Crusty Fresh Milled Flour Spelt Bread – No Mixer Required!

This crusty spelt bread made with fresh milled flour has become a favorite staple in our home. It is made with 100% spelt, although, you could play with other grains and see which your family prefers. The crusty exterior is made by baking this simple loaf in a covered pan, such as a dutch oven, or similar. But, one of the greatest things about this loaf, is that you don’t need a mixer, and it requires very little hands on time. So, for busy homes, this loaf is an excellent choice!

Do I Need A Mixer For This Recipe?

No mixer needed! This crusty spelt bread does not require a stand mixer, because it is a true no knead bread. The dough is mixed easily even with just a bowl and a spoon, then given a simple rest to allow the fresh milled spelt flour to hydrate. The result is a beautifully delicious, rustic loaf with minimal hands-on time.

What To Serve A Crusty Fresh Milled Flour Spelt Bread Loaf With

The Perfect Everyday Bread – It Goes With Everything!

This crusty spelt loaf is perfect for simple, comforting meals. Serve it warm with butter and flaky salt, olive oil for dipping, or a drizzle of honey or maple syrup. It pairs beautifully with soups and stews, making it ideal for dunking, and works well alongside eggs, roasted vegetables, or cheese boards. Leftovers can be toasted, turned into croutons, or used for garlic bread—if there’s any left.

Fresh Milled Flour Crusty Spelt Bread Ideas

This bread is so versatile, and it is the kind of bread that is made for slathering, dunking, dipping. Here are some great ideas to enjoy with it

• Warm slices with butter are a simple classic, or even add honey or maple syrup for a lightly sweet option.
• Dip in a good quality Olive oil seasoned like the recipe I share HERE.
• Simply toasted with jam or fruit preserves
• Soups and stews, such as hearty vegetable soup, beef stew, tomato soup, creamy tomato basil bisque, potato soup, bean soup, lentil soup, or chicken gnocchi soup. HERE is my FMF chicken gnocchi soup recipe.
• Serve sliced with cheese and cured meats for a simple board to share at parties.
• Served alongside breakfast with eggs, sausage, bacon, and breakfast potatoes.
• Used as a base for open-faced sandwiches slathered with homemade gravy. HERE is my FMF gravy recipe.
• Alongside fresh milled flour pasta dishes – HERE is my FMF Pasta recipe.
• Served with any roasted vegetables or braised meat.

Leftover Spelt Bread Loaf Ideas

If you have some leftover, and you want to extend the usefulness of the bread, I have some ideas for that too!

• Toast into rustic croutons- HERE is my favorite crouton recipe.
• Use for avocado toast, grilled cheese, garlic toast, cinnamon sugar toast, or French toast.
• Turn into breadcrumbs- HERE is a video where I talk about things you can use the bread crumbs with.
• Slice after it cools and freeze for later.

These are all just some ideas, but really there is no limit to what this simple crusty spelt bread goes with. Let me know in the comments below what your favorite way to enjoy it is.

Can I Use A Different Grain For This Spelt Recipe?

If you want to experiment with different grains other than spelt, the amount of flour to water ratio will vary. If using Hard wheat or Kamut, you will need more water. Einkorn and spelt are usually pretty close in hydration, so it should be pretty similar with einkorn. I don’t recommend soft wheat for this recipe.

Ingredients For Making Crusty Spelt Bread With Fresh Milled Flour

• 3 to 4 cups of fresh milled spelt flour 390g to start (Will need extra for shaping)
• 2 tsp sea salt
• 1 tsp instant yeast (active yeast will work, just bloom it first with some of the water and a pinch of sugar.)
• 1 cup warm water 240g (90-110*F) Not too hot, or it will kill the yeast.
• *Optional- 1 TBSP honey 21g

Instructions To Make This No Knead Crusty Spelt Bread With Fresh Milled Flour

Make The FMF Spelt Bread Dough

1. Firstly, mill the flour. See notes for other grain options besides spelt.
2. In a large bowl combine fresh milled flour, sea salt, and yeast. Try to place the yeast on one side of the bowl, and the salt on the other side of the bowl. Then, stir the dry ingredients together.
3. Then, to the dry ingredients add warm (NOT HOT) water, and honey if using.
4. Stir all the ingredients together, the dough should seem shaggy and a bit dry at this point. If it seems wet and sticky, add a bit more flour until you get a shaggy dough.
5. Cover bowl, and let the dough rise at room temperature until it doubles in size. I usually let mine rise for around 3 hours. (If your house is cold, it may take longer. But, if your house is warm it may be less time.)

Shaping The Loaf

1. Once the dough has doubled, mill some more spelt flour for dusting and shaping. Take the dough out of the bowl, and onto a clean, floured surface.
2. Then, with the bottom of the loaf side up, fold the dough edges into the middle of the dough. Flip the dough over so the top is facing up, and cup and shape the loaf until there is some surface tension. It should look like a tight smooth ball. The dough should hold its shape pretty well, if it doesn’t, then make sure to pinch the bottom into itself, so that the top has some tension.
3. Transfer the loaf to a piece of Parchment paper. dust the top of the loaf with the leftover spelt flour, and score the top of the loaf if you prefer. If you don’t score the loaf, it will crack or split on it’s own creating a surprise masterpiece after baking.
4. Place the mixing bowl upside down, over your dough while it is on the counter to cover it. Allow to rise for about 20-30 minutes while your oven is preheating with your Dutch oven and lid inside during the preheat.

Baking The FMF Spelt Loaf

1. Preheat your oven to 450*F with your baking vessel inside. This step is important to get a nice crusty exterior. The covered hot vessel holds the steam in the loaf in which is how you get a crackly crips crust.
2. Once the dough has risen slightly, and the oven is preheated, then using the parchment paper as handles, transfer the dough into the hot baking vessel. Place lid on, and bake for 35 minutes. *Be careful not to burn yourself!)
3. After the 35 minutes, remove the lid, and bake for an additional 10-20 minutes, until the internal temperature reaches 205*F.
4. Use the parchment paper handles to remove bread, and place on a wire cooling rack.
5. Let bread cool before cutting into it.
6. Enjoy!

How To Store This Crusty Spelt Bread Made With Fresh Milled Flour

To store this fresh milled flour crusty spelt bread, I like to keep it at room temperature for up to 2 days. You can wrap the loaf in a cotton or linen bread bag, a clean kitchen towel, or place it in a paper bag. This allows the bread to breathe, preventing it from becoming soggy while maintaining the crust’s crispness. For longer storage, slice and freeze after it cools at the peak of freshness. Freeze in a freezer safe bag for up to 4 months.

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Checkout Some Of My Other Recipes

Overnight No Knead Bread

Pasta

Chicken Gnocchi Soup

Seasoned Dipping Olive Oil

Butter Swim Biscuits

Spelt Waffles

Spelt Peanut Butter Blossom Cookies

Brioche Bread

Pumpkin Bread

Blueberry Muffins

Fresh Milled Flour Recipe Index

Crusty Fresh Milled Four Spelt Bread Printable Recipe

Fresh Milled Flour Crusty Spelt Bread

Grains In Small Places

This crusty spelt bread made with fresh milled flour has become a favorite staple in our home. It is made with 100% spelt, although, you could play with other grains and see which your family prefers. The crusty exterior is made by baking this simple loaf in a covered pan, such as a dutch oven, or similar. But, one of the greatest things about this loaf, is that you don't need a mixer, and it requires very little hands on time. So, for busy homes, this loaf is an excellent choice!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Rise Time 3 hours hrs

Total Time 3 hours hrs 55 minutes mins

Servings 1 loaf

Equipment

• Covered baking pan such as a Dutch oven or similar vessel.

Ingredients

  

• 3 to 4 cups of fresh milled spelt flour 390g to start Will need extra for shaping
• 2 tsp sea salt
• 1 tsp instant yeast active yeast will work, just bloom it first with some of the water and a pinch of sugar.
• 1 cup warm water 240g 90-110*F Not too hot, or it will kill the yeast.
• *Optional- 1 TBSP honey 21g

Instructions

 

• Firstly, mill the flour. See notes for other grain options besides spelt.
• In a large bowl combine fresh milled flour, sea salt, and yeast. Try to place the yeast on one side of the bowl, and the salt on the other side of the bowl. Then, stir the dry ingredients together.
• Then, to the dry ingredients add warm (NOT HOT) water, and honey if using.
• Stir all the ingredients together, the dough should seem shaggy and a bit dry at this point. If it seems wet and sticky, add a bit more flour until you get a shaggy dough.
• Cover bowl, and let the dough rise at room temperature until it doubles in size. I usually let mine rise for around 3 hours. (If your house is cold, it may take longer. But, if your house is warm it may be less time.)
• Once the dough has doubled, mill some more spelt flour for dusting and shaping. Take the dough out of the bowl, and onto a clean, floured surface.
• Then, with the bottom of the loaf side up, fold the dough edges into the middle of the dough. Flip the dough over so the top is facing up, and cup and shape the loaf until there is some surface tension. It should look like a tight smooth ball. The dough should hold its shape pretty well, if it doesn’t, then make sure to pinch the bottom into itself, so that the top has some tension.
• Transfer the loaf to a piece of Parchment paper. dust the top of the loaf with the leftover spelt flour, and score the top of the loaf if you prefer. If you don’t score the loaf, it will crack or split on it’s own creating a surprise masterpiece after baking.
• Place the mixing bowl upside down, over your dough while it is on the counter to cover it. Allow to rise for about 20-30 minutes while your oven is preheating with your Dutch oven and lid inside during the preheat.
• Preheat your oven to 450*F with your baking vessel inside. This step is important to get a nice crusty exterior. The covered hot vessel holds the steam in the loaf in which is how you get a crackly crips crust.
• Once the dough has risen slightly, and the oven is preheated, then using the parchment paper as handles, transfer the dough into the hot baking vessel. Place lid on, and bake for 35 minutes. *Be careful not to burn yourself!)
• After the 35 minutes, remove the lid, and bake for an additional 10-20 minutes, until the internal temperature reaches 205*F.
• Use the parchment paper handles to remove bread, and place on a wire cooling rack.
• Let bread cool before cutting into it.
• Enjoy!

Notes

You can double this recipe to make 2 loaves, but it may rise a bit faster.

If you want to experiment with different grains other than spelt, the amount of flour to water ratio will vary. If using Hard wheat or Kamut, you will need more water. Einkorn and spelt are usually pretty close in hydration, so it should be pretty similar with einkorn. I don’t recommend soft wheat for this recipe.

To store this fresh milled flour crusty spelt bread, I like to keep it at room temperature for up to 2 days. You can wrap the loaf in a cotton or linen bread bag, a clean kitchen towel, or place it in a paper bag. This allows the bread to breathe, preventing it from becoming soggy while maintaining the crust’s crispness. For longer storage, slice and freeze after it cools at the peak of freshness. Freeze in a freezer safe bag for up to 4 months.

Keyword 100% spelt bread, artisan spelt bread, crusty bread, crusty spelt bread, fmf crusty bread, fmf no knead bread, fmf spelt bread, fresh milled flour spelt bread, no knead bread, rustic bread loaf

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