I love bread… Who doesn’t? Wonderful stuff! There’s a lot of fuss at the minute about how wheat is not necessarily the best for us, as it is so refined. Not sure about that, but I know there are a lot of people who struggle with wheat – but really miss good bread (let’s face it, most of the gluten-free stuff is not great). A little while back, I started making bread with spelt flour instead of wheat. Spelt is related to wheat, but is apparently a much more primitive and less refined grain. While it does contain gluten and is therefore of no use to coeliacs (sorry guys!), it is apparently more easily digestible and therefore some people who struggle with wheat can cope with spelt. And you know what? I reckon it’s the best bread anyway – as does Iris, who refers to it as Daddy Bread (hence the title of this post). In fact, she’ll be having a sandwich made from it in her lunch tomorrow as I’ve just finished baking a loaf! One of the major benefits for me is that it is best baked on the ‘quick loaf’ setting on your bread maker – so with mine, it is cooked literally in an hour! Fantastic. Anyway, here’s the basic recipe with some variations underneath:
450g spelt flour
1 tablespoon of sugar
1 teaspoon of yeast (one of those sachets is a teaspoon but if you are going to do this regularly getting a tin of yeast is so much easier)
1 teaspoon of salt
1 1/2 tablespoon of oil (olive works well, but sunflower/ rapeseed gives a better texture and it stays fresher longer)
400ml of warm water (try 100ml boiled to 300ml straight from the tap
Chuck it in your bread maker in that order and set it off on your shortest cycle (an hour or so ideally). Job done!
Obviously you can take it out before it bakes (about half-way through on my machine) and make rolls – or it makes a fabulous pizza base!
I normally use wholegrain spelt flour, but you can get white spelt, which makes a lighter loaf. Any ratio of the two mixed seems to work just fine – half and half is perfect…
One of my favourites is to add in two tablespoons of caraway seeds and two tablespoons of poppy seeds. I love the flavour of caraway, and the poppy seed gives an awesome crunch.
Give it a go – it is blooming awesome!