Bob’s Bread Bakery spelt loaf
Description
Chef’s note:
Bob’s Bread Bakery is a micro bakery in North Walsham. They bake sourdough and other ‘slow loaves’ for delivery around town on their three-wheeled cargo bike. They share their delicious spelt loaf recipe with nourish readers.
Spelt is a relative of wheat and was cultivated in the Middle East around 9,000 years ago, and here for around 4,000 years. It was superseded by higher yielding wheats, but in the last few decades, spelt has seen a UK resurgence as bakers have recognised and welcomed its unique nutty flavour. Spelt has never been hybridised, and remains as simple and hardy as it was when it was first grown by early civilisations.
Spelt loaf
This is a ‘slow bread’ recipe, taking up to 24 hours to make, that allows the rich flavour of spelt to be maximised within the loaf. This makes a soft and slightly crumbly loaf that goes really well with savoury toppings and is tasty with jams too.
Find Bob's Bread Bakery on Facebook, Instagram and Twitter
or email bobsbreadbakery@btinternet.com
Ingredients
for the starter
for the loaf
Instructions
-
Make the starter 12 to 24 hours ahead of baking.
-
Mix the flour, water and yeast in a mixing bowl and cover with a tea towel, cling film, or shower cap. This will produce a wet mixture that will slowly ferment and develop flavour.
-
To make the loaf, add the flour to the starter. Add tepid water to a jug and add the salt and yeast. Mix these and add to the flour and starter.
-
Finally, add the oil.
-
Stir the mixture thoroughly, using your hands to complete the mixing.
-
Transfer to a floured work surface and knead for several minutes to form a smooth, tight ball. Return to the bowl to prove for one hour.
-
This loaf is best baked in a 1kg size baking tin. The mixture is quite tacky and so it is important to grease or oil your tin to avoid your loaf sticking.
-
Take the proven dough and briefly knead it to knock it back, before shaping to fit your tin. This should be covered with a tea towel and left to prove again, for around an hour.
-
Pre-heat your fan oven to 220°c/gas mark 7.
I like to brush the loaf top and add flour for decoration before baking, but you can leave plain if you wish. -
Bake your loaf for 10 minutes at 220°c, then turn the temperature down to 190°c/gas mark 5 for another 25 minutes.
-
Turn out your loaf onto a cooling rack and, if you have the patience, wait for an hour or two before cutting a slice
