‘SLEEPLESS’ SPELT BREAD

Spelt is an ancient type of wheat with a lovely nutty flavour and is generally more tolerated by those who have difficulty eating wheat flour. This slow-rise bread – you could call it a cheat’s sourdough – uses an overnight starter, hence the name, which not only enhances the flavour, but also makes it easier to digest. Slow fermentation has also been found to enable nutrients to be more readily absorbed into the body.

Makes two loaves

INGREDIENTS

1kg strong wholewheat spelt bread flour, plus extra

for dusting

5g dried yeast

1 tbsp sea salt Extra virgin olive oil, for

greasing

METHOD

The day before you bake the bread, mix the flour, yeast and salt together in a large mixing bowl and make a well in the centre. Gradually, pour in 650700ml lukewarm water, starting off with the smaller quantity and adding more if needed. Stir with a fork and then with your fingers to make a soft ball of dough.

Tip it out on to a lightly floured work surface and knead for 10-15 minutes until smooth and elastic. Shape into a ball and put in a lightly oiled clean mixing bowl. Cover with cling film and leave to rise overnight (about 10 hours) at room temperature – it can be left for up to 18 hours – until doubled in size.

The next day, line and flour two baking trays. Cut the dough in half in the bowl and carefully tip the dough out on to the trays, taking care not to lose too much air. (Alternatively, place the dough in two 900g loaf tins.) Shape each ball into a round. Cover with clean tea towels and leave to prove for about two hours or until doubled in size.

Preheat the oven to 220C/200C fan/Gas 7. Dust the loaves with flour and slash with a utility knife. Pour some cold water into a roasting tin and place in the bottom of the oven – this will create steam and gives the bread a good crust. Bake for 35-40 minutes until golden and the loaves sound hollow when tapped on the bottom. Leave to cool completely on a wire rack. The loaves will keep for up to five days – you could freeze one for later.