So, we’re locked in. It’s wild guys. Like it’s a daily dose of what in the flying hell is going on? How did we slip into this parallel universe? This alternate timeline. The entire world is locked inside their homes, anxious and nervous about when things will go back to normal — what normal will even mean. It will definitely be a new normal.
But one thing hasn’t changed — the comfort of carbs. The simple satisfaction of baking. The instantly calming aroma of freshly baked, yeasty, pillowy goodness wafting from your oven. It’s almost meditative. And this bread, is that moment of realization. The moment your eyes open, serene, refreshed, AWAKE. And then you hear that stomach growl. C’mon, it happens to the best of us. GROWL.
Your brain can taste this fresh hot loaf, dipped in a exquisite bath of decadent olive oil. Or toasted, slathered with rich and salty butter.
You will eat the entire loaf in one sitting, that’s a promise. A wonderful, nostalgic sitting. Dreaming of happier days, and longer hugs. Until then, hold this bread close. It will comfort you.
- 195g spelt flour, plus extra for dusting
- 50g strong white flour (maida)
- 160g slightly warm water
- 1 tsp salt
- 3g instant dried yeast
- 1/2 Tbsp essential honey
That’s it folks. Pretty damn basic.
- Add the yeast to the water and let rest for 10 – 12 mins until frothy.
- In a stand mixer, add the yeast water mixture, the flours, the honey and the salt and use the dough hook to knead the bread for about 12 – 15 minutes until elastic and not sticky. Mine took about 15 minutes at speed 2 on a Kitchenaid. (You can even knead by hand — it can be your workout for the day!)
- Empty the dough onto a lightly floured surface and fold a few times to make sure it’s not sticky. Make a ball and put in a LARGE lightly floured bowl. Cover with a cloth towel and let rise for 60 minutes until doubled in size.
- After the first rise, punch down the bread a few times, and empty on to a baking paper lined tray. Create a rectangle (gently with your fingers) and roll the bread into a loaf, lightly pulling from the outer edge, inwards. Pinch the sides in to create a log-ike shape.
- Cover with the cloth towel again, and let rise for the second time, another 45 minutes, or until it feels light and pillowy.
- Pre-Heat oven to 220 celsius.
- Brush an egg wash or a bit of water on top of the dough. Sprinkle seeds, spices, or even some cheese on top.
- Using a very sharp knife, score 3 or 4 cuts on the top surface of the bread (allowing for it to open up when it’s baking!)
- Bake for 45 – 60 minutes until golden brown and makes a hollow sound when you tap the bottom of the bread.
Voila! You baked bread!