Spelt Buttermilk Bread {recipe}
Recipe type: Bread
  • 150g (5oz) buttermilk
  • 230g (8oz) lukewarm water
  • 150g (5oz) wholemeal spelt flour
  • 350g (12oz) white spelt flour (I use unbleached)
  • 2 teaspoons dried yeast
  • 1 teaspoon salt
  • 20g (3/4oz) olive oil
  1. First place buttermilk and water into the bowl of a stand mixer. Then add flours, yeast, salt and olive oil.
  2. With a dough hook, mix on speed 1 for 1 minute, until all ingredients are well combined. Increase speed to 2 and continue to mix/knead for 4 more minutes. This is a really sticky, wet dough – don’t be tempted to add more flour!
  3. Scrape and pour dough into a greased and/or floured bread tin. Leave to rise for 1 hour or until the dough has doubled in size. I usually pop mine in the microwave (not turned on) with a cup of boiling water. This provides temperature and steam to help with rising. Depending on the temperature and your yeast, you may need more or less time. Check your dough every 15 minutes to see how it’s going (and just be patient if it’s cold!).
  4. Pop the dough in the oven (pre-heated to 180°C/350°F) and bake for 45 minutes (or until golden brown and it sounds hollow when tapped on the bottom).
  5. Remove from the pan and allow to cool on a wire rack before slicing (if you can wait!).
Substitute buttermilk with normal milk and a splash of vinegar.
Get perfect lukewarm water using a quarter of a cup of boiling water and top up with tap water to the required amount.
Recipe by Cook Clean Craft at https://cookcleancraft.com/2014/08/spelt-buttermilk-bread-recipe/