Mid-week Recipe: Spelt Bread

Wednesday, 21 May 2014

Have you ever tried spelt? I've noticed it cropping up more and more in recipes these days so I thought I'd investigate a bit further...

A few facts
// Spelt was one of the first grains to be grown by early farmers and is an ancient and distant cousin to modern wheat

// It's higher than wheat in energy nutrients such as vitamin B1, vitamin B2 and iron
// The gluten is quite fragile, which means people with more minor forms of wheat intolerance may be able to tolerate it

Spelt Bread

 
 
Ingredients
500g   Spelt flour
½ tsp  Salt 
1  tsp  Quick yeast
1 tsp   Sugar 
300ml Warm water
1 tbsp Vegetable oil


Instructions

1. Pre-heat your oven to 220C / 425F / Gas 7
2. Mix together the flour, salt, yeast & sugar in a bowl
3. Roughly mix the water into the flour
4. Add the oil and knead well until it feels smooth and pliable
5. Leave the dough in the bowl, covered with a cloth, to double in size (about an hour)
6. Turn the dough out onto a floured surface and knead firmly for several minutes
7. Shape the dough and put it into an oiled 1kg/2lb bread tin or on an oiled baking sheet
8. Cover and leave to rise for about 25 minutes in a warm place
9. Bake in the oven for 35-40 minutes


This loaf is lovely served with a little butter whilst still warm.



2 comments:

  1. Somehow had forgotten about Spelt flour, baked bread with it years ago and seem to remember it had a great flavour.
    It's going on the shopping list for the next foray to the shops. Thanks for the reminder :)

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    Replies
    1. The flavour is nice, isn't it? Glad you've been inspired ~ let me know how you get on : )

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