Go Back

Wholemeal and Spelt Loaf

5 from 1 vote
Beautiful bread, easy to make and full of nourishment and love.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 33 minutes
Servings: 8
Course: Baking
Cuisine: European
Calories: 80
Ingredients Method

Ingredients
  

  • 200 g Wholemeal Spelt Flour
  • 200 g Wholemeal Flour
  • 75 g Strong Rye Flour
  • 125 g Strong White Flour
  • 1 tbsp Active yeast
  • 380 ml Water Luke warm
  • 1/2 tsp Himalayan rock salt
  • 2 tbsp Sunflower Oil

Method
 

Mixing
  1. Measure and weigh all the flours in a mixing bowl or food processor bowl
  2. Add the yeast and salt
  3. Mix all the dry ingredients for a couple of minutes
  4. Mix the oil and warm water together and then slowly pour in the mixer bowl to combine the dry into a dough ball.
Autolyse & Kneading
  1. The dough ball should slowly release from the sides of the bowl. You might want to knead the dough on a floured rolling surface.
Rising
  1. Drop the dough in a large bowl and cover for one hour in a warm place to rise.
  2. Knock the risen dough on the rolling surface and knead in a circular motion to shape the dough into a second rise ball. You are essentially folding the dough back on its self in circular motions until the ball holds up.
    hand kneading a dough for an article on freshly baked bread for erling.yoga
Second Rise
  1. Gently roll from the middle until the ball stretches to an oblong shape. Place in an oiled bread tin and rise for 20-30 minutes uncovered in a warm place.
  2. Bake in a pre heated 180°C oven for 30-35 minutes
  3. Remove from the tin and cool on a cooling rack.