Spelt Loaf
Prep time
Cook time
Total time
Plus rising time
Author: Cat (Waitrose Kitchen, Oct 2010, p51)
Recipe type: Snack
Serves: 10 (20 slices)
Ingredients
- 300g organic wholegrain spelt flour, plus extra for dusting
- 200g strong white bread flour
- 2tsp salt
- 7g instant dried yeast
- 1tbsp pure clear honey
Instructions
- Combine flours and salt in large bowl. Stir in yeast, honey and 325ml tepid water. Stir to soft dough, then tip out onto floured work surface. Knead, gently but firmly, for 8-10mins. At first dough will seem too sticky but if keep it moving, soon become drier and more elastic.
- Shape dough into ball and put it in floured bowl. Cover with cloth and leave to rise for 1hr, until dough is twice original size.
- Preheat oven to 220C. Tip dough onto floured surface and push down on it firmly with fist couple of times. Roll into thick log shape, making ends narrower than centre. Place loaf on floured baking sheet, dust with flour and leave to prove, covered with clean tea towel for 30mins or until feels soft and pillowy. Using sharp knife, make 3-4 cuts along middle.
- Spray inside of oven with water spray to create some steam and put bread in immediately. Bake loaf for 40-45mins until turned golden and underside sounds hollow when tapped.
Nutrition Information
Serving size: 2 slices Calories: 168 Fat: 1g Saturated fat: 0.2g Carbohydrates: 36g Sugar: 3g Salt: 1g
