Rosemary Sea Salt Spelt Bread

Step 1

Mix the spelt flour, rosemary, sugar and yeast in the bowl of a stand mixer fitted with the dough hook. Add the oil, lukewarm water and salt. Mix on the lowest speed until the ingredients come together. You should get a soft dough which is not sticky.

Step 2

If the dough feels too dry, add in more lukewarm water 1 tablespoon at a time.If the dough feels too sticky, add in more spelt flour 1 tablespoon at a time.

Step 3

Knead on medium speed for about 5 minutes until the dough becomes smooth and stretchy. It should be relatively firm to hold its shape.If you prefer kneading it by hand, knead on a lightly floured surface for at least 10-15 minutes.

Step 4

Place the ball of dough in a lightly floured bowl, cover with a towel and leave to rise for 1-3 hours until doubled in size. You can also leave it to rise in the fridge overnight.

Step 5

Punch down the risen dough and knead it for 2 minutes. Shape the dough into a smooth, round shaped ball and place it on a baking paper. You can dust it with a little flour if you wish. Leave it to prove for about an hour until doubled in size.

Step 6

Heat the oven to 210°C / 450°F.Place a baking tray in the centre of the oven and a roasting tin on the bottom of the oven. If you don't have a special baking sheet for bread, you can simply use a round skillet.

Step 7

Score the dough with a knife. Wearing oven gloves, very carefully transfer the spelt dough (together with the baking paper) to the hot baking sheet (or the hot skillet) and return to the hot oven. Pour a glass of cold water into the roasting tin to produce steam. Quickly close the oven door.

Step 8

Bake the loaf for 15 minutes, reduce the temperature to 180°C fan/400°F. Bake for another 20 minutes. The bread should be golden brown and should sound hollow when you tap its base.