About Spelt Flour
Characterized by the fact that it was created by natural crossbreeding and selection, without the use of pesticides and genetic engineering, spelt flour is one of the healthiest cereals, with a specific nutty taste, hard skin, resistant and healthy grain.
Moreover, for those who don’t know, spelt flour contains very little fat, salt, sugar and cholesterol. Spelt flour has a high content of dietary fiber and protein, which makes it a great choice when it comes to indigestion, muscle building and cell recovery.
Spelt flour is a rich source of minerals and vitamins, including B vitamins, magnesium, zinc, iron, manganese, copper and selenium. Consuming spelt is a great way to meet the body’s daily needs for these nutrients.
What Type of Flour You Can Use Instead of Spelt?
Instead of spelt flour you can make this bread using only all purpose flour, gluten-free blend, or whole wheat flour. But the most delicious bread is with spelt flour.
How To Store This Healthy No Yeast Bread
Healthy No Yeast Bread can be stored (coated with plastic wrap) at room temperature up to 4 days. If your kitchen is warm, I recommend keeping the bread in the refrigerator. Stored in refrigerator it can last up to one week.
If you try this Healthy No Yeast Bread, please let me know. Leave a comment and rate it below. I would love to hear feedback from you.
- 2 cups spelt flour
- 1/2 cup all purpose flour
- 3 tsp baking powder
- 1 tsp sea salt
- 3 tbsp ground flax seeds
- 1 tbsp sunflower oil
- 1 1/2 cups lukewarm water
- sesame seeds, pumpkin and sunflower seeds
- Preheat the oven to 365 F. Grease lightly with oil 9x5 inch loaf pan (or lay out the parchment paper).
- In a small bowl combine flax seeds with 1/2 cup of water and let it rest for a couple of minutes.
- In a large mixing bowl add all dry ingredients. Mix well with a spoon.
- In another small bowl combine 1 cup of lukewarm water with oil.
- In a large bowl add flax egg. Mix gently.
- Add the water and oil, and mix with a spoon until just combined. Don't overmix the batter.
- Pour the batter into prepared loaf pan and top with seeds. Press the seeds gently so that they don't fall off.
- Bake for 1 hour, on the middle rack.
- When baked, let it cool completely on a wire rack.
*Nutritional information on Know2How is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
This information is a product of online calculators and should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. If the accuracy of any nutritional information is important to you, reliance on such information provided on the website is not suggested.
*Topping do not enter into the calculation of nutrition facts.
Serving Size:1 slice
Amount Per Serving: Calories: 147.3Total Fat: 2.9gSaturated Fat: 0.2gSodium: 382mgCarbohydrates: 26.6gNet Carbohydrates: 22.8gFiber: 3.8gSugar: 2gProtein: 5.3g