Can I use all-purpose wheat flour instead of spelt?

Yes, you can replace the spelt flour 1:1 with light wheat flour bread flour. In fact, using wheat flour will make the bread slightly lighter and help it rise even better due to its higher gluten content. Gluten allows the gases produced by the yeast during fermentation to be trapped in the dough. This creates finer, more elastic air pockets — resulting in a taller, fluffier loaf.

Why didn’t my bread rise?

Your yeast may be expired or was close to expiring, or the water was too hot or too cold.

How long does it stay fresh?

It tastes best on the day you bake it. As this is not a sourdough bread, over time, the crust loses its crispness and the crumb becomes drier. Stored in a bread box, it will keep for about 2–3 days. After that, I recommend slicing it and freezing the slices. Whenever you’re craving fresh bread, simply pop a slice into the toaster.

No-Knead Spelt Bread with Dates & Walnuts

Description

A crusty loaf with a soft, tender crumb, packed with walnuts and sweet dates — this no-knead date walnut bread made with spelt flour is wonderfully simple, requires zero kneading, and is perfect for a cozy weekend breakfast.

Ingredients

Scale

- 3 ¼ cups (400 g) light spelt flour or bread flour
- 2 tsp (10 g) salt
- 1 tsp (5 g) active dry yeast
- ½ cup (60 g) chopped walnuts
- 2/3 cup (100 g) chopped dates
- 1 ¼ cups (300 ml) lukewarm water
- 1 tbsp maple syrup (optional)

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Instructions

In a large mixing bowl, combine the chopped walnuts and dates with the flour, yeast, and salt. Mix well so everything is evenly distributed.
Add the lukewarm water (and maple syrup, if using). Stir with a wooden spoon or silicone spatula until a soft, sticky dough forms and no dry flour remains. The dough will be quite moist — that’s exactly how it should be.
Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for 12 hours. After this time, the dough should have noticeably increased in volume, look airy, and show small bubbles on the surface.
Lightly flour your work surface. Using a dough scraper if needed, gently transfer the sticky dough onto the floured surface.
With well-floured hands or the dough scraper, stretch one side of the dough upward and fold it over to the opposite side. Rotate the dough slightly and repeat this stretching and folding process on all four sides.
Shape the dough into a round loaf. Using the dough scraper, carefully flip it over so the seam side is facing down. Place the dough onto a piece of parchment paper.
Tansfer the dough (along with the parchment paper) into a bowl and cover it again. Let it rise for another 30–45 minutes at room temperature.
Meanwhile, preheat your oven to 450°F (230°C). Place a heavy Dutch oven with lid (about 9–10 inches / 22–24 cm in diameter) into the oven while it preheats so it becomes thoroughly hot.
Carefully remove the hot Dutch oven from the oven using oven mitts. Lift the dough using the parchment paper and place it directly into the hot pot. If desired, score the top of the loaf with a sharp knife or kitchen scissors. Cover with the lid and return it to the oven.
Bke for 30 minutes with the lid on. Then remove the lid and bake for another 8–14 minutes, until the crust is deep golden brown and crisp.
Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.