Lockdown has made me fall in love with homemade bread. This spelt bread recipe is gorgeous, we’ve mad it in our house lots of times. Let me know how you get on.
A gorgeous spelt bread recipe…
- 1/4 cup (60ml) warm water
- 2 1/4 teaspoons yeast
- 1 tablespoon honey or maple syrup
- 1 cup (250ml) non-dairy milk
- 3 tablespoons olive oil
- 3 – 3 1/2 cups (~500 grams) spelt flour
- 1 teaspoon sea salt
Add the water and honey to a large bowl, or the bowl of your stand mixer. Sprinkle the yeast overtop and let it sit for ten minutes. After ten minutes, it should be foamy. If the mixture doesn’t foam, discard – you need new yeast. Add the milk, olive oil, 2 cups (300g) of the flour, and the salt. Stir with a wooden spoon until a loose dough forms. Add the remaining flour 1/2 cup at a time, kneading between each addition, until a smooth, springy dough forms.
This should take 8-10 minutes. It should be quite smooth and not really sticky. Place the dough into a large greased bowl and cover with a tea towel or large plate. Let it rise in a warm, draft-free place for one hour, or until doubled in size. When the dough has risen, punch it down gently and place it into a parchment-lined or well greased loaf pan,
Cover with a tea towel and place the loaf into a warm place to rise again for half an hour longer. While it’s rising, heat your oven to 350F/180C. Bake the bread for about 45 minutes, or until golden, and it sounds hollow when tapped. Remove from the pan and cool for ten minutes on a rack before cutting.