A simple but delicious no-knead spelt bread loaf. The addition of cocoa and molasses give additional depth, flavour and colour. You can use the super easy manual bread maker as detailed below, or just bake it in an ordinary tin.
Weigh the flours and pour them into a large bowl or the Lékué bread maker, if using.
Add the cocoa, salt and dried yeast.
Make a well in the centre and add the water, molasses and olive oil.
Stir everything together until well mixed.
Scrape into a well greased or lined 450g (1 lb) loaf tin and cover with a cloth. Or, close the bread maker using its nifty catch, then cover with a cloth. Leave to double in size.
Bake at 220℃ (425℉, Gas 7) for 15 minutes, then reduce the oven to 200℃ (400℉, Gas 6) and bake for a further 25 minutes.
Turn the loaf out of the tin or bread maker onto a wire rack and tap the bottom to test if it's done. It should sound hollow. If not, return it to the oven for a further five to ten minutes.
Makes a 450g (1 lb) loaf.The time it takes to prove the dough will depend on the warmth of the room, but a slower rise is generally better for both flavour and digestion. Four to six hours is good.If you don't like the sound of the cocoa powder, just leave it out.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.