Spelt Bread

I have a confession, I make ugly bread. It tastes good and I have been making spelt bread on and off for a few years now but have struggled to produce a nice looking loaf in a loaf tin. It was never going to win a prize, unless the prize was least attractive loaf so I recently took the plunge and bought a bannetone (proving basket) in an attempt to make more professional looking loaves. I picked mine up on eBay for around £10. Bannetones are made from cane or wicker and allow air to circulate around the dough to form a skin which keeps the structure of a loaf when its turned out before baking.

Spelt Bread

The following recipe is from Paul Hollywood’s How to Bake and Mr Hollywood  would disapprove as my second confession is that I don’t knead my bread by hand. I recruit my Kenwood and its dough hook to do all the hard work for me. Timings are the same whether you do the hard work yourself or  allow a stand mixer to take the strain.

Makes 1 large loaf
300g white spelt flour
200g wholegrain spelt flour
300ml tepid water
30g butter or olive oil
7g Yeast
10g salt

Weigh out the flours into a large mixing or stand mixer bowl and then add the yeast to one side of the bowl and the salt to the other. Add the butter or olive oil and then the water. Mix to combine all the ingredients. Once it has come together into a dough knead for 10 mins by hand or using the dough hook of the mixer on the lowest speed.

Place the dough in a oiled bowl and cover with cling film. Prove in a warm place for 1 to 2 hrs until doubled in size.

Knead again to knock the dough back and shape the dough as required depending on your tin. If you are using a loaf tin shape into a sausage and make sure the seam is underneath so that it becomes the bottom of the loaf. If you are using a bannetone, you want the seam to be face up as you prove the loaf upside down before carefully turning out onto a baking tray after the second prove.

Prove again in a greased and floured 2lb loaf tin or well floured bannetone for 1hr. Preheat the oven to 200c or gas mark 6.

Bannetone proved dough should be carefully turned out onto a baking sheet before placing on the middle shelf of the oven. If using a loaf tin, place this directly on the shelf. Throw a few ice cubes into the oven or pour some water into a roaster at the bottom of the oven to create steam which will help produce a nice crust.

Bake for 30 mins or until the loaf sounds hollow when tapped on the bottom.

Spelt Bread Bannetone


2 thoughts on “Spelt Bread

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Apartment Apothecary

Make your home feel better

Amy's Bakes

All about baking! Including vegan, gluten-free and dairy-free recipes

What do I eat now?

How to maintain fitness success -- deliciously.


the inside view on life and holidays in Languedoc, southern France

One Man's Meat

Multi-award winning food blog, written in Dublin, Ireland.

Fork and Pixel

Adventures in food and photography

View from a French Hillside

Life, nature and photography on a French Hillside

Chez Moi

A repository of recipes and memories

Food, Photography & France

Journal of a food photographer living in France

Susan Jane White

Taking the Hell out of Healthy

Eat, Play, Clove

Cooking is no mean feast!

Georgina Hayden

Feeding since 1982

TantoVerde: Simple. Delicious. Vegetarian

Dedicated to my dear friend Tanya, all the best vegetarian practices from my secret recipe book will be posted here


a food & happiness blog

The Little Library Café

Cakes. Desserts. Sweets. And Books.


Trying to live a creative life

Joshi Daniel Photography

Photoblog of Joshi Daniel

Cooking Sustainably

Cooking sustainably is making a choice to cook in a low impact way, a simple way, with low waste and low energy. There are many interpretations of sustainable food, and here I only focus on ways that we as individuals can make a difference with our choices.

aklayarar işte..!

Just another WordPress.com weblog

Beth's Brother's Kitchen

Putting food in your eyes.

Freshly Seasoned

Hunting down remarkable food, local producers and off-the-map experiences in the heart of London

lemongrass and ginger

one cannot think well, love well, sleep well, if one has not dined well

Artichoke & Typewriter

Kate Packwood // Flavour // Food // Whiskey // Gin

Edinburgh Bakers

Formerly known as the Edinburgh Cake Ladies

The Modern Husband

Simple pleasures

A small insight

Sharing my life with you x


A food blog containing delicious healthy vegetarian recipes, cake recipes, cookie recipes and more

Pinch Of Salt London – We Are What We Ea

Adventures in food and photography

Berry Foodie

Adventures in food and photography

David Lebovitz

Baking and cooking recipes for everyone

Slice Of Slim

Adventures in food and photography


Adventures in food and photography

honey & jam | recipes + photos

Adventures in food and photography

Gluten Free Girl and the Chef


seven spoons

Adventures in food and photography

%d bloggers like this: