This was made by using the same basic recipe for the no knead bread. I used spelt flour this time and added some flax seeds. It turned out well and tasted great. The lack of rising in the bread is due to spelt creating a tighter dough so the yeast gases cant expand the dough. Spelt has a higher protein count than wheat bread and is easier to digest, making it a good choice for people allergic to wheat. It does contain gluten though.
10 hours ago