Bread

Warm bread, fresh from the oven, cool butter and for my personal bit of heaven a smear of Bovril.  A simple childhood treat from my Granny’s kitchen which I still love today.  Most  days I keep carbs to a minimum but occasionally I crack out the loaf pans and revel in the real thing

Bread
Makes 2 loaves

1kilo Wholegrain Spelt Flour
4tsp Dried active yeast
1tsp salt
700 ml warm water
30ml maple syrup

In a large bowl weigh out the flour
Add the yeast to one side and the salt to the other
In a jug weigh out the water (1 part hot : 2 parts cold) and the maple syrup
Using a hand mixer with dough hooks, mix for 4 mins
Or if your feeling traditional, knead for 10 mins until smooth and pliable.
Cover and leave to rise until doubled in size
Knock back, divide into two then shape into loaves
Pop into the loaf pans and allow a second rise (I do this on top of the oven as it comes up to temperature)
Preheat the oven to 230°
Reduce heat to 200°
Bake for 35 mins
Loaves will sound hollow when tapped on the underside