Hadrians Spelt Bread is a traditional British recipe for a classic bread made with spelt flour that's flavoured with honey. The full recipe is presented here and I hope you enjoy this classic British version of: Hadrians Spelt Bread.
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This is a copycat recipe of a loaf that is baked in the Village Bakery, Lazonby, Cumbria which is only a pilum's throw from Hadrian's wall.
Ingredients:
500g spelt flour
1 tsp fine sea salt
3 tbsp olive oil
1 tsp runny honey
1 tbsp fresh yeast (15g)
400ml warm water
Method:
Add half the warm water to a bowl then blend in the honey and yeast. Mix thoroughly then set aside for 5 minutes. After this time add the spelt flour to a large bowl. Form a well in the centre, add the yeast mixture and mix roughly.
Dissolve the salt in the remaining water. Add this to the dough, followed by the olive oil. Mix the ingredients together to form a sloppy dough. Beat the resultant dough vigourously with a wooden spoon for 15 minutes. Split the dough into two equal portions and transfer to two loaf tins (alternatively you can make two traditional 'slipper' breads (think of a ciabatta loaf) and place on a greased baking tray. Dust with flour then set aside in a warm place to prove for about 30 minutes.
Transfer to an oven pre-heated to 180°C and bake the tinned loaves for about 45 minutes and the slippers for 35 minutes. The loaves should be golden brown and will sound hollow when tapped on the base. Allow to cool on wire racks and serve warm.
