29 January, 2021
Whole Wheat Spelt Bread
Posted in : Bread on by : Host
Prep time: 25 minutes, plus overnight proving | Cooking time: 40 minutes
MAKES
two loaves – or one big one!!!
INGREDIENTS
1kg (4.25 cups) strong wholewheat spelt bread flour, plus extra for dusting
5g (1/3 tablespoon) dried yeast
1 tbsp sea salt
700ml (3 1/4 cups) warm water
Extra virgin olive oil, for greasing
METHOD
The day before you bake the bread, mix the flour, yeast, and salt together in a large mixing bowl and make a well in the center. Gradually, pour in 650-700ml lukewarm water, starting off with the smaller quantity and adding more if needed. Stir with a fork and then with your fingers to make a soft ball of dough.
Tip it out onto a lightly floured work surface and knead for 10-15 minutes until smooth and elastic. Shape into a ball and put in a lightly oiled clean mixing bowl. Cover with cling film and leave to rise overnight (about 10 hours) at room temperature – it can be left for up to 18 hours – until doubled in size.
The next day, line and flour two baking trays. Cut the dough in half in the bowl and carefully tip the dough out onto the trays, taking care not to lose too much air. (Alternatively, place the dough in two 900g loaf tins.) Shape each ball into a round. Cover with clean tea towels and leave to prove for about two hours or until doubled in size.
Preheat the oven to 425F/220C/200C fan/Gas 7. Dust the loaves with flour and slash with a utility knife. Pour some cold water into a roasting tin and place it in the bottom of the oven – this will create steam and gives the bread a good crust.
Bake for 35-40 minutes until golden and the loaves sound hollow when tapped on the bottom. Leave to cool completely on a wire rack. The loaves will keep for up to five days – you could freeze one for later