Step by step I’m trying out new techniques and ways of making different kinds of bread. One weekend I was really craving some bruschetta but I didn’t have any ciabatta or baguettes in the house so I decided to look at some recipes and try to make my own spelt loaf. It’s not quite the same as ciabatta as there are no holes in this bread, but I’ll be trying out proper gluten-free ciabatta soon!
It’s a very easy recipe, all you have to be careful of is to not disturb the dough while it’s rising, but other than that the ingredients are very limited and the techniques are basic as well. You should use a stand mixer for this recipe however, as the dough is very wet and sticky and a dough hook will be able to handle it perfectly, whereas a spoon or your hands will struggle a lot.
The result of this easy recipe is a bread that’s ideal for using for bruschetta or toast, but I would not recommend using this for sandwiches as the crust will be too crispy!
Makes: 1 loaf
- 8 tablespoons of Herbes de Provence (thyme, Rosemary, Basil, Marjoram, Oregano, Tarragon)
- 500g spelt flour
- 50ml olive Oil
- 1 tablespoon of salt
- 10g instant yeast
- 450ml lukewarm water
- 3 tablespoons of honey
Sift flour, yeast, herbs and salt together. Slowly add the water, mix until you get a dough (if you have a stand mixer, use a dough hook). Next we’re going to gently knead the dough, not too long though, just until it’s smooth and elastic (no more than 4 minutes).
The result will be a very wet dough, so don’t go and add more flour if you’re worried about how sticky it is. If you make your hands wet as well, you’ll be able to touch the dough without it sticking to your hands.
Grease a large bowl with olive oil and place the dough in it. Cover with a tea towel and let it rise for 2 hours. Do not touch the dough in the meanwhile or even lift the towel as it might cause it to stop rising.
Once your dough is ready, carefully tip the dough onto a non-stick baking sheet, gently shape it into a long & wide loaf, then cover again for another 15 minutes.
Preheat your oven to 220°C. The water will cause the oven to get some steam, which will help create a crispy crust. Put the water in the oven for 10 minutes, then add the ciabatta loaf. Bake for 25 minutes until golden brown.