Rye & Spelt Bread
I haven’t made fresh bread for such a long time so this loaf was a real treat. The addition of some white flour stops the bread from becoming too dense but you can still taste the subtle flavours of the rye and spelt. It’s also incredibly filling.
And no, you don’t have to give up bread completely if you’re trying to lose weight. I sliced this loaf, popped it in the freezer and I’ll have a slice every now and then.
- 200g (1 1/2 cups + 2 Tbsp) Strong White Flour
- 200g (1 1/2 cups + 2 Tbsp) Rye Flour
- 300g (2 1/2 cups) Spelt Flour
- 3 x 7g sachets fast action dried yeast
- 10g (1/2 Tbsp) salt
- 50ml (3 Tbsp) walnut oil
- 400ml (1.6 cups) warm water (approx.)
- Grease and flour a loaf tin.
- Place all the flours in a large mixing bowl. Add the yeast on one side of the bowl and the salt on the other side.
- Pour in the oil and water and mix together to make a dough. The dough should be slightly sticky so add a splash more water if needed.
- Knead for 5-10 minutes on a flour dusted surface until the dough is smooth and elastic.
- Place the dough back in the bowl, cover with clingfilm and leave to double in size (mine took about 1 hour)
- Knock back the dough and roughly shape it to fit into your loaf tin. Put the dough in the tin, sprinkle with a little flour and then loosely cover with clingfilm and leave to double in size again (mine took a further hour).
- Pre-heat your oven to 200C (390F).
- When your dough has doubled in size, bake for about 30 minutes until golden brown. Remove the loaf from the tin 5 minutes before the end and finish off directly on the oven shelf.
- Cool on a wire rack and slice when cold.