SPELT BREAD

Ingredients:

500g  spelt flour (50/50 refined/wholemeal)

5ml  instant yeast

5ml  salt

30ml  olive oil/butter

5ml  coconut blossom sugar or honey

400ml  luke warm water

1free-range egg

Method:

Add all ingredients into bowl and kneed for 5 min. Dough will be soft and sticky.

Cover with damp cloth and leave to rise at approx 40 C for 30 - 60 min until doubled in size.

Then knead it down again and place in well oiled baking tin and pat flat. Dough will still be very sticky.

Leave to rise uncovered for 15 - 30 min until nicely puffed up.

Bake at 190 degrees C for 35 min or until loaf sounds hollow when tapped. Place a bowl of water in the base of the oven while baking. This helps to keep the crust soft.