Kates Roman Spelt Bread Recipes

KATE'S ROMAN SPELT BREAD

Steps:

• Put the flour and yeast into the bowl of a stand mixer fitted with the dough hook. Mix thoroughly on the slowest speed to combine, then add the salt and mix well. Make a well in the centre.
• Mix together the oil, honey and lukewarm water in a separate bowl. Pour the liquids into the flour well, then mix on the slowest speed until the ingredients come together in a soft, but not sticky dough. If the dough feels dry, work in more lukewarm water 1 tablespoon at a time; if it's too sticky, work in more flour 1 tablespoon at a time.
• Tip out the dough onto a lightly floured worktop and knead for 10 minutes, until smooth, pliable and stretchy but firm enough to keep its shape.
• Return the ball of dough to the bowl and cover tightly with cling film. Leave to rise for 1-3 hours (depending on room temperature), until doubled in size (or leave to rise overnight in the fridge).
• Punch down the risen dough, then tip it out onto a lightly floured worktop and knead gently for 1 minute to evenly distribute the bubbles of gas.
• Shape the dough into a neat, smooth ball, then place it on the sheet of baking paper. Dust lightly with wholemeal or white spelt flour, then cover lightly with cling film. Leave to prove for about 1 hour (a bit longer if the dough has been chilled), until just doubled in size.
• Towards the end of the proving time, heat the oven to 230°C/210°C fan/450°F/Gas 8. Put the baking sheet into the oven to heat up and put a roasting tin on the bottom of the oven.
• Sprinkle the loaf with a little more flour, then slash the top fairly deeply with a sharp knife. Very carefully transfer the loaf on its baking paper to the hot baking sheet, then quickly return to the oven. Pour a large mug of cold water into the roasting tin to produce a good burst of steam. Quickly close the door.
• Bake the loaf for 15 minutes, then rotate the baking sheet and reduce the oven temperature to 200°C/180°C fan/400°F/Gas 6. Bake for a further 17-20 minutes, or until the bread is golden brown and sounds hollow when you tap the base.
• Transfer the bread to a wire rack, discarding the baking paper, and leave to cool completely before slicing.

VERY SIMPLE SPELT BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
• In a large bowl, mix together the spelt flour, sesame seeds, salt, molasses, baking soda and milk until well blended. Divide the batter evenly between the prepared pans.
• Bake for 1 hour and 10 minutes in the preheated oven, or until golden. Placing a tin of the same size over the top of the loaf while baking gives it a lovely crust.