Organic wholegrain spelt bread


I just made some organic spelt bread. I’ve officially become a lightweight and now use easy bake yeast. It’s so easy – you add it into the flour instead of having to activate it in warm water like dried yeast.  I shouldn’t think fresh yeast is hard to use either – and either Sainsbury’s or Tesco’s told me they give it to customers free of charge. Other than that (I bought it once years ago) it was only something like 25p.

It’s incredibly easy this recipe, from the back of the Dove’s farm packet, and spelt is more easily tolerated by some than ordinary wheat four. I halved the quantities and put it straight onto a greased baking sheet. I left to rise for over an hour.

Set the oven to 200C


500g wholegrain spelt flour

1/2 tsp salt

1 tsp quick yeast

1 tbs honey

400 ml warm water

1 tbs olive oil


1. In a large bowl mix together the flour, salt and yeast.

2. Dissolve the honey in the water and roughly mix into the flour.

3. White the dough is still craggy add the oil and mix well.

4. Knead or work the dough for a few minutes then divide between two 500g loaf tines.

5. Cover and leave to rise for 25 minutes in a warm place.

6. Bake in the oven for 45 minutes, turning down to 180 for the final 15 minutes.

7. Sprinkle with white flour.

Delicious with unsalted butter and organic honey! I had mine as a tuna sandwich and mon fils with Comté and caramelised onion chutney.


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