(Here's a couple of spelt soda breads)
500g (3 mugs) wholemeal spelt flour
1/2 tsp salt
1 dessertspoon fresh yeast or teaspoon of dried active or fast action yeast
315ml (1 mug) lukewarm water
2 tablespoons olive oil (optional, but improves keeping qualities)
1. Measure the water and stir in the yeast until it has dissolved. Place the flour and salt into a mixing bowl, pour in the yeast liquid, then add the olive oil if using.
2. Have a little water to hand to add if necessary, remember, it is better for your dough to be wetter (slack) rather than drier (tight). Begin to mix by stirring the ingredients together with a knife, cutting through the dough as it forms. When it gets too stiff for the knife, use your hand to squeeze the mixture together. As it forms into a solid mass, keep turning it over and pressing it down to pick up the flour at the bottom of the bowl – but make sure it stays soft. Don’t be afraid to add more water to keep it soft! When all the flour has been mixed in, wipe the bowl around with the dough, turn it out onto the worktop and begin to knead.
3. Knead by flattening the dough out, folding it over and flattening it again. If the dough is too sticky, instead of putting extra flour on your worktop, place some in the bowl, put the dough back in and turn it round to coat it all over. That way you keep the flour under control and you won’t be tempted to add too much. Knead until the dough becomes smooth – and then stop before you get fed up!
4. Either leave your dough in the bowl, covered with a dry tea towel, for an hour or so, or go straight to step 5.
5. Oil a large loaf tin and have it ready, then shape the dough by pressing it out into a rough rectangle and rolling it up tightly. Put the dough into the tin with the seam underneath.
5. Or: For a freeform loaf, shape the loaf by pulling up the dough at the sides with your fingertips and pushing it down in the middle; do that all round the dough. This will have the effect of smoothing the underneath of the dough. Then turn it over and shape it into a round. Place it on a baking sheet lined with baking parchment.
6. Cover with a dry tea towel and leave to prove on your worktop until it has grown appreciably in size. (As a general rule, spelt breads rise a little quicker than wheat breads – so keep an eye on it.) Bake at 220C, 425F or gas mark 7 for about 25-30 minutes.
7. The loaf is ready when it has browned on the sides and bottom. You may need to put it back in upside down, for a few more minutes. It is better overbaked than underbaked.