Organic Spelt bread

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.

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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.