Standard straight bread half spelt, half white.
- 500 g wholemeal organic spelt flour
- 500g white bread flour
- 2 teaspoons salt
- 42g yeast
- 630g water
- 40g olive oil
1. Mix the two flours with the salt.
Crumble the yeast in the flour. Add nearly all of the water and the olive oil. Start to mix (using some mechanical help for this part), add remaining water if the result is to dry.
Turn out on a work surface and knead for 5 minutes, until a smooth dough.
Return to a lightly greased bowl, turn the dough around to cover with a little of the oil. Leave to rise for an hour.
2. Turn out the dough on a floured work surface. Split the dough in 2 equal parts.
For a more rectangular loaf start with one part (avoid flour on the top of the dough),
fold one corner to the middle, pinch down the ends,
repeat the same form the other side,
Turn the ‘package’ 90 degrees, and continue folding with the two remaining sides.
Pinch the final seam together. turn around and put on a greased tin.
Leave to rise for 1 hour.
3. Bake in a preheated oven at 220 C for about 33 minutes. Loaves should sound hollow when tapped underneath.
Leave to cool on a wire rack