Spelt flour is an ancient wheat. As it’s easier to digest, it can be eaten by most people who, like me, have an intolerance to modern wheat. Spelt contains gluten, so not suitable for coeliacs, but ideal for bread-making. However, the gluten is more fragile than that found in modern wheat, so it won’t stand up to lengthy kneading and baking. This loaf recipe is the final result after much experimentation, and I hope you’ll enjoy it.
QUICK SPELT & RYE BREAD
(Makes one MEDIUM loaf on a FAST-BAKE programme in your bread machine.)
125g rye flour
375g stoneground spelt (or a mix of white spelt and stoneground spelt, or all white – I generally use half of each)
320ml warm water
1.5 tablespoons olive oil
1.5 level teaspoons salt
1.5 level teaspoons fast-action dried yeast
Mix the spelt and rye flours together in a large bowl.
Add the water to your bread-machine’s pan, then add the salt and olive oil.
Spoon in the mixed flours.
Make a well in the centre of the flours and sprinkle in the yeast.
Put the pan in your bread-machine and set to medium / fast-bake programme. If using white spelt in your flour mix, set crust setting to ‘Dark’.
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