No-Knead Spelt Bread by Georgina Ingham from Culinary Travels
1. Combine the flours in a large bowl (or free-standing mixer) and add the yeast.
2. Add the honey, olive oil and 200ml of the water and mix until you get a firm but soft dough, gradually adding the extra 100ml of water as needed.
3. Cover the dish with a tea towel and allow to double in size.
4. Turn onto a floured board and shape in to a smooth ball, allow to rise again for 30 minutes. Preheat the oven to 200C.
5. Place the dough into the loaf tin and allow to double in size.
6. Place in a preheated oven at 210ºC or the equivalent and cook for 30-35 minutes or until golden brown.
Ingredients
- 450g white spelt flour
- 150g granary flour
- 10g salt
- 1 sachet instant yeast
- 2 tbsp honey
- 60ml extra virgin olive oil
- 300ml lukewarm water
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Martin Smith - 12/04/2011 - 12:53pm
It appears to be a simple recipe to follow and with the price of bread "rising" each day I think as the son of a Master baker feel I could make an attempt at it Althougth I can make nice cakes and buns I have never attempted Bread So here goes
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