Delicious white spelt bread

Ingredients for 1 servings:

• 500 g spelt flour
• ½ tsp salt
• ½ tsp sugar, fine
• 1 tsp dry yeast
• 300 ml water, lukewarm
• 1 tbsp olive oil
• Flour for the work surface

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 40 minutes

Combine dry ingredients in a large mixing bowl. Make a well in the center. Slowly add water and oil and mix until a soft but not sticky dough forms. Knead on a lightly floured surface for 10 minutes, until smooth and elastic. Transfer the dough to a lightly oiled bowl and cover with oiled plastic wrap. Leave in a warm place until doubled in size—usually about 1 hour. Punch down on a lightly floured surface and knead gently for about 1 minute, until smooth. Shape the dough by stretching it into an oval the same length and width as the tin. Then fold into thirds and turn over so the seam is at the bottom. Smooth the top and tuck in the ends. Transfer to a well-greased 2-pound loaf tin. Cover with oiled plastic wrap and let rise for 20-25 minutes. Preheat the oven to 220°C (200°C fan/gas mark 4). Bake for 35-40 minutes, until the bread has risen well, is golden brown, and sounds hollow when removed from the tin and tapped on the bottom. Let cool in the tin for a few minutes, then transfer to a wire rack.