Roman-style loaf

I actually made this loaf last night but didn't have time to post. Not that the loaf took long to make. I made it will some spelt flour that I'd bought for a muffin recipe a few months ago; the muffins were rubbish but I still had flour left over. On the positive side, the flour bag had a several recipes on it so I picked one and went for it. The resulting loaf is wheaty and flavourful, with a crisp crust and a moist, airy interior that's a good butter-hugger.

Roman-style loaf
Ingredients
500g wholegrain spelt flour
1/2 teaspoon salt
1 teaspoon fast-action yeast or 3 teaspoons fresh yeast
1 tablespoon honey
400ml warm water
1 tablespoon olive oil


Method

1. Grab a large mixing bowl and add the flour, salt and yeast (don't put the salt and the yeast next to each other straight away. If using fresh yeast, rub this into the flour)
2. Dissolve the honey into the warm water
3. Add the water to the flour and mix it in roughly
4. "While the dough is still craggy add the oil and mix well"
5. Turn the dough onto a work surface and knead it lightly. You want to create an even dough but you're not actually trying to develop gluten so you don't need to knead it for very long
6. Place in an oiled loaf tin, cover loosely and leave to prove in a warm place for 25 minutes. Mine doubled in size in this time
7. Preheat your oven at 200 degrees C (400 degrees F, gas mark 6)
8. Once the loaf has proved, bake in the oven for 40 to 45 minutes. The usual test for bread holds true; it's done when it gives off a hollow sound when tapped on the bottom

Recipe from:

The bag of Doves Farm Organic Stoneground Wholegrain Spelt Flour