The Bread which just keeps on giving!!! This recipe will give you 3 fabulous loaves, one for today, one for tomorrow and one for whenever you need it next, #freezer.
(makes 3 2lb loaves)
500g spelt wholemeal flour
1kg strong flour
1 sachet of yeast
Preheat the oven to 200C.
Mix together the dry ingredients in a bowl.
Mix together the wet ingredients in a jug.
Mix the wet and dry ingredients together and knead for around 10 minutes minimum (the more the better).
Add a little flour to the table and continue to knead the bread on the table.
Take 1/3 of your mix and shape into a loaf by cupping underneath until it is a neat loaf shape. Put in your loaf tin and leave out to prove for 4-5 hours (or until well risen) – todays bread.
Do the same again with another 1/3 of the dough mix, and put in your loaf tin and put in the fridge – tomorrows bread. When you are ready to bake it leave to prove out of the fridge for 6-7 hours before baking.
Leave the final 1/3 of your dough in the bowl and leave in the fridge until you need more bread. When you are ready to bake put in a tin and leave to rise for 6-7 hours before baking.
When the oven reaches 200C bake the bread for 25-30 minutes, until golden brown.
Take out of the tin and put back in the oven upside down for 10-15 minutes until hollow-sounding when you knock on the bottom of the loaf.
Cool on a rack for at least 20 minutes before cutting into it.
Enjoy your delicious bread today, tomorrow and in the future!