Spelt Flour Bread
This is a bread that I quickly ‘knocked up’ on Sunday morning.
It is so easy and works in any shape or form, you can make it as a round loaf, rectangle, make it into baguette or make rolls out of it.
Spelt is an ancient grain (also known as dinkel wheat) which is not gluten free but lower in gluten and widely recognised as gut friendly option.
It contains a broad range of nutrients including complex carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more. Spelt is high in vitamin B2, niacin, manganese, thiamin, copper, and magnesium. Because spelt is highly water soluble, these nutrients are easily absorbed by the body. In addition to being loaded with essential nutrients, Spelt is a good source of dietary fiber, which has been shown to lower total and LDL cholesterol levels. And it tastes great, too!
500g spelt flour
1tsp fast acting yeast
1/2 tsp salt
1tbsp rapeseed oil
300ml warm water
Preheat the oven to 200C fan.
Mix the flour, yeast and salt together, add the honey and bring together.
Make a well in the middle and add the water and knead for a little bit, then add the oil.
Knead until you have a lovely smooth dough and shape into whatever you like.
Leave to rise in a bowl covered with a cloth in a warm place for 25min.
You can bake it in an oiled tin but I made a round loaf and baked it on a pizza stone.
Bake the loaf for 35-40min.
Leave to cool down and enjoy!