Spelt White Cob

First things first. Weigh out your ingredients. It takes away unnecessary stress when baking.

Here we have:

300g White Bread Flour

200g Spelt Flour

10g Instant Yeast

10g Salt

30g Butter

300ml Water

Now, using a mixer, or your hands add the flours, yeast, salt, and butter to the bowl and rub together. Then add 3/4 of the water and mix. Slowly add the remaining water until all of the flour has been picked.

Lightly oil a work surface and knead the bread for 5-10 minutes. The dough should be lovely and smooth.

In a clean bowl, add a drizzle of olive oil and place the ball of dough in. Then cover and leave in a warm place for 2-3 hours.

Once it has doubled in size, add the dough back to the work surface and knock the air out. Then form into a nice round ball.

Add to a well-floured bread basket or directly onto a lined baking tray and leave to prove again for an hour.

Once it has risen again, gently add it to a baking tray. Using the breadbasket gives it a lovely pattern but you can cut the bread with a sharp knife to add some design.

Preheat the oven to 230c and add a deep tray to the base of the oven. Add hot water to the pan at the base. This will create steam to give the bread a delicious crust.

Now add to the preheated oven for 30 minutes.

Once baked, add to a cooling rack and leave to cool completely until slicing. I know its tempting but it slices so much better when left to cool.