Spelt flour makes a delicious loaf with a slightly nutty taste and this no-knead spelt bread recipe is simplicity itself.
Ingredients
500 g (1 lb) spelt flour, white or wholegrain
350 g (11 fl oz) lukewarm water
2 tbsp honey
2 tsp salt
1 tsp dried yeast
Instructions
Add the honey and the yeast to the water, mix well and allow to stand for 10 minutes.
Mix the flour and salt in a bowl. Make a well in the centre, add the water/honey/yeast and mix well with a spoon to achieve a sticky dough.
Put the dough in a lightly-greased bowl.
Stretch and fold: Lift the dough from the bowl, stretch it out, fold it in three and make a quarter turn. Do this a total of 3 times then cover with film and leave in a warm place for 15 minutes.
Perform a total of 4 Stretch and Folds then shape the dough and place it in a loaf tin.
Place in a plastic bag or cover with oiled film then leave to rise in a warm place for 1-2 hours.
Bake at 190°C/375°F fan oven, 220°C/430°F conventional oven for 35 minutes.
Remove from the loaf tin and allow to cool.
Notes
Spelt is an ancient variety of wheat and was used by the Romans to make their breads. Spelt loaves are perfect for eating with savoury items - cheese, meats and smoked salmon. People with a wheat intolerance may be able to eat bread made with spelt flour.
