Makes 2 medium loafs
These are the breads I make when ever we are having tapas or some sort of party or gathering. In addition to onion and garlic, you could also add sliced black olives, fresh oregano or sun-dried tomatoes. They are quick to make and freeze very well. Eat one tonight and put one in the freezer, that’s how I usually do it. These are a medium size, so not too big nor too small.
One plain and one with onion and garlic
2 tsp. active dry yeast
1 1/8 cups warm water (110 degrees)
1 1/2 tbsp honey
2 tbsp. olive oil, some more for bowls and pans
2 tsp. salt
2 C. plain Spelt flour
1 C. – 1 1/2 C. Whole grain Spelt flour
1 small onion, peeled and chopped
1 clove of garlic, peeled and grated or chopped
Start of by gently cooking the onion and garlic in 1/2 tablespoon of olive oil, over low heat until golden. Remove from heat and let cool.
In the bowl of the mixer sprinkle yeast over 1/4 cup warm water. Add 1/2 tbsp. honey. Stir until yeast dissolves. Let stand for about 5 minutes.
Add remaining water to the bowl fitted with the dough hook , along with remaining honey and olive oil. Mix on low to combine. Gradually add both flours, one cup at a time, also add the salt, mixing until dough comes away from sides of the bowl and forms a slightly sticky ball. Oil two bowls. Divide dough in half. Turn one half out on a floured surface. The other half still in the bowl.
Add the onion and garlic and turn on the mixer, and mix gently. Turn out this dough aswell. Knead both loaves until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a balls. Put in the oiled bowls and cover with plastic wrap.
Let dough stand in a warm place until it has doubled in volume , about 1 1/2 hours. Punch down dough and shape into loaves by folding in three. Place onto a baking sheet seam side down.
Spray a piece of plastic wrap with non stick cooking spray and cover the loaves and let rise for about 30 to 45 min. Preheat oven to 450° F.
Reduce oven temperature to 400° F . Remove plastic wrap and place the breads in the oven. Bake for about 30 minutes, rotating half way. Tap on the bread, it should sound hollow. If not return to oven and bake for another 5 to 10 min. Transfer to a wire rack. Let cool completely before slicing.