Wholemeal Spelt Slipper Bread Loaf
About this recipe:
A ‘slipper’ is a low-rise loaf. This is made with a stickier wetter dough than many bread recipes and the resulting loaf is quick to make, has an appealing wheaty flavour and an appealing open crumb structure. Roman Army Bread is our nickname for this recipe which is based on text from the Roman scholar Apicius.
Equipment:
large baking tray, measuring jug and 2 x large mixing bowls
Ingredients:
50ml boiling water
½ tbsp honey
150ml cold water
250g Doves Farm Organic Wholemeal Spelt Flour
½ tsp Doves Farm Quick Yeast
¼ tsp salt
½ tbsp olive oil
oil, for tray
flour, for dusting
Method:
200°C, Fan 180°C, 400°F, Gas 6
- Measure the boiling water into a jug, add the honey and stir until dissolved.
- Add the cold water to the jug.
- Rub some oil around the inside of a large baking tray or insert a baking liner.
- Put the flour and yeast into a large mixing bowl and blend them together.
- Stir in the water, and when everything looks craggy and lumpy, stir in the salt.
- Stir in the oil.
- Using your hands gather everything together into a sticky doughy mass.
- Dust very lightly with flour and knead the sticky dough in the bowl for 100 presses or pick it up and throw it back into the bowl 100 times to form a soft dough mass.
- Tip the dough onto the prepared baking tray, gently forming it into an 23cm/9” oval.
- Dust the top lightly with flour.
- Invert a mixing bowl over the dough and leave it to rise in a warm place for 30 minutes.
- Pre-heat the oven.
- Bake for 30–35 minutes. You will know it’s done when the bottom sounds hollow when tapped.
- Leave to cool on a wire rack.
This is a nice nutty loaf, I added some seed mixture to mine to add some extra nutty flavour. Made mine in the mixer, and made sure that my scrapper was oiled to help it becoming a sticky mess when popping on my well floured work surface, to finish off and pop in the tin. Actually rose better than I thought it would. Lovely with soup, Marmite on top, or mashed avocado with chilli and lime.
Sarah
Reviewing: Wholemeal Spelt Slipper Bread Loaf
only had ordinary wholemeal but worked out really well, loved it. baked without cover on - will try with cover on next time to see what's best. yum!
heidi
Reviewing: Wholemeal Spelt Slipper Bread Loaf
Great recipe - makes a lovely, soft bread.
Lucy
Reviewing: Wholemeal Spelt Slipper Bread Loaf
Tried this earlier today and it came out really well though I had to add extra flour as my mix was too sticky. This is the easiest bread recipe I've found and produces an artisan style loaf with good flavour and texture.
John
Reviewing: Wholemeal Spelt Slipper Bread Loaf
I was truly amazed at how nice this was. I'm rubbish at making bread normally. This was lovely and light. A real surprise, especially as 30 year 3 children were involved in the making of this!
Lynn Renolds
Reviewing: Wholemeal Spelt Slipper Bread Loaf
My husband loves making bread and uses this spelt. It makes a great loaf with homemade soup.
Sheila
Reviewing: Wholemeal Spelt Slipper Bread Loaf
Test review - please ignore
Umair Ali
Reviewing: Wholemeal Spelt Slipper Bread Loaf
I used the Wholemeal setting in the bread machine, what a wonderful loaf it was. It is delicious with best salt crystal butter and r eaten with a soft boiled egg. I shall mention it to my Roman friends up on Hadrian's Wall on Monday, in Cumbria, in fact I will bake them a loaf. It is full of goodness and nourishment.
Mr John Walker
Reviewing: Wholemeal Spelt Slipper Bread Loaf
Made this for the children to try Roman Bread. Its a big hit! Wow the Roman army ate bread like this! I actually used the Dough setting on the bread machine, then baked the bread in the oven. Its lovely!
Mrs Josie Higgins
Reviewing: Wholemeal Spelt Slipper Bread Loaf
@Mrs Cindy Arrighi One pound of flour may easily be as little as 12 fluid ounces or as much as 18. It all depends on how much you compact the flour! (Try it. Lightly scatter in some flour until you have "filled" a suitable container, then press it down.) That's why you're better using weight rather than volume. @ Mr B Dockerty Salt in a fermenting yeast mixture does slow the yeast a little but that's why it's there. It makes the yeast give a more uniform crumb to the loaf rather than some bits having microscopic bubbles and other bits being all bubble.
Mr Mark Whitehead
Reviewing: Wholemeal Spelt Slipper Bread Loaf
first time I used natural yeast and it turned out beautifully.. second time used quick yeast and it stayed flat as a biscuit.. third time tried easy yeast and it rose a little.. this is from the recipe on the packet.. following it to the letter.. I left the salt out too.. as Mr Garthwaite says.. it can kill the yeast.. also found as Mrs Arrighi did that there wasn't enough flour in the bag x 2 batches.. as had to add more as mixture too wet... consolation was, the flavour is extremely good.. but your recipe is PANTS!
Mr B Dockerty
Reviewing: Wholemeal Spelt Slipper Bread Loaf
This recipe bakes a fantastic loaf that my whole family enjoyed. The only change i made was to keep the salt on a separate side of the bowl to the yeast as salt can kill the yeast activation. On my second attempt I brushed the slippers with honey and sprinkled with Oats - delicious.
Mr andy garthwaite
Reviewing: Wholemeal Spelt Slipper Bread Loaf
I just made this....As far as I know 1lb. of flour is 16 oz...in a dry measure...please anyone, tell me if it's wrong. I had to add more flour and then I realized I didn't have "quick" yeast, but I had 50% faster rising yeast, so I used it...it came out good, but why did I have to add more than 2 cups of flour? By the way, it tastes pretty good..!
Mrs Cindy Arrighi
Reviewing: Wholemeal Spelt Slipper Bread Loaf
just made this bread, its fabulous, so tasty, very moist and fluffy, too good!
Miss rebecca mallett
Reviewing: Wholemeal Spelt Slipper Bread Loaf
made this with the Kids at church for communion. They loved making it an loved eating it even more a great treat
Dr Bruce allinson
Reviewing: Wholemeal Spelt Slipper Bread Loaf
This bread was lovely!! It had a nutty texture and everyone in my family loved it so much that it did not even last a day.
Ice Cream
Reviewing: Wholemeal Spelt Slipper Bread Loaf
I made this with my sons this morning and they absolutely adored it! They loved the whole idea of making bread the way the Romans did. THe bread itself was lovely, wheaty and had a lighter look and taste to normal spelt bread. Would reccomend.
Mrs hannah walker
Reviewing: Wholemeal Spelt Slipper Bread Loaf