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Speltbread

A community recipe by Anne Sofie

Not tested or verified by Nigella.com

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Introduction

A multi purpose, multi flour bread. Start in the evening, because it will need time to rise overnight

Ingredients

Serves: 6-12

Metric Cups

50 grams fresh yeast (use less if you want)
300 millilitres buttermilk
300 millilitres warm water
1 tablespoon salt (fine)
1 tablespoon honey
500 grams spelt flour (or graham or wholemeal)
500 grams flour (strong)
50 millilitres olive oil

2 ounces fresh yeast (use less if you want)
10½ fluid ounces buttermilk
10½ fluid ounces warm water
1 tablespoon salt (fine)
1 tablespoon honey
18 ounces spelt flour (or graham or wholemeal)
18 ounces flour (strong)
1¾ fluid ounces olive oil

Method

Speltbread is a community recipe submitted by Anne Sofie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Mix the cold buttermilk with the warm water ( this mix will curdle, do not worry!) and pour over yeast, salt and honey.

Stir in the first 500 gr of flour, then leave until it forms bubbles on the surface. Add the oil and up to the 500gr strong flour, knead for 10 minutes. Leave to rise in a cool place overnight. (If you have used a lot of yeast, it may not take so long to rise to double the volume)

The next day you form 2 loaves, let them sit for around 1 hour, then bake them at 220' c for 30-40 minutes.

Mix the cold buttermilk with the warm water ( this mix will curdle, do not worry!) and pour over yeast, salt and honey.

The next day you form 2 loaves, let them sit for around 1 hour, then bake them at 220' c for 30-40 minutes.

Additional Information

Depending on the amount of yeast you use, this bread can also be baked in just a few hours. I simply find this method easier, and enjoy a bread with less of a yeast flavour.