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Quick Yeast-Free Spelt Bread

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Ingredients

230g milk of choice

440g of plain unbleached spelt flour (can use partly wholemeal spelt flour)

4 tsp baking powder

1/2 tsp fine sea salt

60g olive oil

1 tsp apple cider vinegar

Instructions

1. Preheat oven to 220 degrees celsius.

2. Heat milk to 50 degrees, set aside.

3. Place flour, baking powder and salt in Thermomix bowl, mix for 6 seconds/ speed 6.

4. Add oil and mix another 6 seconds/ speed 5.

5. Add milk and apple cider vinegar, mix 5 seconds/ speed 5, or until dough roughly comes together.

6. Set dial to closed lid position and mix for 20 seconds on interval speed, until dough forms into a soft ball. (should spring back when you poke it, if too sticky, add more flour.)

7. Turn dough onto lightly floured surface and form into a smooth ball. (The dough should be slightly bouncy, like bread dough, not too soft and sticky like scone dough!) Transfer dough to a floured oven tray. Flatten slightly, and cut a 2cm deep cross into top of ball with a sharp knife. Brush with warm milk and place tray in hot oven.

8. Cook for 10 minutes on 220 degrees, then 20 minutes on 180 degrees. Bread should be nicely browned and sound hollow when tapped underneath. Leave to cool for a few minutes before slicing.

9. Enjoy hot with butter! It’s best to use this bread within 12 hours of baking, or store in fridge for up to 3 days for toasting bread. This loaf could also be frozen and reheated in oven. (Just sprinkle with water before re-heating).