This is an easy to make bread that can be made relatively quickly and its a very tasty bread that is good for you.
As Spelt flour is rich in protein, B vitamins, magnesium and fiber. It is also a reliable source of iron, niacin, thaimin, copper and phoshorous.
250gm White Spelt Flour
125gm Wholemeal Spelt Flour
125gm Wholemeal Rye Flour
7gm instant yeast
2 tsb Salt
1tbsp honey
350ml of water
50gm Sesame seeds
50gm Golden Linseed
If using a mixer or hand mixing put the water in the mixing bowl first, dissolve the honey in the water. Putting the water in first helps the dry ingredients to mix in better.
Add all dry ingredients to the mixing bowl mix slowly by hand or on the lowest setting if using a mixer. Until the mix just comes together it does not need to be smooth or kneaded yet.
Put aside for 15 to 30 minutes to Autolyse, this helps to make the bread less sticky and a stronger dough. (To do it properly you should leave the yeast out, but I always put it in to give it a head start)
Now using a mixer put on a higher setting I use 2 on my Kitchen Aid stand mixer or knead well by hand. Leave to rest until doubled in size, this may take 45 minutes to 2 hours depending on ambient temperature. Don't rush this as you are developing flavour as the bread is increasing in size.
Knock the air out of the bread, you will need some flour on your work surface as the dough will still be sticky. I use coarse semolina flour but any flour will work. Shape you bread into a loaf and drop in a 1 lb loaf tin. I doubled the batch size which is why I have two tins.
Leave to rest again until you get a noticeable rise in the bread, then cook in a preheated oven Gas mark 7 /220oC/450oF for 45 minutes. Check and turn the bread around after 20 minutes, cook for a little bit less if you dont like a good crust on your bread.
Turn out of the tin and wait for at least 20 minutes, cutting into it too early will damage and change the structure of the bread, making it gummy.
Now dive in and enjoy a few slices.
As Spelt flour is rich in protein, B vitamins, magnesium and fiber. It is also a reliable source of iron, niacin, thaimin, copper and phoshorous.
Ingredients
250gm White Spelt Flour125gm Wholemeal Spelt Flour
125gm Wholemeal Rye Flour
7gm instant yeast
2 tsb Salt
1tbsp honey
350ml of water
Optional Ingredients
50gm Sunflower seeds50gm Sesame seeds
50gm Golden Linseed
Add all dry ingredients to the mixing bowl mix slowly by hand or on the lowest setting if using a mixer. Until the mix just comes together it does not need to be smooth or kneaded yet.
Put aside for 15 to 30 minutes to Autolyse, this helps to make the bread less sticky and a stronger dough. (To do it properly you should leave the yeast out, but I always put it in to give it a head start)
Now using a mixer put on a higher setting I use 2 on my Kitchen Aid stand mixer or knead well by hand. Leave to rest until doubled in size, this may take 45 minutes to 2 hours depending on ambient temperature. Don't rush this as you are developing flavour as the bread is increasing in size.
Knock the air out of the bread, you will need some flour on your work surface as the dough will still be sticky. I use coarse semolina flour but any flour will work. Shape you bread into a loaf and drop in a 1 lb loaf tin. I doubled the batch size which is why I have two tins.
Leave to rest again until you get a noticeable rise in the bread, then cook in a preheated oven Gas mark 7 /220oC/450oF for 45 minutes. Check and turn the bread around after 20 minutes, cook for a little bit less if you dont like a good crust on your bread.
Turn out of the tin and wait for at least 20 minutes, cutting into it too early will damage and change the structure of the bread, making it gummy.
Now dive in and enjoy a few slices.
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