Wholemeal Spelt and Treacle Loaf

Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here.... If you like what you see and enjoy the recipe, we hope you join us by 'Liking' and 'Subscribing'.

Spelt is an ancient grain. It's sometimes known as dinkel wheat or hulled wheat, and we've been cultivating it since 5000 BC. It's easily digested and growing in popularity. 

Working with Spelt comes with its own 'rules': 

1. Kneading spelt, which is an ancient grain,  takes a little less time than when you knead with more modern flours. Expect it to come together a little easier. 

2. This is a fairly wet dough, so please resist the temptation to add extra flour - expect it to be wet and it won't disappoint. 

3. If you want to mix and knead in a mixer or a bread machine on an 'instant start' program  (e.g. pizza setting), then that will be fine. 

And as for treacle? If you wish to use molasses or even honey instead, that's fine. 

OK - so what do we need? 

INGREDIENTS

700 gms wholemeal spelt flour

510 gms tepid water

35 gms treacle

10 gms crushed sea salt

5 gs instant active yeast

METHOD

1. Add the salt and flour to a large bowl and mix. 

2. Add the treacle, water and yeast. Bring it all together and mix thoroughly. 

3. On a non-floured board (or in a mixer) knead together for about 8 minutes or until you have a sticky dough. 

4. Add the dough to a lightly-oiled bowl, cover and set aside for 30 minutes at room temperature. 

5. Tip the dough out onto a board. Stretch the dough out in all directions and then fold top to bottom, side to side and into a parcel. Place the dough back in the bowl, re-cover and leave for a further 30 minutes. 

6. Tip the dough out onto a board. Stretch the dough out in all directions and then fold top to bottom, side to side and into a parcel. Place the dough back in the bowl, re-cover and leave for 60 minutes. 

7. Weigh the dough and divide it into two. Prepare two x 2lb loaf tins 

8. Shape the dough into batards, endeavouring to create some surface tension and then place in the prepared tins. 

9. Cover and leave until the shoulders of the dough have reached the top of the tins. Then, preheat the oven to 220⁰C. (If you want, you can scatter seeds on the top of your loaf once it's ready for the oven). 

10. Mist the oven cavity or use a tray of water to apply steam. Bake the bread for 30 - 35 minutes until it's golden brown and hollow when tapped underneath. 

11. Cool on a rack before cutting. 

Happy baking. ...