Wholemeal Spelt Loaf with Kalamata Olives and Herbs

I personally love spelt flour. It is easy to use, feels lighter on the stomach than wheat flour, and can be easily used as a substitute for it. I generally use spelt flour as a substitute for wheat 1:1. My husband also loves the taste, which is great!

Spelt flour is a great substitute for wheat flour. It is higher in protein than wheat flour and lower in gluten. Being lower in gluten, many who are intolerant to wheat find that this ancient grain is easier to digest and has no adverse effects on their gut. Some also find that it is better tasting than wheat flour.

Buying a spelt loaf can be pricey though, in most places costing around $7 for a medium sized loaf! Making your own loaf cuts down the cost, is crazy delicious, and really is super easy. Trust me. I don’t make anything that is difficult to make.

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Steps:

  • Mix the yeast and honey in water and allow to sit for 10 minutes (the yeast should have turned frothy).

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  • Mean while, mix together 6 cups of spelt flour, salt, garlic powder, rosemary, and oregano.
  • Add the olive oil to the yeast mixture.
  • Make a well in the centre of the flour mixture and pour about 1/4 of the yeast mixture in. Pull in flour from the sides until the mixes are mixed together.
  • Repeat until fully mixed – on the last pouring in, add the chopped olives.

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  • Knead the dough on a floured surface for 5-10 minutes. 10 minutes is preferrable, but sometimes I’m just lazy – and honestly, the bread turns out fine. Add flour to the board (and replace the fallen out olives!) as needed.
  • Roll the dough in flour, covered with a cloth, and allow to rise for 45-60 minutes.
  • Knead again for 3-5 minutes. cover in flour and allow to rise for another 45-60 minutes.

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  • Transfer the dough onto a tray covered in baking paper and floured, stretch and roll the dough out into a log shape, cut diagonal slits in the top of the loaf (optional, but it does make the bread look very gourmet!), and dust with flour – making sure you get flour into the cuts you have made.
  • Preheat oven to 180C while you allow the dough to rise for another 30-45 minutes.

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  • Place the tray in the oven and bake for 45 minutes, or until the loaf is golden brown and sounds hollow when you tap it on the underside.

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Wholemeal Spelt Loaf with Kalamata Olives and Herbs 

1 very large loaf or two medium-sized loaves

Ingredients

2 x 11g sachets instant yeast

2 1/4 cups lukewarm water

2 tbsp honey, melted

6 cups + 1 cup finely ground wholemeal spelt flour

1/2 tsp salt

2 tsp garlic powder

2 tsp dried rosemary

3 tsp dried oregano

1/2 cup olive oil (or other oil)

2/3 cup Kalamata olives, finely chopped

Method

  1. Mix the yeast and honey in water and allow to sit for 10 minutes (the yeast should have turned frothy).
  2. Mean while, mix together 6 cups of spelt flour, salt, garlic powder, rosemary, and oregano.
  3. Add the olive oil to the yeast mixture.
  4. Make a well in the centre of the flour mixture and pour about 1/4 of the yeast mixture in. Pull in flour from the sides until the mixes are mixed together. Repeat until fully mixed – on the last pouring in, add the chopped olives. You may need to mix it together with your hands on this last one.
  5. Knead the dough on a floured surface for 5-10 minutes. 10 minutes is preferrable, but sometimes I’m just lazy – and honestly, the bread turns out fine. Add flour to the board (and replace the fallen out olives!) as needed.
  6. Roll the dough in flour, covered with a cloth, and allow to rise for 45-60 minutes.
  7. Knead again for 3-5 minutes. cover in flour and allow to rise for another 45-60 minutes.
  8. Transfer the dough onto a tray covered in baking paper and floured, stretch and roll the dough out into a log shape, cut diagonal slits in the top of the loaf (optional, but it does make the bread look very gourmet!), and dust with flour – making sure you get flour into the cuts you have made.
  9. Preheat oven to 180C while you allow the dough to rise for another 30-45 minutes.
  10. Place the tray in the oven and bake for 45 minutes, or until the loaf is golden brown and sounds hollow when you tap it on the underside.

image8 (4)

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