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Spelt Bread

by Bryony Harrison (follow)
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spelt bread

Recently I discovered the beauty of making bread using spelt flour. Spelt is a nutritious whole grain full of protein, fibre, vitamin B17, and aids in building up the body's immune system. It is easier to digest than wheat and has an incredibly light texture.

Not only does spelt bread taste great, but it is lovely work with. The flour is very absorbent, and makes bringing together and kneading the dough an absolute breeze.

It is meant to take considerably less time to prove than other yeasted doughs, however, if you have a cold kitchen like myself, then you may find that it still takes a good hour. It is best to check after twenty-five minutes, and if it has doubled in size you're good to go. If not, just wait it out a bit longer.

Preparation Time: 40 minutes - 1hour 15 minutes
Cooking Time: 40 minutes
Makes: 1 loaf

500g spelt flour
7g fast action yeast
½ tsp salt
400ml water


spelt bread

Mix all of the ingredients together to form the dough.

spelt bread

Knead for about five minutes, then prove until the dough has doubled in size.

spelt bread

Place the dough in a loaf tin and bake in an oven pre-heated to 200 ༠C/ 180 ༠C fan/400 ༠F/6 Gas.

spelt bread

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