Simple Spelt Loaf

A versatile everyday loaf, best eaten fresh on the day but makes wonderful toast the next day. Don’t be afraid or reluctant of spelt flour, its not a ‘hippy’ flour, but rather nutty and 100% full of flavour than its’ white cousin.  (see notes).

These quantities will provide a small loaf, enough for 4, double the quantities for a larger loaf

Prep time 15min Rest time 2 hours and Baking time 40minutes

Butter & Fig Jam & Fig Jam and Cheese or just Fig Jam

Heavy Based Cast Iron 20cm Pot

• 320ml warm water
• 2 teaspoons honey *
• 1 teaspoon dried yeast
• 450g spelt flour (I use 50 wholewheat spelt /50 plain)
• 1 1/2 teaspoons salt
• 50g olive oil

*vegan: replace with sugar

DOUGH PREP

1. Place the water, honey and yeast in a jug and combine – set aside
2. Place the flour & salt in a bowl and mix
3. Add the oil to the yeast mixture
4. Gradually add the yeast mixture to the bowl with flour and stir with your hand until a dough forms, the dough will be quite loose and wet. It will firm up as you start kneading.
5. Dust a work surface lightly with flour and tip the dough onto the work surface
6. Knead until a smooth and soft dough forms – its going to take some time – give it 10 minutes- yes a workout!
7. Transfer the dough to a large lightly greased bowl and cover with kitchen wrap.
8. DOUGH RISE : set aside in a warm place for 1 or 2 hours until the dough has doubled in size
9. Pre-heat oven to its highest setting (240c)
10. Place the pot in the oven at the same time and should stay in the oven for at least 30minutes prior to baking to get REALLY hot
11. The dough should have risen a fair bit and should look puffy and bubbly
12. Cut a square with greaseproof paper big enough to sit into the pot quite snugly and flour with a few tablespoons of flour
13. Wet your hands a bit and scrape the dough out into the floured greaseproof paper
14. Clear the kitchen of little ones and only now, take the pot out of the oven (its hot!)

BAKE

1. Gently lift the dough into the pot
2. Wearing gloves, close the lid and bake for 22 minutes
3. After 22minutes remove the lid and put back into the oven, placing the HOT LID somewhere out of reach and out of touch
4. Bake for another 5 minutes, the bread should be golden & crispy and hollow when knocked
5. Place on a wire rack to cool down

Alternatively you can make the dough in a electric mixer with a dough hook attachment, if you are lucky or the dough setting in your Thermomix if you  are extremely lucky

NEW INGREDIENT: ANCIENT GRAIN SPELT

Classified as an Ancient Grain as its been cultivated since 5000 BC. Spelt is a type of wheat, so in fact not gluten free, this ancient grain is however easier to digest than normal wheat flours and for some a better choice than conventional flours. Spelt has a nutty taste, is whole grain and full of fibre. Like normal wheat flour, you get a white variety and a wholegrain variety and they react the same way as any conventional flour. White will be more versatile and result in a ‘fluffier’ loaf and wholegrain will be full of flavour but the texture of the bread will be more dense. You can use spelt interchangeably as a replacement for conventional flours.

ESSENTIAL COOKING SKILL: Kneading dough