Spelt is amazing, its an ancient grain that’s got a good amount of nutrients. It has a lovely sweet but nutty flavor. Perfect for mopping up the juices after my Pak choi parcel.
1 1/2 cup plain white flour
2 1/2 cups whole grain spelt flour
1 1/2 tsp salt 1/4 cup linseed
1 1/2 cup tepid water
1 tbsp agave
1 1/2 tsp fast action dried yeast
Dissolve the yeast and agave in the tepid water, and set aside for a few minutes, it should froth up a bit. Mix the salt into the flour. Stir in the linseed. Now add the yeast mix a bit at a time, mixing it in with your hands. Knead on a floured surface for 8-10 minutes, until springy and elastic. Place the dough in a lightly oiled bowl and toss around in the oil so the dough it coated, cover with cling film and leave to rise in a warm place for about 1hr, I pop it in a slow cooker on high so you can just lightly grease the crock of the slow cooker and pop the lid on then turn the slow cooker of after the crocks heated up, so as not to cook the Dough. Another way of making the dough rise quickly is to put the top oven/grill on at a low heat and prop the door open with a wooden spoon. Once the dough has doubled in size, gently shape into a loaf shape and place in a loaf pan, allow to rise for about 20 minutes or so, it shouldn’t take too long as spelt breads tend to rise easier. Then brush with cool water, before baking in a preheated oven at 200c/390f for 30 minutes. Turn out of the loaf pan and allow to cool on wire rack, before slicing.