Cooking with Barry

Spelt Loaf

A quick and easy dense soft loaf, from grains to plate in under two hours.

This loaf is similar to a rye loaf so expect a rich darker flavor with a slightly healthy (gulp) feel but the extra water in this recipe keeps it fairly airy, it’s fantastic to cut thin and eat with pate or smoked salmon but if you are going to use this for a sandwich then my top tip would be salt beef, pickles and mustard mayo ( and slice it thin)

INGREDIENTS:

• 500g spelt flour/ or strong white/wholemeal breadflour mix 40/60

• Pinch of salt

• 7g of fast acting yeast ( 1 x tsp)

• Sprinkle of dried herbs ( I used Thyme)

• 400ml hot but not boiling water

• 20ml of honey

• 20ml of olive oil

Method:

Add flour, yeast and salt to a bowl and with meticulously clean hands rub it all together

Sprinkle in the dried herbs and run through

Add honey to the warm water and mix together

Add honey/water to your dry mix and bring together adding the olive oil as you go

On a clean work surface knead dough for 5 minutes

(it will feel a tad sticky which is good but will leave no residue on your hands as you knead, also good)

Shape your kneaded dough into a baton or a boule

Place your shaped dough carefully into a deep tin or bowl and cover with cling film ( don’t let the cling film touch the dough, use something higher then it to create a tent effect)

Place somewhere warm for 45 minutes and allow to rise/prove

After 45 minutes take a sharp knife and score a little into the top of the loaf

Heat the oven to 180 degrees fan assisted Bake loaf for 40 minutes

Remove from oven and give the bottom a wee tap, it will feel crispy on the base and tap a bit and it will sound a bit hollow Cool for 15 minutes Then slice