Buttermilk Spelt Bread with Sesame Seeds

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Spelt flour is a great alternative to Wheat.  I've been been off Wheat products only recently and so I'm new to this, however it's been a very interesting path.  I haven't been too happy with the Spelt Bread available in the shops, in fact there's very little of it. So I now make my own.  And I love it.  I use Hidegard Health Organic White Spelt Flour, available from Health Food Stores.  I add buttermilk to mine and some no fat milk too, but for Vegans, you can leave this out and use water and a little olive oil. 

• 500g White Spelt Flour 
• 1 tsp Salt
• 1 and Half sachets of Dried Yeast (about 10g) (or 15g fresh yeast)
• 1 tsp Brown Sugar
• 100ml Skimmed Milk
• 200ml Butter Milk (or use all skimmed milk)

Sieve the flour into a large mixing bowl, and add the salt.  The Viking mixer is perfect for this, and remember to attach the dough hook.

Blend the yeast and the sugar. Mix well.

Heat the milk until it's warm (room temperature) and add the sugar and the yeast to this.  Mix well.

Now pour this into the dough and use the mixer to bring it together to a smooth dough.  Time this for 3 minutes.  Spelt flour doesn't like to be kneeded for too long.  Now remove it from the bowl, clean the bowl, oil the bowl lightly, and smooth the dough into a neatish ball, put it back in the bowl and cover the bowl with cling film.  I then use the hot press top shelf to prove it for at least half hour.  It should double in size. 

Now remove it from the bowl.  This is called knocking back, so kneed it again, ligltly till it's smooth and shape it for the tin you are using.  Oil the tin and place the dough in.  Sprinkle sesame seeds on the top.  Back in the hot press for about 20 minutes.  It will rise again.

Set the oven to 200C, and bake your bread for 30-40 minutes.