There is absolutely nothing better paired with honey than freshly baked bread and nothing more evocative than the smell! Enjoy this crusty, light, fluffy artisan bread loaf while it’s still warm, with butter and raw, British honey.
700g malted grain strong bread flour
300g strong white spelt flour (or regular strong white flour)
10g dried yeast
Tip everything into a large bowl making sure the salt doesn’t touch the yeast as this might kill it.
Add 630ml warm water and mix together to form a wet, sticky dough.
Tip the dough onto a work surface and knead for 20minutes. You can use a free-standing mixer for this if you’d prefer. It should become less sticky and more silky as you knead.
Cover the bowl with cling film and leave the dough to double in size (usually 2 hours). Deflate the dough by tapping it back to its original size in the bowl, cover once more and leave for another couple of hours to rise again.
Divide the dough into two equal pieces and, using floured hands, shape each piece into a round (or whatever shaped loaf you’d like). Transfer the loaves onto floured baking trays, dust with flour, cover with a tea-towel and leave to prove for around 30 minutes.
Pre-heat the oven to 230C, boil the kettle and set a roasting tin in the bottom of your oven.
When the loaves are ready, pour the boiling water into the roasting tin and put your loaves in the oven. It’s important to do this quickly (but carefully!) because the steam from the boiling water will help the bread rise and crust up beautifully.
Bake for 45 minutes then remove and cool completely before slicing and slathering with honey.
Recipe by Kathy Slack; food writer, supper club host, cookery teacher and private chef.