Kates Roman Spelt Bread Food

KATE'S ROMAN SPELT BREAD

Steps:

• Put the flour and yeast into the bowl of a stand mixer fitted with the dough hook. Mix thoroughly on the slowest speed to combine, then add the salt and mix well. Make a well in the centre.
• Mix together the oil, honey and lukewarm water in a separate bowl. Pour the liquids into the flour well, then mix on the slowest speed until the ingredients come together in a soft, but not sticky dough. If the dough feels dry, work in more lukewarm water 1 tablespoon at a time; if it's too sticky, work in more flour 1 tablespoon at a time.
• Tip out the dough onto a lightly floured worktop and knead for 10 minutes, until smooth, pliable and stretchy but firm enough to keep its shape.
• Return the ball of dough to the bowl and cover tightly with cling film. Leave to rise for 1-3 hours (depending on room temperature), until doubled in size (or leave to rise overnight in the fridge).
• Punch down the risen dough, then tip it out onto a lightly floured worktop and knead gently for 1 minute to evenly distribute the bubbles of gas.
• Shape the dough into a neat, smooth ball, then place it on the sheet of baking paper. Dust lightly with wholemeal or white spelt flour, then cover lightly with cling film. Leave to prove for about 1 hour (a bit longer if the dough has been chilled), until just doubled in size.
• Towards the end of the proving time, heat the oven to 230°C/210°C fan/450°F/Gas 8. Put the baking sheet into the oven to heat up and put a roasting tin on the bottom of the oven.
• Sprinkle the loaf with a little more flour, then slash the top fairly deeply with a sharp knife. Very carefully transfer the loaf on its baking paper to the hot baking sheet, then quickly return to the oven. Pour a large mug of cold water into the roasting tin to produce a good burst of steam. Quickly close the door.
• Bake the loaf for 15 minutes, then rotate the baking sheet and reduce the oven temperature to 200°C/180°C fan/400°F/Gas 6. Bake for a further 17-20 minutes, or until the bread is golden brown and sounds hollow when you tap the base.
• Transfer the bread to a wire rack, discarding the baking paper, and leave to cool completely before slicing.

SPELT BREAD

Steps:

• In a cup, combine 3/4 cup of warm water, 1/4 cup of honey and 2 tbsp of yeast. Set aside.
• In a large bowl, combine 2 2/3 cup of warm water, salt and oil.
• Add half flour and yeast mixture.
• Stir well.
• Add remaining flour and knead for about 8 to 10 minutes.
• Preheat oven to 200 degrees Fahrenheit (95C) and then turn off.
• Grease an ovenproof bowl and place dough in it. Let rise in oven. Punch dough down.
• Divide into three, place into three greased loaf pans, poke holes in loaves and let rise again.
• Bake 425 degrees Fahrenheit (220C) for 20-25 minutes.