No Knead Spelt Bread with Psyllium Husks
this is a no knead recipe for a spelt bread based on white spelt or spelt type 630. I use psyllium husks to increase the hydration of the dough. This leads to a moist crumb and the bread stays fresh of a long time.
You will find the recipe below. If you want to have a closer look at the different steps, here is a link to our recipe video:
Step 1: Psyllium husk soaker
12g psyllium husks
240ml boiling water
Put psyllium husks and salt in a bowl. Pour over the boiling water. Stir to dissolve the salt in the water. Cover with a plastic wrap and let completely cool down. Psyllium husks absorb about 20 times their own weight in water. The result has a jellylike texture.
Step 2: Prepare the dough:
Psyllium husk soaker
680g white spelt flour (spelt type 630)
280ml water 20°C or 68°F
4g fresh yeast or 1,33g instant yeast
Put all ingredients in a large bowl. Mix by hand until well combined. Little gluten structure development at this point.
The dough is fermented over the next 3 hours at room temperature, which was 25°C or 77°F.
Perform two stretch and folds during that time to strengthen the gluten according to the following schedule:
Let rest for 30 min at room temperature.
Perform first stretch and fold. Gluten has already development.
Let rest for 60 min at room temperature.
Perform second stretch and fold after total resting time of 90 min.
Let rest for 90 min at room temperature.
Step 3: Shape the dough
After a total resting time of 3 hours shape the dough and put it in a proofing basket. Cover it and let rest for about 60 min at room temperature.
Step 4: Bake
Preheat your oven in time for 45 minutes at 250°C or 480°F
After final proofing, score dough and put it carefully in the oven.
Bake for 10 minutes at 250°C or 480°F with steam. Release steam after 10 minutes and continue baking at 210°C or 410°F for 35 minutes.