This is one of my go-to sandwich breads. Makes lunch a lot more interesting and the Spelt flour adds to the loaf a nice, nutty flavour.
10g of fresh yeast or 5g of dried yeast (2 – 1%)
250g wholemeal spelt flour (50%)
250g strong white bread flour, plus extra for dusting (50%
1 teaspoon (10g) fine grain sea salt (2%)
300ml warm water (60%)
1 . Mix the yeast with 300ml of warm water and leave to dissolve.
2. Combine the flours, salt and the dissolved yeast and bring together to make a soft dough. Knead for 10-15 minutes until it becomes stretchy and elastic.
3. Transfer to a bowl and cover it. Allow to prove until doubled in size (no more than 1 hour), in a warm place.
4. Once proved, shape the dough into a tight and firm sausage shape no longer than the tin. Place into a greased 2lb large loaf tin.
5. Leave to prove for a further hour or until doubled in size.
6. Sprinkle with spelt flour and sea salt.
7. Spray the oven with water spray and close the door to create a crust. Bake in the oven for 30 minutes at 230°C on a baking stone.
8. Leave to cool completely.
Recipe from Hobbs House Bakery