At the Tasmanian Women In Agriculture Conference last weekend at Deloraine I delivered two workshops. As a gift afterwards they gave me one of the best gifts ever a 5kg bag of stone ground organic spelt flour from the Callington Mill in Oatlands, Tasmania. Yesterday I put the flour through its paces, even if only to to make a loaf of bread. I had read that the gluten is weaker and that it needs less yeast. However, given the time of year and the chill in the air, I did not reduce the yeast by too much. The dough needs much less water than a wheat flour dough.
The grain is highly nutritious and quite easy to digest, and contains high amount of protein, vtiamin B17 and fibre.
The resulting loaf was truly delicious with a light and fluffy texture and a wonderful nutty flavour and was simplicity itself to make. It slices well and the crust has a distinctive crunch; toasted it is really amazing.
Makes 1 large loaf
4 cups spelt flour
3 level teaspoons instant dried yeast
3 teaspoons sugar
2 teaspoons salt
2 tablespoons light olive oil
1 ¼ cups warm water, approximately
In a large bowl, mix the spelt, yeast, salt and sugar. Make a well in the centre and pour in the oil and water and mix to a soft dough, adding a little extra water if needed. Cover with a tea towel and leave to rise for about 1 hour or until approximately doubled in size.
When ready, turn dough out onto a lightly floured surface and knead until smooth. Shape into 2 equal sized balls and place side by side in the tin. Cover with a tea towel and allow to rise almost to the top of the tin.
Bake at 200°C for 10 minutes, then reduce heat to 170°C and bake for 25 to 30 minutes more or until well risen and golden and when the loaf sounds hollow when tapped with the knuckles. Turn out onto a wire rack to cool.