Spelt is a very old grain, highly nutritious with a wonderful nutty flavour. The reduced gluten in Spelt makes the dough different to the basic wheat flour bread, and more work is required to work the gluten in the kneading stage. You’ll probably need a good 10 minutes to bring it to that elastic stage that you’d nice within 5 minutes with normal white bread flour.
This loaf creates a wonderfully fine crumb with a terrific full flavour. Try it fresh with Mushroom Stew!
- 500g Wholemeal Spelt Flour
- 10g Fast Action Yeast
- 10g Salt
- 30g Salted Butter
- 350ml Cold Water
- a little Olive Oil
- Flour for dusting
- In a mixing bowl, add the flour, salt and yeast & mix briefly before adding the butter
- Add 3/4 of the water and start to mix with your hands to bring together into a ball. Add additional water to make a soft, slightly sticky dough
- Wipe the surface with a little olive oil and tip the ball of dough on to it. Knead well for about 10 minutes until you have a smooth, well worked dough with an even consistency.
- Oil the cleaned mixing bowl and return the dough to rise – leave until at least doubled in size (I left mine for 3 hours, as I was out for lunch… )
- Tip the risen dough out onto a lightly floured surface and knock out the air, rolling and turning the dough in on itself before dropping into an oiled 2lb loaf tin to prove
- Put the tin in a plastic bag and set aside to prove for an hour or more, until doubled in size
- Preheat an over on 200oC Fan. Put a baking tin full of hot water in the bottom to create steam
- Dust the top of the dough with flour, then slash the surface with a knife. Bake in the oven for about 30 minutes
- Turn out onto a wire rack to cool before serving
- How is that spelt? (timesofisrael.com)
- Grape and Fennel Seed Spelt Focaccia with Sea Salt and Basil (foodblogandthedog.wordpress.com)