This is another easy bread recipe.
It’s Sunday morning and what better way to relax after a hectic four days in London than making bread.
This time I’m using spelt flour which produces a nutty, open-crumbed loaf.
Spelt is an ancient grain – a biblical forerunner of modern strains of wheat.
This recipe, which has been adapted from the back of the Doves Farm flour packet, uses more water than usual – about 70ml more than the white boule loaf I made and posted about last week.
It produces a sticky but easily handled dough which can be kneaded for five or ten minutes on a well floured surface – keep adding flour to the surface to stop it sticking if necessary.
When the dough is smooth and springy to the touch and depending on whether you’re making one big loaf or two small ones (I have tried both and must say I prefer a large loaf even though I’ve shown two here) set your dough into well oiled tins and with your fist push it into the corners. Cover with a tea towel and leave to rise in a warmish place for half an hour.
This bread only requires “proving” once so you can then put it in a hot oven.
I must admit that the loaf tins I used were probably the wrong size – I think they are 2lb tins and they should be ones that are smaller and deeper (1lb) and half the size). You could put all of the mixture in one of these and make one big loaf – make sure not to over prove or let it rise too much – otherwise it’ll spill out over the top!
The bread has an open crumpet like crumb and tastes nutty and slightly sweet.
Very good served with homemade french onion and white miso soup.
A German friend of mine tried this recipe and it came out of the oven quite flat.
We worked out the problem was the size of pan she used – she wasn’t so familiar with the British references to 2lb and 1lb tins – and why should she be!
So I thought I would add this to make it clear that the bread dough is enough for one large loaf baked in a 24cm long x 13cm wide x 11cm high (9 x 5 1/2 x 3 inches)
Divide the dough between two 1lb (400 or 500g) tins measuring 18cm long x 11cm wide x 8cm high
- 500 g spelt flour
- 1/2 tsp salt
- 1 tsp quick dried yeast
- 1 tbsp maple syrup or other sweetener
- 400 ml warm water
- 1 tbsp olive oil
Pre-heat the oven to 200 Celsius/Gas Mark 6/400 Farenheit.
In a large bowl mix dry ingredients (salt, yeast and flour).
Stir and dissolve the sweetener into the water and roughly stir into the flour etc.
While the dough is still rough and ready - add the olive oil and mix well.
Knead the dough for a few minutes then divide, if making two loaves, between two well oiled 500g/1lb loaf tins.
Cover the tins and leave dough in a warm place to rise for 30 minutes.
Bake in pre-heated oven for 30 to 40 minutes or until golden and hollow sounding when tapped.