Spelt Bread

Spelt Bread

Spelt Bread

More and more I seem to be leaning towards making my own bread at the weekends, and more and more frequently I am making non-wheat or less traditional loaves.  This is my latest favourite – Spelt Bread.  I find spelt more easily digested and a little kinder on the body generally, it also has a slightly sweeter, nuttier flavour than it's plain old wheat-flour cousin. 

In my experimentations with this recipe, I have found using golden syrup instead of sugar is also a good addition – it seems to give a smoother finish to the dough and more rounded flavour.

500 grams  white Spelt Flour or wholegrain Spelt Flour
½ teaspoon salt
1 tablespoon quick acting yeast
1 ½  teaspoons golden syrup, warmed for a few seconds in the microwave for easy pouring
300ml warm water
1 tablespoon olive oil 

Preheat oven to 200°C

Spelt BreadIn a large bowl mix together the flour, salt, and yeast, keeping the salt separate from the yeast until the liquid is added. 

Mix the golden syrup into the warm water and add to the dough mix, roughly mixing it into the flour as soon as it hits the dry ingredients to incorporate the yeast while the water is still warm. 
Add the oil and knead well until it feels smooth and pliable – stretching the dough out in front of you and rolling it back until it is springy and soft.

Once the dough is soft, cover with plastic wrap and leave in a warm place until it doubles in size or for about an hour.
Turn dough out onto an oiled surface and knead the dough firmly for at least five minutes to really stretch it.
Shape the dough and put it onto a baking sheet lined with baking paper.  

Leave dough to rise for about 25 minutes in a warm place.  Once fully risen, slash the top of the loaf with a sharp knife then use your fingertips to very lightly oil the surface of the dough between the slashes.  Dust with a little flour and bake in a hot oven for  35-40 minutes.

This bread does need to cool completely before you eat it, sorry.  The smell of warm bread drives my tastebuds crazy, but it is worth the wait!! 

Spelt bread is especially good toasted with a generous dollop of homemade jam on top....


Spelt Bread toasted, with homemade Jam