Before making this bread, I had never tried spelt flour before. After making it, I can safely say I will be using it again!
It was yummy and nutty and a perfect substitute for wheat flour!
Spelt is a primative form of wheat which has been around for 9000 years. Iron age man adopted it as their main crop.
It is not as popular in today’s society but is slowly and surely making a comeback.
I was kindly sent a bag of white spelt flour and some pearled spelt by Sharpham Park to try out, so look for a recipe using pearled spelt soon!
Honey spelt bread has a wonderful flavour and was a perfect excuse for me to make some cinnamon honey butter that I keep seeing on Pinterest.
It was wonderful. The loaf was gone in an evening, but I have no doubt that it would also be excellent toasted the next day, with savoury or sweet toppings.
- 540g white spelt flour
- 2 tsp salt
- 2 tsp active dried yeast
- 420ml cool water
- 2 tbsp honey
- Combine the flour, salt and yeast in a bowl and mix.
- Add the water and honey and mix until combine and then turn out and knead for at least 5 minutes.
- Shape into a bowl and place in a well-floured bowl, cover and let riseuntil doubled in size (about 1 hour)
- Preheat the oven to 180C and line a loaf pan with baking paper
- Roll out the dough into a rectangle and roll up. Transfer the dough to the loaf pan, seam side down. Cover and let stand until doubled in size.
- Bake for about 35 minutes, until risen and golden.
- Let the bread cool in the pan for 10 minutes, then tip it out onto a wire rack.