Rustic Wholemeal Spelt and Linseed Loaf (with Thermomix instructions)

A small family-sized loaf, perfect to throw together for lunch with soup, or a selection of sliced meats and cheeses, or whatever you fancy really... making fresh bread always makes lunch feel special for us!

Spelt is an ancient form of wheat which is not gluten free (and therefore not suitable for coeliacs, or those who are intolerant of wheat or gluten), but which many people find easier to digest than wheat. The addition of linseeds adds extra nutrients and healthy omega oils to the bread.

You don't need a Thermomix to make this loaf, just mix together and then knead for ten or so minutes until the dough is elastic, as you would with ordinary bread (or put the dough in a bread machine or similar to knead it for you!), then follow the instructions from putting the dough into the tin onwards.

We really enjoyed this yesterday, with my cream of celeriac soup - I have to confess, we didn't wait for it to cool down, and butter may have dribbled down peoples' chins along with soup - what a delightful bunch we are!!

Spelt and Honey Bread Rolls - includes Thermomix Method

From flour to rolls in just under an hour - seeds are optional, but add to the delicious, nutty flavour.

Although these are made with honey, don't worry, they're not sweet. The honey is just there in place of sugar, to feed the yeast, and can be substituted for other things if you would rather not use honey (see ingredients). However, if you should want the honey taste to be more prevalent, simply add more to taste!

The facts: Spelt is an ancient, hybrid species of wheat (also known as dinkel wheat and hulled wheat). It's higher in nutrients such as vitamin B1, B2 and iron than regular wheat and it's pretty versatile, as it's great for making really tasty, soft and light bread, as well as being suitable to make pasta with. It *does* contain gluten, however, therefore it is not suitable for people with coeliac disease, but some people who have minor difficulty digesting normal wheat, may find spelt easier to digest.

Biology lesson over! (Well, the important bit was to make sure there was no confusion over spelt containing gluten). Now onto how to turn it into tasty rolls, with a lightly crusty top, and a deliciously nutty and moist, soft centre - in under an hour! I always used to find making any kind of bread/s quite daunting, so there are plenty of photos in the method to refer to, so you know you're on the right lines!

Makes 8 medium to large sized rolls (one is enough for lunch!), or you could divide it into more smaller rolls if you prefer.