SPELT BREAD LOAF
Bake a delicious and wholesome loaf of spelt bread – it's easier than you think! This simple recipe yields a hearty bread with just a touch of sweetness and a slightly nutty flavor. Spelt is an ancient grain, making this bread a tasty and satisfying change from your usual loaf. Perfect for toast, sandwiches, or simply slathered with butter while still warm!
Ingredients
- 1/4 oz sachet dry yeast
- 1 tbsp caster (superfine) sugar
- 10 fl oz warm water* (see note below)
- 6.7 oz wholemeal spelt flour
- 6.7 oz white spelt flour
- 1 tsp sea salt
- 2 tbsp linseeds, flaxseeds, divided
- 2 tbsp traditional rolled oats or barley flakes, divided
- 1 tbsp olive oil
- 2 tsp milk
Instructions
- Place yeast, sugar and warm water in a jug. Whisk vigorously with a fork to dissolve yeast. Stand in a warm place for 10 minutes or until frothy.
- Sift flours into a large bowl. Stir in salt, 1 1/2 tablespoons linseeds, 1 tablespoon rolled oats, yeast mixture and olive oil. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead for 5 minutes or until smooth and elastic (spelt dough needs much less kneading time than wheat dough, and should feel tackier than wheat dough). Place in a large, lightly greased bowl. Cover. Set set aside in a warm place for 1 hour or until doubled in size.
- Preheat oven to 200°C (400°F). Lightly grease a 6cm-deep, 10cm x 20cm (4 x 8 inch) (at the base) loaf pan. Combine remaining linseeds and oats in a bowl and set aside.
- Using your fist, punch dough down and knead briefly until smooth. Shape into a log and place in prepared pan. Cover with lightly greased plastic wrap. Set aside in a warm place for 30 to 40 minutes or until dough has almost doubled in size (you can over-proof spelt dough, so don’t be tempted to wait any longer).
- Brush top with milk. Sprinkle with linseed & oat mixture. Bake for 30 to 35 minutes or until dark golden and hollow-sounding when tapped. Turn onto a wire rack to cool.
Notes
*The original recipe quoted 1.5 cups water, however many recipe reviewers (including myself) found the dough to be very wet and had to add quite a bit of extra flour to make it workable. I’ve suggested you use 1-1/4 cups of water instead of 1-1/2 cups accordingly, however adjust as needed.
Nutrition
Calories: 1764kcalCarbohydrates: 302gProtein: 55gFat: 28gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 1mgSodium: 2347mgPotassium: 127mgFiber: 54gSugar: 13gVitamin A: 16IUVitamin C: 0.02mgCalcium: 22mgIron: 19mg
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