We have made seeded spelt rolls before, but that was back when we were still kneading our bread dough. It’s time to convert this recipe too. Making life easier and baking more accessible. Spelt is said to be more easily digestible. The gluten in spelt is a lot weaker than in regular wheat. That also makes the dough stickier than wheat dough at the same hydration levels. Using the no-knead method eliminates the sticky kneading process and develops the gluten well enough to make good bread. You can customize this recipe by using different seeds and different sweetening.

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