No-Knead to Panic. Fantastic Irish Bread Recipies Spelt Out!

No knead speltThis month’s blog is by food writer and cook Valerie O’Connor, author of Irish Bread Baking for Today, the handy paperback based on bestselling and hugely praised cookbook Bread on the Table. Why not try out one on of her fantastic recipes for Easy No-Knead Spelt Bread?

I bake this bread constantly at home and in my baking classes – it’s so easy when you don’t have to do any kneading. This is a great introduction to yeast breads as you get all the benefit of a good rise with none of the effort. This bread freezes really well, so if you’d like to make two loaves and freeze one, simply double everything.

Ingredients:
500ml/18floz tepid water
1 tsp honey
1½ tsp fast-action yeast
500g/18oz wholemeal spelt flour
Approx 50g/2oz porridge oats
1 tsp salt
2 tbsp mixed seeds
Preheat the oven to 200C/390F/Gas 6
Prepare a 2lb loaf tin
1. In a jug measure 200ml/7floz hot water, dissolve the honey, then top up to 500ml/16floz with cold water, add the yeast and leave it to ‘sponge’ (froth up) for 10 minutes.
2. In a large bowl mix the spelt flour with the oats and salt, pour in the yeasty water and mix well to combine. The mixture will be wet and puffy, a bit like a thick porridge.
3. Spoon the mixture into the prepared tin, sprinkle the mixed seeds over the top, cover with a tea towel and leave aside for 40 mins to 1 hour until it has risen to just below the top of the tin. Any warm, draught-free place is good for this. Have the oven preheating for 30 minutes before the loaf is due to
go in.
4. Put the tin into the oven and bake at 200C/400F/Gas 6 for 10 minutes, then turn the temperature down to 180C/350F/Gas 4 and bake for a further 50 mins.
5. When the loaf is baked, remove from the oven and leave to cool in the tin for about 20 minutes. Run a knife around the inside of the tin, tip out the loaf and return it to the cooling oven to crisp up the crust.

Val O'Connor plantsValerie O’Connor is a cook, food writer and photographer; she has cooked in professional kitchens from Brussels to Malaysia. She is a qualified organic horticulturalist and tutors in food growing, cooking and baking. She is widely published in the press and has appeared as a guest critic on Masterchef Ireland.