I found this Wholegrain Spelt bread recipe courtesy of Doves Farm and it's brilliant if you are pushed for time as it only needs one proofing. So you can have a finished baked loaf from start to finish in 2 hours. It has a really great open crumpet-style texture. Oven 220 ℃/Fan 180 ℃/400 ℉/Gas Mark 6
500g/1lb wholegrain spelt flour (Doves Farm Organic)
½ teaspoon salt
1 teaspoon quick yeast
1 teaspoon honey
400ml/14 fluid oz warm water
1 teaspoon olive oil
Method:
1. In a large bow mix together the flour, salt and quick yeast.
2. Dissolve the honey in the water and roughly mix it into the flour.
3. While the dough is still craggy and in it's rough stage, add the oil and mix well.
4. Knead or work the dough for a few minutes then divide it between two 500g/1lb bread tins.
5. Cover and leave dough to rise for about 25 minutes in a warm place.
6. Bake in a pre-heated oven for 40-45 minutes.
7. Et Voila - Enjoy!
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