Country Bread

Ingredients:

Mehudar wholegrain spelt flour
A sachet of Shimrit / Cube of yeast / 2 spoons dry yeast
4 Tablespoons brown sugar
¼ cup olive oil
2 ½ Cups water
1 Heaped tablespoon of salt
A little bit of olive oil for glazing

Method:

Mix the flour and yeast by hand (or in a food processor, using a dough hook).
Add remaining ingredients except for the salt, and knead the dough approx. 5-7 minutes.
Add the salt and knead the dough for an additional 5-10 minutes.
Place the dough in a greased plastic or glass bowl. Cover with a moist towel, or saran wrap, and place it in a warm place to rise, until the dough has doubled in volume.
Transfer the dough to a clean, lightly floured work counter, and work it gently by hand.
Divide the dough into two, or three, pieces (depending on the size of the loaf you’re aiming for), and shape each piece as you wish. Place the braided/shaped loaves into a proofing basket, or bread pan, and leave them to rise again until the loaves have doubled in size.
Heat your oven to 190C.
Brush the loaves with a bit of olive oil and gently transfer them to a floury, flat baking pan.
Using a very sharp knife, make three quick diagonal cuts on each loaf.
Bake for 30-40 minutes.
Your bread is ready when it is golden on the top and underside, lightweight, and gives off a hollow sound when knocked on.
Leave to cool on a wire rack.
The loaves can be frozen whole, or sliced.

For this recipe you can use any one of the following flours:

Wholegrain spelt flour, 100% Wholewheat Flour