Spelt Bread in a Pot

Meal Size4-6
Duration16 hours including time to set aside
Spelt Bread in a Pot
Try this nutritious version of a pot bread with the wonderful spelt bread made with white Birkkala spelt flour.


230 ml water 275 g Birkkala White Spelt Flour 1 tsp salt 1 tsp dry yeast (Mixing bowl and a round pot with a lid)



Mix the dry ingredients in a bowl. Heat the water until it is slightly hotter than lukewarm. Gradually pour the water into the flour, constantly stirring with a wooden fork/spatula in a circular motion. Stir until all the flour is mixed in the dough. There is no need the knead the dough. You should complete the last step using your hands: make sure that all the flour in the bowl is mixed in the dough and shape the dough into a ball. If the dough sticks to your hands, add some flour on its surface. Cover the mixing bowl with clingfilm and put it in the refrigerator. Let the dough rise in the refrigerator for at least 10 hours, preferably for 12–14 hours.

Sprinkle some flour on the risen dough (less than 50 ml). Use flour to separate the dough from the bowl. Lift the dough out of the bowl, stretch it slightly with both hands and then fold the dough in half. Stretch the dough some more and fold it in half. Repeat this 4–6 times, until there are no air bubbles in the dough. Shape the dough into a ball. Roll the dough ball in the flour in the bowl (if there is not enough flour at the bottom of the bowl, add about 50 ml). The dough ball should be completely covered in flour, so that it does not stick to the bowl while rising. Put the dough ball into the bowl and cover the bowl with a tea towel.

Let the dough rise under the tea towel for 1–2 hours until it has doubled in size. You can let the dough rise for up to three hours. The longer you let the dough rise, the better the bread will taste. Preheat the oven to 250 degrees when the dough has almost risen enough. Put the pot in the oven without the lid so that it can heat along with the oven. When the dough has risen enough, take the pot out of the oven. Carefully separate the dough from the bowl. Use both hands to lift the risen dough from the bowl and put it in the heated pot (be careful not to burn your fingers). At this point, it is important to be careful to prevent the risen dough from collapsing.

Cover the pot with a lid, and put it in the oven. Bake for 45–50 minutes. Take the bread out of the oven and turn it onto a tea towel (if you have the patience not to taste it). Let the bread cool for a while wrapped inside the tea towel. When the bread is fresh out of the oven, it is difficult to slice due to the crispness of the crust.


Tip #1: make the dough in the evening, as it takes 14–20 hours to make the bread, including the time the dough needs to rise.
Tip #2: double the amount of ingredients to make two loaves at the same time. Once the dough has risen in the refrigerator, divide it in half and let the dough balls rise in separate bowls. You can let the other dough ball rise some more while the other is baking in the oven (if there is not enough room for baking them both at the same time). If you wish, you can try baking the bread at 225, which will result in a slightly lighter color.