As a break from my continual quest to make Tiger bread that actually looks like it does in the shops I decided to make some bread with spelt flour instead. I made this last Saturday morning. I’ve never used spelt flour before but the recipe says that it has a nutty flavour – this recipe does make a slightly chewy, but very tasty, loaf.
250g of spelt flour
7g of fine sea salt
5g of dried yeast
150-200ml of water
2 tablespoons of runny honey
Combine the flour, salt and yeast in a bowl, stir in the honey and then gradually add in the water, combining well to make a soft dough.
Turn the dough out onto a lightly floured surface and knead for 10 minutes or so until smooth and elastic.
Place in a lightly oiled bowl, cover with a damp cloth and leave to prove for an hour or so.
After an hour, knock back the dough, shape it into a loaf and place on an oiled baking tray.
Cover with clingfilm and leave to rise for another hour. (I made a free form loaf, but, on reflection I should’ve used a loaf tin as the resulting shape was a bit odd.)
Preheat the oven to 230.
Dust the surface of the loaf with wholemeal flour and place in the oven.
Pop a small bowl of water, or ice cubes, in the oven as well. This creates steam which helps to give the load a nice crust
Bake for 10 minutes, then reduce the heat to 210 and bake for a further 20 minutes.