This quick post is at the end of a long, busy Saturday. As I knew that I would be spending a lot of this weekend in the garden (it’s autumn here, so plenty of pruning, composting and harvesting) and the kitchen (preserving those extra veggies) I decided to make a quick loaf.
Quick means dispensing with the sourdough starter for a change, and switching to instant yeast. I used a mix of white and wholemeal spelt and threw in a handful of barley bran and linseed for some extra flavour.
Quick spelt loaf makes one loaf
250g white spelt flour
150g wholemeal spelt flour
2 tsp honey
75g barley bran
1. Combine all of the ingredients in a bowl and mix.
2. Knead on a clean surface for 10 minutes.
3. Bulk ferment in an oiled bowl for 2 hours, until doubled.
4. Turn out onto a clean surface. Shape into a rectangle, roll, and press the seam together. Transfer to an oiled 900g loaf tin.
5. Proof for 1 hour.
6. Preheat oven to 230C. Bake for 15 minutes, then reduce the heat to 200C and bake for a further 15-20 minutes.
7. Turn out onto a wire rack and cool for at least an hour before slicing.