I’m pretty gluten or bread-chemical intolerant to white bread these days so I make my own. I think the rise in gluten intolerance is also linked to bread not being allowed to ferment long enough. This can be achieved with a sourdough ferment but not as easily with bakers yeast. But this rye/spelt loaf tastes delicious and doesn’t give us bloat or stomach pains.
500g spelt flour
500g rye flour
10g dried baker’s yeast
10g powdered seaweed (e.g. dulse)
200ml goats milk yoghurt
400ml warm water (mixed with yoghurt
1 tablespoon good olive oil
1 tablespoon honey
2 handfuls assorted seeds
Mix the flours, yeast, salt & seaweed together in a large bowl. Add the olive oil and honey and mix in using the back of a large metal spoon. Then add the liquid, mixing first with the spoon, and eventually getting your (clean) hands in.
Turn out on to a clean floured surface and knead for 10 to 15 minutes. Rye flour does not go stretchy as less gluten but still needs vigorous kneading. sprinkle with flour every now and then if the dough is a little sticky.
Shape into a ball and leave in a warm place in a teatowel covered bowl for an hour – until dough is doubled in size. Then poke the risen dough back down (to deflate it) with your finger tips. Let it rise again, then knock it down. Repeat once more. Now divide into two, take one half and shape it into a loaf (1 kg flour makes 2 loaves) by rolling the dough in and folding the ends under. Repeat.
Brush the top and sides with milk (I use oat milk) to make them sticky then roll them in your seed mixture. Now make 2 or 3 deep, diagonal cuts (about 1 cm deep) in the loaves.
Leave for a final rise on a peel or tray (about 15-20 mins) until when you dent the loaf with your finger it springs back quickly and lightly. While waiting set your fan oven to 200C. On an upper shelf put a really heavy duty baking tray (or put in a tile or baker’s stone when you set the cold oven). On a lower shelf put an empty metal roasting tin to heat.
When the dough is risen and the oven is hot, put the kettle on to boil. Open the oven and quickly slide (or place) the loaves on to the hot baking tray. Then pour boiling water into the roasting tin to about a third up – this is to create steam. Close the oven door and set timer for 10 minutes.
After 10 minutes check the loaves. If they are browning too quickly turn the oven down to 180. Return to the oven for another 40 minutes (checking at 30). It should now be a beautiful brown on top and sound hollow when knocked. put on a wite tray to cool. Do not cut it until it is cold. if you give in the dough (which is still cooking inside) will sag and the bread will be doughy on the inside. When cool… slice and enjoy!!
Above: At final proving stage
Above: Baked and cooling down.