Polly's Special Spelt Bread

Makes 2 Loaves

From Polly Robinson at Food Safari, Suffolk www.foodsafari.co.uk


  • 500g Maple Farm Kelsale Wholemeal Spelt flour 
  • 300g Maple Farm Kelsale Unbleached White Wheat Flour 
  • 2 tsp of dried fast action yeast 
  • 2 tsp of Sophia’s very delicious Suffolk honey 
  • 3 tsp of Hill Farm Oil gives a good colour 
  • 600ml of tepid water 
  • 100ml of beer 
  • 2 tsp salt 

Polly says:

“To be honest, I vary the mix of flours quite a lot and sometimes make it whiter and often add about 20% Maple Farm Kelsale rye flour too.” 


  1. In a bowl mix the yeast, honey, oil, water and beer – stir and leave for 10-15 minutes until frothy. 
  2. In a mixer or by hand mix the flour, salt with the yeast mixture and knead for about 5 minutes by machine (or about 10 minutes by hand) 
  3. Grease a large air-tight container and then transfer the dough. 
  4. Store in the fridge for a good 12 hours – this slows down the proving process, slightly sours the dough and gives it a much better texture (and I think it keeps for longer) 
  5. When you’re ready to make the bread, bring the dough gently back to room temperature – this will take about a couple of hours 
  6. Knead again by hand to warm it up a bit 
  7. Divide into to two 
  8. Leave to prove finally for another 1hr 
  9. Bake at 220 degrees C for 30-45 minutes until it sounds hollow