Spelt and Rye Bread

Paul Hollywood's Book "Bread".

Ingredients

For the "sponge".

• 50g strong white bread flour
• 100g Rye Flour
• 100g Spelt Flour
• 2 tbsp Cornflour
• 1 sachet dried yeast
• 200ml cool water

For the dough

• 50g strong white bread flour
• 100g Rye Flour
• 100g Spelt Flour
• 10g Salt
• 1 sachet dried yeast
• 20ml Olive Oil
• 150ml cool water

Method

1. For the sponge, combine all sponge ingredients in a bowl, mix to a sticky dough and cover with cling film. Leave overnight or at least 5 hours.
2. For the dough, add the dough flours to the sponge. Add the salt to one side of bowl and yeast to the other.
3. Add the oil and 100ml of the water and mix. Add as much of the remaining water needed to make a soft sticky dough.
4. Spread a little oil onto your work surface and knead the dough for 10 minutes.
5. Shape the dough into a ball and place in a lightly oiled bowl and leave to double in size. Around one and half hours.
6. Oil a 1kg loaf tin.
7. tip the dough onto your work surface and flatten it out. Fold it onto itself several times and then roll into a sausage shape. Place this seam side down in the baking tin.
8. Put the tin in a roomy plastic bag and leave to prove for 2 hours. Heat your oven to 220C.
9. Dust the top of your loaf with white flour and bake for 35-45 minutes until golden brown. Turn out onto a wire rack and leave to cool completely.