A lighter spelt bread
A LIGHTER SPELT BREAD
I find it difficult to get a well risen loaf with 100% spelt, so I cheat by adding some strong white flour. This doesn't spoil the unique flavour, but gives a better texture and shape to the loaf. I also use baker's yeast rather than sourdough starter for the same reasons! Sorry to all the purists!
INGREDIENTS
To make 1kg of dough :
455gm Spelt flour
130gm Strong white
390gm Water
10gm Finely ground Sea Salt
15gm Baker's yeast
Mix the flours and salt in a bowl, stirring with your hand to get some air into it.
Put the water, pleasantly hand warm, into another bowl, and dissolve the yeast in it.
I weigh the water - try measuring 390cc of water in a jug, then weighing it!
Tip the flour onto the water, and mix with a wooden spoon until it comes together, then turn it out and knead until smooth and elastic. It should be a bit softer than a white flour dough.
Cover and allow to rise in a warm place until doubled in size. It's even better to allow it to rise overnight in a cool place if you have the time.
Tip out carefully on to a floured surface - Don't knock it back! - and shape into loaves or place in a bread tin.
Allow a further 30 - 45 minutes until risen again, then bake.
Spray water into the oven or place a dish of water in the bottom - steam really helps.
A fan oven will take about 40 minutes, starting high and turning down to 190 degrees after 5 minutes. The loaf should sound hollow when tapped on the base.
You can add things such as raisins, malt extract or honey - I like the Shipton Mill 5 grains - about 75 grams to the above recipe, and a drop of extra water works well.
Added by: Ian Guthrie