fridge to swell. It can stay there for a day. If you are in a hurry, you should still bring at least 4 hours with you. This is the minimum swelling time for a scald. So, the spelt has enough time to absorb water and does not have to extract it from the dough later.
You may have wondered why you need steam for your bread. The water vapor promotes the correct crust formation. If the crust hardens too quickly, it can happen that it does not become elastic enough and your bread can no longer increase in volume as a result. In addition, the condensed water that forms on your bread due to the water vapor ensures that starch degradation products (dextrins) dissolve from the surface and give the crust a very special color and shine. You see, baking real German bread is quite a science! 🙂
I found out that spelt is an integral part of alternative medicine when I made some research for this blog post! Apparently, the healer Hildegard von Bingen did miracles with spelt already in the Middle Ages! Incidentally, freekeh is unripe harvested spelt, which is rather less suitable for baking, since when the green spelt dries, the gluten changes and thus makes it unable to bake. At least you can’t bake bread made from the pure green spelt. You can mix it into a dough in small quantities. Spelt also belongs to the wheat family and – as already mentioned – contains gluten.
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A crispy and strong crust gives every bread that certain something. I personally especially love bread crusts and end pieces. Mama knows that too, and always leaves me with the delicious side pieces when she bakes bread herself. The crust protects the soft, moist interior, i.e. the crumb of the bread, from drying out and thus also improves the shelf life of your bread. So you can enjoy your homemade bread for a long time!
I hope you like your wholemeal spelt bread as much as I do! Both Milan and I would be happy to answer any questions or suggestions you have! You can find more recipes from me *here*! Enjoy your bread to the fullest!
I would be happy if you subscribe to my Facebook fan page. It is the easiest way to stay up to date or follow me on Instagram. Of course, you can also share this post or my other recipes and blog posts – sharing is caring! <3This Wholemeal Bread Recipe is super-easy, no knead and perfect for beginners. Ready to bake in two hours and absolutely foolproof. Nothing beats freshly baked homemade bread!
Artisanal Whole Wheat Bread Recipe (no Knead, Beginner's Bread)
If you love homemade bread but are scared of long-winded recipes and baking with yeast then you have come to the right place!
This wholemeal bread recipe is so fuss-free and EASY that a child can make it. All you need is a large bowl, a spoon and five ingredients. Ready to bake? Let’s go!
This wholemeal bread recipe requires very little hands-on time. You can mix and prove the bread in two hours while you get on with your day.
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You don’t need fancy equipment– just a bowl, a spoon, scales and a cast iron pot (Dutch Oven) to bake the bread in.
Any bread made with 100% wholemeal flour will be a bit dense, and have a rougher texture than white bread. If you love the taste of wholemeal then this is a fibre-rich and healthier bread option.
Once you master this basic recipe you can start freestyling and adding herbs, nuts, seeds and different types of flour to create your own unique bread recipe.
Partial Wholemeal Bread Recipe
This one is easy. Wholemeal flour is the same thing as whole wheat flour and whole grain flour – the first term is used commonly in the UK while the latter in North America.
You can make this recipe using strong bread flour or plain wholemeal flour. Other types of flour can also be used such as whole spelt flour or malted brown flour.
Full measurements and instructions can be found on theprintable recipe cardat the bottom of the page. Please take a look at the steps and video before attempting this recipe!
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Measure the flour in a large mixing bowl. Add yeast, sugar and salt. Stir to combine the dry ingredients. Pour the water into the bowl and mix it in with a spoon or a dough hook until thoroughly combined. You should have a sticky, shaggy dough.
Cover your mixing bowl with a clean kitchen towel and place in a warm place to prove for 1 hour or until it has doubled in size. On a cold day it can take up to 90 minutes for the dough to rise.
Sprinkle the worktop with plenty of flour (I use gluten-free flour for this purpose). Tip the dough on it and sprinkle with a little flour – it will be sticky. Line a bowl with baking paper and dust with flour. Alternatively use a prepped banneton basket dusted with gluten-free flour.
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Liberally sprinkle with flour and carefully cup the loaf in your hands to transfer into the prepared bowl seam side down (If using a banneton basket place seam side up). Loosely cover and allow it to rise again for about an hour.
Preheat the oven to 220°C (420°F) and place a cast iron pot on a lower shelf to preheat for at least 30 minutes while the bread is having its second rise.
Slice the bread using a sharp knife or lame. Carefully remove the pot from the oven (it will be very hot so use oven mitts or pot holders). Lift the bread out of the bowl using the baking paper and drop into the pot. Cover and bake for 30 minutes.
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Uncover and bake for 15 more minutes. Carefully remove the bread from the pot – it should sound hollow if tapped on the underside. Cool completely on a wire rack before slicing. Enjoy!
Homemade bread is always best when freshly baked. It will not last as long as commercially produced bread which is usually full of preservatives.
The best way to store the bread is to slice it and freeze it then simply toast the bread from frozen whenever you fancy a slice.
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You can also freeze the whole loaf, as soon as it has cooled down completely, then refresh the bread in the oven. Wrap it well in two layers of foil and freeze for up to three months.
Place the frozen loaf, still wrapped, in a 200°C (400°F) oven for 15–20 minutes, remove the foil and place directly on the oven shelf for about five minutes. Voila – freshly baked bread!
I love a slice of wholemeal Bread toasted and spread simply with butter or homemade jam (try my easy blackberry jam recipe).It is also delicious topped with sandwich fillings, like my salt beef or homemade pastrami.
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Serve with homemade soup for a hearty and healthy lunch. Why not try my
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