Pane ibrido di farro
Hybrid spelt loaf · 70% spelt flour, 30% Italian 00 flour
Introduction
A simple homemade loaf that combines the nutty flavor of spelt with the lightness of Italian 00 flour. Baked in a loaf pan, then finished directly on the oven rack, it has a golden, crisp crust on top and underneath, and a light, soft crumb inside.
Italian “00” flour is a very finely milled wheat flour. If you cannot find it, all-purpose flour is the closest substitute.
Ingredients
Makes 1 loaf, baked in a loaf pan
- 210 g spelt flour (about 1¾ cups)
- 90 g 00 flour (about ¾ cup)
- 180 g water (180 ml, about ¾ cup)
- 6 g dry yeast (about 2 tsp)
- 5 g sugar (about 1¼ tsp)
- 6 g salt (about 1 tsp)
- 10 g extra virgin olive oil (about 2 tsp)
For bread, weighing the ingredients gives a much more reliable result than cup measurements.
Method
1. Make the dough
Mix the water, sugar and dry yeast.
Add the flours and start kneading.
Add the salt, then the olive oil.
Knead until the dough is smooth and even.
2. First rise
Let the dough rise until it has doubled in size.
3. Shape and second rise
Shape the dough, then place it in a lightly oiled loaf pan.
Let it rise a second time, until the dough reaches the rim of the pan.
Baking
4. Bake in the pan
Preheat the oven to 220 °C (425 °F).
Bake for 15 minutes at 220 °C (425 °F).
Continue baking for 20 minutes at 200 °C (400 °F).
Check that the crumb is fully baked.
5. Finish on the oven rack
Take the bread out of the pan.
Put the bread back directly on the oven rack.
Finish baking for 10 minutes with the bottom heating element only.
Total baking time
About 45 minutes in my oven:
- 35 minutes in the loaf pan.
- 10 more minutes out of the pan, directly on the rack, with heat from the bottom only.
Author’s note
When I tested this recipe, the bread was perfectly baked through after the normal baking time. The crumb was light, soft and well developed.
However, the bottom of the bread was a little less crisp than the top, which is common when baking in a loaf pan.
To get an even crust on every side, I took the bread out of the pan and put it back directly on the oven rack for about 10 minutes with the bottom heating element only.
This simple step gave a nice crisp bottom without browning the top crust any further.
If you bake this bread in a loaf pan, I strongly recommend this finish. It makes all the difference between a bottom that is simply baked and a bottom crust as crisp as the rest of the loaf.
Many ovens, especially in the United States, have no “bottom heat only” setting. In that case, place the bread on the lowest rack for this final step.
Result: a golden crust, crisp on top and underneath, with a light, soft crumb inside.
Allergens
Contains gluten (spelt and wheat flour).
Spelt is a type of wheat: it is not gluten-free and is not suitable for people with celiac disease.
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