I’ve been fairly slack in the bread making department lately. Every now and again I seem to reach a point where there are enough odd scraps of bread in the freezer to keep me going for a couple of weeks; however, I just reached the end of that time and found myself in need of a quick and easy loaf that could be put together in a few hours – sourdough this is not.
Combining wholemeal spelt with strong white bread flour both lightens the texture and makes the dough easier to work, and the little bit of sugar in the recipe gives the yeast an extra boost. There are other ways to speed the process – increase the temperature of the dough or the room, for example – but I don’t really like to sacrifice too much flavour for time.
This time around there wasn’t as much oven spring as I would have liked, so the dough did not rise as much as usual. I later found out that my suffering old oven has started to pack in… More on that in a later post.
Teaspoon measurements refer to Australian sizes.
Light spelt sourdough makes one loaf
110g strong white flour
225g wholemeal spelt flour
1 tsp salt
1/2 tsp caster sugar
1 tsp yeast
12g butter, melted
225g lukewarm water
1. Combine all of the ingredients and mix to combine
2. Knead on a clean surface for 10-15 min, until the dough is smooth and elastic
3. Transfer to an oiled bowl, cover with cling film, and rest for 2 hours or until doubled in size
4. Tip dough out onto a clean surface. Shape into a rectangle and then roll up, sealing the seam tightly. Place into a greased 900g loaf tin and cover loosely with cling film
5. Proof for 1 1/2 – 2 hours, until the loaf has risen about 2cm above the lip of the tin. Preheat oven to 230C.
6. Bake for 15 min, then reduce the temperature to 200C and bake for a further 15-20 min, until the loaf is browned and sounds hollow when tapped on the bottom
7. Cool on a wire rack