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Thursday, 16 January 2014

Quick and Easy Roman Style Spelt Bread

This is a lovely textured bread, a little like crumpet, with a great taste, I love it because it needs little kneading, or preparation, just 30 minutes to rise, and about 30 to 40 minutes baking, it's healthy and low in fat, and sugar.

This recipe is taken from Doves Farm organic stone ground  Spelt wholemeal flour and works well every time even for an amature baker like me !
Spelt Loaf image


.500g Doves organic Spelt flour
.1/2 tsp. sea salt
.1 tsp. quick yeast
.1 tbs.honey ( I like to also use mango chutney it gives a lovely tangy taste to the bread)
.400ml warm water
.1 tbs. olive oil


.In a large bowl mix together the flour, salt, and quick yeast
.Disolve the honey/ or mango chutney in the water and roughly mix it into the flour
Spelt dough image
.While the dough is still craggy add the oil and mix well
.Knead or work the dough for few minutes then divide between two 500g / 1lb. bread tins, or divide into two equal pieces, dust an oven tray with flour and sesame seeds, roll dough in this to cover dough, shape into two mound shapes.
.Cover and leave dough to rise for about 25 minutes in a warm place.
.Bake in a preheated oven 200 degrees C/fan 180* C / 400 F / Gas Mark 6  for 30 to 40 minutes for bread shaped on an oven tray and 40 to 45 minutes in tins.

Cut Spelt Loaf image