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Wholemeal Spelt Bread
2 tsp olive oil, extra for greasing
5 1/2 cups wholemeal spelt flour
1tbsp active dried yeast
1 tbsp Himalayan salt
1tbsp kefir or natural yoghurt
Grease a medium bowl with olive oil and set aside. In a large bowl mix together the flour yeast and salt. Add the olive oil and yoghurt and 11/2 cups of lukewarm water.
Mix with your hands until it has all combined, then tip the contents of the bowl onto a work surface and knead for 10 min or until smooth and elastic. Transfer the dough to the oil bowl and cover, place in a warm area for 1 1/2-2hours until the dough has doubled in size.
Grease a baking tray. Turn the dough out and knock it back to get all the air out, knead for 1 min then shape into a ball. Cover with a damp tea towel and leave to rise again for 11/2-2hrs
Preheat the oven to 220'C and Bake for 10 min, reduce the oven temp to 190'C and bake for a further 20min or until the loaf is golden brown
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