Rye Bread with Spelt

Experiment with different loaves and put those ancient spelt grains to good use with Sally’s simple recipe.

1 cup rye flour
1 cup spelt
2 cups plain flour
4 teaspoons dried yeast
2 teaspoons salt
¼ cup olive oil
1 egg, lightly whisked
3 teaspoons molasses
½ cup boiling water
½ cup water
1 tablespoon cider vinegar
½ cup yoghurt

Mix together the flours, yeast and salt and then make a well in the centre. Pour in the oil and egg.

Dissolve the molasses in the boiling water, then mix with the cooler water to make a lukewarm liquid. Pour into the well, along with the vinegar and yoghurt (if the mixture is a bit dry, add an extra couple of tablespoons of warm water.

Mix well, then cover with a tea towel and allow to rise until about doubled (approximately one hour, though may take more).

Grease a large bread tin.

Turn dough out onto a floured surface, sprinkle with flour and then knead until smooth. Cut into 2 equal portions and shape each into a ball. Place side by side in prepared tin.

Allow to rise almost to the top of the tin and then bake at 200 degrees C (fan forced) for 40 minutes. Turn out onto a wire rack to cool.