It’s been ages since I’ve made a loaf using commercial yeast, but yesterday was an exceptional day… My boy was home sick, and so was I. Nursing my sourdough, and getting up to bake it early this morning, was more than I could face. Plus, being the last week of January we are utterly utterly skint… so if it’s not already in the cupboard, it’s not on the menu. This recipe used up the last of my spelt flour, along with the last of the lovely school honey… it’s delicious! And if you’re following us on instagram you’ll already have had a sneak pre-view!
Ingredients:
250g wholegrain spelt flour
250g white spelt flour
325mls warm water
2 tsp quick yeast
1 tsp sea-salt
1 tbsp honey
3 tbsp olive oil
Method:
1. Use the dough hook attachment on a food processor, or mix in a bowl by hand (or with a wooden spoon).
2. Add the flour & yeast to the bowl.
3. Add the salt & honey to a jug of warm water (not hot) and mix to dissolve.
4. Set the dough hook going and gradually add the water as it mixes until all the water is incorporated and the dough begins to form a ball. Alternatively, if you’re mixing by hand, make a well in the centre of the the flour and use a spoon to gradually mix the water and flour from the centre of the well until all the water is incorporated and the dough begins to form a ball.
5. Turn out on to a generously floured surface and kneed until the dough feels a springy. It should stretch when you pick it up, it takes around 10 minutes of kneeding. Handle the dough lightly otherwise it can become too sticky.
6. Add a tbsp of olive oil to the bowl and replace the dough, gently roll it so the ball is covered and so are the sides of the bowl.
7. Cover with a clean, damp tea towel and place in a warm space to rise for around 1 hour (I use the plate warmer on the top of my oven), a boiler cupboard or draft free work surface would be fine.
8. The dough will just about double in size over the next hour. Knock it back down and turn out on to a lightly floured surface. Kneed again for a few minutes.
9. Brush a loaf tin with olive oil and sprinkle with flour so the inside is lightly coated. Place the dough in the tin, score a line, length-ways through the dough and leave to rise in the same place as previously for a further hour or until the dough fills the pan or has doubled in size. Pre-heat the oven to 220C with a pan of water at the bottom to create a stream oven.
10. Place the loaf in the oven and bake for 35 minutes. Turn the heat down to 170C and bake for a further 10 minutes.
Remove from the oven and enjoy hot with butter or a drizzle of olive oil!
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