roman style loafrating:
From a Doves Farm flour bag. This loaf needs only one proving, and has a slightly crumpety texture.
500g wholegrain spelt flour
1/2 tsp sale
1 tsp quick yeast
1 tbsp honey
400ml warm water
1 tbsp olive oil
In a large bowl, mix together the flour, salt and and quick yeast. Dissolve the honey in the water and roughly mix it into the flour.
While the dough is still craggy, add the oil and mix well. Knead or work the dough for a few minutes, then divide between two 1lb loaf tins.
Cover and leave the dough for about 25 minutes in a warm place, then bake in a preheated oven (gas 6 / 400F) for 40-45 minutes.