A nutty-textured bread made with wheat-free flour
This bread has become a real passion of mine and I serve it to guests whenever I possibly can. If I was a betting woman, I would put money on this flour becoming more and more important in the future. It does contain gluten, but it is wheat free and as a teacher, I am finding that more and more of my students suffer from food intolerances.
As this bread is a one-rise bread, it is easy to fit around our hectic lifestyles. Because of the short protein strands of the grain, a short knead and one rise is all that is necessary. Please feel free to experiment with white and wholegrain. I love the nutty texture of this bread and I sometimes even make grissini with this dough.
500g wholegrain spelt flour, plus extra for sprinkling and kneading
2 tsp sea salt
3 tsp rosemary, coarsely chopped
2 tsp freshly ground black pepper
2 tbsp rapeseed oil
1 tbsp fragrant honey, such as acacia or rosemary honey
7g fresh yeast or 1tbsp dried/active yeast
400ml water at body temperature (you will need to adjust the quantity if using white spelt)
In a large bowl, add the flour, salt, rosemary and black pepper and mix well. Make a reservoir in the middle of the flour, add the oil and honey and then the yeast and water.
Mix well and turn out of the bowl onto a lightly floured work surface. Knead, adding more flour as necessary. The dough should be strong, soft and silky. Knead for approximately 8 mins.
Shape into two baguettes and place on a baking tray lined with parchment, side by side. Cover and leave for 40 mins.
Preheat the oven to 180C. Bake the loaves until they are golden brown and sound hollow when you tap the underside. Cool on a wire rack.
Enjoy with oil or butter.
Recipe: Ursula Ferrigno