Name: White Spelt and Caraway Bread
Yield: Makes 1 large oval loaf
Ingredients: ¼ teaspoon fine granulated active dried yeast or instant yeast; 1 tablespoon caraway seeds, optional, if you wish to add them to the dough or sprinkle them on the outside of the loaf; 200 g room-temperature water, about 24°C; 1½ teaspoons fine granulated active dried yeast or instant yeast; 100 g white spelt flour; 360 g white spelt flour; 1½ teaspoons fine sea salt; All the sponge; 100 g room-temperature tap water, about 24°C

Preparation info

Makes
1
large oval loaf

Difficulty
Easy

Appears in

Nick Malgieri's Bread

By Nick Malgieri

Published 2012

About

Spelt bread is nutty and delicious, and although it isn’t permissible for people who are gluten intolerant, it can be enjoyed by some who suffer from sensitivities to wheat. White spelt flour (which can be purchased from wholefood shops and online) is the spelt equivalent of white flour - it has had the bran and germ removed and makes a delicately flavoured bread. In Scandinavia it’s popular for open-faced sandwiches of smoked or marinated salmon for which rye bread is never used.