Wednesday, 17 March 2010

Spelt Bread

Now that bread making has become a weekly occurrence I decided to experiment with different types of flour. Janella Purcell, the good cook of the Australian Cookery program 'good cook, bad cook' is evangelical about the use of spelt grain. Apparently it's a very old grain originally grown in Iran around 5 to 6,000 years ago and much easier to digest than wheat flour. Although still unsuitable for people with gluten allergies.

I used Doves Farm Organic Spelt Flour and just used the recipe on the packet. It was so easy to work with and the results delicious.

For one loaf you'll need:

  • 250g/10oz of flour
  • 1/2 a teaspoon of salt
  • 1 teaspoon of quick yeast
  • 1tspn of sugar
  • 175ml/6 fl oz water
  • 3tbspns olive oil


  1. Mix together the all the dry ingredients in a large bowl and add the water. Roughly mix and then add the olive oil then need till the dough is smooth and pliable. I found this much easier to do than with ordinary wheat flour.Leave the dough in a bowl in a warm draft free place covered with a tea towel to double in size.
  2. Turn the dough onto a floured surface and knead for a couple of minutes then shape into a loaf and placed on an oiled baking sheet. Cover and leave once more to rise for about 25 minutes.
  3. Bake in a pre heated oven 220 degrees C/ 200 in a fan oven/425F/Gas Mark 7 for 35-40 minutes.
  4. It makes a delicious fine textured light bread with a gentle nutty flavour. You can add 75g/3oz of pitted olives to this recipe to make olive bread but I left them out because I wanted a plain bread that would be nice to make marmalade sandwiches that would tempt Paddington Bear ...Or at least tempt me to marmalade on didn't take much tempting!

I would recommend using spelt flour, my first experience was really good.

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