This recipe uses Jack Berry™ Wholegrain Spelt Flour from the Organic range. It is additive and preservative-free, a great source of fibre, calcium and vitamins.
500g Jack Berry™ Wholegrain Spelt Flour Organic
60ml warm water
10g fast action dried yeast
1 tbsp honey or maple syrup
250ml non-dairy milk
3 tbsp olive oil
1 tsp sea salt
Makes 1 x 1lb loaf
Place water and honey in a large bowl and sprinkle the yeast on top and let the mixture settle for ten minutes. When the mixture starts to foam add the milk, olive oil, salt and 300g of the flour. Stir with a wooden spoon until a loose dough forms.
Add the remaining flour 50g at a time, kneading each time until a smooth, elastic dough forms. This should take approximately 10 minutes. The dough should be smooth and not too sticky.
Place the dough into a large bowl and cover with a tea towel and place it in a warm place for 60 minutes or until doubled in size.
When the dough has risen, punch it down to remove the air from it then place it in a greased 1lb loaf tin. Cover and place the loaf into a warm place to rise again for 30 minutes
Preheat the oven to 200°C/180°C fan/Gas 6.
Bake the bread for about 45 minutes, or until golden, and it sounds hollow when tapped. Remove from the tin and cool.