Spelt bread with beetroot hummus

Spelt bread with beetroot hummus

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  • 6
  • Easy
  • Dairy free
  • 30 minutes, plus rising time
  • 35-40 minutes
  • Mulderbosch Cabernet Sauvignon Rosé 2012


  • 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

Cooking Instructions

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.

Discover more bread recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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