Fiona’s spelt bread recipes – bread machine instructions

Note – I find spelt flour a lot less predictable as far as how much water it will nicely take up.  Because of this I check the dough once everything is mixed together and add more flour if necessary.  If you do it about 10 minutes into the kneading time, you can always either add flour while the machine is still kneading, or if there isn’t enough kneading time left, just restart it while you add more.

Basic everyday spelt bread

330 ml water

2 tablespoons oil

2 teaspoons good sea salt

2 tablespoons molasses

2 tablespoons milk powder – optional (add after the flour if setting this to run after a delay)

4 & ½ cups spelt flour – white, wholemeal or a mix

2 teaspoons dry yeast

Put into the bread machine in order.  Set to basic loaf and leave it.  Check for flour quantity adjustment after first 5-10 minutes – see note above.

Extra special spelt bread

375 ml water

2 tablespoons oil

1 & ½ teaspoons good sea salt

2 tablespoons nice honey

2 tablespoons molasses

2 tablespoons milk powder (add after the flour if setting this to run after a delay)

1 cup white spelt flour

2 & ½ cups wholemeal spelt flour

extra 2 cups wholemeal spelt flour to add later – don’t put this in at the beginning

2 teaspoons dry yeast

Put into the bread machine in order.  Set to dough and leave it.  Once it is finished start the dough cycle again, adding more wholemeal spelt flour until you have a nice dough – up to about 2 cups, but see the note at the beginning.  Run to the end of the dough cycle a second time.

Take the dough out and shape into a loaf.  I like to use a large bread tin, but if the dough is firm enough you could make a freeform loaf or rolls.  Leave in a warm place to rise well (this could take up to an hour depending on how warm the place is) – it should be about double in size.  Meanwhile, preheat your oven to 210 deg C.

Brush the loaf with something nice.  You could use an egg glaze, or a spray with water, but I just like milk with this loaf.  Put it into the oven and keep an eye one it.  It should cook for about 30 to 40 minutes all up (15 or so for rolls) but because of the high sugar level will darken quickly, so I usually turn it down to 180 after only about 5 minutes, then if it is still looking like getting too dark, I will turn it down even lower 15 minutes later – to 150 or 160 deg C.

This bread is beautiful with nice cheese, and is surprisingly good with cheese and jam together!

Please don’t publish this recipe, and leave my name on it if you give it away!  Thanks.