500g (3
mugs) wholemeal spelt flour
1/2 tsp
salt
1 dessertspoon
fresh yeast or teaspoon of dried active or fast action yeast
315ml
(1 mug) lukewarm water
2
tablespoons olive oil (optional, but improves keeping qualities)
Method:
1.
Measure the water and stir in the yeast until it has dissolved. Place the flour
and salt into a mixing bowl, pour in the yeast liquid, then add the olive oil
if using.
2. Have
a little water to hand to add if necessary, remember, it is better for your
dough to be wetter (slack) rather than drier (tight). Begin to mix by stirring
the ingredients together with a knife, cutting through the dough as it forms.
When it gets too stiff for the knife, use your hand to squeeze the mixture
together. As it forms into a solid mass, keep turning it over and pressing it
down to pick up the flour at the bottom of the bowl – but make sure it stays
soft. Don’t be afraid to add more water to keep it soft! When all the flour has
been mixed in, wipe the bowl around with the dough, turn it out onto the
worktop and begin to knead.
3.
Knead by flattening the dough out, folding it over and flattening it again. If
the dough is too sticky, instead of putting extra flour on your worktop, place
some in the bowl, put the dough back in and turn it round to coat it all over.
That way you keep the flour under control and you won’t be tempted to add too
much. Knead until the dough becomes smooth – and then stop before you get fed
up!
4.
Either leave your dough in the bowl, covered with a dry tea towel, for an hour
or so, or go straight to step 5.
5. Oil
a large loaf tin and have it ready, then shape the dough by pressing it out
into a rough rectangle and rolling it up tightly. Put the dough into the tin
with the seam underneath.
5. Or:
For a freeform loaf, shape the loaf by pulling up the dough at the sides with
your fingertips and pushing it down in the middle; do that all round the dough.
This will have the effect of smoothing the underneath of the dough. Then turn
it over and shape it into a round. Place it on a baking sheet lined with baking
parchment.
6.
Cover with a dry tea towel and leave to prove on your worktop until it has
grown appreciably in size. (As a general rule, spelt breads rise a little quicker
than wheat breads – so keep an eye on it.) Bake at 220C, 425F or gas mark 7 for
about 25-30 minutes.
7. The
loaf is ready when it has browned on the sides and bottom. You may need to put
it back in upside down, for a few more minutes. It is better overbaked than
underbaked.
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