Paul Hollywood Rye & Spelt Bread – Collectables
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Rye and Spelt Bread

 

Rye & Spelt Bread

Makes 1 loaf.

Spelt is an ancient grain that has been around for thousands of years and has recently come back into fashion. It has a nuttier taste than modern wheat flour but doesn't contain as much gluten so it is mixed with wheat flour to give the loaf some lift. The combination of spelt and rye gives the bread a lovely earthy taste. This recipe uses the 'sponge' technique: some of the mixture is left to ferment overnight, then used as the base of the final dough. This long fermentation gives the loaf a distinctive flavour.

Ingredients

For the 'sponge':

  • 45g strong white bread flour
  • 90g rye flour
  • 90g spelt flour
  • 4.5g fast-action dried yeast
  • 180ml cool water

 

For the dough:

  • 45g strong white bread flour, plus extra for dusting
  • 90g rye flour
  • 90g spelt flour
  • 9g salt
  • 4.5g fast-action dried yeast
  • 18ml olive oil, plus extra for oiling
  • About 140ml cool water

 

Method

  1. For the 'sponge', combine the flours in a bowl, add the yeast and water and mix it to a soft, sticky dough. Cover with cling film or a tea towel and leave to ferment overnight, or for at least 5 hours.
  2. For the dough, add the flours to the fermented 'sponge' base, then add the salt to one side of the bowl and the yeast to the other. Add the oil and 100ml water and mix together with one hand. Add as much of the remaining water as you need to form a soft, sticky dough.
  3. Spread some oil on a work surface and tip the dough onto it. Knead thoroughly for 10 minutes, or until you have a smooth, elastic dough.
  4. Shape the dough into a ball and place in a lightly oiled bowl. Leave to rise until doubled in size, about 1.5 hours. Meanwhile, oil a 2lb loaf tin.
  5. Tip the risen dough out onto a lightly floured surface and flatten it down. Fold the dough in on itself several times, then fold the sides into the middle to form a rectangle and roll up into a sausage, the length of the loaf tin. Place seam side down in the tin.
  6. Put the tin in a roomy plastic bag and leave to prove for 1.5 - 2 hours until risen above the rim of the tin. Meanwhile, heat your oven to 220C.
  7. Dust the top of the loaf with white flour and bake for 35-40 minutes, until golden brown and the loaf sounds hollow when tapped on the base. Tip the loaf out of the tin and leave to cool completely on a wire rack.

 

You can download this recipe card here (pdf, 313 KB)

 

Products Used:

Paul Hollywood Non-Stick 2lb Loaf Tin

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