Jinny’s Dad’s Spelt Bread

This is a bread recipe from my dad. I grew up eating his bread, and to this day it’s still the benchmark for me. He originally learned to make it years ago during a bread strike, when wholesome, homemade bread became a necessity rather than a hobby, and there was no going back.

The recipe has evolved over the years, as good bread often does. This is the version he shared with me some time ago (not to say his current one isn’t just as good).

I used to bake it regularly while working on boats, and it was always a firm favourite with guests. It’s been a while since I last made it, but I baked it again this morning , and it reminded me just how good it is.

My loaf tins are on the smaller side, so I poured the extra mixture onto a tray and baked it as a flatter loaf. It turned out beautifully, and I think I’ll always do this from now on. Proof that the best discoveries often come from small “mistakes”.

This version uses spelt, an ancient grain with plenty of nutritional benefits. I won’t go into them here, but it’s well worth a read if you’re not familiar with it.

JINNY’S DAD’S SPELT BREAD.

INGREDIENTS;

1kg Spelt flour

1 x yeast sachet

2 lrg pinches of salt

2tbsp honey

1 litre luke warm water

5 tbsp olive oil

1.     Combine the dry ingredients and make a well.

Pour the water, then the olive oil and honey in to the well. Combine with a fork.

2.     Using a wooden spoon, slowly mix the liquid and the dry together, it will be wet. Using the spoon work the dough until it forms some elasticity strings when pulled apart. (about 15 minutes). I actually did this in my Thermomix, also works with a dough hook.

3.     Cover the bowl with a damp cloth and allow to stand for half an hour.

4.     Transfer to two bread tins, and allow to stand in a warm place until nearly doubled in size. About 20-30 minutes.

5.     Place in a preheated oven at 200* for 40 minutes.

6.     Turn out the bread on to a rack and allow to cool.

The bread will last for 2-3 days…. If it is not already eaten!