Spelt Bread Recipe
After extensive research into what goes into the bread we buy I decided to make as much of my own bread as possible. Experimenting with some white spelt flour from Wessex Mill, I was delighted to discover how easy it is to work this dough. It quickly forms a dough ball without too much clinging to your fingers and needs very little oil or flour for kneading. The dough felt light and elastic when kneading. The resulting loaf was really tasty, so much so that I made another batch and formed into rolls after the first rising. For 12 rolls follow the instructions below but cook for 13-15 minutes. You could also leave to rise the first time overnight as in The Weekend Loaf
500 g White Spelt Flour or Wholegrain Spelt Flour
3 tsps Salt
7g Quick Yeast
300ml Warm Water
3 Tbsp Olive Oil
- In a large bowl mix together the flour, salt, and quick yeast.
- Add the water and oil and roughly mix it into the flour in the bowl.
- When the dough has come together enough, turn out onto a lightly oiled or floured surface and knead well until it feels smooth and pliable.This normally takes 4-5 minutes.
- Leave the dough covered with oiled cling film in a draught free place, for it to double in size. (This should take about an hour).
- Turn dough out onto a floured surface and knead the dough firmly for five minutes.
- Shape the dough and put it into an oiled 1kg/2lb bread tin or place it on an oiled baking sheet.
- Cover with oiled cling film and leave dough to rise for about 30 minutes in a warm place.
- Pre heat oven to 220°C/Fan200°C/425°F/Gas 7
- Bake in the preheated oven for about 35 minutes.
- Remove from the oven, slide the loaf upside down onto your hand, protect form heat with a clean cloth. Tap the bottom to listen for the “hollow” sound, which will indicate if your loaf is done. See
- If you think it still needs a few minutes, but is brown on top, return to oven upside down to finish off cooking the base of the loaf.
- When the loaf is fully cooked, remove from the oven and cool on a wire rack to cool.