Wholemeal Spelt Slipper Bread Loaf

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.

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!

Great recipe - makes a lovely, soft bread.

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.

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!

My husband loves making bread and uses this spelt. It makes a great loaf with homemade soup.

Test review - please ignore

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.

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 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.

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!

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.

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..!

just made this bread, its fabulous, so tasty, very moist and fluffy, too good!

made this with the Kids at church for communion. They loved making it an loved eating it even more a great treat

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.

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.