‘Sutton Soup’ Spelt Bread

I have been making the bread for Sutton Soup (www.suttonsoup.org.uk) for two years now.  Although I had been making this loaf for some time before the Soup came along, it has definitely become ‘Sutton Soup’ bread in my mind.  It’s an easy loaf to make, which is what makes it perfect for me to produce in mass quantities and also means it is a perfect loaf for the novice bread baker to attempt…have a go!

  • 275g strong white bread flour
  • 225g spelt flour (white or wholemeal will both work here, so it’s up to you)
  • 10g fine sea salt
  • 5g caster sugar
  • 7g sachet easy blend yeast
  • 350ml tepid water
  • oil, any kind, a small amount to grease

You will need a mixing bowl and a large baking tray.

Combine the flours, salt, sugar and yeast in a large mixing bowl.  When you add the yeast, put it on the other side of the bowl to the salt as the salt can apparently deactivate the yeast.  Add the water and stir with a spoon until it has a sludgy consistency as shown here. Leave to sit for 10 minutes.



Tip the mixture out onto a lightly floured surface and knead for approx 10 minutes, until you have a ball of smooth, elastic dough.  If you poke your finger into the dough and it starts to spring back, it is ready.

Very lightly brush your bowl with oil (or just use kitchen towel if you don’t have a brush), and then place the ball of dough in it and cover the bowl with clingfilm.  Leave to rest in a warm place for one hour.  It should double in size.

Lightly oil the baking tray.  Take your risen dough out of the bowl, knead it again for a few seconds and then coat it in some more flour.  Shape the floured dough into a long sausage and place on the baking tray.  Rub a little more flour over the top, and then use a knife to make a shallow cut along the middle.  Leave again for one hour.

Preheat your oven to 230C/Fan 210 Gas 9.  Do this before the hour of proving is up on your loaf as you don’t want it to overprove! Get a half cup of cold water ready.  When it is time, put the tray with the loaf on it into the oven and quickly throw the water under it onto the bottom of the oven and shut the door.  Don’t slam it.

Bake at 230C for 20 minutes, and then turn the oven down to 200C/Fan 180C Gas 6 and bake for a further 20 minutes.

Remove from the oven and leave to cool on a wire rack.


2 responses

  1. Hi, you make no mention of the size of each loaf, if all this dough was to make one loaf it would be a gigantic beast, how many should it make and what is the weight of dough for each loaf

    1. HI Bob – thanks for your comment, I realised I had put the flour quantities for two loaves (which is what I usually make at home) but all the other quantities for one loaf! I have changed it now.

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