Bread and Better

Bread and Better

Thursday, 23 October 2014

Malted Wholemeal Spelt Loaf

As winter closes in, I crave a darker, more flavoursome loaf, to enjoy toasted or dunked into a steaming hot bowl of soup on a cold night.






To make the loaf you will need:

400g of wholemeal spelt flour
2 tablespoons of malt flour (I have used Flour Bin's medium malt)
7g of dried yeast
1 teaspoon of salt 
2 tablespoons of olive oil
about 300ml of water (straight from the tap will do)


Rub the yeast into the flours and the add the salt to the opposite side of the bowl.
Add the oil and most of the water (how much you will need will depend on your flour).
Knead to form a smooth dough (spelt doesn't need working as much as normal wheat flour, so a couple of minutes will do).
Cover with clingfilm or a tea towel (I actually use a shower cap) and leave to prove for about an hour, or until nearly doubled in size.

When risen, shape into a tight ball and leave to prove again, until nearly doubled in size.

Preheat the oven to about 200 degrees c and slash a cross (or any shape you like) onto the top of the loaf.

Bake for around twenty minutes or until it sounds hollow when you tap in on the base.

Great toasted with peanut butter.



Can be wizzed up in a processor with some sea salt and rosemary to make bread crumbs if you find you have any left that has gone stale. 

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