A Crusty, Golden, Spelt & Rye Loaf

spelt loaf

Baked a great loaf this evening and thought I’d share the details and a few of the tips and tricks I’ve picked up.

I love baking bread but confess to normally just slinging everything in the bread machine. Takes minutes and the end product is  great. Recently I have taken to baking in the oven though and I’m enjoying the results. I’m a million miles away from the realms of artisan bread making, starter doughs etc etc – BUT – I have found there are a few easy things you can do to make a good loaf turn out GREAT!

Here’s tonight’s recipe. I think with it being mainly spelt then it’s a better loaf for your body to digest and less likely to cause problems for gluten or wheat intolerant people. I’m no expert on this. But I have found spelt makes a really lovely, tasty, nutty, golden loaf

  • 300ml water
  • 2 generous tbsp honey
  • 350g spelt flour
  • 100g rye flour
  • 1.5 tsp salt
  • 1tbsp skimmed milk powder
  • 30g butter
  • 1.5g fast action yeast

I am lazy, so I slung all the ingredients (in the order above) in the bread machine and hit the ‘dough’ setting which on my machine takes abot 1.5hrs. There is a 5hr ‘artisan’ dough setting but I’ve never used it.

One the dough is done, tip it out onto a floured board and just knock a bit of the air out. Shape it gently into a round mound, cover with a tea towel and leave it another half hour.

In the meantime I set my oven to 210 degrees C and put a pizza stone on the middle shelf and an empty small baking tray at the bottom of the oven.

Take the pizza stone out, and gently place on the rounded dough. I sprinkled with more spelt flour and then lightly drew a knife over the middle to give the pretty look.

Pop the pizza stone back into the oven then the next trick is to throw 2-3 ice cubes into your baking tray. Steam helps give a good crust and this way – your steam lasts a little longer.

30 mins later – check the loaf. It should sound kind of hollow when cooked.

Set on a wire rack to cool.

I would love to know if you try this recipe. I would also love to know your favourite bread recipes, tips and tricks!