Untested - Sharpham Park Farmhouse Loaf Recipe

Source
http://www.sharphampark.com/about-spelt/spelt-recipes/sharpham-park-farmhouse-loaf-recipe


475g spelt white flour
300ml warm water
12g fresh yeast
11g sea salt

16g butter

12g honey

1. Dissolve yeast in water, then place all ingredients in a mixing bowl.
2. Mix for 4 minutes on slow then 7-8 minutes on medium.
3. Place dough in a lightly oiled bowl, cover with cling film and leave in a warm part of the kitchen or airing cupboard for 1 hour.
4. Turn dough on to a lightly floured surface, knock-back by pressing down and expelling the gas in the form of an envelope fold, then return to the bowl, cover and return to a warm area for another 30 minutes.
5. Turn out from the bowl and divide into 2 pieces weighing about 400g. Shape into a ball, cover dough with a tea towel and rest for 10 minutes.
6. Shape into a log form and place in lightly oiled bread tins. Cover tins and leave to rise for 50 minutes - 1hr 5 minutes (bread should be nearly double in size).
7. Pre-heat oven to 210C (410F).
8. Dust tops of the loaves with a little spelt flour and then score the dough surface with a straight slash.
9. Load bread into a hot oven, adjust oven temp to 190C and bake for 40-50 minutes.
10. To add a bit more crust to your loaf, about 35 minutes into the bake, take loaves out of the tins then return back into oven for last 10-15 minutes.