Friday, 27 January 2012

Spelt Bread

Continuing my bread odyssey (I think I'm getting better, honest!) I thought I'd try out some spelt bread for the weekend. Spelt is an easily digestible form of wheat that, despite being used in parts of Europe for centuries has only recently come to prominence here. Higher than other wheats in essential amino acids, vitamins and minerals it has a lovely nutty, almost malty taste. The lower gluten content also means it's easier to mix and has a shorter proving time.

Prep Time: 2 Hours (ish!)
Baking time: 40 Mins
500g Spelt Flour (Plus extra for dusting)
1/2tsp Salt
1tsp Sugar
1 7g Sachet Yeast
1tbsp Olive Oil
400ml Warm Water

Start by grabbing a large mixing bowl and tipping in the flour. Add the salt and give it a mix around, then sprinkle in the sugar followed by the yeast and do the same. Pour in the olive oil, then water and work it around with a wooden spoon until comes together to a lumpy dough. Tip it out onto a floured surface and knead it for 5-8 minutes, pushing it apart and folding the far end towards you. Keep at it and you'll find the dough will become drier and more elastic. Give the ball of dough a dusting of flour and sit it back in the mixing bowl. Cover with a damp tea towel and leave in a warm place to prove for about an hour, until it's doubled in size.

When it's risen, tip the dough back out onto a floured surface again, then gently knock the air out of it with your fingers. Gently shape the dough into an oval, dust the top with flour, then cover with the damp tea towel for another 30 minutes until the dough has risen once more. After about 15 minutes or so you can preheat the oven to 200C/400F/Gas 6.

Remove the tea towel then carefully transfer the dough to a floured baking tray. Slash the top a few times with a sharp knife, give it a final light sprinkling of flour on top then bake in a preheated oven for about 40 minutes, until the loaf is a nice even brown. Ta dah!

No comments:

Post a Comment