Saturday, 13 September 2014

Spelt Bread

If you want a little less gluten in your bread, and no sugar, dairy, egg or least of all preservatives then make your own it's so easy!  I whip up two at a time, takes me less than 15 minutes to have them rising in the pans.  Then I slice and freeze so I never feed my family shop bought bread.  Have a go!

Ingredients - makes a kilo loaf

750 gm spelt flour white or wholemeal your choice
1 tsp salt
3 tsp dry yeast
1 1/2 tbsp honey
1 1/2 tbsp olive oil
600 ml warm water

Method

  • Preheat oven to 200 degrees Celsius
  • In a large bowl mix the dry ingredients together
  • Make a well in the centre and add the honey, oil and water
  • Mix together until it forms a dough, you can use your hands if you prefer
  • Place dough in and oiled 1 kilo bread tin
  • Cover with oiled cling wrap and leave to rise till it reaches the top of the tin
  • Bake for 45 mins
  • Remove from the pan straight away to avoid a soggy bottom
NB - You can make this a fruit loaf by adding 2 tsp of cinnamon and a cup of you favourite dried fruits and nuts such as;

Figs, dates, cranberries, currants, raisins, sultanas, apricots, apple, almonds, walnuts, pistachios



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