Organic spelt bread (Tue 04.05).

Organic spelt bread.  2 small organic spelt breads using “Stoneground Wholegrain Spelt” from SHARPHAM PARK.

Ingredients.

  • 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.

Organic spelt bread (Mon 29.03).

Organic spelt bread.  2 small organic spelt breads using “Stoneground Wholegrain Spelt” from SHARPHAM PARK. Recipe (more or less) as specified on the bag and site.

Sharpham spelt

Ingredients.

  • 500 g Spelt flour (30 g extra)
  • 11 g Sea Salt (used one teaspoon ordinary salt)
  • 20 g Butter
  • 15 g fresh yeast
  • 300 g water
  • 12 g Honey (overlooked this one)

1. Flour in a large bowl, well in the centre, butter and salt at the edges.

Dissolve yeast with the water in the centre:

add all water 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 with cling Film and leave in a warm part of the kitchen or airing cupboard for 1hr.

2. Turn dough out on surface,

knock-back dough by pressing down. Return to bowl, cover and return to warm area for another 30 mins.
3. Turn out from bowl

and divide into 2 * 400 grm pieces.
Shape into a ball, and rest for 10 mins.

4. Shape into log form and place in lightly oiled bread tins.

Cover tins and leave to rise for 50 mins (bread should be nearly double in size).

5. Pre-heat oven to 210c.

6. Load bread into oven, adjust oven temp to 190 C and bake for 30 mins. Then return back into oven for last 5 mins. Original recipe has some longer baking times (probably depends on the oven).

Leave to cool on a wire rack.

Light spelt bread (08.01).

A light spelt bread (use the remaining spelt flour).

Ingredients.

  • – 400 g white bread flour
  • 300 g wholemeal spelt flour
  • 400g water
  • 1 teaspoon salt
  • 20 g fresh yeast
  • 2 tablespoons olive oil

1. Mix flours and salt in a bowl.

Crumble the yeast in the flour. Add most of the water and the olive oil. Start mixing the flour and the liquid. If all well mixed turn out on a working sufrace.

Knead for about 5 minutes and return to a lightly greased bowl.

Leave to rise for 40 minutes or about doubled insize.

2. Turn out the dough on a lightly foured surface. Form into a loaf.  Tried to add some sunflower seeds on top of the loaf.  (spread seeds on working surface and roll top of bread in the seeds) Put the loaf on a greased our floured baking tin.

Leave to rise for 50 minutes.

3. Bake in a pre heated oven at 200C for 33 minutes.

When the bread is ready (tap underneath to check), put on wire rack to cool.

Remark: toasted sunflower seeds were excellent 🙂 but did not stick on the bread 😦

Light spelt bread (Tue 29.12).

Simple and light spelt bread.

Ingredients.

  • 350 g wholemeal spelt flour
  • 350 g white bread flour
  • 1 teaspoon salt
  • 400g water
  • 3 tablespoons olive oil

1. Mix both flours with the salt in a bowl. Crumble the yeast in the flour. Add the water and mix. Result is probably a bit sticky. Turn out on work surface and knead for 5 minutes. If too sticky to handle, leave to rest for 10 minutes.

Leave to rise for 45 minutes.

2. Turn out the risen dough on to a floured work surface. Divide in two equal parts, form each in a ball and put on a greased (or floured) baking tray.

Leave to rise for 1 hour.

3. Bake in a preheated oven at 210 C for about 32 minutes.

Leave to cool on a wire rack.

Straight spelt bread (Tue 15.12).

Standard straight bread half spelt, half white.

Ingredients.

  • 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

Spelt bread with honey (Wed 02.12)

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.

Ingredients:

  • 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.

Spelt bread (Mon 16.11).

Spelt bread based on a sourdough starter.

Ingredients.

  • 200 g starter (100 g flour, 100 g water)
  • 700 g bread flour
  • 700 g water
  • 500 g whole meal spelt four
  • teaspoon salt
  • 5 tablespoons olive oil

1. (Sun 23:30) Re-activate the starter by adding 300 g flour and 300 g water. Mix till all lumps have disappeared, store 200 gr of the mixture for next time. Leave to rise till next day.

2. (Mon 07:45) Add 400g flour and 400 g water to the mixture and leave to rise for 8-10 hours. (or till you get home form work).

3. (Mon 19:00) Add the spelt flour, salt and oil to the mixture.

Mix all in the bowl. The mixture will be rather sticky, if too dry add some water. Turn out on your working surface and knead for 5 minutes or until smooth. If the dough is too sticky knead 2 times for 2 minutes with a 10 minutes rest in between.

Leave to rise for 1 hour and 30 minutes.

4 (Mon 20:30) divide the dough into two equal parts; form each into a loaf.

Leave to rise for 1 hour 30 minutes.

5. (Mon 22:00) Bake in a preheated oven at 220 C for about 33 minutes.