One day, we ran out of bread at home. In an effort to refrain from buying that awful processed bread, I had myself a little search in the cupboards and I happened upon a neglected bag of spelt flour.
Organic spelt flour to be more precise. Naturally, I jumped at the opportunity to use this organic product. The use of spelt flour in bread has a different result to that of using normal strong white bread flour or wholemeal flour. The bread was slightly denser, with a distinguishable taste to an ordinary loaf. It was still wonderful – just a different kind of wonderful. But different can be good. 🙂
This bread is so tasty and comforting when served fresh out of the oven, slathered in a not-so-naughty low-fat butter and served with a bowl of soul warming, home made soup (because that tinned stuff is nasty). It’s even better toasted too, because who doesn’t love fluffy, buttery toast?
If you do indeed have a spare bag of spelt flour hanging around, then feel free to give this loaf a try. Spelt flour around the world awaits you!
- 500g spelt flour
- 1 sachet fast-action dried yeast
- 1 tsp sugar
- 1/2 tsp salt
- 300ml warm water
- 1 tbsp olive oil
- Mix the dry ingredients in a large bowl.
- Add the water and roughly mix.
- Add the oil and mix.
- Shape the dough into a ball.
- Put the dough on a lightly floured work surface and knead for 8-10 minutes, until the dough has a smooth and elastic feel. Shape the dough into a ball, place on a lightly floured work surface and cover with a large glass bowl. Leave for approximately 1 hour or until the dough has doubled in size.
- Knock back the dough by kneading 3-4 times. Don’t handle the dough too much or it will lose its lightness. Shape the dough into a ball. Cover with the glass bowl and leave for 15 minutes.
- Grease a loaf tin, lining the base with baking paper. Using your knuckles, flatten the dough into a rectangle about 25cm x 19cm. Fold both shorter ends into the centre like an envelope, make a 1/4 turn, flatten again into a rectangle and roll up very tightly, starting from one of the short ends. Place in the tin with the join underneath. Cover with a clean tea towel. Leave for 40-45 minutes or until the dough has risen about 5cm above the top of the tin.