I love to try out new ingredients, and in the case of spelt flour, old ingredients that are new to me. I knew that spelt was the ancient form of wheat, was higher in protein and is more easily digested than regular wheat.
I was so happy to find that bread made with spelt was even better tasting and feeling than bread made with regular unbleached stoneground flour. It some how tastes breadier - I am sure that can't make sense! I was worried that it would be heavy and dense, but I was very plesantly surprised to find it was lighter than my usual loaf.
Obviously I need to try emmer wheat next . . .
makes 1 loaf
2 teaspoons fresh yeast
1 teaspoon honey
~1.5 cups lukewarm water
~4 cups white spelt flour
1 heaped teaspoon salt
Dissolve the yeast and honey in half a cup of water and leave until it begins to froth. Add 3 and a half cups of flour, the rest of the water and the salt and knead to a dough. Leave to rest for 10 minutes then continue kneading, adding more flour or water as required to make a soft silky dough. Cover with a damp tea towel and leave to double in size, approximately 1 hour. Punch down, form into a loaf and cover again with a damp tea towel and leave for half an hour. Preheat the oven with a baking stone to 230°c.
Bake for 20 to 30 minutes or until the loaf sounds hollow when tapped. Leave to cool for at least 20 minutes.