Spelt Bread

One of my new passions is baking bread. Thank you Paul Hollywood! He says it is not too hard for a home baker to turn out good breads – and guess what, he is right! I started baking bread about a month ago and I have already tried so many varieties! I am really loving working the dough, waiting for it to rise and rise and then after it’s finished slathering on an unhealthy amount of butter and munch away the first slice.

Here is a recipe I made for today’s lunch. It is made with spelt flour. There is no special reason I chose spelt flour, I just wanted to try something new again. Contrary to what some believe, spelt does contain gluten, only less then normal wholemeal flour. Therefore you need to knead and work it a bit longer then normal flour, let’s say minimal of 10 minutes.

I only make small loafs. I like my bread fresh, so I keep the batches small. If you want you can easily double the ingredients for this recipe.

So I tried to make some photo’s with my iphone… you can see here how it all turned out!

SPELT BREAD – small loaf

Ingredients:

  • 250 grams of spelt flour
  • 15 grams of soft butter
  • 5 grams of salt
  • 5 grams of yeast (if you have a 7 gram sachet that should be fine too)
  • 150 ml of water
  • some olive oil
  • some extra flower for dusting.

 

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  1. Combine the flour, butter, salt and yeast. Make sure the salt and yeast don’t touch each other just yet.
  2. Start adding the water, sometimes you will need a little bit more, sometimes a litte bit less. Start mixing the dough with your hands. If it is still very dry you need more water, if it get’s too wet, mix in a tablespoon or so more of the spelt flour.
  3. lightly flour a surface and start kneading away. Put on your favorite workout music or radio station and start working that dough!
  4. After about ten minutes it should feel softer and smoother. Put it into a clean, oiled bowl. Cover with clingwrap and a dry, clean towel.
  5. Set your timer again, this time for an hour and a half. In this time, the dough should double in size.

Here you can see how what that 90 minutes did for my dough:

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6. Now it is time to knock back your dough. Tip it out on a lightly floured surface, knock all the air out, and form it into a bowl again. Put it into the desired shape and tin you will be using in the oven.

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7. Leave it to prove again, this time for about an hour. Cover it with clingfoil or a plastic bag.

8. Preheat the oven to 220 degrees celcius.

9. Pop your bread in the oven! It should take about 25 minutes. Tap the bottom of the bread when you turn it out, if it sounds hollow your bread is done!

10. Leave it to cool on a wire rack. If you cool it on an even surface the bottom will become soft.

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Time to enjoy your bread! I forget to say that you can sprinkle some flour over the top before you bake it and/or make a pattern on top with a sharp knife.