Spelt bread

Ingredients

makes 1 loaf

Cooking mode

1. In a large bowl, mix together the flour, salt, and yeast. Add the water and olive oil, then stir until a sticky dough forms.
2. Cover and leave to rest for 1-2 hours until doubled in size. Perform a stretch and fold with at least 6 folds. Leave to rest for another 2-4 hours. At this stage, either bake immediately or refrigerate for up to 12 hours for flavour development. Do not leave for longer or the dough may collapse.
3. When ready to bake, if refrigerated, remove the bowl from the fridge for an hour before baking. Preheat to 220°C for 30 minutes prior to baking. Place the lid of the baking dish or a baking tray in the oven to preheat.
4. Gently shape the dough by folding the sides inwards (about 6 folds) to roughly form a round shape.
5. Remove the lid or tray from the oven. Place the dough on the floured lid. Cut 2 slashes in a cross on the dough to allow the air to escape. Place the dish on top.
6. Bake for 1 hour covered, then 10 minutes uncovered at 180°C or until browned and slightly crispy. Cool on a wire rack before slicing.

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