A bit of a departure from my usual gluten-free cookery this week. It’s been Real Bread week here in the UK and my thoughts turned to one of my old favourite loaves made from wholemeal spelt flour. Incidentally, it’s also been a week of “Real Snow” here as well – we are currently in the throes of a snow-storm coming across our shores from Siberia. Bread-making is a perfect excuse to enjoy some baking time.
I first started using spelt flour in my cookery about 20 years ago. Whilst I am intolerant to traditional wheat flours, the lower gluten content of the ancient spelt wheat grain is easier on my digestion, and providing I don’t over-indulge, every now and then it is a real treat to include this flour in my baking.
For this loaf, I used the wholemeal variety of spelt flour, but you’ll also find it as white flour as well which is good for cakes where a lighter coloured sponge is required. Other than the flour, my bread recipe is a very standard dough with a blend of my favourite seeds added (pumpkin, sunflower, sesame, fax, linseed and chia). The loaf works just as well without the seeds or you can add chopped nuts and dried fruit instead if you prefer something sweeter. Because spelt flour is lower in gluten, the resulting bread is denser and more cake-like in texture, but it still has the familiar chewy texture of real bread. The flavour is slightly sweet, earthy and nutty.
Makes 1 x 700g loaf
- 450g wholemeal spelt flour (I use Dove’s Farm)
- 1 ½ level teasp easy-blend dried yeast
- 1 tbsp. light Muscovado sugar
- 100g mixed seeds
- 1 level teasp salt
- 275ml tepid water
- 2 tbsp. olive oil
- Put the flour in a bowl and stir in the yeast, sugar, 75g seeds and salt. Make a well in the centre and gradually pour and mix in the water along with 1 tbsp. oil, to make a softish, mixture. Turn onto a lightly floured work surface and knead until smooth and slightly elastic – about 10 minutes. Note: to save time when bread-making, I often put the dough in my electric bread-maker to mix together and prove while I get on with other things. I then do the shaping, final rise and baking by conventional means.
- Put the dough in a large, lightly floured glass, china or plastic bowl and cover the bowl with a clean tea-towel. Leave at a coolish room temperature for a couple of hours until doubled in size.
- Once risen, turn out on to a lightly floured surface and knead gently (or “knock back”). Shape into a ball and let the dough rest for 5 minutes before shaping into an oval shape about 25cm long. Transfer to a lightly floured baking tray, cover with a large sheet of oiled cling film and leave in a warm place for about an hour until well risen.
- Preheat the oven to 200°C (180°C fan oven, gas 6). Remove the cling film. Using a sharp knife, cut diagonal slashes in the top of the loaf. Brush with the remaining oil and sprinkle with the remaining seeds. Bake for about 45 minutes until golden and crisp – the loaf should sound hollow when tapped underneath. Transfer to a wire rack to cool.
I’d like to have brought you up to date with my garden this week but all the newly sprung snowdrops and crocus are buried under several centimetres of snow. This glorious hyacinth stands proud on my kitchen window-sill just now, and is a reminder of things to come. Until next week……. 🙂