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Spelt Bread

Our recipe

Spelt naturally proves and rises more quickly than conventional wheat flour, so bake it as soon as it has doubled in size. The flavour is delicious.

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Ingredients

500g/1lb	White Spelt Flour or Wholegrain Spelt Flour
1/2tsp	Salt
1tsp	Quick Yeast
1tsp	Sugar
300ml/10floz	Warm Water
1tbsp	Vegetable Oil

More information on Spelt and Kamut

In a large bowl mix together the flour, salt, quick yeast and sugar.
Add the water and roughly mix it into the flour.
While the dough is still lumpy add the oil and knead well until it feels smooth and pliable.
Leave the dough covered with a tea towel, 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 several minutes.
Shape the dough and put it into an oiled 1kg/2lb bread tin or place it on an oiled baking sheet.
Cover with a clean tea towel and leave dough to rise for about 25 minutes in a warm place.
Bake in a preheated oven 35/40 minutes.

Oven Temperature
220°C/Fan200°C/425°F/Gas 7

Temperature & cooking time: