Spelt loaf

    Spelt loaf

    66saves
    1hr50min


    35 people made this

    About this recipe: Spelt can be used in place of regular flour for some people with a wheat allergy, and no one may be the wiser as the taste is quite similar.

    Ingredients
    Serves: 24 

    • 2 (7g) sachets dried active baking yeast
    • 1 tablespoon caster sugar
    • 800g (1 3/4 lb) spelt flour
    • 450ml (16 fl oz) warm water (45 degrees C)
    • 1 tablespoon salt

    Method
    Prep:1hr  ›  Cook:50min  ›  Ready in:1hr50min 

    1. Stir yeast and sugar, gradually adding warm water. Add about half the flour and the salt, and beat well. Add the remainder of the flour gradually to form a stiff dough. Knead 5 to 10 minutes until smooth and elastic.
    2. Put dough into a oiled bowl and turn once to oil surface. Cover with a towel and let rise until doubled, keeping it between 30 C during the entire time of rising, about 2 hours.
    3. Grease two 23x12cm (9x5 in) loaf tins.
    4. Punch down dough with your fist and divide into two parts. Knead and shape into 2 loaves and place into loaf tins. Cover again and allow dough to rise to top of tins. Preheat the oven to 180 C / Gas mark 4.
    5. Bake in preheated oven for 50 minutes.

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    Reviews (5)

    by
    4

    Used different ingredients. The loaves turned out perfect. Crispy crust with soft inner core. Great the next day for sandwiches or toast. I subbed white spelt, dark brown sugar and organic apple juice to add a little more flavour. - 14 Jul 2008

    by
    4

    This is GREAT - it WORKED, was easy (although it takes hours) and was yummy. Thanks very much Patsy. The outside of the loaf was crunchy and the inside soft. By the second day the bread is not so fresh and crunchy but can be easily cut very thin and makes wonderful crispy toast. I am allergic to wheat and baking powder and this is the about the tenth recipe that I have tried and the first and only one so far that has worked - I am new to baking ! By the way my second attempt was even better than the first and rose more. I found that it was important to follow the temp guidelines and managed to keep the constant temp during rising by putting the bowl with the dough in an esky (Australian for cooler or picnic or insulated box) with a cup of boling water and thermometer. Temprature and humidity was constant. I am looking for more baking recipes to play with that do not use wheat or baking powder. - 14 Jul 2008

    by
    1

    Used different ingredients. Very flavourful chewy bread. I used honey instead of sugar which could account for why it didn't rise the second time as well as I would have liked, but it still came out very good. - 14 Jul 2008

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