- Baker: Julia Thomas
- IG: @bakingbreakfast
- Makes: 1 loaf
- Prep time: 20 minutes, plus proving time
- Bake time: 35 minutes
- Total time: 3.5 hours
- Flour(s) used: Stoneground Cotswold Spelt & Rye
Spelt and Rye Bread Ring Method
- Tip the flour into a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook). Add the yeast to one side of the bowl and the salt to the other side and whisk until well combined.
- Add the water to the bowl and mix until it forms a rough dough. Knead the dough in the bowl for a few minutes by pulling the sides up and over, rotating the bowl as you go, or run the mixer for 5 minutes if using. Shape the dough into a ball, and cover the bowl.
- Leave to rise for 1 hour. Uncover the bowl, and knead the dough again using the same ‘up and over’ technique as before. Cover and leave to rise for another hour.
- Turn the dough out onto a well- floured surface. Roll it gently back and forth until it forms a long sausage shape. Keep going until it’s around 85cm in length.
- Form a ring with the rolled dough, squeezing the ends together and place on a lined baking tray. Dust all over with flour. Leave to rest for 15 minutes. With kitchen scissors make a cut on the top surface of the dough ring, pointing downwards at a 45° angle, and using the full length of the blade.
- Gently pull the ‘leaf’ you have created outwards slightly. Repeat at 3cm intervals, until you have gone all the way around.
- Leave to prove for another 20 minutes. Preheat your oven to 220°C. Bake for 35 minutes.
- Remove from the oven and allow to cool before serving.
