Seedy No-Knead Bread with Spelt

This seedy no-knead bread with spelt is easier to make than it looks. The recipe requires almost no hands-on time and makes a delicious crusty loaf of bread.

Course Bread
Cuisine International
Prep Time 20 minutes
Cook Time 15 hours
Total Time 15 hours 20 minutes
Servings 1 loaf
Author Laura


  • 300 g all-purpose flour
  • 150 g spelt flour whole wheat
  • 4-8 tbsp seeds mixed e.g. flax, chia, sesame, pumpkin, sunflower etc
  • 1 g instant yeast
  • 1.5 tsp salt
  • 300 ml water
  • 50 ml lager or ale beer
  • 1 tbsp distilled white vinegar
  • 1 tbsp seeds for topping optional

Special equipment

  • 1 Dutch Oven see post section on dutch ovens for alternatives


  1. Mix flours, seeds, yeast, and salt in large bowl. Add the wet ingredients (water, beer, and vinegar).

  2. Mix everything together with a spoon (or your hands) until it forms a dough or ball. Mix just until the ingredients are combined.

  3. Cover the bowl with a kitchen towel or cloth and allow it to sit at room temperature for 12-15 hours.

  4. After the rising time, your dough should look bubbly and at least twice as large.

  5. Transfer dough to lightly floured surface and knead it briefly (about 20 seconds). Then shape the dough into a ball or loaf shape

    ball of dough for seedy no-knead spelt bread
  6. Place the loaf in a bowl lined with baking paper. Cover it with a kitchen towel and allow it to rise at room temperature a second time for 1-2 hours

  7. About 30 minutes before baking, place your dutch oven into the second oven rack from the bottom and heat your oven as hot as it will go or 500°F (260°C) (be sure to check what temperature your dutch oven is rated for before heating it!).

  8. Once your dough has finished rising, cut a slit along the top using a razor blade or sharp knife. It should be about 1/4 inch (6 mm) deep. This allows the bread to expand evenly

    Optional: Brush the top with water and sprinkle 1 tbsp of seeds on top. Or sprinkle with flour for a rustic look

  9. Remove your preheated dutch oven from the oven (don't burn yourself) and lift the loaf inside using the parchment paper. Close the lid, leaving any extra paper to hang out, and return the pot to the oven.

  10. Reduce the oven temperature to 425°F (or 215°C) and bake the loaf with the lid on for 30 minutes. After 30 min, remove the lid and allow the bread to bake another 20-30 min or until it is golden brown. Then remove the loaf from the oven and allow it to cool slightly on a wire rack before cutting and serving


If you aren't sure if the bread is done purely by looking at it, there are a few cheats you can use: 

  1. Knock on the bread, it should sound hollow
  2. Measure the core temperature with a thermometer it should be at around 190°F (88°C)


I highly recommend using a scale for this recipe for the sake of accuracy. Bread just doesn't get as accurate with volume measurements. However, if you do not have a scale, here are the cup measurements for you:

2 cups all-purpose flour

1 cup spelt flour

1/4 tsp yeast

11/2 tsp salt

1 cup water

1/4 cup beer

1 tbsp vinegar