A Unique Kind of Sandwich Bread | No-Knead 100% Spelt Roll Recipe

Home 9 Basic Dough 9 A Unique Kind of Sandwich Bread | No-Knead 100% Spelt Roll Recipe

This recipe was inspired by my 100% whole wheat 100% hydration no-knead bread.

I wanted to create a flat sandwich roll which can be broken off a loaf to make individual sandwiches with. Some of you have been asking for spelt flour recipes, so I though I would make this with 100% wholegrain spelt.

Covered with a whole lot of seeds this makes for a tasty and nutritious bread ready for your favourite fillings.

Spelt flour is weaker than regular wheat flour, so I decided to lower the hydration to 90%. Since the dough is not kneaded the gluten strength is achieved by a series of folds performed during bulk fermentation.

It is easy to handle and does not take a long time to make either. If you are looking for a different kind of sandwich bread, then you should give this a chance.

This recipe is ideal for a 39cm x 25cm (15in x 10in) tray. If your tray is smaller, then the rolls will be thicker which is fine.

Use any seeds you like.

Watch the video down below for detailed instructions.


For the dough

300g (10.6oz) wholegrain spelt flour

6g (0.21oz) salt

3g (0.1oz) instant dry yeast or 3.6g (0.12oz) active dry yeast or 9g (0.31oz) fresh yeast

270g (9.52oz) cold water*

*To learn more about dough temperature control click here.

My kitchen was very hot when I made this bread. If you home is around 22C – 26C (71F – 79F) you should use room temperature water.


70g (2.5oz) seeds. I used a mix of white and black sesame seeds

30g (1oz) olive oil


  1. In a large bowl combine the water, yeast, and salt. Mix well to dissolve the salt completely. Add the flour and mix until there is no dry flour left. Keep mixing for 30 seconds to get a little gluten strength into the dough.
  2. Pour half of the oil into a tray and pour the dough onto the oil.
  3. Cover and ferment for 20 minutes.
  4. Perform a bowl fold.
  5. Ferment for 20 minutes.
  6. Coil fold #1.
  7. Ferment for 20 minutes.
  8. Coil fold #2.
  9. Ferment for 20 minutes.
  10. Coil fold #3.
  11. Ferment for 40 minutes.
  12. Place the dough on a non-stick paper lined tray covered with the other half of the olive oil. Stretch the dough out gently to fit the tray.
  13. Cover and final proof for 1 hour. *During this time preheat your oven to 250C (480F) fan off.
  14. Sprinkle with the seeds all over in an even layer. Gently press the seeds into the dough using the palm of your hand. Cut the dough into 8 pieces using a dough scraper.
  15. Bake for 13 minutes.

Leave to cool down and tuck in!



Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.

Watch the video here

Understanding the principles of bread making will let you be in complete control every time you make bread. It will reduce the failure rate and turn you into an even more confident home baker.

I highly recommend you check out the Learning page where I have detailed, easy to understand explanations on each step of the bread baking process and the principles behind it.

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