Updated: May 17, 2020
People refer to Spelt as an ancient grain as it has been harvested for thousand of years in Europe. Spelt is nutritious and healthy as the nutrients are contained in the kernel and not removed during milling. I started getting into spelt because I was searching for food that contains complex carbohydrates for a young athlete I have at home. Complex carbohydrates are digested much more slowly than the refined carbs hence providing you with energy over a longer period of time. It is ideal before a long training /workout session.
I made this by hand with some help from Kenwood Chef mixer.
340g unbleached white bread flour
340g spelt flour flour
15g sea salt
15g fast action yeast
430ml tepid water
Mix both types of flour and salt in a large mixing bowl.
Add the yeast.
Make a well in the middle of the flour and gradually add the water.
Use your hand or a wooden spoon to gradually draw a little flour into the liquid and mix thoroughly. You will end up with a ball that is firm but not sticky. Leave it in the mixing bowl covered with damp tea towel for 15 minutes before kneading.
Using the dough hook on low speed, knead for 5-6 minutes. Or 10 minutes by hand. As the dough is kneaded, it gradually changes texture, becoming smoother and firmer and more elastic and almost glossy. Shape the dough into a ball and leave it in the mixing bowl covered with damp tea towel in room temperature for about 1 hour or until double in size.
Knock back the risen dough by pressing it down with your knuckles.
Turn the dough out onto lightly floured work surface. Then shape it into a ball or a loaf. Then put it on a lightly oil baking tray or bread tin.
Cover as before and leave it to rise for 1 -2 hours until double in size.
Uncover and with a sharp knife slash the top of the bread length way of the loaf tin or diagonally on a ball.
Preheat the oven to 220c. Bake for 15 minutes then Turn the heat down to 190c and bake for further 20-25 minutes.
Transfer the bread to a wire rack to cool.