JOANNA'S FOOD: family cooking, from scratch, every day

Thursday, October 19, 2006

Spelt bread

Here is a FANTASTIC recipe for almost instant bread made with spelt flour, which was first brought to Britain by the Romans, and which has more taste than your average supermarket flour.

500g spelt flour
10g fast-acting dried yeast
a good pinch of sea salt
50g sunflower seeds
50g sesame seeds
50g linseeds
500ml warm water

Combine all the dry ingredients, then mix in the water. Pour into a greased bread tin, and bake for nearly an hour at 200C. Take it out of the tin and put it back in the oven for a couple of minutes.

This was in the Telegraph Magazine a couple of weeks ago, and came from Sybille Wilkinson, an Austrian whose husband Andrew grows spelt at Gilchesters Farm, Northumberland. Spelt grows nearly six foot tall, but doesn't fall over - modern wheat crops have to be given chlormequat, a chemical growth regulator which is supposed to strengthen the straw. In 2003 50% of 144 baked bread samples (in Britain) turned out to have residues of this chemical. It's a strong argument for organic, and for biodiversity.


Joan said...

I bought some spelt flour today so I can try this recipe. Do you grind your linseeds before you add them?

My flour comes from a windmill near my home. I went a little wild with flour buying. I'll report back when I use the spelt.

Joanna said...

Joan, I hope you like this as much as we do ... my son says it's his favourite bread (which makes me wonder why I haven't made it for a while). I'd go a little mad with the flour buying if I was visiting a windmill - how lovely. And, to answer your query, I'm afraid I'm from the idle school of baking: I just lob the linseeds in. But now you come to mention it, I should think they'd be easier to digest and tastier if I bashed them first. Next time. Maybe