If you have any questions please  e-mail me.

Thank you, Paul

 

Spelt Bread

Beware Spelt has a low gluten content, great if you are intolerant to wheat gluten but not so good for bread machines. This means that if you use a rapid bake program it will probably collapse a little or come out with a concave top. If  you want to bake a good one. Use a dough program, remove and gently mold , place in a tin, prove for 20 mins and then bake in the oven.

 

Hand Bake Recipe

Ingredients

500g/1lb  Wholemeal Spelt Flour

1 ½ tsp Salt

2 ½ tsp Dried Instant Yeast

300ml Warm Water

1½ tsp Vegatable Oil

 

Method

In a large bowl mix together the flour, salt, quick yeast and sugar.

Add the water and roughly mix it into the flour.

While the dough is still lumpy add the oil and knead well until it feels smooth and pliable.

Leave the dough covered with a tea towel, in a draught free place, for it to double in size. (This should take about an hour).

Turn dough out onto a floured surface and knead the dough firmly for several minutes.

Shape the dough and put it into an oiled 1kg/2lb bread tin or place it on an oiled baking sheet.

Cover with a clean tea towel and leave dough to rise for about 25 minutes in a warm place.

Bake in a preheated oven 35/40 minutes.