Tuesday, 15 May 2012

Spelt Bread

I've never tasted spelt bread and have very little knowledge of the flour.
So whilst shopping for my usual flour for making bread I spotted the organic spelt flour and remembered vaguely the Hairy Bikers making this type of bread so I thought I would bake a loaf.

I love wholemeal bread so this recipe was a given.
The texture is slightly crumbly and tastes delicious on its own with a smothering of your favourite butter.
Spelt bread makes great sandwiches and is very filling,but not a heavy bread.
The bread stayed fresh for three days in a bread tin.

Spelt bread  will naturally prove and rise more quickly than those made with conventional wheat flour, so reduce the rising time and bake as soon as bread has doubled in size.

Here's the recipe.

Oven 200*C/Fan180*C/400*F/Gas 6

This recipe will make 1large loaf or 2 1lb loaves

500g Wholegrain spelt flour
1/2 teaspoon salt
1 teaspoon of quick yeast
1 tablespoon of honey
400 ml of warm water
1 tablespoon of olive oil

1. In a large bowl mix together flour salt and yeast.

2. Dissolve the honey in the warm water  add to the flour roughly mix then add the olive oil and bring your dough together.

3.Knead your dough on a floured work top for 5 minutes, then divide between two 500g/1lb loaf tins.

4.Cover and leave dough to rise for 35 mins in a warm place.

6.Bake in preheated oven for 40\45 minutes.
If not sure bread is cooked take out of tin and tap the base, the bread should sound hollow.

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