By Maureen Browning As I walked to school one very cold February morning in 1951, I couldn't stop thinking about my mother. She had been tired lately and w...
Wednesday, 3 September 2008
This is a really gorgeous loaf. So easy and very light. I didn't realise until recently there was white spelt flour as well as wholemeal but my local health shop kindly ordered it for me. Spelt, or Triticum spelta, has been cultivated for over 5000 years and it is thus one the oldest crops known to humankind. It is a distant cousin of wheat. Spelt has a nutty flavour. The grain is naturally high in fiber, and contain significantly more protein than wheat. Spelt is also higher in B complex vitamins. Another important benefit is that some gluten-sensitive people have been able to include spelt-based foods in their diets. Also, unlike other grains, spelt's husk protects it from pollutants and insects and usually allows growers to avoid using pesticides.This bread is made half wholegrain and half white. The recipe was given to me by Gail who uses spelt even for cakes. She manages a great blog which is worth a look. http://vipantrywedonthaveablogblog.blogspot.com/
600g/1 lb 5 oz Spelt Flour (can be 1/2 white and 1/2 wholemeal)
1 tablespoon of yeast
2 teaspoon salt
2 tablespoons sugar (optional)
500mls/17 fl oz warm water (approx)
2 teaspoons Cold Pressed Sunflower Oil
Mix all the dry ingredients together in a bowl, make a well, pour in oil and enough water to make a stiff dough.
Cover the dough with cling film and allow to double in size.
Turn onto a floured board and shape in to a smooth ball, divide in half and shape each half.
Place both halves into a 2 lb greased and floured bread tin and allow to double in size. Place in oven and cook for 30-35 minutes or until golden brown.
Electric - 220C /425 F
Fan Forced - 210C
I used olive oil as that is what I had.
I also added a handful of seeds,eg. sunflower pumpkin and linseed
I dissolved the sugar in some warm water taken from the 500ml added the yeast and left for ten minutes until it was foamy.
I baked it at 180.C fan forced but you know your own oven
I haven't used instant yeast with this yet. It works well with the active dry.
I didn't divide the dough in two. I just plopped it all in the loaf tin.