Spelt has more fibre and less gluten than ordinary wheat, but be sure to use coarse rather than fine spelt to get the full value of the fibre. The higher the fibre content, the better for digestion. For these baguettes, you could also use wholewheat or rye flour instead of whole spelt flour.
Makes 3 flutes
15g yeast
500ml lukewarm water
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250g plain flour
500g spelt flour
1 tbsp salt
1 beaten egg, for brushing
In a large bowl, mix the yeast with 4 tbsp lukewarm water. Add 2 tbsp plain flour and stir to a paste. Leave to rest under a tea towel at room temperature for 20 minutes.
Now stir in the rest of the water, then add both flours and the salt. Knead the dough well on a floured surface, place in a big bowl and leave to rise under a tea towel for an hour Divide the risen dough into three pieces and knead each lightly again. Form into three long baguettes, place on a greased baking tray and leave to rise again for 20 minutes under a tea towel.
Heat the oven to 220C/425F/Gas Mark 7. Place a little ovenproof bowl filled with water in the oven - this helps get a crunchy crust on the baguettes. Cut some small grooves into the top of the dough, brush with the egg and bake in the oven for 15 minutes. Lower the oven setting to 200C/400F/Gas Mark 6 and bake for 10 minutes more.
Remove from the oven and leave to cool on a wire rack. Serve the baguettes with soup, salad, lunch or as a snack with some cheese.