This bread is very different from your usual store-bought bread. If you make it, you'll notice that it's much more dense, and has a slight nutty flavour which adds to its uniqueness. Spelt flour is a much healthier alternative to regular flour, being that it's a wholegrain, and contains high levels of protein, fibre and loads of minerals and vitamins. Unfortunately, it isn't gluten free, but does hold much less gluten than normal flour, meaning it won't rise too much (giving it the dense feature). You can read more on spelt flour from my Spelt Muffins recipe here. If you would like it to be more airy, and rise more, you could try making it a mix between spelt bread and sourdough!
I used an organic spelt flour by Bob's Red Mill from Sprout Market. This post is in collaboration with Sprout Market - 'a membership community that uses the power of direct buying to deliver the world’s best healthy food and natural products to members at wholesale prices.' It is a great way to stock up on all your favourite health foods and natural products (from makeup to cleaning products).
I have a discount for you to use when you shop at Sprout Market which gives you 20% off and free shipping!! Just use this link - http://bit.ly/SproutMarket_wildeterra and you will be good to go! I would love to see what you buy from there so tag or email me if you post anything or make this recipe!
- 1 1/3 warm water
- 2 tbsp olive oil
- 500g wholegrain spelt flour
- 1 tsp salt (or more if you prefer)
- 1 tsp sugar (sugar is needed to activate the yeast)
- 9g sachet dry active yeast
- handful activated pepitas (activated pepitas are more salty than unactivated)
- handful sunflower seeds
- handful linseeds
- handful rolled spelt
- Preheat oven to 220 degrees Celsius.
- Place olive oil and warm water in a medium bowl and set aside.
- Place all the dry ingredients (flour, salt, sugar, yeast, seeds) in a large bowl and mix until combined.
- Make a well in the dry mixture with the back of your spoon and slowly pour the liquid mixture in the middle.
- Slowly fold the edges towards the centre and continue doing so until the wet and dry mixture has combined.
- With clean hands, knead the dough in the bowl until everything's completely combined.
- Lightly flour a clean bench and knead the dough for 5-10 mins.
- Shape the dough how you would like it to bake and then wrap it lightly in a tea towel and place in a large bowl.
- Cover your bowl in a blanket and place it in a sunny spot - this will help the bread rise.
- Leave the dough to rise for an hour (or more if you can)
- Line a baking tray with baking paper and place your dough on top
- Put your dough in the oven. After 20 mins, turn oven down to 200 and leave the bread in the oven for roughly 20 - 30 mins (until it's golden on the outside and sounds hollow when you knock it)
Something I love to do with fresh bread is dip it in olive oil with crushed garlic + salt. This is a Portuguese tradition called Tiborna, and it's just as good, if not better than lavishing your warm bread in pure butter. Give it a try if you make this bread - you'll love it!