I have been concentrating on a variety of rye breads and had gone to my local Polish shop to buy some more rye flour when I saw some mąka orkiszkowa which is spelt flour.
Spelt – Triticum spelta – is an older type of wheat known to have been used from around 5,000BC
Modern wheat is Triticum sativum.
250g spelt flour
250g strong wheat flour
150g oat flakes
50g sesame seeds
1 1/2 teaspoons of salt
20ml of sunflower oil
1 tablespoon of fresh yeast
1 teaspoon of sugar
Mix the milk and water and heat them slightly to hand heat.
Add the sugar and the yeast and wait for the yeast to froth up.
Mix all the other ingredients in a large bowl.
Make a well in the dry ingredients and pour in the yeast mixture.
Use a large wooden spoon to mix everything together and then use your hand to bring the dough into a soft ball, kneading it lightly for around 3 minutes.
Leave to rise for at least 1 to 2 hours.
Grease a long Continental loaf tin (or a 2lb loaf tin).
Lightly press the dough into the tin.
Leave to rise – I found this took around 5 hours.
Pre-heat the oven to GM6 – 200°C.
Bake for 35-40 minutes , checking after 25 minutes and cover with foil or greaseproof paper if it has browned too quickly on the top.
The base of the loaf will sound hollow when it is cooked – put back for a few more minutes if not.
Once cool, I wrap the bread in a cloth.
I have found that the sliced bread, packed in a plastic box with a lid freezes very well.