Home Bread-Bakers v097.n016.1

Spelt bread

Donald Adaway <don.adaway@zetnet.co.uk>
Mon, 24 Feb 1997 14:44:17 GMT
Here is a recipe for bread using Spelt flour taken from a packet of 
this flour sold by Doves Farm.  I have not tried it yet.  On the 
packet it says: "Spelt grain (Triticum Spelta) is an ancient 
precursor of modern wheat varieties.  It was once widely grown from 
Europe to Asia until it fell from popularity".  I would be interested 
to know more about Spelt if anyone has some information.


500 g (1 lb) Doves Farm Spelt flour
1 tsp salt
3 tbsp olive oil
15 g fresh yeast
400 ml warm water (35-40C)
1 tsp honey

1. Place the flour in large mixing bowl.

2. Blend the yeast and honey into half the water and roughly mix into 
the      flour

3. Dissolve the salt in the remaining warm water and add to the 
flour.  Also    add the oil.

4. Mix the soft dough vigorously for four minutes using a wooden spoon.

5. Grease a large baking tray and dust with flour.  Turn out the 
dough in      one piece onto the baking tray and dust with flour.

6. Leave to rise in a warm place for 20-30 minutes until the dough 
has risen    to about twice its size.

7. Cook in an oven pre-heated to 180C, 370F for 35 minutes.  A fully 
cooked    loaf will sound hollow underneath.

8. Cool loaf on a wire rack.