Best Wholemeal Spelt Bread

Best Wholemeal Spelt Bread

Spelt naturally proves and rises more quickly than conventional flour , so bake it as soon because it has doubled in size after its second proving. 

Method

1. Put the flour, yeast, sugar, and salt into an outsized bowl and blend them together.
2. Stir within the water, and when everything looks craggy and lumpy, stir within the oil. Using your hands gather everything together into a doughy mass.
3. Knead the dough for 100 presses, within the bowl or on a piece surface.
4. Cover the dough bowl with an outsized upturned bowl and leave it during a warm place, for the dough to double in size, which can take about an hour.
5. Brush oil round the inside a 1kg/2lb loaf tin.
6. Knead the dough for an additional 100 presses.
7. Shape the dough and put it into your prepared tin.
8. Cover the tin with the massive upturned bowl and leave it to rise during a warm place for 35 minutes.
9. Pre-heat the oven.
10. Remove the bowl and bake the loaf for 40 minutes.
11. Turn the bread out of the tin, tap the bottom and if it sounds hollow the bread is cooked.
12. Leave to chill on a wire rack.


Equipment

1kg/2lb loaf tin and bowl


Temperature

220˚C, fan 200˚C, 425˚F, Gas 7


Cooking time

40-45 minutes


Ingredients

500g Doves Farm Organic Wholemeal Spelt Flour
1 tsp Doves Farm Quick Yeast
1 tsp sugar
1 tsp salt
350ml tepid water
1 tbsp oil
oil, for tin