Spelt tin

Spelt tin

By
From
Scandinavian Baking
Makes
1 big loaf
Photographer
Columbus Leth

This is the perfect loaf for bakers who find kneading difficult, because spelt is best in a wet dough that is not kneaded too much, as in this recipe. The grain became a real big trend in the 1990s and now it has become a far more common flour. Spelt contains gluten, but not with the same gluten structures as wheat. The flour, therefore, becomes softer instead of tighter the more it’s kneaded, so spelt bread can easily become too dry. This loaf is great for making sandwiches.

Ingredients

Quantity Ingredient

Day 1

Quantity Ingredient
30g fresh yeast
300ml lukewarm water
150g white stoneground spelt flour
150g wholegrain stoneground spelt flour

Day 2

Quantity Ingredient
300ml lukewarm water
8g fresh yeast
300g white stoneground spelt flour, plus more to dust
300g wholegrain stoneground spelt flour
10g salt
flavourless oil, for the tin

Method

  1. Day 1

    Crumble the yeast into the lukewarm water in a bowl, stir to dissolve, then add both flours, mix well, cover with foil and leave overnight at room temperature.
  2. Day 2

    Add the lukewarm water to yesterday’s dough, crumble in the yeast and mix well. In a separate bowl, mix the flours and salt, then mix the flour mixture into the yeast mixture and stir until you have a smooth dough. Place in a large bowl, cover with a tea towel and leave to rise for two hours at room temperature.

    Knead the dough again lightly on a floured work surface. Place it in an oiled 3-litre loaf tin (mine was 22 x 12cm), cover with a tea towel and leave to rise again, in a warm place, for 30 minutes.

    Preheat the oven to 200°C. Slash the top of the loaf in several places, widthways, with a very sharp knife or a razor blade. Spray cold water in the oven to create steam and bake for 45 minutes. When it is ready, if you tap the loaf on its base it should sound hollow. Turn it out of the tin and leave to cool on a wire rack.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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