Organic spelt bread. 2 small organic spelt breads using “Stoneground Wholegrain Spelt” from SHARPHAM PARK.
- 500 g spelt flour
- one teaspoon salt
- 20 g butter
- 15 g fresh yeast
- 300 g water (warm)
- 2 tablespoons honey
1. Flour in a large bowl
well in the center, butter, honey and salt at the edges.
Dissolve yeast with the water in the center and mix all to a light not sticky dough (bit ‘sandy’ texture).
Turn out on work surface and knead for 3-5 minutes.
Place dough in lightly oiled bowl cover and leave to rise for an hour.
2. Turn out from bowl and divide into equal pieces.
Shape first into a ball. Form an oval loaf and place on a greased baking tin.
Leave to rise for 50 mins (bread should be nearly doubled in size).
6. Bake for 32 mins at 200 C. Original recipe has some longer baking times (probably depends on the oven).
Leave to cool on a wire rack.