Martin Pickering

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Martin Pickering

Spelt Bread

2 minutes folder Food   label Bread  

A Spelt Loaf made with a little whole-grain wheat flour to help make the dough a little more manageable and the results somewhat more consistent.

  • 350g Whole-grain Spelt Flour
  • 150g Whole-grain Wheat Flour
  • 2tsp salt
  • 7g Fast Acting Bread Yeast
  • 350ml Water

Combine the ingredients in a Mason Bowl, cover with a tea towel and leave to rest for 10-15 minutes.

Stretch and fold the dough. Allow it to rest for 30 minutes and stretch and fold once again.

Allow to ferment for 45 minutes to an hour (depending on temperature).

Turn out the dough and pre-shape. Allow it to rest on the counter for 15 to 20 minutes.

Perform the final shape and leave on a peel to rise once more.

Score the loaf and bake in 200C pre-heated oven (steam is optional) for 30 to 40 minutes.

Place on a wire rack to cool and then eat.

Postscript

I have been told that Spelt and Rye make a nice combination in a loaf. I have not tried it as Rye flour has not been available for me. One day, maybe.

I have also used Spelt in Sourdough Loaves. The result is very tasty, but it is a tricky dough to work with. The transition from proofed to over-proofed is very rapid and irreversible (for me).

Last modified on 2022-01-06