Spelt and Rye Loaf
Makes 1 Loaf
- 250g Organic Spelt Flour
- 250g Rye Flour
- 2 tsp Dried Yeast
- 350ml Warm Water
- 100ml Yoghurt
- 2 Tbsp Black Treacle
- 2 tsp Salt
- Mix together the Spelt Flour, Rye Flour and the Dried Yeast in a bowl.
- Place the Water, Yoghurt, Black Treacle and Salt and stir until thoroughly mixed.
- Pour the wet mixture into the flour mixture, bring together to form a dough. If the dough looks a little wet leave the dough to rest for 5 minutes for the flour to soak up some of the liquid.
- Drizzle a little oil on the work surface and knead until a smooth, slightly sticky dough is formed. If the dough is still wet use flour whilst kneading to bring it together.
- Drizzle a little oil in a bowl and place the dough in the bowl. Place the bowl in a warm place to prove for 2 hours.
- Once doubled in size, knock the air out of the dough. Shape as you wish, cover and prove for another hour. Preheat oven to 200c and place a tray of water in the bottom of the oven to create a little steam.
- Once the dough has again doubled, bake for 45 minutes until the bread has begun to leave the sides of the tin or the bread has a rich, brown crust.
- Allow to cool in the tin for 5-10 minutes before turning out, place on a cooling rack and allow to cool completely before cutting.
For a dairy free alternative, would you substitute the yogurt with a soya yogurt or make the bread without yogurt?
Hi Karina, there should be no problem in using Soya Yoghurt to replace the dairy, however, the dairy yoghurt is used to give a slight acidity to the dough like in Sourdough Bread. Good luck with the bread
Many thanks Neil! I’ll try! (^_^)