Spelt Bread
Spelt bread is a simple yeasted loaf made with 750 g of spelt flour and a little olive oil. Spelt gives the crumb a nutty, slightly sweet flavor that plain wheat flour lacks, and the dough needs only one rise before baking. Ten minutes of kneading is all the work involved. Bake it in a tin for neat sandwich slices, or shape it into a round on a tray for a rustic loaf.
Instructions
Mix the spelt flour, salt, sugar and dried yeast together in a large bowl so the yeast is spread evenly through the flour.
Add the olive oil and pour in the lukewarm water a little at a time, stirring until the mixture comes together as a firm dough. You may not need all of the water.
Knead the dough for about 10 minutes, until it feels smooth and holds its shape.
Put the dough into a greased 1 kg loaf tin, cover it, and leave it somewhere warm until it has doubled in size.
Remove the cover and bake in an oven preheated to 200°C for about 35 minutes. The loaf is done when it sounds hollow if you tap the underside.
For a country-style loaf, shape the dough into a round and set it on a greased baking tray instead of using the tin.
Make it personal.
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