Monday, 23 April 2012

My Spelt Bread Recipe

My Spelt Bread Recipe

For one loaf
( I usually make two at a time and slice and freeze them so I have fresh bread all the time)
Loaf tin size 19 x 9 cms non stick
100 grms. Fine semolina
200 grms. wholemeal spelt flour
200 grms. white spelt flour
(You can vary the amounts and omit the semolina if wished, as long as the weight adds up to 500 grms.) You can try adding oats too.
One packet dried quick yeast (7 grms.)
One teasp. salt (to taste)
One teasp. Sugar or honey (to taste)
One tablesp. Olive oil
250-300 M/L warm water ( approx ½ pint)
You can leave the bread plain or add seeds, nuts, dates, figs, apricots, Choc chips, cheese, herbs, have fun and use your imagination! Anything is possible.

Put all the dried ingredients into a large mixing bowl, mix together, make well in centre and add the oil and water, stir to mix in all dry ingredients. Then knead until the dough forms a ball. Spelt doesn’t like too much handling. Put into tin and press into corners and flatten top.

I use two different methods of cooking,
      1. Leave the loaf for 10 mins in a warm place then put into a cold oven  set to 180 C and bake for 50 mins OR
.     2.  Leave the loaf covered in a warm place for 30 mins and put into a preheated oven 180 C and bake for 30 mins.
       Turn out onto a rack to cool and try and wait till it is cold before cutting a slice, just to test that it is OK!
      These are the times that work for me; use them as guide lines as your oven might give different results.

I would love to hear from you with your comments.
Spelt flour is usually only obtainable from ‘health food’ shops, hopefully if it gets more popular we might see it on our supermarket shelves soon.

Spelt bread crumbs fried in a little olive oil and butter are delicious scattered on top of pasta too.
Watch out for more spelt flour recipes on my Blog.