Spelt Bread

One day browsing the flour section of my local supermarket I came across a bag of spelt flour. I had heard of this and had a sense that it was a bit different from normal flour, but didn't really know how to use it. At home I started going through varios articles on the net, but apart from learning that it is a very old type of wheat going back to the bronze age, actual useful information about it's apllication was as confusing and pointing in all directions. Some suggested that you needed to knead it much longer than normal flour bread, whereas others claimed that you should avoid kneading it altogether. I tried a few recipes and found this slow-raising method was the best:

Ingredients:

2.5 g dry yeast
2.5 dl cold water
Pinch of Salt
1 tbsp Sunflower Oil (or other neutral oil)
1 tbsp Honey
325 g Spelt flour
Optional:
Red onion
Black Olives

Put the yeast in a bowl. Yes it's very little, but it'll be working overnight in the fridge.

Add the COLD water. I know, it's against all common sense. But trust me on this one. Add a pinch of salt.

Add a spoonful of sunflower oil.

And a spoonful of honey.

And the main star of the show: The spelt flour. Pass it through a sieve. Bring it together without over-kneading. You just want the flour to be incorporated.

This step is optional, but it give a unique flavour to the bread. Cut some black olives and some red onion. Mix in with dough. I also made another version with cottage cheese and walnuts - equally delicious.

Knead lightly for a minute or two. Place in bread mold lined with baking paper. Put it in a plastic bag and put it in the fridge for 24 hours.

After 24 hours, take it out and leave at room temperature for one hour.

Bake at 200ºC for 45 minutes. Let it cool off for at least 30 minutes before cutting and eating (that is, if you can).

Enjoy warm with just a bit of butter or some cheese.