I haven’t bought bread in so long I can’t even remember when was the last time I stepped into a bakery. Mr A and I have been making bread pretty much since we moved in together but it was always sporadic. We’d make a loaf here and there, when it struck our fancy.

In the last few months though, we’ve been really committed to it and have been making all our own bread. We don’t have a bread machine so we’re doing it old school style. I think it’s a combination of things that keeps us motivated: homemade bread tastes so much nicer than store-bought bread (especially when it’s warm, fresh out of the oven, yum, yum, yum!); it’s much cheaper (or at least it is if you’re buying semi-decent bread); we take turns, sometimes I’ll make a loaf, sometimes he will and other times I’ll get it all ready and ask him to do the kneading. Team work!

So today I wanted to share our recipe and hopefully get a few of you into bread-making :)

Spelt Bread

Ingredients (for 1 loaf):

  • 2 cups spelt flour
  • 3 cups bakers flour
  • 1 sachet (8g) instant dry yeast
  • 2 teaspoons salt
  • 2 tablespoons sugar
  • 1/2 cup warm milk
  • 1.5 cups warm water
  • 2 tablespoons olive oil

In a big bowl, add both flours and the salt. Mix a little and make a well in the center. Pour the sugar and yeast in the well and pour the milk and water on top. Add the olive oil and let it rest (without mixing it) for 5 minutes to let the yeast start.

Mix it all together then transfer to a flat surface sprinkled with flour and knead for a good 10 minutes. The more your knead it, the better the texture of the bread will be. If you have a bread machine, let it do the hard work. After 10-12 minutes your dough should be smooth and elastic. Return to the bowl and cover with gladwrap or a damp tea towel. Leave it to rise in a warm spot, out of direct sunlight, for 2 hours or until doubled in size.

Then knock it down and knead it again for a couple of minutes to get all the air bubbles out. Place the dough in a greased bread tin and cover again with gladwrap or a damp tea towel. Let it rise for 30-45 minutes then place in the oven at 200 degrees C for 35-40 minutes. Remove from the tin and place it on a cooling rack.

* You can adapt this recipe to make different kinds of breads:

  • Wholemeal bread: Replace the spelt flour by wholemeal flour
  • Fruit Toast: Add 2 tablespoons mixed spices and 2 teaspoons ground cinnamon to the flour mix. Then, after it’s risen the first time, add a couple handfuls of sultanas or mixed dried fruit and knead it into the dough before placing it into the tin to rise again.
  • Cheese and rosemary: After the dough has risen the first time, knead some rosemary and grated cheese into it then place into the tin to rise.
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