My son's general food sensitivity load is lightened by using spelt instead of normal wheat, so we'll take any gains we can get. I love spelt myself. My mum has a fantastic wholemeal recipe that I shall make her post one day, but here's my everyday loaf, this has slightly larger holes because I have run out of ascorbic acid this week.
What you need:
Proper deep bread tin - worth hunting the internet! I line mine and lightly grease.
100g grain - e.g. mix of buckwheat, oats, millet, teff
2tsp plus heaped 1/2tsp of yeast
1 1/2 teaspoons of ascorbic acid or 2 teaspoons bread improver
2 teaspoons sugar or honey if you can have honey
590g spelt flour
handful of grains or seeds (I use 2tbsp worth of mixed poppy seeds, quinoa and buckwheat)
1 1/2 tsp salt
What you need to do:
Mill your 100g grain for 1 minute speed 9.
Add the 400g water, sugar, yeast and ascorbic acid. Set for 2 minutes, 50 degrees. Turn the speed to 3 slowly to incorporate ingredients, and then turn down to speed 1.
Leave this mix for a few minutes when finished - at least until it has started to bubble.
Add the remaining ingredients, combine for 12 seconds speed 6. Knead for 2.5 minutes, interval setting, locked lid position.
When finished - keep the mix in the thermomix bowl, and put it somewhere warm and draught free for 35-45 minutes.
When finished, return to thermomix bowl and knead for 5 seconds, interval setting, locked lid position. Tip the mix out onto a lightly greased bench. Return the bowl to the base and whizz for 1 second speed 7 to get any extra mix off the blades, scrape out with a fine-edged spatula.
Combine all the dough with your hands and knead gently into a bread loaf shape.
Place in the bread tin. Cover the tin with a greased, flat tray. Leave it for 15 minutes in a warm location to start to rise.
When the 15 minutes has finished, place in a cold oven - in the middle. Turn the oven to 190 degrees and set a timer for 40 minutes. It should be golden brown, and sound hollow when you knock it with your fist.
When ready, I allow to cool for a few minutes in the tin, and then turn out quite quickly to a rack to cool.
Nothing quite beats slathers of fresh butter and tomato and salt and pepper! Yummo.