Nothing beats the smell of bread baking in the oven, the hollow sound as you tap on the out side to test its readiness. Oh and the waiting, I hate the waiting, I often risk a burn to the tongue just to eat that soft doughy bread with lashing of butter.
I make our bread with Spelt flour, after living a strict gluten free diet for a decade you cant imagine my joy to discover I can tolerate spelt flour. Life just got a bazillion times easier!
4oo ml water
2 Tbsp of either oil or butter
2 Tbsp of honey
1 tsp salt
600 g spelt flour
2 Tbsp LSA (optional)
2 1/4 tsp yeast
In a bowl, combine warm water, butter, honey and yeast. Set aside until foamy.
Add flour, LSA and salt to the yeast mixture.
Stir well, knead for about 8 to 10 minutes. Cover the bowl with a tea towel and set aside to double in size.
Preheat oven to 200 degrees.
Punch dough down.
Pour the dough into a lined bread loaf tin, scatter seeds on top.
Bake 210 degrees C for 20-25 minutes.