Roman Spelt Slipper Bread


  • 200ml water
  • ½ tbsp honey
  • 250g Doves Farm Organic Stoneground Wholemeal Spelt Flour
  • ½ tsp Doves Farm Quick Yeast
  • ¼ tsp salt
  • ½ tbsp olive oil
  • flour for dusting


  1. Warm the water and honey, stirring until dissolved then leave to cool.
  2. Line a baking tray with parchment and dust it with flour.  Pre-heat the oven.
  3. Put the flour, yeast, and salt into a large bowl and blend them together.
  4. Stir in the water, and when everything looks craggy and lumpy, stir in the oil.
  5. Using your hands gather everything together into a doughy mass.
  6. Knead the sticky dough in the bowl, for 100 presses. Avoid adding flour if possible.
  7. Tip the dough onto the prepared baking tray, gently forming it into an oval and dust with flour.
  8. Leave the bread to rise in a warm place for 25 minutes.
  9. Bake for 30 – 35 minutes. You will know it’s done when the bottom sounds hollow when tapped.
  10. Leave to cool on a wire rack.