This bread has been a life saver in what has become a crazy year. It takes no time at all to bake, is soft and fluffy and easy to slice, and has kept us fed as we spend most of our time at home.
I love that there are no chemicals, additives or anything artificial and my family is not pining for the white bought stuff. Now there’s a win.
This spelt version in particular keeps very well and any leftovers can also be sliced and frozen for emergency toasties.
You can make it with wholemeal or other flour types/grains in the mix with white flour - this will change the consistency and wetness of the dough so expect some adjustments to quantities of flour or water.
Happy baking and stay safe.

Ingredients

450g white breadmaking flour
250g white spelt flour
1 teaspoon malted barley flour (optional)
12 g sea salt - finely ground
12g instant dried yeast
60ml oil (I use olive but this can be substituted)
430g warm water
20g honey (1 tablespoon)
1/2 cup sesame seeds (or seeds/grains of choice)
Extra oil to grease the tins

One loaf tin - approx. 30 cm long and 12 cm wide.

To make the bread:

Preheat the oven to 200 degrees celsius - fan forced
Grease the tin with a little oil.
Mix together the flours, salt, yeast and malted barley flour (if using) in a large bowl, using a whisk to combine it evenly.
Dissolve the honey in the warm water.
Make a well in the centre of the flour mix and pour in the warm water/honey mix and oil. Mix together with a spatula until all the flour has been moistened, then cover and leave to sit (autolyse) for 20 minutes.
Knead the dough until elastic. This will take about 8 minutes in a stand mixer fitted with a dough hook, and is ready when the dough forms a springy mass and leaves the sides of the bowl. It is quite a wet dough - if you do find it is too sloppy, add a little more flour.
Prove the dough in a covered bowl in a warm place, for around an hour or until it has doubled in size.

Empty the dough onto a bench that has been slightly dusted with flour and use a dough scraper to divide it into two balls. Sprinkle a little more flour on the bench or your hands if things get sticky.
Shape each ball into a small loaf by stretching and folding the dough from beneath. To do this, flatten the ball slightly. Take the top edge from beneath with your hands, lift and stretch it over 2/3 of the dough ball toward the centre. Do the same with the left and right side and then the bottom edge. This helps create tension in the dough. To create even more tension, flatten the ball a little then roll up to dough from one edge, pinching the seam at the top, and pinching the sides before tucking them under slightly. Repeat for the second half of dough and place both shaped balls in the tin next to each other, seam side down.
Brush the top with water and cover the dough liberally with sesame seeds.
Prove in a warm place covered in a clean tea towel until the dough has grown visibly (about one and a half times it’s size). This will take about 30-45 minutes.
Bake at 200 degrees celsius, fan forced, for 10 minutes, then turn the oven down to 180 degrees celsius and bake for another 25-30 minutes or until it is browned and risen, and sounds hollow when tapped. If it is too dark, turn the oven down another 5-10 degrees, and if it isn’t done yet, leave the bread in a little longer.
I like to toss a cup of water in the bottom of the oven when I first place in the bread to create steam and moisture.
Cool for 10 minutes in the tin, them move the bread to a rack to cool completely.