This is a really easy recipe for Spelt bread. Spelt has less calories but more protein than normal wheat flour and rises very well for bread making. Spelt has less gluten than wheat flour so is easier digested.
500g Westfield Farms Spelt flour
1 teaspoon salt
1 teaspoon sugar
15ml Ola Cold Pressed Rapeseed Oil
2 teaspoon fast action yeast
Mix the flour , salt and sugar in a large mixing bowl. Add the Ola Cold Pressed Rapeseed Oil then stir in the yeast. The Ola Oil gives a lovely texture and also helps to keep the loaf fresher for longer. Measure 100ml boiling water in a jug then top up with cold water to make 350 ml, water should be just warm to touch.
Make a well in the centre of the flour mixture and add the warm water. Mix together to form a soft dough. Turn on to a floured board and knead until smooth and elastic. This process will take about 10 minutes or 5 minutes if using a mixer with a dough hook.
Shape the dough to fit in to a 1kg loaf tin ( lightly greased)
Cover with cling film and put in a warm place for approx 1 hour or until doubled in size.
Preheat oven to 230C, bake for 15 mins then reduce temperature to 200C and cook for approx 20 mins until the bread is golden brown.