Spelt Olive Bread

Spelt has been the new flour for a few years now. I do like its nutty texture and the aromatic bread it creates but I still think it benefits from a little added something.

I actually adapted this from the recipe on the back of the Dove Spelt packet.

Spelt Olive Bread
300g Wholegrain Spelt Flour
Pinch of Salt
1 tsp dried yeast (or 2 of fresh)
1 tsp brown sugar
175 ml warm water (hand hot)
3tbs Extra Virgin Olive Oil
70-100g of pitted olives (kalamata for preference)

Add the warm water to the yeast and allow to ferment. Mix the flour with the salt and sugar in a large bowl. Once the yeast is frothing add to the flour and quickly mix with a spoon. Once it has come together but is still loose add the olive oil. Knead for 4-5 minutes until you have a silky texture. Cover and leave in a warm place for an hour until the dough has doubled in size.

Pre-heat oven to 200C. Add the olives to the dough and knead again for a further 3-4 minutes or so until the olives are distributed through the bread. Rub a loaf tin with olive oil. Shape the dough and add to the tin. Cover and allow to rise for a further 25-30 minutes. Bake in the pre-heated oven for 35 minutes. Remove and tap the bottom to check for a hollow sound. Allow to cool out of the tin on a wire rack to give the crust a chance to crisp.