Dry Ingredients:

  • 600 grams spelt flour (can be 1/2 white spelt, 1/2 wholemeal spelt flour)
  • 1 tablespoon Simply No Knead Dry Yeast
  • 2 teaspoons Simply No Knead bread improver
  • 2 teaspoons salt
  • 2 teaspoons sugar

Liquid Ingredients:

  • 500ml warm water (200ml boiling, 300ml cold)
  • 2 teaspoons cold-pressed sunflower oil (We recommend Cold Pressed Sunflower Oil.)


  • 2 x Cob Tins (Available from Simply No Knead Bread Making) for better-baked loaves.


  1. In a large bowl, mix all the dry ingredients together and make a well.
  2. Pour in ¾ of the liquid and the oil, then mix thoroughly, adding small amounts of water until you have a moist stiff dough. (Note: 50 to 100mls of water may be left over.)
  3. Cover the dough with cling wrap and allow it to double in size.
  4. Turn the dough out onto a well-floured board or flat bench.
  5. Shape the dough into a smooth ball, then divide it in half. Shape each half into a smooth ball.
  6. Lightly oil 2 Pre-Seasoned Cob tins. (If you only have one tin, make one loaf then repeat steps)
  7. Place each half of dough into each tin.
  8. Allow the dough to double in size. Spray with water and sprinkle with sesame or poppy seeds.
  9. Place into a preheated oven and bake for 30-35 minutes or until golden brown.
  10. To clean your bread tins, wait until cool then wipe out with paper towel.


  • Electric: 220°C
  • Fan Forced: 200°C
  • Gas: 215°C

NB: You can add in 3-4 tablespoons of sunflower kernels or kaipseed mix with your dry ingredients to make a grainy hi-fibre variation.