This is the easiest bread recipe I have in my repertoire, I make it all the time. Mostly because it is a no-brainer recipe and some times because it’s even quicker than going to the store to buy a loaf, or because it’s raining and I don’t want to leave the house. Whatever the reason may be, this fool proof recipe is one I use time and time again .
- No additives
- Home made
- Nope…can’t think of any.
Prep time : 10 minutes
Cooking time : 45 minutes
oven temp : 200 C / 400 F
- 2 teaspoons active dry yeast
- 3/4 cup warm water
- 1/2 milk at room temperature
- 2 tablespoons honey
- 3 1/2- 4 cups whole grain spelt flour
- 2 tablespoons extra-light olive oil
- 1 teaspoon salt
- extra olive oil or melted butter for brushing loaf
Combine the warm water, yeast and honey in a large jug, and let it sit and “proof” for 10 minutes. Add the milk and stir.
Place the flour in the bowl of your mixer, fitted with the kneading hook, pour the water yeast mixture into the bowl of flour with the motor running on the lowest setting. Add the salt and olive oil. Once incorporated you can turn the mixer setting on higher. Knead for about 7 minutes.
Cover the bowl with a damp cloth and let the dough rise for 45-60 minutes in a warm place. It should double in size.
Grease a loaf tin with melted butter.
Turn the dough out on a floured surface and knead a few minutes. Shape into a loaf and place in loaf tin.
Let rise again for 30 minutes covered with an oiled piece of plastic wrap.
Preheat your oven to 200 C/400 F , remove plastic wrap and place loaf on a rack in the middle of the oven. Bake the loaf for about 45 minutes turning half way, tap the loaf to see if it’s fully baked, it should sound hollow. Once baked , brush the crust with some butter. This is an optional step but I love the way the crust gets a bit softer and glossier. Let it cool in the pan for a few minutes before removing it to cool completely on a wire rack.