White Spelt Bread

White Spelt Bread

4.8

5 Ratings

40-45 minutes 1 loaf Nuts,Egg,Dairy Vegetarian,Vegan

About this recipe:

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White Spelt bread is naturally a pale creamy colour and full of flavour.  It will prove and rise a little more quickly than conventional wheat flour, so bake it as soon as it has doubled in size.

Equipment:

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1kg/2lb loaf tin and 2 x mixing bowls

Ingredients:

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500g Doves Farm Organic White Spelt Flour
1 tsp Doves Farm Quick Yeast
1 tsp sugar
300ml tepid water
1 tsp salt
1 tbsp oil
oil, for tin

Method:

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220Ā°C, fan 200Ā°C, 425Ā°F, Gas 7

  1. Put the flour, yeast and sugar into a large bowl and blend them together.
  2. Pour in the water, and stir until everything looks craggy and lumpy, then stir in the salt.
  3. Stir in the oil.
  4. Using your hands gather everything together into a doughy mass.
  5. Knead the dough for 100 presses, in the bowl or on a work surface. Avoid adding flour.
  6. Cover the dough with a large upturned bowl and leave it in a warm place for the dough to double in size, which will take about an hour.
  7. Rub some oil around the inside of a 1kg/2lb loaf tin.
  8. Knead the dough for another 100 presses.
  9. Shape the dough and put it into your prepared tin.
  10. Invert a large mixing bowl over the tin and leave it to rise in a warm place for 35 minutes.
  11. Pre-heat the oven.
  12. Bake the loaf for 40-45 minutes. You will know it’s done when the bottom sounds hollow when tapped. Leave to cool on a wire rack.

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