Sally loves everything about creating her own homemade baked goods – the making, the smell and not to mention, the eating.
Not sure if I’ve given a recipe for spelt bread (probably have), but here it is below again just in case.
As I’ve been talking about this bread, I remember an overnight wholemeal bread that is really nice. I used to make it for years but am out of the habit now as all our children have left home. I will put that recipe in another blog in a few minutes.
For now, as promised:
Four different ways to keep your home-made bread fresher
– add 1 tablespoon of vinegar to the dough
– save the water from when you boil potatoes and use this as the liquid component in your bread
– use butter instead of oil in the dough
– add an egg to the dough
Here’s that recipe for spelt bread:
(Makes 1 large loaf – using a loaf tin 13cm x 21cm approximately)
2 cups plain flour
2 cups spelt flour
3 level teaspoons instant dried yeast
3 teaspoons sugar
2 teaspoons salt
2 tablespoons light olive oil
1½ cups warm water, approximately
In a large bowl, mix the flour, 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. At this stage you can take the dough to the following step, or just turn it over with a spoon and let it rise again.
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 greased loaf 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.