Andrea Milstein - Founder
No-Knead Spelt Bread
What a great start to a new year! After years of agonizing over my mediocre
bread baking outcomes, Iíve finally locked in a recipe. To be perfectly
honest, this one was inspired by Mark Bittman who published his no-knead
bread in the NY Times a while ago. Iíve nipped and tucked it and adapted
it to spelt flour. Prepare the dough in the evening and let it sit overnight.
As long as you get up at the crack of dawn, because a second rising of
approx. 2 hours is required, youíll be able to enjoy fresh bread for breakfast.
1) 15 oz. freshly milled Spelt or store bought Whole Spelt Flour
2) ¼ tsp. Yeast
3) 1 ½ tsp. Salt
4) ¾ cup warm Water
5) ¼ cup mild Beer (Lager)
6) 1 tbs. Vinegar (Apple Cider or White)
7) 1 tbs. Honey dissolved in above water
8) Liptauer Austrian Cheese Spread (see recipe below)
1) Combine flour, yeast and salt in medium size bowl. Add water, beer, vinegar
and dissolved honey and mix, using rubber spatula, until shaggy ball forms.
Cover bowl with plastic wrap and let sit at room temperature for 8-18 hours.
2) Butter a good size piece of parchment paper and lay it inside a 10-inch skillet.
Transfer dough to lightly floured work surface and knead 10 to 15 times.
Shape dough into ball and transfer to parchment lined skillet. Lightly dust
top of dough with flour and with razor blade of sharp knife cut a few diagonal
slits. Cover loosely with plastic wrap and let rise at room temperature for
approximately 2 hours or until dough has doubled in size.
3) About 30 minutes before baking, adjust oven rack to lowest position and place
6 to 8 quart Dutch oven with lid on rack. Preheat to 500 degrees. Carefully
remove pot from oven and remove lid. Pick up dough by lifting parchment
overhang and lower into pot. Cover pot and place into oven. Remove oven
temperature to 425 degrees and bake covered for 30 minutes. Remove lid
and continue to bake for an additional 15 minutes until loaf is golden brown.
4) Carefully remove bread from pot and transfer to wire rack for cooling.
5) Voila Ė the best loaf of bread ever to come out of a non-commercial bakery
is born. Can be served with a Liptauer Austrian cheese spread (see recipe
The Liptauer Austrian Cheese
Liptauer is an Austrian cheese spread server all over the country.
It is usually eaten on top of country bread as a snack in the late
morning or afternoon.
1) 8 oz. Cream Cheese (or Quark, if you can find it) - at room temperature
2) 3/4 tsp. Paprika
3) 1 bunch of fresh Chive - thinly sliced
4) Salt and Pepper to taste
1) Mix the ingredients together.
In the Studio Kitchen with Andrea
Milstein (left) and Lindsey Gustin (right)