Wholegrain Spelt Bread Recipe
I LOVE this bread! Its one of my favourites.
There is misunderstanding with it that says it is harder to make than your full gluten breads. Well I'm here to tell you and to show you that its actually easier to make!
This recipe is a no knead recipe and your bread will come out of the oven light, tasty and very nutritious. If your'e new to my blog I have written a previous blog sharing nutritional facts about eating Spelt bread and the benefits it can bring to your health, as part of a balanced diet.
I always ferment my loaves over night, as this adds depth of flavour. It also helps to break down any gluten content making my bread even more easier to digest. This recipe however will show you that you can make a lovely loaf in under three hours!
500 g Wholegrain Spelt Flour
10 g fresh yeast dissolved in tepid water or you can use a 7g sachet of dried quick yeast.
1/2 tspn salt
1 tbsp Pumpkin seeds
1 tbsp Sesame seeds
1 tbsp Poppy seeds
1 tbsp honey
380 ml tepid water
1 tbsp extra virgin olive oil
Mix all of the ingredients together in a bowl with your hand, until it has formed a wet dough. Cover with oiled clingfilm and set aside for 1 hour. If you use a mixer the grain may be over worked so you will get a better result by hand. Make sure you have the ingredients mixed nicely together in about 4 minutes. Any longer and again the grain will be over worked.
In the meantime oil a large loaf tin and pre heat your oven to 200 degrees.
After 1 hour get your hand and work the spelt dough for 1 minutes, it will still be a wet dough however it should be pliable. Gently tip the mixture into your oiled loaf tin and cover with your oiled clingfilm for 25 minutes.
After 25 minutes uncover, rub fine semolina flour on the top to give it that rustic look and put in your hot oven for 45 minutes.
After baking put to cool on a wire rack then enjoy with real butter! its also amazing toasted and my little boy loves it for his breakfast.