It may not be the most traditional farmhouse loaf, but spelt is certainly a welcome change from the wheat based breads that we consume so much of. It's easier to digest, more nutritious, and really tasty too!
You'll need a loaf tin for this recipe, but if you don't have one we'd suggest not adding quite as much water so that you have a firmer loaf, and shaping it into a ball instead.
- 400g spelt flour
- 1x 7g packet dried yeast
- 2 tbsp olive oil
- 300ml warm water
- 1 tsp sea salt
- 1 tbsp runny honey
- Grease your loaf tin before you start - otherwise it's a nightmare to do with sticky, doughy hands!
- Add all the ingredients, except for the water, to a large mixing bowl.
- Use your finger tips to mix up the ingredients, and then add the water.
- Work the ingredients together to start forming the dough.
- Knead the dough for approximately 10 minutes. It may feel a little wetter than a normal dough, but that's because the extra water content helps to keep the loaf fairly light.
- Bring the dough into a loaf tin kind of shape (as long as it is roughly the right length, it'll be fine as it'll expand to fill the tin) and pop it into your loaf tin
- Cover with a tea towel and set aside, in a nice warm place, for about an hour while it proves. It should roughly double in size. Meanwhile, heat your oven to 200c
- Brush the loaf with a little milk (you can use oat milk if you prefer) and pop it in the oven for 30 minutes.
- Take it out of the oven when the top is nice and golden brown. You can leave it in the loaf tin to cool for a few minutes before turning it out onto a cooling rack.