Spelt bread with honey and olive oil. Idea from “midsummer watercress bread” from “Country Bread” by Linda Collister and Anthony Blake. Some differences : no water cress or other addition, rather mid-winter, no buttermilk available, 100% spelt flour.
- 1000 g wholemeal spelt flour
- 2 teaspoons salt
- 2 tablespoons honey
- 2 eggs
- 50g olive oil extra virgin
- 480 g water
- 42 g yeast
1. Mix flour and salt in a bowl. Add the honey, eggs, olive oil and most of the water. Crumble the yeast in the water and start mixing.
Add enough water to a sticky dough.
Turn out on work surface and knead for at least 5 minutes.
Result is/was a quite firm dough.
Return the dough to the now lightly greased bowl and leave to rise for at least one hour (up to two).
2. After an hour (dough not yet doubled in size), turn out on table and form into one or two loaves.
Leave to rise for another hour in a greased tin (put in a warm spot).
3. Bake in a preheated oven 220 C for 40 minutes.