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Easy Wholemeal Spelt Bread

I promised to include my Spelt Bread recipe, so here it is…

For those that are curious, Spelt is an extremely popular non-wheat flour, among non-wheat bakers, if you can call us that. It is technically a member of the wheat family, but it’s not wheat…It is a gluten though, so coeliacs won’t be able to enjoy this. I’m wheat intolerant, not gluten intolerant (there’s a huge difference), and I’ve found I’m fine with spelt.

So, there are some pros to cooking with Spelt; it’s slightly lower in calories that wheat flour, it’s higher in protein, and because of its structure, it doesn’t require as much kneading as regular bread flour or wheat flour, which for me is a bonus because I am ultimately, a very lazy baker. In fact, the gluten strands in Spelt are far more delicate than wheat flour, which means over working it can dry it out and leave your loaf quite crumbly.

I use Dove’s Farm Wholemeal Spelt Flour, and actually, this recipe is from their own website, which you can find here, but I choose to use unrefined brown sugar instead of white.


This is an extremely easy bread to make and doesn’t require much proofing, or rising, aside from 25 minutes before you pop it in the oven. Also, if you don’t have a loaf tin, just oil a normal baking sheet or tray and pop the dough/loaf on that.
Ingredients

500g Wholemeal Spelt Flour

1 tsp Quick Yeast

1 tsp Brown Sugar

1/2 Salt

300ml Warm Water

1 tbsp. Olive oil

Method

Mix the flour, salt, sugar, and yeast together in a bowl.

Pour in the warm water and either mix by hand until the dry mix is combined, or use the dough mixers on your electric mixer (much quicker if you have one!)

Add the oil and mix the whole lot until it forms a sticky dough ball.

With floured hands, and on a floured surface, knead the dough until it becomes smooth and pliable, but remember not to over knead this type of bread or you’ll dry out the mixture and create a crumbly loaf.

Pop the whole thing in a greased loaf tin, or on a greased baking tray and cover with a clean tea towel or kitchen towel and leave it somewhere draft free and quite warm for about 25 minutes. Meanwhile, preheat the oven to 200°c (fan), or 220°c (non fan), or Gas Mark 7.

Bake in the oven for 35-40 minutes, remove and leave to cool on a wire wrack.

Enjoy!

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