Spelt Loaf

spelt-sml

All Welsh Spelt & Honey Loaf
Recipe by Andy’s Bread

Makes 2 x 850g tin loaves
1kg spelt (I use Felin Ganol)
600ml water
40g butter (I use Calon Wen)
30g honey (I use Hilltop Honey)
18g salt (I use Halen Môn)
10g dried yeast or 20g fresh

Prepare a “flying sponge” (this allows a proportion of the flour to develop and hydrate) – In a bowl, mix together 600g spelt flour with 600ml warm water and the yeast. Leave for an hour until bubbling.

Add the remaining flour and the salt to the sponge and mix until all the ingredients are combined. Then add the honey and butter and squeeze until dispersed in the dough. Knead the dough on a lightly floured work surface for 5 minutes, return to the bowl, cover and leave to rise for 45 mins – 1hr.

Grease two large bread tins with oil. Tip the dough onto a lightly floured surface. Press out the air, divide into two and roll up each piece of dough tightly and place seam side down in the tins. Allow to rise for 45 mins – 1hr.

Heat the oven to 220˚C. Dust the top of the loaves with a small amount of spelt flour, then place in oven and bake for 10 mins. Reduce the heat to 200˚C and bake for another 20 mins. Take out of the tins and allow to cool.

Photograph & recipe courtesy www.andysbread.co.uk