- 205 g spelt grains (or use 315 g spelt flour)
- 315 g cake flour
- 1 t ground sumac
- 1 t ground cumin
- 2 t salt
- 1 x 10 g instant yeast sachet
- 310 ml lukewarm water
- 2 T honey
- 4 fresh bay leaves
- For the beetroot hummus:
- 350 g baby beetroot
- 4 T extra virgin olive oil
- Sea salt and freshly ground black pepper, to taste
- 1 x 400 g chickpeas can, drained
- 1 garlic clove, finely chopped
- 3 T olive oil
Preheat the oven to 200°C . Grind the spelt grains in a flour mill, starting on a coarse setting and gradually moving to a finer setting, to create a flour the same consistency as cake flour.Place the spelt flour, cake flour, sumac, cumin, salt and yeast in a mixing bowl. Add the water and honey and gently mix to form a dough.
Place the dough on a floured surface and knead for 10 minutes. Transfer to a oiled bowl, cover with a clean tea towel and allow to rise in a warm place for 90 minutes.
Knock down the dough and shape into a ball. Place on a greased baking tray and stud with the bay leaves. Allow to rise for 30 minutes.
Bake for 35 minutes, or until the bread forms a crust and sounds hollow when tapped. Allow to cool slightly before slicing. Serve warm with the beetroot hummus.
To make the beetroot hummus, preheat the oven to 200°C. Place the baby beetroot on a baking tray, drizzle with the olive oil, and season to taste. Roast for 30 minutes, or until tender. Allow to cool, then peel.
Place the beetroot in a food processor with the remaining ingredients. Blend to form a chunky hummus. Add more salt if necessary.
Cook's note: Spelt is an ancient wheat used in breads and various bakes. It has a nuttier taste than wholewheat and contains less gluten than ordinary wheat. Find it at health shops such as Wellness Warehouse.