Before I start on this post I have to get something out in the open… Yes, I do make spelt bread and I do go to Soul Cycle a few times a week but no, I am by no means a health freak so do get scared off just yet. You’re probably thinking, “wow, spelt… that’s way too healthy for me, I wouldn’t even know where to begin, what do I do with that?” or if I’m lucky ” Yes! I LOVE spelt! Finally a healthy-ish option!”, hopefully it’s the latter but if not I’ll try to convince you.
I’m actually one of those people that used to hear about spelt products and get scared off myself but my sister Emanuelle (., swears by spelt bread and pasta and my mom makes the most delicious spelt challah. On a trip to Williams Sonoma this week to take advantage of their bakeware sale, (which by the way you should definitely check out, 20% off is pretty good and I got some great deals), I came across a counter with all different types of flours, and mixes, and although I was not yet brave enough this week to try out some of them, I decided that I’d get some spelt flour and play around a little, after all, it was half off too!
I love bread, but real, fresh bread… so much that I will actually skip bread in a restaurant if it’s not fresh out the oven and hot, how many people can say that? There’s my version of willpower for you, or you could say, snobbery at it’s finest. My husband Jonathan also loves sandwiches, and as I often try to make him lunch, homemade bread was definitely a perfect ingredient for this weeks lunchbox.
This bread is light with a nutty and slightly sweet flavor. It does have a little sugar which will add to the sweetness a touch but if you want a less sweet bread you can always exclude the sugar, I just can’t guarantee that it’ll still taste as good.
You will need
- 500g Spelt flour or wholegrain spelt flour
- 1/2 teaspoon salt
- 1 packet or 2 1/4 tablespoons quick or active yeast
- 1 tsp brown sugar
- 200 ml warm water
- 1 tbsp olive oil
- 1 handful oats
- 1 handful poppy seeds
- 1 tbsp sea salt crystals
- In a large bowl mix together the flour, 1/2 teaspoon salt, yeast and sugar.
- Add the water and roughly mix it into the flour.
- While the dough is still lumpy add in the oil and knead well until it is smooth.
- Leave the dough covered with a tea towel or plastic wrap until it has doubled in size, about 1 hour.
- Transfer onto a well floured surface and knead for a few minutes.
- Shape the dough and put it into an oil bread tin or on a greased baking sheet.
- Cover again and leave dough to rise for another 25 minutes.
- Top with seeds, oats and sea salt and bake for 35 to 40 minutes on 425F.