White Spelt Sandwich Loaf
Ingredients
- 250g White Spelt Flour
- 250g Strong White Bread Flour
- 7g Dried yeast (or 1 sachet)
- 10g Salt (fine)
- 1tsp Honey
- 1tbsp Butter or olive oil
- 320g Water (lukewarm)
This White Spelt Flour and Strong White Flour recipe is the perfect introduction to baking bread at home. Real Bread Week is all about celebrating the craft of baking, and knowing what goes into your bread!
Making bread at home may seem daunting at the start, but this recipe is a great way to start learning. White Spelt Flour is also high in fibre, compared to conventional plain flour, and makes a fantastic healthier alternative without compromising on softness!
- Baker: Sophie Carey
- Makes: 1 Large Loaf
- Prep time: 30 minutes
- Bake time: 45 minutes
- Flours used: Matthews Cotswold White Spelt Flour & Matthews Strong White Bread Flour
Method:
- Combine the water, yeast, and honey and leave to sit for 5 minutes while you weigh the rest of your ingredients
- Weigh the flours and salt into the bowl of a stand mixer and add in the water mixture when ready
- Set the mixer on a low speed for 3 minutes to combine the ingredients and hydrate the flour
- Add the butter and turn the mixer up to a fast speed for at least 6 minutes, but you may need to leave it for 8. Mix until the dough is smooth and shiny, it shouldn’t be sticky but shouldn’t be dry and tough either
- Place the dough in a bowl and cover with cling film or a tea towel. Pop it somewhere warm (like the kitchen or an airing cupboard) for 1 hour - preheat the oven to 200 degrees Celsius
- After 1 hour, the dough should be doubled in size. Tip it out onto a lightly floured counter and gently flatten into a rectangle - fold the long edges in towards the centre and then roll the rest of the dough tightly
- You could then need to push the ends in to shorten, or roll out slightly more to lengthen depending on the length of your tin
- Grease a large loaf tin with butter or spray grease, then place the loaf in with the seam on the bottom
- Cover again and leave to rise for a further hour until the loaf fills the tin well. You can either leave the top of the loaf bare and then glaze with butter when it’s done baking, or you could dust it with flour and score straight down the middle to make a farmhouse loaf
- Bake for 35-45 minutes or until golden brown and well risen. Remove from the loaf tin immediately and cool on a wire rack for an hour before slicing! This loaf freezes wonderfully if sliced before freezing.
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