A Monday meme. Handmade with love, kneaded with strength, baked from the heat of the Earth. A part of each day. Every week I will post a photo of one our doughy creations. From seven-grain loaves to tortillas to hot cross buns to chapati to french bread sticks. If you’re inspired to post a photo of your homemade bread and recipes just leave a comment and link below for everyone to awe and marvel at. You’re also welcome to use the sidebar button if you’d like to.
Everyday Wholewheat and Spelt Loaf
This is the loaf I make on a regular basis for our morning's toast. I buy the white flour, spelt flour and wholewheat flour in bulk and mix it all together in a huge storage container that lasts about a month or so worth of baking. It's light and healthy and a bit on the crumbly side but should still be doughy enough to survive the toaster.
For two loaves (you can store the dough in a sealed container in the fridge for 5-7 days):
1 1/4 cups white flour
1 cup wholewheat flour
1 cup spelt flour
1 1/2 cups warm water
1 packet of yeast
2 tbs milk (optional)
1 1/2 tsp sea salt
1 tbs sugar
Mix water, milk, yeast, salt and sugar in a bowl and let it sit for a few minutes.
Add the flour and mix until a sticky dough forms. Knead for 5-10 minutes depending on your experience and strength and until the dough is smooth and elastic.
Form a ball and place in a large bowl, pour a small amount of olive oil on top so it stays moist. Cover the bowl with a wet warm dishcloth and let it rise for 1-2 hours until it has doubled in size.
Punch the dough down, remove from the bowl and roll into a loaf shape (you can add more flour here if the dough is too sticky).
Dampen your finger and wet the top of the loaf.
Roll the top in seeds of your choice and slash with a knife if desired.
Place in a greased loaf tin.
Cover with a cloth and let it rise again in the tin for another 40 minutes to an hour.
Preheat oven to 200˚ C.
Place loaf in the oven and turn heat down to 190-195˚ C.
Bake for 25-30 minutes until loaf is golden on top.
Remove from oven and let it sit for 10 minutes before slicing.