I love this basic spelt bread. I always have a few slices in my freezer for days where I might have no time to make a lunch. It goes great with so many things including banana, hummus and smokey muhammara dip.
It keeps fresh for about two days but after that you can toast it for up to four days. I like it sweet so I add a little extra sweetness. Again, it’s all about how you like to taste things so go with your taste buds!
What you’ll need:
- 500g wholemeal spelt flour
- 1/2 teaspoon of salt
- 1 teaspoon of fast action yeast
- 1 teaspoon of sweetener (you can use sugar, I used agave and doubled the quantity, as if I’m not sweet enough)
- 1 tablespoon of vegetable oil
- 400ml of warm water
Pour the agave into the warm water and stir it to mix. In a large bowl add the flour, salt and yeast and mix well. Once you’ve slowly added the water and have mixed it well add in your oil. Kneed the dough well until it feels smooth and pliable. Turn the dough into a bowl and leave for about an hour in a warm place. You want the dough to double in size. Preheat your oven to 200°C
Turn the dough out onto a lightly floured surface and kneed firmly for several minutes. Shape the dough and add it to an oiled baking tin. Set aside to rise again for about 20 mins before baking for 35/40 minutes. You’ll know it’s done as when removed from the tin the bread will sound hollow when you tap the bottom.
Allow the bread to cool before slicing. Then add your favourite toppings!
Share and enjoy!