Spelt is one of my favourite grains to make
bread with and I often use Alessandra Zecchini’s recipe from her book, Savour.
400 ml warm water
2 ½ tsp active yeast granules
¼ tsp sugar
250g spelt flour
250g white flour
pinch salt
Place warm water in bowl, add yeast and
sugar and set aside for 5 mins until the yeast starts to bubble. Add flour and
salt and mix with your hand then turn out onto a floured board and knead for
7-8 mins. Roll into ball, but back in the bowl, dust with flour and cover with
a plastic wrap. Leave for an hour or until it has doubled in size. Punch down
dough and form into 2 loaves. Place generous amount of caramelized onions on
top of each loaf. Leave to rise for another half hour.
Bake at 200C for 30-35 mins on until cooked
through.
My other bread effort recently was apricot and walnut bread. To the usual yeast starter I added spelt flour, a cup of
chopped dried apricots and about a cup of walnuts ground in the coffee grinder.
I didn’t use a loaf tin so the dough spread out quite a bit, more like a foccacia
shape. The walnuts add a lovely texture and nutty flavour, offset nicely by the
tangy apricots.