Spelt flour makes deliciously light homemade bread, a dough that is perfect for those who don’t want to use wheat flour in their baking. Spelt does still have gluten in it, but is much easier to break down and digest than wheat gluten, so may be suitable for those with an intolerance. Spelt bread is also preferred by many because it has a better nutritional breakdown than wheat, with less calories but more protein. Be warned that spelt bread does rise well so make sure you don’t over prove. This recipe can be made using white or brown spelt flour, although both are more widely available in supermarkets these days. We recommend serving with lashings of melted butter.
- 500g wholemeal spelt flour
- 1tsp salt
- 1tsp caster Sugar
- 15g softened butter
- 2tsp Easy Bake or fast action yeast
Mix the flour, salt and sugar in a large mixing bowl. Rub in the butter until it makes fine crumbs, then stir in the yeast.
Measure 100ml boiling water in a jug then top up with cold water to make 300ml water in total, which should be just warm to the touch.
Make a well in the centre of the flour mixture and add the warm water. Mix together until it forms a soft dough, Turn the dough onto a lightly floured surface and knead with your hands until the mixture smooth and elastic, this can take up to 10 minutes. (or 5 mins if you use a mixer with a dough hook)
Shape the dough into a fat sausage shape and place in a lightly greased 900g (1kg) loaf tin.
Cover the dough with oiled cling film and leave to rise in a warm place for about 1 hour or until the dough has doubled in size and has come to the top of the tin.
Preheat your oven to 230°C/440°F/Gas Mark 8.
Bake for 15 minutes then reduce the oven temperature to 200°C/400°F/Gas Mark 6 and cook for a further 20–25 minutes until the bread is risen and golden brown and sounds hollow.
If liked, shape the dough into 8-9 pieces and shape into rolls. Brush with a little milk and when doubled in size bake for just 15-20 mins in total.